However, when was the last time you saw tomato in a fruit salad? Saurkraut’s nutritional profile is similar to cabbage, but the nutrients will be more bioavailable due to the fermentation process. Intake of spinach is considered effective to prevent a myriad of diseases like memory loss, cataracts, and cancers affecting breast, lungs, and colon. Despite a similar appearance, the major contrast is the dark red/purple leaves of red cabbage. As shown below, mushrooms contain some vitamins and minerals too (40); See here for an in-depth guide to all edible mushrooms. Due to their milder taste, it’s also more common for them to be eaten raw. Click here for the nutritional value of asparagus. It belongs to the leaf category of vegetables alongside others like spinach and swiss chard. However, leafy greens such as spinach, beet greens, and kale tend to be the most nutrient-dense. On the positive side, this vegetable is reasonably nutritious too; the macro and micronutrient composition looks like this (19); Usually eaten in its raw state, celery is a popular salad vegetable with high water content. Including these in your diet can help to ensure you hit your essential vitamin and mineral requirements. Over the past decade or so, kale has risen in popularity as a supposed “superfood.” In truth, … However, their nutrient profile is slightly different, and red cabbage offers more in the way of vitamins and minerals (16); Carrots are a sweet-tasting, bright orange root vegetable. 5.1%. They have a soft and slightly sweet taste, especially when caramelized. It is even better if you consume them in their raw state, especially by preparing green salads. We can eat this root vegetable in a variety of ways, from roasting, boiling and mashing, or even making chips/crisps. Concerning their nutritional value, leeks provide a varied mix of vitamins and minerals (37); See this full guide to leeks for more information on their potential benefits. 154 5.5 80 10 0 24 1 0 160 4 * 6 * * Asparagus 5 spears 93 3.3 20 0 2 5 0 0 210 2 10 10 * * Avocado … Also, due to the fermentation process, the nutrients in all the vegetables are easier to digest and absorb (34). Similar to other leafy vegetables, radicchio is very rich in vitamin K1 (50); Radish is a small edible root vegetable with a red to pink color. Nutritionally, artichokes offer a decent mix of vitamins and minerals per 100g (1); Arugula leaves are otherwise known as ‘rocket’, and they are particularly popular in the Mediterranean and Middle-East. Nutrition labels presented on this site is for illustration purposes only. Parsnips are another biennial type of plant, and they are very versatile in the kitchen. They can also be one of the most valuable sources of dietary fiber; that’s one reason why artichokes, starchy veggies like potatoes, and leafy greens like kale have high nutritional value. Beets are a root vegetable, and they are quite adaptable too. When cooking vegetables, it’s best to steam rather than boil, so the cooking process retains as many nutrients as possible, especially the water soluble vitamins. Click here for the nutritional value of celery, Copyright © 2020 MyFit Fitness |  All Rights Reserved, Click here for the nutritional value of broccoli, Click here for the nutritional value of cabbage. Collard greens have a slightly bitter flavor, and they provide a wide range of nutrients. Surprisingly, 100g of watercress provides only 11 calories, and yet it’s still one of the most nutrient-rich vegetables (65); Despite the name including “nut”, water chestnuts are a type of aquatic vegetable. Click here for the nutritional value of spinach. Bell Peppers. Turnips are often eaten on their own, either mashed, boiled or stewed. Shallots contain a varied mix of vitamins and minerals too (55); While spaghetti might be low in nutritional value, that isn’t the case for spaghetti squash. Baby Candy Cane Beets. Fruits and Vegetables—Nutrition Facts. While you can easily find these in canned form, they don’t taste anywhere near as flavorful as fresh water chestnuts. While some people refer to garlic as a herb, it is a type of bulb, and it is more accurate to call it a root vegetable. For me, my favorites are garlic, mushrooms, onions, spinach, and tomatoes. Known by the original Italian word ‘zucchini’ in the US and Australia, this vegetable goes by the French name of ‘courgette’ in the UK, Ireland and New Zealand. Yes, fruit; botanically speaking tomatoes are a fruit. Artichoke (or artichoke heart) is a kind of thistle. For more information on vegetable nutrition, check out the USDA Food Composition Database. Good Source of Fiber. Although vegetable nutrition facts vary with each individual vegetable, vegetables of similar colors contain similar nutritional benefits. Nutrition Facts Spreadsheet Database Tools. Parsnips have a soft texture with a nutty/sweet flavor, and roasting them in the oven tastes particularly good. Thanks for this. But whatever you call it, it still looks and tastes the same. Moreover, green vegetables also have fiber and antioxidants which are exquisite for our body. Daikon radish has numerous culinary uses, and many different pickles, salads, soups and stews are made with it. See here for a full guide to root vegetables. Baby Oyster Mushrooms. On the other hand, roasted eggplant cooked with some fat tastes delicious. Although practically every veggie has nutritional benefits, the above crops are true powerhouses. Low Calorie. On the outside, it looks a little bit like an onion, with a yellow exterior and a white inner. Asparagus. Endive is a relatively nutrient-rich vegetable that people often use in salad, but it tastes much better grilled (28); Garlic is one of those types of vegetables that confuses people; is it truly a vegetable? Excellent job thanks! The vegetables contain nutrients such as fiber that work so as to prevent anemia and also stimulate human body metabolism. 5. The crookneck squash is a bright yellow vegetable with a crooked hook-like neck. Food nutrition values like calories, carbohydrate, fiber, protein, potassium, iron, vitamins in vegetables are tabulated below. Calcium. We often eat them raw, and they have a bitter and slightly peppery taste. Click here for the nutritional value of peas. For example, we can roast, boil, or mash parsnips, or use them to make a variety of stews, soups. Despite containing the broccoli name and belonging to the same family of plants, they are two separate vegetables. Swiss chard’s edible leaves are green with a reddish tinge, and they contain a wealth of nutrients (60); The tomatillo belongs to the nightshade family of plants alongside tomatoes, eggplants and bell peppers. Amaranth. The vegetable has green stems that contain edible seeds, and both the outer and inner of the vegetable are eaten. The daikon radish is native to East and South-East Asia. However, they are not as high in carbs as many people presume. Asparagus is a kind of alkaline vegetable with abundance of asparagine – a kind of amino acid, which is highly effective to flush out toxic elements from the body. Slightly similar to regular chives, garlic chives (or ‘Chinese chives’) are another variety of this vegetable. Research over 15 separate trials demonstrates that this probiotic may improve the lipid (cholesterol) profile (53). Orange and red vegetables are a good source of vitamin A and carotenoids. You can click the little numbers in parentheses (1) for all the references/data sources. However, it should be consumed in such a way that each day your vegetarian meal must constitute about 250 grams of vegetables, of which about 50% must be leafy vegetables, 25%  tubers and roots and the remainder  vegetables such as ladies finger and cabbage. Nutrition Data’s patent-pending Estimated Glycemic Load™ (eGL) is available for every food in the database as well as for custom foods, meals, and recipes in your Pantry. Calories in Vegetables The favorite choice for the term "Vegetables" is 1 package of Mixed Vegetables (Frozen) which has about 180 calories. thnxxxx🙂🙂🙂. Rapini has a strong, flavorful but slightly bitter taste, and it’s commonly found in the Mediterranean region’s cuisine. This includes the carbohydrate, fat, and protein content, and the most significant vitamins and minerals. Sprouts belong to the cruciferous category of vegetables, and they share some common benefits with broccoli and cabbage. Leafy vegetables include amaranth leaves, cabbage, turnip greens, mustard greens, and spinach among others. Nutritionally, tomatillos are a good provider of vitamin C (61); Tomatoes are a juicy, sweet and slightly sour fruit. Cream of the Crop. Mushrooms contain a vast range of phytonutrients, some of which are unique. This leafy vegetable has a kind of peppery taste, and it’s refreshing due to its high (95%) water content. It seems that with eggplant, people either love it or hate it – and the way of cooking probably has a lot to do with it. You enjoy the most popular vegetable in cooking arugula is one of the higher carbohydrate on. Potatoes too other hand, roasted, or in stews the ripest and sweetest, while peppers! To root vegetables the difference between green, yellow and even some other.! 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