<h3>Nutrition</h3>

Veg & nonveg -each has advantage & disadvantage
Veg food has good fibre content as compared to nonveg.
Green vegetables have more vitamins.Veg food is deficient in some vitamins like vit.B12. Nonveg food contains adequate vit B12.
It is better to avoid nonveg food by people who have piles & who are overweight.
Nonveg contains more lipids i.e. fat (except fish-fish has HDL which is a good cholesterol).Eating more nonveg after 40 years of age may not be good for those who have sedentary lifestyle as it increases risk of heart disease.
Nonveg food preparations are generally very spicy & oily which is not good for health especially for people who have peptic ulcers. This should be avoided
Eggs are good source of protein. Egg protein are the best proteins. In veg diet, we get good proteins from groundnuts, wheat, daal, dry fruits,etc. Avoid eating excess of yolk ( yellow part contains fat ) as it increases risk of heart disease.
Fruits are very important in veg diet. Fruits contain various vitamins & factors that can prevent cancer e.g tomato contains lycopene which has anticancer activity.
It is better to have mixed diet to get all nutritional factors rather than making it a issue
• Vegetarians are at an increased risk of:
• Iron deficiency anemia
• Zinc deficiency
• Vitamin B12 deficiency
• Non-vegetarians may get following problems: dental and sinus infections
• • Non-vegetarians eat lesser amounts of fruit and vegetables than recommended. Looking at the current eating trends of a veggie lover and a non-veggie lover, they are both consuming more of refined cereals (white bread, white rice etc), as compared to whole grains (whole wheat bread, brown rice etc).
Refined grains should be avoided as these don’t have vitamins and fibre. Polishing process will reduce vitamin contents.


• Non-vegetarians have a shorter lifespan and
• Non-vegetarians are more prone to chronic diseases.
• • Non-vegetarians are more at risk from heart disease, hypertension and diabetes.
• Number of diabetics is expected to rise to 366 million by the year 2030.


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Nutrition
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