Vegetables

Vegetables are any edible part of a plant with a savory flavor. Different parts of plants that we eat include:

• Roots: carrots, parsnips, turnips, beets, and radishes
• Bulbs: onion, shallot, and garlic
• Tubers: potatoes, yams, Jerusalem artichokes
• Stems: kohlrabi
• Stem of leaves: celery, rhubarb
• Stem shoots: asparagus, ginger
• Leaves: kale: collard greens, spinach, endive, lettuce
• Flower buds: broccoli, cauliflower
• Seeds: peas, sweet corn (maize), beans, corn

         Benefits:

• Vegetables are excellent sources of minerals, vitamins and dietary fiber. There is strong evidence that they play a very important role on reducing the risk of cardiovascular disease and cancer
• Vegetables help to lower your blood pressure
• They help reduce the risk of heart disease
• They ensure gastrointestinal health
• Vegetables help vision

     

We'll study each vegetable analyzing their individual benefits. We'll begin with the 12 vegetables that are so remarkably loaded with nutrients , fiber and cancer fighting phytochemicals that they deserve a special mention.