Beet Roots

Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia

Carrots

The carrot is a root vegetable, usually orange in colour

Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.

Most interestingly, is the many health benefits that carrots provide our body. Carrots get their traditional yellow color from beta-carotene and alpha carotene. Carrots also contain many nutrients, such as: gamma-carotene, Vitamin A, Vitamin B, Vitamin C, Vitamin K, minerals and fiber

Hot Pepper

Whether you chop them for salsa, stuff them or pickle them, there are significant health benefits to eating hot peppers. In addition to being chock-full of vitamin D, vitamin C, potassium, fiber and beta-carotene, research has linked eating hot peppers with reduced blood pressure and cholesterol.

Egg Plant

 

Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Eggplants contain flavonoids, such as anthocyanins. Anthocyanins are water-soluble pigments that have many health benefits. They also help give the eggplant its well-known, dark purple color. The skin of the eggplant is rich inantioxidants, fiber, potassium, andmagnesium.

Cabbages

Cabbage is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads

Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber

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