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Green Chilies
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White Radish
Raddish are long, cylindrical white root and pale green near the top. They are crisp and tender and can be stored for a few weeks. Daikon is rich in enzymes that aid in digestion of starchy foods and fatty oils. It is rich in Vitamin C, phosphorus and potassium.
Turnip
Turnips are starchy vegetables belonging to the Brassicaceae family which also includes cabbage, kale, brussels sprouts etc. The inner flesh of turnip vegetable is white in color with tinges of purple to pink to red whereas the skin color of the root bulb depends on the amount of sunlight it receives and is usually white. Like most other vegetables, turnips are low in calories and hence, quite nutritious.
Okra
Okra is also known as “lady’s finger,” or “bamia pod”.
The okra pods are among the very low-calorie vegetables. They provide just 30 calories per 100 g besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
Carrot
Carrot is a root-crop known for its vitamin rich red/orange roots which are used in making foods and salads.
Red carrots contain a good dose of Vitamin A, which helps to prevent clogging of the arteries and thus helps to prevent strokes. Higher levels are found in Orange and Purple carrots. They also contain vitamin B, C and E as well as calcium pectate, which is a very good source of fibre, and they help to lower cholesterol levels. They are also very useful in the prevention of macular degeneration.