Macrobiotic Diet Vegetables

The term macrobiotic means long life. A macrobiotic diet focuses on a natural and holistic lifestyle. Eating a variety of certain types of healthy foods, including seasonal vegetables, can create harmony in your life, according to macrobiotic author Kristina Turner. As with any new diet program, please consult your doctor first.

Root Vegetables

Root vegetables are vegetables that grow underground. Root vegetables like carrots, parsnips, turnips, rutabaga, burdock and radishes contain high levels of beta-carotene and vitamin A, which are cancer preventing, according to Canadian doctor and scientist Dr. George Obikoya. Cooking root vegetables and greens together will enhance the absorption rate of the vitamins and minerals.

Sea Vegetables

Sea vegetables are a source of minerals and contain alkalizing agents that will help balance the pH levels in your body, which will assist the body in preventing sickness and disease, according to Turner. Kelp, seaweed and sea palm are used in soups in the macrobiotic diet. Land grown vegetables lack most of the minerals in sea vegetables due to modern farming methods that deplete the soil. Eaten regularly, sea vegetables also have an emotionally calming effect, says Turner.

Leafy Greens

It is recommended in the macrobiotic diet to eat at least one serving of a dark, leafy green vegetable daily. Kale, collards and mustard greens contain high amounts of iron, calcium and fiber. The cabbage family is also considered a leafy green and includes vegetables like broccoli and cauliflower. The cabbage family chemicals have phytochemicals, which make them helpful in the treatment of peptic ulcers.

Vegetables Not Recommended

Avoid night shade vegetables like potatoes, tomatoes, eggplants and peppers because they contribute to arthritic symptoms, according to author Dr. Norman Childers. Vegetables like spinach, beets and rhubarb are also off-limits because they can inhibit absorption of calcium.