Broccoli
Broccoli is a nutritious vegetable belonging to the cabbage family, scientifically known as Brassica oleracea. It’s known for its tree-like structure with a thick stem and clusters of green florets. Here are some key points about broccoli:
Cauliflower
Cauliflower is a versatile cruciferous vegetable known for its white, compact florets. Rich in nutrients and low in calories, it’s a popular choice in healthy, low-carb, and plant-based diets.
Celery
Celery is a crisp, low-calorie vegetable known for its crunchy texture and refreshing taste. Rich in water and fiber, it’s popular in salads, soups, and as a healthy snack.
Cherry Bunch
Fresh, vine-ripened cherry tomatoes with a glossy red finish, perfect for salads, garnishes, and healthy snacking.
Cherry Loose
Cherry tomatoes are small, round, and typically sweet varieties of tomatoes. They are widely known for their burst of flavor and are often used in salads, snacks, and garnishes.
Chinese cabbage,
Chinese cabbage, also known as Napa cabbage, is a type of leafy vegetable that is widely used in East Asian cuisine. It has a mild, slightly sweet flavor and is a versatile vegetable that can be eaten both raw and cooked.
Eglop
Eggplant, also known as aubergine in some countries, is a highly versatile and nutritious vegetable that is widely used in cuisines around the world. Despite its appearance, it is technically a fruit since it grows from the flowering part of the plant and contains seeds.
Garlic
Garlic is a flavorful and aromatic bulb widely used in cooking and traditional medicine. Known for its pungent taste and health-boosting properties, it adds depth to dishes while supporting overall wellness.
Green Beans
Green beans are tender, crisp vegetables known for their mild flavor and versatility. Often steamed, sautéed, or added to stews, they’re a staple in healthy, fiber-rich diets.
Green Bell Pepper
Green bell peppers are one of the most commonly consumed vegetables worldwide. They belong to the Capsicum genus and are part of the nightshade family, which also includes tomatoes, potatoes, and eggplant. Unlike their red, yellow, and orange counterparts, green bell peppers are harvested before they fully ripen, giving them a more bitter and grassy flavor.
Green Cabbage
Green cabbage is a dense, leafy vegetable with a pale green color and a mild, slightly sweet flavor. It’s rich in nutrients and commonly used in salads, soups, stir-fries, and fermented dishes like coleslaw or sauerkraut.
Leeks
Leeks are long, mild-flavored vegetables from the allium family, known for their white stalks and green tops. They’re used in soups, stews, and sautés, adding a delicate onion-like flavor.
