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About All Vegetables
All vegetables are rich in Vitamin-A, B carotenes, zeaxanthin, and crypto-xanthine, whereas dark-green vegetables are a good source of minerals and phenolic, flavonoid as well as anthocyanin anti-oxidants. A plant or part of a plant like fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, such as cabbage, spinach, broccoli is known as vegetables.
All vegetables are a rich source of folic acid which helps to form healthy red blood cells. Broccoli shares cancer-fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussel sprouts, and cabbage. However, some vegetables stand out from the rest with additional health benefits, such as the ability to fight inflammation or reduce the risk of disease.
One cup 30 g of raw spinach provides 56% of your daily vitamin A needs plus your entire daily vitamin K requirement all for just 7 calories. Spinach also boasts plenty of antioxidants, which can help reduce the risk of chronic disease. Spinach also lowers blood pressure. All vegetables should be consumed for the proper health of the body.
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