Vegetables

Avocado

Avocado is a pear-shaped single-seeded berry of dark green colour. The avocado tree starts bearing fruit in 4–5 years. The fruits are picked prior to their ripening. If the crop is harvested too early, it is impossible to ripen it fully. Fruits are highly valued and beneficial to health. They contain about 5–32 % fat, of which quite a lot of polyunsaturated fatty acids. Avocado has been known in its native Central America for 8,000 years. At present, due to its unique composition, avocado is one of the most valuable fruits in the world.

Aubergine (Eggplant)

Aubergines are grown as one-year plants under mild climate conditions and as perennials under the tropical climate conditions. Aubergines rank fourth as the most popular vegetable after tomatoes, peppers and cucumbers. A total of 29.5 million tons of aubergines are produced in the world. The fruit is edible, large, spherical, oval, cylindrical or pear-shaped, their ripening time differs, and weight ranges from 40 to 100 g, usually of rich purple colour.

Ginger

Ginger is a herbaceous perennial plant of fairly specific flavour. Its aroma is fresh, lemon-like, and flavour is pungent, warm and “biting”. Supposedly, its Latin name “Zingiber”, originating from Sanskrit, could mean “horny root”. It is believed that ginger is native to West India and Southeast Asia. Ginger does not exist in wild state.

Cabbage

Cabbage began to grow thousands of years ago in the Mediterranean. Today, they appear in lots of varieties, differing in colour, leaf texture, taste and even aroma. Cabbage is one of the vegetables that can be stored and preserved practically until the new harvest. Cabbages have extremely effective antioxidants. Namely, vitamin C is higher in cabbages than in oranges. One-cup serving contains more than half of the daily norm of the vitamin.

Potatoes

Potatoes are a fairly widely grown crop that was cultivated in South America several thousand years ago. A lot of varieties are known to exist. Potatoes are mainly used for food. A good variety of most nutritious dishes are cooked from tubers. Only potatoes of very good quality are used for food. They are rich in various nutrients.

Red cabbage

It is calculated that red cabbages, being a great source of calcium, potassium and beta carotene, are considerably ahead of white-headed cabbages. It is believed that vitamin C, contained in red cabbages, by more than two times exceeds that in white-headed cabbages. Due to the abundance of vitamin C, this vegetable is an irreplaceable natural immune booster.

Onion

Underground bulbs of the plant are called onions. They are round or oblong, covered with several layers of skin rind. In cooking, onions are used boiled, fried, stewed, in preparation of various dishes, as a spice vegetable, less often – as one of the main components of the dish. Onions are rich in vitamins and minerals such as vitamin C, potassium, phosphorus and calcium.

Leek

The leek is a vegetable, containing plenty of minerals such as iron, potassium, calcium, magnesium and phosphorus and vitamins: C, E, B6 and foliates. Leeks are beneficial for the respiratory system, since ethereal oil possesses an antiseptic effect that improves sinusitis and bronchitis. The sources tell that leeks were used to feed the pyramid builders in Egypt.

Carrot

It is believed that people started growing them several thousand years ago in Asia. Their coloration was not orange at that time. Carrots contain antioxidants that can protect against cancer. Vitamin A in these vegetables may prevent nyctalopia. Carrots are available at any season of the year.

Cucumber

Cucumbers are one of the most popular and common vegetables. They are believed to be native to Southwest Asia. Cucumbers may be used both fresh and canned or pickled. Cucumber varieties are adapted to different growing conditions; their variety makes it possible to have fresh cucumbers everywhere and at different seasons. They are grown in open ground, greenhouses, and hotbeds.

Bell pepper

Bell peppers are very beneficial for health. Its qualities are alike to other peppers, but at different levels due to the ripening phase where it occurs. Red/sweet pepper is sweeter and contains more vitamin C than green pepper, and contains more vitamin A than yellow pepper. Nonetheless, all peppers contain antioxidants that are beneficial to the organism and are recommended for those who keep to a diet.

Chili pepper

Chili peppers are widely used in many cuisines as a spice. Chili peppers originate from the tropical part of South America. The substance giving heat to chili peppers is capsaicin. It reduces the risk of obesity, contains antibacterial properties, has antibacterial properties, protects against diabetes, cardiovascular diseases, and cancer.

Tomatoes

Tomatoes are one of the favourite vegetables. These juicy vegetables are grown in many countries around the world, both outdoors and in greenhouses. Tomatoes are low in calories, consisting mostly of water. Even though in biological terms tomatoes are fruits, in the everyday context they are attributed to vegetables. Tomato fruits are used for garnishing, salads, mixes, canned and in the production of tomato ketchup. Tomatoes are native to South America, the alpine Andes.

Beetroot

Beetroot is a vegetable with its round and dark red roots, and firm, vertical and bright red leaf stalks. Beetroots were domesticated in the second millennium B.C. in the Mediterranean Sea region. The plant spread across Mesopotamia and China. The roots, fresh leafstalks and leaves are used for food. Beetroot contains many useful elements – iron, calcium, vitamins A, B6, magnesium, a lot of vitamin C, copper, antioxidants, folic acid, which is considered the enemy of oncological diseases and prevention of cardiovascular diseases.

Celery leaves

This is a strongly fragrant plant with a thick and vertical stalk, having distinct ridges and furrows. Celery is grown as a vegetable, spice and medicinal plant. Leaves, leaf stems and roots are used for food. All parts of the plant are rich in vitamins and have some healing properties. Celery is popular around the world. In West Europe leaf celery is more popular, while, for example, the Americans prefer leaf-stem celery.

Celery roots

Celery roots are one of the parts of celery used for food. Vitamins of groups C and B, proteins and carbohydrates accumulate in the lower part of celery, the roots. They are especially important for immune boosting. Various beverages, improving kidney function and even helping to heal urinary bladder inflammation, are often produced of chopped celery roots.

Pumpkin

Pumpkin is one of the most fertile vegetables, rich in vitamins. It also contains vitamin C, a little of vitamin E, vitamins of PP and B group. Pumpkins mostly accumulate carotenoids which give lighter or darker orange coloration to the pumpkin pulp. A special feature of pumpkin is that it can be consumed in its entirety, and, in addition, its seeds are especially valued and useful.

Zucchini

Zucchini is a herbaceous plant with large, oblong, usually dark green fruits, oblong, commonly of deep green coloration, although yellow colour also occurs. In many European and American cuisines, zucchini is served stuffed, baked and boiled. Zucchini contains large amount of minerals, such as phosphorus, potassium, magnesium and calcium. In addition, it has vitamins C, A and B3.

Garlic

Garlic is a vegetable rich in minerals and vitamins: vitamin B6, manganese, selenium and vitamin C, phosphorus, calcium, potassium, iron and copper. Garlic has healing properties. Due to its natural flavouring substances, it is widely used in all global cuisines.

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