Nutritional Value of Broccoli and Lettuce
Nutritional value of broccoli: Broccoli is a vegetable of cabbage family which is either green or purple on color. It has a tree like structure and is similar to cauliflower.
Nutritional Value of Cauliflower and Turnip Root
Nutritional value of cauliflower: Cauliflower is very nutritious vegetable. It grows in various colors ranging from white, green, purple, orange but white cauliflower is commonly used.
Nutritional Value of Spinach and Tomato
Nutritional value of spinach: Spinach is a green leafy vegetable with abundant vitamins. It offers many health benefits with its rich nutrients like iron and fiber. It is a recommended food in a variety of forms, the most popular being spinach soup and as salad.
Nutritional Value of Beet and Radish
Nutritional value of beet: Beet has always been a vital source of energy enriched with nutrients and fiber. It is biennial and available almost throughout the year. Be it the modified root itself or Chard like edible green leaves both are incredibly contributing to a healthy metabolism. While Beta vulgaris is widely being relished in the form of salad with spicy and lemon like flavor and pickles, the edible green leaves too are loaded with rich vitamin and mineral content. It's subspecies are sources for highly nutritious garden beet juice, sugar production and animal fodder.
Nutritional Value of Cabbage and Iceberg Lettuce
Nutritional value of cabbage: Cabbage is a leafy vegetable, which is eaten raw as salads and used in many other recipes. The high nutrient content and numerous medicinal properties of cabbage make it popular throughout the world.
Nutritional Value of Tomato and Carrot
Nutrition facts about tomato: Tomato is a good source of calcium and iron. It also contains some amounts of phosphorus, sulfur and potassium.
