List of fruits and vegetables (A to Z)

Anise

Anise seed is native to the Middle East and the eastern Mediterranean and closely related to caraway, cumin, dill and fennel. It has a licorice-like sweet flavor and is widely used to flavor cakes, cookies, breads and fruit dishes.

In the Middle East, the seed is dry roasted until aromatic before using in fish and vegetable curries. Drinks like Ouzo, Arrack, Anisette and Pastis are flavored with anise.

Apple

Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept "health is wealth." This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, "an apple a day keeps the doctor away."

Artichoke

Artichokes are roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret with pistachio and lime green tones throughout. Artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke's outer leaves. A raw artichoke is crisp, slightly bitter, tanic and nutty. When cooked, artichokes develop flavors of toasted nuts, dry grass and caramel. Although not as meaty as a globe, they still provide a substantial meaty consistency when cooked.

Asparagus

The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length.
Asparagus has been revered since ancient times by Greeks and Romans as a prized delicacy. One of the oldest recorded vegetables, it is thought to have originated along the coastal regions of eastern Mediterranean and Asia Minor areas.

Avocado

Most avocados are pear-shaped fruits that grow on subtropical trees. There are about 400 varieties of avocado, but they all have these characteristics in common. The skin is relatively hard, green to black and slightly ribbed. The soft and creamy flesh is light green or yellow in color.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Banana

Banana fruit is one of the high calorie tropical fruits. 100 g of fruit provides 90 calories. Besides, it contains good amounts of health benefiting anti-oxidants, minerals, and vitamins.
Banana pulp is composed of soft, easily digestible flesh with simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly.
It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, ß and α-carotenes in small amounts.

Beans

Beans are a source of Niacin, Thiamin, Riboflavin, B6 vitamins and many other nutrients as well. They are also rich in complex carbohydrates and fiber. All of these nutrients are necessary for normal growth and for the building of body tissues. Beans are high in potassium which is required for the normal functioning of nerves and muscles.
Beans are the best source of folate and are excellent sources of minerals and vitamins.

Beet

Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens.
Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It's also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and help prevent numerous chronic diseases.

Blackberry

The blackberry is actually an aggregate fruit, which consists of smaller fruits known as drupes arranged in a circular fashion. Each drupe comprises a juicy pulp with a single tiny seed and gives the blackberry its punch of sweetness and flavor.

Blackberries are one of the most antioxidant rich foods in the world. Antioxidants are necessary for life and are well known to reverse and prevent heart disease and even cancer.

Blueberry

Blueberry is a sweet, aromatic, edible berry that is indigenous to North America and is now widely distributed throughout the world.
Blueberry is called one of Nature's most powerful antioxidants. The antioxidant properties in Blueberry offer great promise in the treatment of Alzheimer's disease.
Blueberry strengthens the capillaries in the eyes.
Blueberry also supports the health of the urinary tract and kidneys.

Broccoli

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy.
Broccoli is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium, and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium.

Brussels sprouts

The Brussels sprout is a cultivar of wild cabbage grown for its edible buds. The leafy green vegetables are typically 2.5-4 cm in diameter and look like miniature cabbages.
The buds are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants, which work wonders to get rid of many health troubles.
Brussel sprouts is one of the most popular vegetables in the United States and Mediterranean Europe.

Cabbage

Cabbage has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables – phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes.

Cabbage is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.

Capers

Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia.

Capers are one of the plant sources high in flavonoid compounds rutin and quercetin. Both these compounds are powerful anti-oxidants. Quercetin has anti-bacterial, anti-carcinogenic, analgesic and anti-inflammatory properties.

Carambola

Carambola are small symetrical trees that fruit very prolifically. They are commonly eaten fresh, in salads, as garnishes and in drinks. The fruit have a sweet citrus like flavor that is both delicious and refreshing.

The carambola or star fruit is unique in the tropical regions of the world has grown. Indonesia and India, its popularity has led to distribution throughout the world. It is also known as an excellent fruit with high nutritional value.

Carrot

The carrot is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh. The edible part of a carrot is a taproot.

Carrots are an excellent source of beta carotene, which is converted in the body to vitamin A. The deeper the orange colour of a carrot, the higher the beta carotene content. Vitamin A benefits the skin and is great for the immune system.

Cauliflower

Cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.

Celery

Celery is a functional food. Herb is known for its strong aromatic flavor. Its leaves and seeds contain many essential volatile oils.
Celery leaves are a good source of vitamin-A. The herb is also rich in many vital vitamins, including folic acid, riboflavin, niacin and vitamin-C, which are essential for optimum metabolism.
In addition, its seeds, and root have a diuretic, galactogogue, stimulant, and tonic properties.

Cherry

Cherries may be either deliciously sweet and deep brown-red, or quite tart and bright red. Cherries are one of the very low calorie fruits, however, are rich source of nutrients, vitamins, and minerals.
The fruits, especially tart cherries are exceptionally rich in health promoting flavonoid poly phenolic anti-oxidants such as lutein, zea-xanthin and beta carotene. These compounds act as protective scavengers against harmful free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.

Chufa

Chufas are a bunch grass with a peanut like underground nut - used for food plots of deer, turkey, hogs and wild hogs. This legume is very similar to peanuts. Wildlife digs up the chufas once they mature.

Chufa plants grow well in the southern half of the US from Northern California across to Southern Iowa and even Southern Pennsylvania. Chufa plants grow in a variety of soil, but perform best on well-drained, sandy or loamy soils.

Cilantro

Cilantro is widely used throughout Asia, India, North Africa and in Latin America where it is an integral ingredient in fresh salsas and sauces. Cilantro is a delicate herb, and should be kept dry and refrigerated until use.

Cilantro is the most widely used, aromatic, leafy herb in the world. Although slightly resembling flat leaf parsley in appearance, cilantro can be distinguished by its unmistakable aroma and flavor.

Coconut

The coconut fruits are usually large and nearly round. The husk of coconut is hard, medium brown, and has a rough, hairy surface. The fruit is popular for various medicinal as well as culinary uses. The dry, mature nut is used to make coconut oil, soap, cosmetics while coconut milk is used in many food delicacies and beauty products. Desiccated coconut is used in various bakery and confectionery products and coconut water is used as a plant growth hormone and for prevention of kidney stones.

Corn

Corn is used fresh (“green”) for human consumption, or may be dried and ground into flour. Corn oil, obtained from the grain, is used in cooking as well as many industrial uses, and cornstarch from processed grain is used as a thickener in sauces and puddings. Cornstarch can be further processed enzymatically to make high-fructose corn syrup, which has become widely used to replace sugar (sucrose) as an inexpensive sweetener in processed food and beverage products.
In addition to use as a human food, the seed head and whole plant are used forage and silage, an important source of feed for livestock.

Cucumber

Cucumbers are rich in complex organic matter, it plays an important metabolic role. This substance helps to improve digestion, stimulating the appetite.
Available in cucumber potassium has beneficial effects both on the heart and kidneys. The number of alkaline salts in the cucumber is second only to the black radish. Salt and neutralize all acidic compounds contained in many foods and are violating the metabolic processes, leading to premature aging of the organism, the deposition of stones in the liver and kidneys.

Dandelion

Dandelion is one of the planet's most famous and useful weeds. It has a bitter flavour.
Dandelion leaves act as a diuretic. The leaves are used to stimulate the appetite and help digestion. Dandelion flower has antioxidant properties. Dandelion may also help improve the immune system. The root is traditionally used to treat liver and spleen.
Dandelions also provide food for many wild animals such as bees, deer, geese and rabbits.

Dill

Dill is native to Eastern Europe. The leaves are threadlike and somewhat fragile. They are deep green and have a very refined taste. Dill is commonly used to add flavour to a dish.
The health benefits of dill include its ability to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, and cancer. As for vitamins and minerals, dill has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and manganese.

Eggplant

Eggplants to have originated in India. They come in different sizes, shapes and colors. The large dark purple pear shaped eggplant is the most common. Eggplants are excellent source of potassium.

They posses many nutritional benefits. The flavor of eggplant is fantastic and the great thing about it is that it is so good for you. There have virtually no calories. There's very little fat or carbohydrates but it has fair amount of fiber.

Fennel

Fennel is a versatile vegetable that plays an important role in the food culture of many European nations. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise.

As a very good source of fiber, fennel bulb may help to reduce elevated cholesterol levels. Fennel is a very good source of folate, vitamin B. Fennel is also a very good source of potassium, a mineral that helps lower high blood pressure, another risk factor for stroke and heart attack.

Fig

Delicious, sweet figs fruit is one of the prime fruits enjoyed since antiquity in the human history. A fully developed figs features bell or pear shape with succulent flesh inside.
This fruit contains a lot of sugar in large quantities, and also contains the main salts, the most important of which are calcium, phosphorus, and vitamin C. So, figs is one of fruit that high in nutrient content. Figs rich in beta-carotene, another high nutrient content in it is carbohydrates. Its contain vitamin A, C, E and K and other vitamins, also minerals such as calcium, copper, iron and so on.

Garlic

Garlic is an important cool season bulb crop that is widely used around the world for its pungent flavour, as a spice or condiment. The head of garlic comprising numerous discrete cloves is the edible part.
Garlic contains nutrient substances such as calcium, magnesium, zinc, selenium and vitamins C, A and B. However, most of garlic's health benefits come from potent anti-cancer compounds, immune-strengthening molecules and heart disease-preventing antioxidants it contains.

Ginger

Ginger takes a special place in many kitchens because of its specific aroma and spicy hot taste that stands out from other spices, but also for its healing properties. Thousands of years ginger was used as a spice and medicine, and to this day people use the powerful effects of ginger.
Ginger powder helps to relieve abdominal pains, thanks to the essential oils found in its composition. This oils neutralize stomach acids, and at the same time release enzymes that are useful for normal work of the digestive system.

Ginseng

High-quality ginseng generally is collected in the fall after 5 to 6 years of growth.

Ginseng root is used in traditional medicine, and is prescribed for a variety of problems ranging from stress, failing memory, obesity, flagging vitality, exhaustion, improving the immune system, fatigue, improving fertility and virility as well as a general strengthening tonic for the body.

Grape

Grapes are actually berries that grow in bunches on long, twining vines that can produce up to 50 bunches per season. Majority of the grapes are used for wine production.
Grapes are rich in fruit sugar, etheric oils, calcium and tannic acid. Grapes are successfully employed in the cure liver, kidney and gastric disorders, as well as rheumatism, gout, bronchitis and other lung diseases. In addition, the berries are very low in calories. They are an also good source of vitamin-C, vitamin A, vitamin K, carotenes, B-complex vitamins such as pyridoxine, riboflavin and thiamin.

Guava

The guava, with its strong, rich aroma, is a large berry with diameter around 2 to 15 centimetres, and weighs ranging from 10 grams to 1 kilogram. With a skin that is usually pale yellow or yellowish-green when ripe. The taste of the flesh is sweetish-sour. Guava this is an exceptional fruit, being low in calories and fats, free of LDL cholesterol, saturated fats and sodium, and yet they are packed full of key nutrients such as vitamins A. B, C, carotenoids, folate, pectin, potassium, fibre, fatty acids, calcium and iron. Guava can help reduce triglyceride levels (a risk indicator for heart disease), and may also reduce the risk of hypertension.

Jojoba

Jojoba is a perennial woody shrub grown primarily in the desert regions of the southwestern United States and northwestern Mexico. The primary product of this evergreen shrub is a unique liquid wax contained in the seed. This wax is used as a natural base for a wide range of cosmetic products.
Jojoba oil helps promote healing of the skin in many ways. It contains many important nutrients, such as vitamin E, B complex vitamins, and the minerals silicon, chromium, copper and zinc.

Kohlrabi

Kohlrabi, also known as Cabbage Turnip, belongs to the cabbage family. The inside flesh of all kohlrabi varieties is pale green, slightly sweet, and crispy. The taste of kohlrabi is similar to broccoli stems or cabbage heart, but sweeter. Kohlrabi is a great source of vitamin C. Kohlrabi is also a decent source of vitamin B6, vitamin E and potassium.
Around the globe, kohlrabi is considered a typical German vegetable, because Germany is the world's largest kohlrabi producer and consumer.

Lentils

Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks. Lentils have a mild, often earthy flavor.
Lentils are considered one of world’s healthy foods for a good reason. Not only are they a great source of protein and cholesterol-lowering fibers, but they also contain excellent amounts of seven important minerals, as well as folate, iron, potassium and B-vitamins. Lentils are low in fat and high in protein and fiber.

Mango

Mango is one of the delicious seasonal fruits grown in the tropics. Fruit may be round, ovate, or obovate depending on the variety. The immature fruit has green skin that gradually turns yellow, orange, purple, red, or combinations of these colors as the fruit matures. Mature fruit has a characteristic fragrance and a smooth, thin, tough skin. The flesh of ripe mangos is pale yellow to orange. The flesh is juicy, sweet, and sometimes fibrous. Mango is a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.

Melon

Melon fruit has a round shape and sweet taste of fresh premises, this fruit has a water content of about 95% is rich in vitamins and minerals.
Melon contains vitamins A, B and C and contains protein, calcium and phosphorus. Mineral content in melon fruit was even able to eliminate the acidity of the body and has a nature cure constipation. Melon has a very good diuretic power that can cure kidney disease and severe disease and acute eczema.

Momordica

Momordica fruit is one of the few fruits that cannot be eaten until it is dried by fire. It is the strange looking, spiny fruit, growing on a climbing vine, is full of antioxidants and treasured as a gift from mother nature to support longevity, vitality and health. Mamordica fruit has traditionally been used for a number of common ailments, such as cough with sputum, constipation, chronic laryngitis, hoarseness and chronic bronchitis. But it has also recently emerged as an important herb in the curing and prevention of cancer.

Mushroom

There are many species of Mushrooms. Various types are hallucinogenic, 1 to 2 % of species are poisonous, and others are used for their medicinal properties. Although most mushrooms are edible, few species are actually consumed, as most species can be tough, woody, or gelatinous, give off an unpleasant smell, or taste bad. For this reason, it is never advisable to pick or eat wild mushrooms unless you are an expert. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

Mustard

Mustard seeds are used as a spice in the world. Seeds have a creamy texture, strong, pungent taste and a spicy flavor. Seeds of mustard plant are rich source of minerals such as calcium, magnesium, phosphorous and potassium. Along with this, it is a good source of dietary folate and vitamin A. Mustard greens or leaves of mustard plants are excellent source of essential minerals including potassium, calcium and phosphorous. It is also a good source of magnesium and dietary fiber. Immense wealth of vitamin content offered by mustard greens includes profuse amount of vitamin A and vitamin K with folate and vitamin C.

Nectarine

A nectarine is essentially a peach without the fuzz. The skin is smooth and glossy, often appearing more red than a peach, but the flesh is similar, either yellow or white.
Nectarines are low in calories and are naturally fat free. It contains a large amount of beta carotene, an antioxidant that help protect against cancer and other diseases. Nectarines are a good source of vitamin C and of vitamin A. They also contain niacin.

Onion

The onion plant grows about 2 feet tall and bears an underground globular stem, which consists of modified leaves arranged in whorls. Top greens or scallions and flower heads are also eaten all around the world.
Onions are very low in calories and fats, however, rich in soluble dietary fiber. Onion is a powerful anti-septic that is rich in vitamins A, B and C. It is a potent source of folate, calcium, phosphorus, magnesium, chromium, iron and dietary fiber. It is used to treat flu, intestinal parasites, gallstones, diarrhea and rheumatism.

Papaya

Papayas are one of the healthiest fresh fruits. Papayas are rich in enzymes that stimulate stomach secretions and aid digestion.
Papayas are low in fat and are a good source of fiber. Papayas are an excellent source of Vitamins C and E and beta-carotene, three strong antioxidants. These nutrients help prevent the oxidation of cholesterol that may damage the blood vessel walls and eventually cause heart attack or stroke. Papayas are also a very good source of calcium, potassium and Vitamins A and B.

Paprika

Paprika is made from dried and ground chile peppers, capsicum annuum, which originated in southern Mexico. Paprika can range in flavor from mild and sweet to fiery hot, and is used in cooking worldwide. Paprika in large amounts lends fabulous flavor to many different foods including meats, vegetables, and sauces.
Paprika is used as a coloring agent in foods and cosmetics. Its inclusion in foods fed to zoo flamingos help them keep their pink plumage bright and beautiful.

Parsley

Parsley can be used in almost any savoury dish. Its mild flavor enhances the taste of the dishes. Parsley is especially good used in great quantities in fresh salads or in soups and sauces. This small Mediterranean plant contains large amounts of vitamins that strengthen the immune system, bones and nerve system.
Parsley is particularly rich with vitamin C and iron, and it is especially used at those who suffer from constant fatigue and anemia. He favorably affect blood cells, improving elasticity of blood vessels.

Parsnip

Parsnips resembles and is a member of the carrot family, but less firm. This creamy white root vegetable is low in calories, fat and sodium, naturally cholesterol-free, and high in fiber and several vitamins and minerals including dietary fiber, folate, potassium and vitamin C.
Parsnip has a strong anise taste. Much of the flavour is in the skin. Usually parsnip is used in stews and soups. Maximize the health benefits you receive from parsnips by preparing them with a low-fat cooking method like roasting or steaming.

Peach

The peach is a member of the rose family. Peach Fruit can be red, pink, yellow, white, or a combination of those colors. On one side of the fruit is a distinctive vertical indentation. Peaches and nectarines look very similar, but they can be told apart by their skin texture: peaches are fuzzy and dull, while nectarines are smooth and shiny. A peach is extremely rich in vitamin A and potassium, apart from abounding in a number of other nutrients, making them rank very high in nutritional value and good for the health of an individual.

Pear

Pear is one of sweet fresh fruit. Pears has many benefits to our health. Pears is the fruit with a lot of water content in a pear to pear it is perfect if taken when the sun is hot. One of the high water content fruit is a pear. Fresh fruit, weighting about 160 grams is also high in fiber. Pears Benefits can improve our health.
Pear is a fruit belonging to the family of apples, but is richer in fiber than apples. Pears are also free of fat, cholesterol free, sodium free and rich in vitamin C, vitamin K, and Chromium.

Peas

Peas are actually a legume which is a special class of vegetables that also includes beans and lentils. These are among the most versatile and nutritious foods on the planet. They are a good source of protein and can be a healthy and very affordable substitute for meat. Legumes are low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium.
Peas are one of the few legumes that are also eaten “fresh” as a vegetable.

Pepper

Brightly coloured and sweet flavoured, peppers (also known as bell peppers) are a versatile vegetable that are eaten both raw and cooked and are used in many different cuisines including Chinese, Thai, Mexican, Spanish, Italian and French. A choice of different colours are available all peppers are originally green, and as they ripen and sweeten they turn red, orange or yellow. Peppers are sometimes skinned before using this can help to enhance their sweet flavour.

Persimmon

The Persimmon fruit resembles a tomato in shape and size, and will be yellow-orange when ready to eat. It is squatty with thin skin and bears a large calyx at its base. For optimal eating, a 5-lb force is minimum firmness. Fruits are very sweet and eat hard like an apple. They may be eaten as a dessert fruit, or may be dried or candied.
The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile.
They grow best in areas that have moderate winters and relatively mild summers.

Pineapple

Pineapple is known as king of fruits, fruit which in the past was only available to natives of the tropics and the rich Europeans. This tropical plant originated from Uruguay, Brazil, Puerto Rico and Paraguay.
Ripe and juicy pineapple will satisfy your sweet tooth. Besides good taste there are many health benefits. Pineapple is rich in vitamins and minerals, and contains a low amount of fats and cholesterol.
Pineapple helps in healing the sore throat, arthritis and joint pain.

Plum

Plums belong to the prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered "drupes", fruits that have a hard stone pit surrounding their seeds. When plums are dried, they are known as prunes.
It is one of those fruits that are rich in dietary fiber, which in turn proves effective in improving the digestive system. Fruits can be eaten raw or can be used to make jellies, jams and stews. These can also be used in puddings, cakes, pies and in stuffing. Plums are nutritionally rich and have several health benefits.

Pomegranate

Pomegranate commonly grown fruit across the world are rich in Anti-Oxidant Nutrients & protects the body, provides energy & supports wellness. They are dark red inside and are fibrous in nature. Pomegranates is mainly used as a fresh fruit and an ingredient to salads.
Seeds and juice of pomegranate can help to cure erectile dysfunction by reversing oxidative damage. It is due to this function of pomegranate that some theologians believe it was the forbidden fruit in the Garden of Eden and not Apple.

Potato

Potatoes are America’s most used and favorite vegetable. Potatoes are a perennial plant, and the fourth largest crop grown. Potatoes have a high water content as well as starch. Its rich in potassium, vitamin c, phosphorus, calcium and iron.
Eat new potatoes boiled, with butter and caramelized onions, because they are very tender, sweet, and almost creamy. New potatoes are perfect for salads. Older potatoes are better for roasting, mashing and deep-frying.

Pumpkin

Pumpkins are orange on the outside, and also on the inside. Although we associate pumpkins with Halloween, they are actually a tasty vegetable too and they are related to the cucumber. They can be boiled, baked, roasted or mashed and make delicious soups and - of course - pumpkin pie! They have plenty of beta-carotene, which is turned into vitamin A in our bodies. It is the beta-carotene that give pumpkins their orange color. There is another part of the pumpkin we use too! Pumpkin seeds can be roasted and eaten as a tasty snack, or sprinkled over yogurt, and are a good source of essential fatty acids.

Radish

Radish is an edible root vegetable. It is grown throughout the world. There are many varieties of this vegetable, differing in shape, size and color. Radishes can be eaten fresh raw, in a salad. They contain lots of vitamin C, and eating them fresh is the best way to retain as much as possible. Also, the greenery on top can be eaten when it's fresh.
Radishes is used for medical purposes as a decongestant for the sinuses, relief of indigestion and flatulence, and can be taken as a tonic herb and an expectant.

Raspberry

Red raspberry is a plant that is the source of a widely eaten, tasty, sweet berry. In foods, red raspberry fruit is eaten and processed into jams and other foods. Red raspberry leaf in small quantities is a source of natural flavoring in Europe.
Raspberry fruit and leaf have also been used as medicine for centuries. Raspberries are an excellent source of vitamin C, folate, iron, potassium, antioxidants and disease-fighting ellagic acid. Raspberries are also a great source of fiber.

Rhubarb

Rhubarb grows in two crops. The first, which arrives early in the year, is forced, grown under pots. Its stalks are watermelon pink, with pale lime green leaves, and it is the more tender and delicately flavoured of the two. The second is grown outdoors, and arrives in spring. Its stalks are a deeper red, tinged with green, and its leaves a brighter green. It has a more intense flavour and a more robust texture than forced rhubarb.
All rhubarb is too tart to be eaten raw, so should be cooked with plenty of sugar – it also goes well with both ginger and strawberries.

Rutabaga

Rutabagas are round with smooth cream-colored skin on the bottom and purple on the top; and their butter-yellow flesh is sweeter and denser than their turnip cousins. Their low moisture content makes them ideal candidates for mashing and roasting, and is probably the reason they are most commonly used in soups and stews.
Rutabaga is rich in vitamin C, dietary fiber, potassium and antioxidant compounds, important nutrients for any healthy diet. And they offer plenty of nutrients.

Sorrel

Sorrel is a very attractive green, with erect, arrow-shaped leaves that remain bright and spring-green throughout the growing season. Young sorrel leaves, which taste tangy with an after-bite of lemon, can be added to salads in small quantities, or cooked along with other greens. Sorrel is most famous for its use in winter soups, where its lemony flavor brightens up the heavier flavors of root vegetables, onions, and winter greens. Sorrel contains high levels of vitamins A, C, and B9, and provides some iron, potassium, calcium, and magnesium. Used as an herbal supplement, sorrel is cooling, detoxifying, and a natural laxative.

Spinach

Spinach is one of the "healthiest foods in the world".
The general appearance of the soft leafy green vegetable may seem quite ordinary, but beneath it's diminutive exterior, spinach hosts an unbelievable amount of powerful nutrients.
Spinach is packed full of Vitamins A, B1, B2, B6, and Vitamins C, E, and K, calcium, folate, copper, iron, magnesium, manganese, niacin, potassium, selenium, and zinc. It’s also a good source of fiber, protein and Omega-3 fatty acids.

Strawberries

Strawberries are one of the most rewarding garden plants, producing ripe berries reliably for several years before needing to be replaced. With proper care, site selection and maintenance, strawberry plants produce reliable crops of tasty berries in most home gardens.
Fresh strawberries are truly nature's gift to humankind. This little berry has long been recognised, for its medicinal uses. Strawberries contain essential vitamins. It also possess high antioxidant and anti-inflammatory properties.

Tomato

Tomatoes are the most widely consumed vegetables around. Today tomato is essential part in our diet for its flavor and the great benefits it brings to health. Tomato is a perfect ingredient to make salads, sauces and soups, stews or even liquefy cooking, getting a tasty juice.
Tomato is a great source of vitamin C to the body and a great ally to combat aging. It also has other key nutrients to the body such as potassium and, in smaller quantities, vitamins A, E and Group B. It is also attributed to this vegetable some components that help reduce the risk of heart attack.

Truffles

A truffle is a mushroom fungus that grows underground. They usually live off the nutrients supplied by trees, meaning their usual location is around the roots of large plants and trees. Truffles are usually black or white, with slight color variations in between. Truffles are most commonly harvested using specially trained pigs or dogs that are trained to detect the special truffle odor.
Truffles have a slight mushroom flavor like their relatives, but have deeper, earthier undertones. They are slightly reminiscent of wood or nuts.

Turnip

Turnips, also known as white turnips, are a kind of root vegetable. The inner flesh of the vegetable is white. The outer skin color varies from purple to pink to red. The skin color of the root bulb depends on the amount of sunlight it receives. Turnips is conical in shape but sometimes this vegetable also comes in rotund shape.
This vegetable is a rich source of all the vitamins. Its vitamin C content deserves special mention. Read the article below to know details about this nutritious and delicious root vegetable.

Watermelon

The watermelon, a member of the Cucurbitaceae family which comprises fruits like cantaloupe, pumpkin and similar plants that grow on vines on the ground.
Watermelons can be round, oblong or spherical in shape; light to dark green in color, with white mottling stripes.
Its flesh are commonly bright red in color but there are also other varieties where its flesh are dark brown, orange, yellow, pink or even white.