Asparagus. It is appreciated for its low level of carbohydrates and calories, easy digestibility and a whole range of vitamins (K, B1, B2, B9, C, E, A, PP) and macro- and microelements (zinc, potassium, magnesium and iron). 


Bell pepper. Or, as we used to call it, bell pepper. Not only is it a bright, crunchy and slightly sweet vegetable, but also a great source of antioxidants and vitamin C.


Broccoli. These dark green inflorescences are useful both fresh and frozen: they easily give odds to many vegetables in terms of protein, fiber and vitamins K and C.


Carrot. The main source of carotene, which is necessary for human cells to grow and maintain healthy skin, mucous membranes and eyes.


Cauliflower. Contains more protein and vitamin C than regular cabbage. Vitamins A, B, PP, calcium, potassium, phosphorus, iron and fiber have a positive effect on the intestinal microflora and are able to protect the gastrointestinal tract from ulcers and cancer.


Cucumbers. Almost 95% water, making them one of the lowest calorie vegetables. Low in fat, protein and carbohydrates. Despite this, cucumbers are high in vitamins and nutrients (especially potassium).

Garlic. An irreplaceable vegetable in the fight against colds. When the cells of garlic are destroyed, allicin is formed – one of the strongest antioxidants, which has a bactericidal and fungicidal (destroys fungus) effect.
Ginger. Ginger root has a complex composition with a large number of nutrients, including vitamins, minerals, essential amino acids, fatty acids, and essential oils. Ginger improves digestion and also has detoxifying and immunostimulating properties.
Kale (kale). This species undeservedly remains in the shade of broccoli, cauliflower and white cabbage. Grunkol, or kale (also called kale) contains all the essential amino acids, vitamins, omega-3 fatty acids and fiber. If these arguments are not enough for you, then just add that in terms of nutrient density it is unmatched among all green leafy vegetables. 


Onion. Like garlic, it is primarily valued for its bactericidal and anti-inflammatory properties. It is rich in iron and potassium, which have a positive effect on the cardiovascular system, vitamins B and C and many minerals. Onions retain almost all of their beneficial properties even after cooking.


Tomatoes. The eternal dispute about what a tomato is – a berry, a vegetable or a fruit, seems to have settled in favor of the latter. Be that as it may, the senior tomato contains not only vitamins A, B2, B6, E, K and various trace elements, but also a powerful antioxidant – lycolin, which has an anti-cancer effect.


Sweet potato. Sweet potatoes, despite their high glucose levels, are recommended for diabetics because they can stabilize blood sugar levels. Sweet potatoes contain no fat at all, and their proteins and carbohydrates are better absorbed than regular potatoes.


Green beans. Unlike bean seeds, these green beans are not as high in protein, but they are high in vitamins, folic acid, fiber, magnesium and potassium. Thanks to this, they improve digestion, are able to reduce blood sugar levels and the risk of heart attack.


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