Vegetables

Green Chilli, also known as Capsicum spp. is being used in almost every cuisine as spices for its pungency, color and flavor & has many health benefits . It is being used for the preparation of different palatable items. Its several nutritive and medicinal properties make it additionally significant.

Green chillies are rich in vitamin C, which is known to boost the immune system and protect against common illnesses such as colds and flu. Including green chillies in your diet can help strengthen your body's defences against infections.

Culinary Uses. Green chilies are incredibly versatile and can be used fresh, roasted, or dried. They add a vibrant heat and depth of flavor to salsas, stews, sauces, and marinades. In Mexican cuisine, green chilies are a key ingredient in dishes like chile rellenos, green chili enchiladas, and salsa verde.

The potato is a starchy tuber of the plant Solanum tuberosum. Tubers are a type of organ that some plants use to store nutrients. Potatoes are one type of root vegetable. This name refers to any underground part of a plant that is eaten by humans, regardless of whether it actually is a root.

They're rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.

The fleshy part of the root (potato) is commonly eaten as a vegetable. Potato is also used to make medicine. People use potatoes for diabetes, heart disease, high blood pressure, indigestion (dyspepsia), and other conditions, but there is no good scientific evidence to support these uses.

Ginger is one of the most popular spices in the world and comes from the underground stem of the ginger plant. The aromatic and fiery spice has been a signature ingredient in Asian cuisine since ancient times. Today, it is frequently used in medicines, food, and cosmetics across the globe.>Ginger is one of the most popular spices in the world and comes from the underground stem of the ginger plant. The aromatic and fiery spice has been a signature ingredient in Asian cuisine since ancient times. Today, it is frequently used in medicines, food, and cosmetics across the globe.

There are 80 calories in 100 grams of ginger, and the oil is used in perfumes and medicines. Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. The ginger rhizome flesh can be yellow, white, or red, depending upon the variety. Ginger has many significant vitamins and minerals.

Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cells when their numbers grow too high.

Each bulb has about 7 to 15 cloves. The plant grows to about 4 feet and it has a very short and disk-shaped stem that forms at the base of the plant. The root is located at the base of the bulb. A typical garlic plant under the right conditions takes about 9 months to mature.

Currently, garlic is most commonly promoted as a dietary supplement for conditions related to the heart and blood vessels, including high blood cholesterol and high blood pressure. Fresh garlic, garlic powder, and garlic oil are used to flavor foods. Garlic may be used topically (applied to the skin).

Studies in animals have indicated that, like fresh garlic, black garlic may help reduce inflammation and improve blood flow in the heart and arteries. Black garlic may also help lower levels of "bad" cholesterol and triglycerides, which in turn reduces the risk of heart disease.

Onion, Herbaceous biennial plant (Allium cepa) of the family Alliaceae, probably native to southwestern Asia but now grown worldwide, and its edible bulb. Among the hardiest and oldest garden vegetable plants, onions bear a cluster of small, greenish white flowers on one or more leafless stalks.

They're rich in chemicals that can help protect your heart, lower your risk of some cancers, and make it easier for your body to make insulin. Onions are also one of the greatest vegetable sources of quercetin, a plant compound with many health benefits.

Onions belong to the Allium family of plants, which also includes chives, garlic, and leeks. These vegetables have characteristic pungent flavors and some medicinal properties. Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions.

The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is also known as the table beet, garden beet, red beet, dinner beet or golden beet. Beetroot can be eaten raw, roasted, or boiled.

Beetroot and its juice help your heart and lungs work better during exercise. Nitric oxide from beets increases blood flow to your muscles. Some athletes eat beetroot or drink beet juice when exercising to improve their performance. Beets are rich in folate (vitamin B9), which helps cells grow and function.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.