vegetable

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    Tomato

    Tomato:

    Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.

     

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    Potato

    Potato:

    Potatoes are edible tubers, available worldwide and all year long. They are relatively cheap to cultivate, rich in nutrients, and they can make a delicious treat. They are an important staple food in many countries around the world.

     

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    Garlic

    Garlic:

    Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.

     

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    Carrot

    Carrot:

    The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. The carrot is native to southwestern Asia and Europe.

     

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    Celery

    Celery:

    Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking.

     

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