Adding a range of vegetables not only adds flavour, different textures and colour but most importantly, provides a wider variety of nutrients.
Peppers are a rich source of vitamin C, E and B6 have anti-cancer properties.
Onions of all types contain vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
The compounds in mushrooms not only help to boost the immune system but may help to prevent auto-immune diseases such as arthritis and lupus.
Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Cooking tomatoes concentrate the compounds making it easier for the body to absorb it. Also, adding fat (as in olive or vegetable oil) boosts the absorption further.
The addition of cheese and eggs adds protein, essential for the body to make and repair all cells. Cheese offers calcium, important for strong bones and teeth.
Eggs offer so many nutrients from iron, zinc, B vitamins, vitamins A, D and K, choline and of course protein giving health benefits such as maintaining a healthy nervous system, boosting memory, helping to strengthen bones, combat fatigue and preventing heart disease, eye degeneration and loss of muscle mass. The dietary cholesterol has a neutral effect on the bad LDL cholesterol and actually helps to raise the good HDL cholesterol in the blood.
Along with the soluble fibre found in the vegetables, this dish also is a source of insoluble fibre from the wholemeal pitta breads, both essential for good digestive health.
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