Vegetables

• Vegetables are parts of plants that are consumed by humans or other animals as food.
• Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietaryfiber.
• Most vegetables are low in fat and calories but are bulky and filling.

Some examples of vegetables and some basic information about them are:

Vegetables	Information
Asparagus	1. It has its earthy tastewhich is the same to the broccoli however it is slightly more salty and bitter. 2. It’s low in calories and is a great source of nutrients, including fiber, folate and vitamins A, C and K. 3. It helps in weight loss, improves digestion. 4. It improves healthy pregnancy outcomes and lower blood pressure. 5. Asparagus is available year-round, but spring is the best season for this nutritious vegetable.
Beetroot	1. Beets tend to have an earthy taste. 2. Beets boost your stamina. 3. It helps lower blood pressure. 4. It is packed withessential nutrients. Beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. 5. The crops are grown from seed that is sown in May and the beetroot is ready to harvest from early July onwards.
Broccoli	1. It has a bitter taste. 2. It protects the body from damaging free radicals. 3. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. 4. It is good for immunity. 5. It’s available all year, but it’s at its best during peak season: October through April.
Carrot	1. The taste of carrots is a unique composition between sweet, fruity and more harsh or bitter flavors. 2. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. 3. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels. 4. Helps in improving eye health. 5. They prefer to be grown during the cooler ends of the growing season—spring and fall.
Ginger	1. Ginger is quite pungent and spicy. 2. Ginger may reduce muscle pain and soreness. 3. Ginger can treat many forms of nausea, especially morning sickness. 4. It is a rich source of vitamin B3 and B6, Iron, Potassium, Vitamin C, Magnesium, Phosphorus, Zinc, Folate. 5. Ginger’s full growing season is 10 months, but it can be harvested sooner for ginger growers in less-temperate climates.
Mushroom	1. Mushrooms impart afifth taste sense called umami, which is savory. 2. They’re low in calories, are great sources of fiber and protein is good for the digestive system. 3. It is good formaintaining healthy skin. 4. Their cultivation season is mid-April to September.
Onion	1. An onion might be strong, mild, aromatic, tear-inducing, acidic, salty, spicy, sweet, bitter, sour, or flavorful. 2. It helps control blood sugar. 3. It has antibacterial properties. 4. It is high in vitamin C, are a good source of dietary fiber, and folic acid 5. Indian onions has two crop cycles, first harvesting starts in November to January and the second harvesting from January to May.
Peas	1. It is sweet. 2. These tiny ingredients in your plate have the capacity to prevent dreadful diseases like stomach cancer. 3. Peas are also helpful in anti-aging of the skin. 4. They are also rich in polyphenol antioxidants. Green peas are fairly low in calories and contain several vitamins, minerals. 5. In India, usually Rabi season crop sowing begins from Oct to November mid in the plains.
Spinach	1. Leaves of baby spinach are tender and slightly sweet. 2. It helps in Diabetes management. 3. It helps in cancer prevention. 4. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. 5. Spinach is available year round – or buy from frozen. However it is at its best when it’s fresh between March and June.
Tomatoes	1. Tomato taste is a unique combination of five tastants—sweet, sour, salty, bitter, and savory. 2. It reduces risk of heart disease and cancer. 3. They are also a great source of vitamin C, potassium, folate, and vitamin K. 4. Planted in late spring and early summer except in zone 10, where they are a fall and winter crop.

Some interesting facts:

• Vegetables in Alaska grow gigantic because they receive 20 hours of sunlight a day.
• Broccoli is a man-made vegetable. It’s a result of careful breeding of cultivated leafy Cole crops in the Northern Mediterranean in about the 6th century BC.
• China produces over half of the world’s vegetables, including more than 15 times the output of the United States.
• The part of broccoli that you eat is actually flowers which haven’t opened yet.
• Potatoes were the first vegetable to be grown in space.