Vegetables

Commonly mistaken with sweet potato, yam is a root vegetable from Dioscoreaceae family. There are many varieties of yams. Yam differs […]

Radish is a spicy and crunchy root vegetable from Brassica family and closely related to broccoli and cauliflower. There are many […]

Mushroom is the fleshy and edible fruit part of a fungus. The most commonly known mushrooms are white, brown, and felid […]

Eggplant is a purple vegetable from nightshade family and related to potato and tomato. This vegetable is usually eaten cooked. It […]

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 […]

Watercress is a green leafy vegetable from Brassica family and closely related to radish and mustard greens. Two cups of chopped […]

Also known as Italian chicory, radicchio is a purple leafy vegetable with a bitter and spicy flavour. One cup of shredded […]

Lettuce is a green leafy vegetable, and among several types of it, head lettuce and Romaine lettuce are the most common […]

Dill is a green vegetable with wispy and fernlike leaves, which are scented and are used toseason and flavor foods, soups, and pickles. […]