Vegetables

Commonly mistaken with sweet potato, yam is a root vegetable from Dioscoreaceae family. There are many varieties of yams. Yam differs from sweet potato, as they are from different botanical family and

Radish is a spicy and crunchy root vegetable from Brassica family and closely related to broccoli and cauliflower. There are many varieties of radishes with different sizes, shapes, and colors (red, white

Mushroom is the fleshy and edible fruit part of a fungus. The most commonly known mushrooms are white, brown, and felid mushrooms. Other edible mushrooms include porcini or cep, enoki, shimeji, maitake,

Eggplant is a purple vegetable from nightshade family and related to potato and tomato. This vegetable is usually eaten cooked. It is also called “Aubergine” and “Guinea Squash”. A medium unpeeled eggplant

Curly “endive” is called “Chicory”. For nutritional facts and phytochemical constituents, see “Endive”.

Being famous also as beetroot, garden beet, and golden beet, beets are eaten either cooked or raw. The leafy parts are known as beet greens, which are also edible. One cup of

Watercress is a green leafy vegetable from Brassica family and closely related to radish and mustard greens. Two cups of chopped watercress contain 1 gram of carbohydrates, 1.6 grams of protein and

Also known as Italian chicory, radicchio is a purple leafy vegetable with a bitter and spicy flavour. One cup of shredded radicchio contains 2 grams of carbohydrates, 1 gram of fiber and

Lettuce is a green leafy vegetable, and among several types of it, head lettuce and Romaine lettuce are the most common types. A medium head lettuce weighs about 360 grams. One cup

Dill is a green vegetable with wispy and fernlike leaves, which are scented and are used toseason and flavor foods, soups, and pickles. Every 100 grams of dill contains 7 grams of carbohydrates, 2