different types of vegetables,their uses and benifits?

Answer 1

Asparagus is a good source of vitamin C (like its cousins: leeks, onions and garlic), and also supplies folate, beta carotene and glutathione, an antioxidant.

Bell peppers, also called sweet peppers, belong to the nightshade family of plants, which includes potatoes, tomatoes and eggplant. They are an excellent source of vitamins C, A and K, a good source of vitamin B6 and are low in calories.

Broccoli and cauliflower themselves are a variant of cabbage in which the flowering phase of the plant is halted prematurely, resulting in the respective heads and curds found in produce departments year round. Interestingly enough, this suspension of the flowering process concentrates nutrients in the stem below the buds, making these vegetables richer in vitamins and minerals than other brassicas. They are also notable for their wealth of beneficial phytochemicals that promote health through elimination of free radicals in the body.

Brussels Sprouts like other brassicas,contain a number of good things like vitamins C and A, folic acid, potassium, fiber and a surprising amount of protein for a green vegetable.

Fresh beans offer some vitamin C, folate, iron, and — if they're deep green in color — beta carotene.

Leafy Greens provide a wide array of nutrients including fiber, beta-carotene, calcium, iron, folic acid and chlorophyll (the green pigment found in plant cells). Many varieties of leafy greens, especially members of the cruciferous (cabbage) family such as collards, kale and bok choy are also rich sources of Vitamin C.

Leeks are more nutritious than onions, containing slightly more vitamins and minerals.

Peas, member of the legume family, are an excellent source of folate, vitamin A and vitamin C, and a good source of zinc.

Pumpkins are low in calories and high in beta-carotene, an antioxidant that your body uses as vitamin A.

Root vegetables are low in calories, with about 10 to 60 per half-cup serving, and virtually no fat. Depending on the vegetable — and whether it has an edible peel — they are fair to moderate sources of fiber, generally with 1 to 2.5 grams per half-cup serving. Some root vegetables also provide vitamin C, potassium, folate and iron. The deeper the root vegetable's color, the more it contains antioxidant-loaded phytonutrients. Deep-orange carrots are well known for their beta carotene (which forms vitamin A); ruby red beets deliver phytochemicals good for liver health and purple potatoes are loaded with anthocyanins, pigments that act as antioxidants.

Answer 2

It depend to the what vegetables ?

Answer 3

To muck work to answer.

Answer 4

http://www.5aday.com/html/consumers/healthcolors.php a lot of info
enjoy

Answer 5

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has great stuff about that