The avocado is the fatty fruit of the avocado tree, scientifically known as Persea americana. It is native to Mexico and Central America.Rich in monounsaturated fats, the avocado has a smooth and creamy texture. It is much higher in fat than most other fruits. Avocados have a unique nutrition profile. They contain lots of fiber and are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C.
The beetroot is the taproot portion of the beet plant, also known in North American as the table beet, garden beet, red or golden beet, or informally simply known as a beet. Beets are a great source of potassium, dietary fiber and protein.
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Pantothenic Acid, Calcium, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Potassium and Manganese.
Cabbage is a leafy green or purple niennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage is a good source of fiber, vitamins C/A/B-6, calcium and magnesium.
Celery, a marshland plant in the family Apiaceae, has been cultivated as a vegetable since antiquity. Celery has a long hairy stalk. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking.
Chard - Rainbow
Rainbow chard is distinguished by its bouquet of wrinkled, slightly savoyed rich green and bronze leaves and bright colored stems. The leaves grow upright and tall from a dense rosette of ribbed stems in a myriad of colors including gold, pink, orange, purple, red, and white with bright and pastel variations.
Chard - Swiss
Chard or Swiss chard is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade.
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Collard greens (or collards) are various loose-leafed plants that belong to the Brassica oleracea species. This beneficial vegetable is related to cabbage, Swiss chard, broccoli, cauliflower, kale and Brussels sprouts, as they all belong to the Acephala group.
The cucumber is a member of the botanical family Cucurbitaceae, along with honeydew, cantaloupe, and watermelon. Made up of 95 percent water, cucumbers are naturally low in calories, fat, cholesterol, and sodium.
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. The world's most popular chili pepper! Harvested when they are green or red if allowed to ripen, about 4-6 inches long. A chipotle is a smoked jalapeno chili pepper.
Kale is part of the brassica family including cruciferous vegetables like broccoli, cabbage, and Brussels sprouts. It’s a nutritional powerhouse, loaded with vitamin A, C and K, calcium, carotenoids and flavonoids. It’s fast-cooking and easy to make.
Kale - Lacinato
Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollita.
Kale - Red
Red russian kale is said to have a much sweeter and delicate flavour compared to green kale. Red kale nutrition is almost identical and both are great options for a nutrient-dense green leafy vegetable, packed with vitamin K, vitamin C and other antioxidants.
Romaine lettuce is one of the fastest growing vegetables in terms of popularity and that it has the potential to provide significant antioxidants and widespread health benefits to people’s diets.
The mustard greens nutrition profile is packed with fiber, vitamins, minerals and protective phytonutrients, yet because of their slimming calorie count, their nutrition-to-calorie ratio makes them one of the most nutrient-dense and beneficial foods on the planet.These leafy greens are brimming with plant–based substances that may help protect you from heart disease, diabetes and even cancer. (We need to have curly and flat leaf varieties separate)
Winter squash varieties are one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu.
Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time unless frozen. For Native Americans, squashes were considered as one of the "three sisters" along with corn (maize) and beans.
Onion - Red
Onion - White
Onion - Yellow
Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart.
Turnip greens are dark-green leafy tops of turnip plant. The greens indeed hold more nutrition profile than the turnip tuber itself with respect to vitamins, minerals, and health benefiting anti-oxidants. Turnips are brassicacaea family members and have common growth characteristics with other brassica members such as cabbage, kale, brussel sprouts, etc.