Tomatoes are fruits and vegetables for many dietitians. Tomatoes' red hue comes from lycopene. A lycopene-rich diet may improve vascular function and lower cardiovascular disease risk.
Onions and other allium vegetables have compounds that may prevent certain cancers, according to recent studies.
Beets have been demonstrated to improve metabolic problems like hypertension and insulin resistance due to their antioxidant and anti-inflammatory properties.
Green beans contain vitamin A, vitamin C, vitamin K, fiber, and the antioxidant chlorophyll.
One cup of cauliflower provides about 100% of your daily vitamin C, vitamin K, potassium, vitamin B6, folate, and plant-based omega-3s.
Asparagus is a diuretic and prebiotic that feeds good gut bacteria. The stalks are rich in vitamins B9 (folate), C, A, and K.
Bell peppers are a great way to add color to your diet. They're versatile, high in potassium, fiber, and vitamins A and C.
Turnips, a root vegetable, are purple, red, or green. Their "turnip greens" and roots are edible.
Kale is one of the most nutritious foods. It contains vitamins A, B6, C, and K and minerals like potassium, calcium, copper, and magnesium that are deficient in most diets.
Mushrooms are fungi and come in many shapes, sizes, flavors, and colors. The most popular mushrooms are shiitake, portobello, oyster, and white
Broccoli, like cabbage, kale, and cauliflower, is a cruciferous vegetable strong in micronutrients such vitamins C, A, and K.