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Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants in this root and its top greens have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects.
Brussel sprouts are tiny, leafy green buds resembling like miniature cabbages in appearance. They nonetheless are exceptionally rich sources of protein, dietary fiber, vitamins, minerals, and antioxidants. In fact, a renewed interest is emerging among the scientific community about health benefits of brussels-sprouts have to offer.
Radish is one of the nutritious root vegetables featured in both raw salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, radish along with cabbage and soybean curd (tofu) believed as healthy and sustenance food items.
Can you imagine a recipe without an onion in it? This beautiful bulb-vegetable, one of the oldest edible food ingredient known to the humankind, is found in a bewildering array of recipes and preparations, be it your favorite salad, or a mouth-watering gravy or curries.