Fruits and vegetables are essential in gluten-free diet for people with celiac disease, by its lack of toxic prolamias, to be sources of micronutrients, vitamins and minerals and aid in digestion and absorption of nutrients.
On the other hand are useful for reducing the risk of chronic diseases associated with celiac disease.
In most people’s intake of micronutrients is very poor, being the main reason for many diseases on the other side healthy eating from early in life prevents the emergence of chronic diseases.
Eating fruits and vegetables rich in vitamins and minerals help prevent very common disorders such as weakness of the defenses, blindness, birth defects in the fetus or mental retardation, growth failure until death.
Fruits and vegetables in the absence of gluten are a staple food and essential in the diet of celiac micronutrients not only but also for their substantial contribution of fibers.
