GOOD eyesight greatly improves one’s quality of life. One of the many
ways of improving and maintaining good eyesight is through increasing
intake of vegetables and fruits which are rich in vitamins and minerals.
Lack
of vitamins in our food and poor nutrition can cause a vision disease
and eye disorders such as blindness, macular degeneration (a disorder of
the retina which usually affects older adults and results in a loss of
vision in the centre of the visual field), glaucoma (disease of the eye
that causes damage to the optic nerve, if left untreated, may cause
vision loss and blindness), diabetic retinopathy (damage to the retina
caused by complications of diabetes mellitus), burned cornea, cataract,
myopia (a vision condition in which close objects are seen clearly),
presbyopia (an age-related visual impairment leading to a decrease in
clarity of near vision), dry eyes, watery eyes, blindness, double
vision, conjunctivitis (one of the most common and treatable eye
infections in children and adults characterised by inflammation of the
conjunctiva ), keratitis (inflammation of the cornea) and colour
blindness.
For us to maintain proper and good eyesight, it is
therefore essential to increase intake of vegetable and fruit. This
edition of “Healthyeating” deals with rice and carrot as one of many
foods for maintaining proper eyesight. This dish adequately combines the
nutritional and digestive properties of rice and vegetables (carrot and
spinach).
It is good sources of B group vitamins, vitamin C, A,
E, iron, magnesium, potassium, high levels of the antioxidants lutein
and zeaxanthin. According to the Glaucoma Research Foundation, spinach
in particular contains high levels of the antioxidants lutein and
zeaxanthin, which are essential for protecting the eyes from
degeneration. Apart from maintaining proper eyesight regular consumption
of rice with carrot helps in prevention of obesity (excess fat in the
body), cardiovascular disease, cancer, lowered resistance to diseases
and infection, and promotes good health.
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