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Nutrition of Vegetables

The vegetables commonly used in cooking are listed below. Note that some vegetables which are botanically fruits are considered to be vegetables in the culinary sense and are listed here.

  • Alfalfa sprouts
  • Anise
  • Artichoke
  • Arugula
  • Asparagus
  • Aubergine (eggplant)
  • Avocado
  • Brassicas (cabbage family, or cruciform vegetables)
    • Broccoflower (a hybrid, cross between broccoli and cauliflower)
    • Broccoli
    • Broccolini
    • Broccoli rabe
    • Brussels sprouts
    • Cabbage
    • Cauliflower
    • Romanesco broccoli (broccoflower)
    • Yu choy
    • Choy sum (Chinese leaves)
    • Bok choy (Chinese leaves)
    • Nappa cabbage (Chinese leaves)
    • Collard greens
    • Kohlrabi
  • Breadfruit
  • Cactus pad (edible cactus)
  • Calabrese
  • Celery
  • Chard (Swiss chard)
  • Chicory
  • Cucumber
  • Eggplant
  • Endive
  • Edible cactus
  • Fennel
  • Fiddlehead (young coiled fern leaves)
  • Frisee
  • Hop shoot
  • Kale
  • Kangkung
  • Legume family (beans and peas)
    • Azuki bean (aka red beans)
    • Beansprouts
    • Black beans (aka turtle beans)
    • Black-eyed peas (aka black-eyed bean, blackeye pea, ...)
    • Borlotti beans
    • Broad beans (aka ful or fava beans)
    • Chickpea (aka garbanzo bean or ceci bean)
    • Green beans
    • Red kidney bean
    • Lentils
    • Lima beans (aka butter beans)
    • Mung beans
    • Navy beans
    • Runner bean
    • Soybean
    • Pea
      • Mangetout or Snap pea
  • Lemongrass
  • Lettuce Lactuca sativa
  • Corn (maize or sweetcorn in the UK)
  • Mangetout
  • Mustard green
  • Nettles
  • New Zealand spinach
  • Nori (seaweed, actually an alga)
  • Okra (aka gumbo, lady fingers or bhindi)
  • Onion family
    • Chives
    • Garlic
    • Leek Allium porrum
    • Onion
    • Shallot
    • Spring onion (UK) = green onion or bunching onion (US) = scallion = shallot. (Note that shallot also refers to a different kind of onion.)
  • Parsley
  • Pepper (capsicum genus)
    • Bell pepper
    • Chili pepper
  • Radicchio
  • Rhubarb
  • Root vegetables (including rhizomes and tubers)
    • Beet (also known as beetroot)
    • Carrot
    • Cassava (also known as manioc or yuca)
    • Celeriac
    • Daikon
    • Ginger
    • Sunchoke (also known as "Jerusalem artichoke", but not at all related to the artichoke)
    • Jicama
    • Parsnip
    • Potato
    • Radish
    • Skirret
    • Rutabaga (also known as swede)
    • Sweet potato (Ipomoea Batatas, known as kumara in New Zealand)
    • Taro root
    • Turnip
    • Wasabi
    • Water chestnut
    • White radish
    • Yam
  • Samphire
  • Silverbeet (Swiss chard)
  • Snap pea
  • Spinach
  • Squash family
    • Acorn squash
    • Bitter melon
    • Butternut squash (butternut pumpkin in AUS/NZ)
    • Calabaza
    • Chayote
    • Cucumber
    • Gem squash
    • Marrow (UK) = Cucurbita maxima, unrelated to bones (not distinguished from other squash in the US)
    • Patty pan squash
    • Pumpkin
    • Spaghetti squash
    • Zucchini (US/AUS, or courgette in UK/NZ) Tat soi
  • Tomatillo
  • Tomato
  • Watercress


Health benefits of onions

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You can buy onions from the supermarket in red, white and even purple colors. The colored onions add color and visual appeal to your dishes. The red/purplish onions are known to be spicier and the white ones are generally hotter than yellow onions. Yellow onions are usually sweeter, milder and juicier to eat than any of the other varieties. They can also be bought in many different sizes from your store.

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Broccoli

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Broccoli is a truly super vegetable

Broccoli is more nutritious per bite than any other vegetable. Broccoli contains Vitamin C and Vitamin A (in Beta-Cardone form) which are both well known to be active in the fight against heart diseases and several cancers such as lung, colon and breast cancer.

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Peppers are high in Vitamin C, Capsaican, and Lycopene

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Many peppers contain three times more Vitamin C than some citrus fruits

Peppers, you can buy them in all shapes, varieties and colours. There are the Bell Peppers, the most common ones of all, the Jalapeno Pepper and Chili Peppers. This vegetable can be green, red, yellow and sometimes even orange in colour. They can taste sweet, hot or mild, but rest assured there is a pepper out there to suit your tastebuds. The Bell Pepper contains large amounts of Vitamin C, a small red, yellow and a orange one will contain 3 times more Vitamin C then some citrus fruits and they say the hotter the pepper the more Vitamin C it contains!

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Tomatoes

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Tomatoes contain anti-oxidants that absorb free radicals

Beafsteak, Cherry, Vine and Pear are among the many different types of tomatoes you can buy. Eating tomatoes raw, from a tin or cooked are very beneficial to you in your everyday diet, as they contain many vitamins such as A,C,E and K. In eating tomatoes, you are absorbing the many vitamins and flavonoids that can help in combating the harmful effects of free radcials that cause cell damage.

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