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Beetroot contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke. The rich flesh of this root vegetable is naturally sweet and nutritious, and adds its own touch to dishes ranging from salads to soups
Bitter gourd or karela, is one veggie that is quite talked about for its distinct taste and flavour. It has a bitter taste and most people don’t relish the same. Bitter gourd juice contains a train of important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C.
Brinjals contains a great source of Vitamins and minerals. The vitamin & mineral content of eggplants is quite extensive
Cabbage is a leafy green, red, or white vegetable that belongs to the cruciferous family. It grows in compact, round heads made of tightly packed leaves. Cabbage has a mild to slightly peppery flavor and a crisp texture when raw, becoming soft and sweet when cooked. It is widely used in salads, soups, stir-fries, and fermented dishes like sauerkraut and kimchi. Cabbage is low in calories and rich in fiber, vitamins C and K, and antioxidants, making it a healthy and versatile vegetable.
Carrots are full of vitamins, minerals and fibers that are good for your health. But eating too many carrots can bring in too much beta-carotene the molecule responsible for carrots‘ bright orange hue and a precursor of vitamin A. This can lead to excess blood carotene which can discolor the skin
Cucumber has always triggered the memory of the smell of impending rain. Cucumbers are low in calories but high in many important vitamins and minerals. It Contains Antioxidants. It Promotes Hydration.
French bean is one of the most popular and widely grown vegetables in India. The green immature pods are cooked and eaten as a vegetable. French beans can be stir-fried and are used in oriental cookery in this way. They can be added to soups and stews and used to garnish vegetable dishes.
Garlic, like onions, leeks and scallions, is a member of the allium family and is one of the most widely used fresh or dried seasonings in food dishes. In a raw form, it is pungent and slightly bitter flavored but it becomes very mild and sweet tasting when sautéed or baked.
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