9 Nutritionist-Recommended Vegetables


Beta-carotene in carrots transforms to vitamin A, which improves night vision. Carrots, like other carotenoid-rich diets, reduce breast cancer risk.


Broccoli, a cruciferous vegetable like cabbage, kale, and cauliflower, is high in micronutrients including vitamins C, A, and K, giving it a healthy reputation.


Fungi like mushrooms vary in shape, size, taste, and color. Shiitake, portobello, oyster, and "button" mushrooms are the most popular.


Purple, red, and green turnips are root vegetables. Their roots and leaves, called "turnip greens," are edible.


Asparagus feeds good gut flora and diures. B9, C, A, and K are abundant in stalks.


Cauliflower has become trendy. Cauliflower adds vitamin C, K, potassium, B6, folate, and plant-based omega-3s to your meal.


Beetroot juice's nitrates may boost athletic performance, making them appealing. Beets include folate, which helps make healthy red blood cells.


Recent research reveals that phytochemicals in onions and other allium plants may prevent some cancers.  Yellow onions are the most common. Onions add flavor and quercetin, a flavonoid, improves liver function.


Lycopene makes tomatoes red. Lycopene-rich diets may improve vascular function and lower cardiovascular disease risk, according to research.

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