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Eggplant, commonly known as Aubergine and Brinjal, belongs to the solanaceae family of vegetables. Eggplant belongs to the nightshade family, and is kin to the tomato, bell pepper and potato. What is surprising to many is that eggplant actually comes in a variety of colours such as purple, yellow, green and orange. Eggplants, aside from their rich texture, contain a multitude of vitamins and phytonutrients. Eggplants are a source of antioxidants, dietary fiber, vitamin C, vitamin K, niacin, vitamin B6, folate, and manganese. Antioxidant Activity Eggplant is a source of antioxidants. It is the presence of the phytonutrients, nasunin and chlorogenic acid, that provide eggplant with its antioxidant potential. Nasunin is a anthocyanin and is commonly found in the skin of the eggplant. Nasunin is very effective in naturalizing free radical activity in the body. Nasunin and chlorogenic not only protect at the cellular level, but has been shown to protect lipids that are present in brain cell...

The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in Southern Europe around the Mediterranean. It grows to 1.4–2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50–82 cm long. The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke". These are inedible in older larger flowers Artichokes, the big green buds used in cooking, are an excellent source of dietary magnesium, fibre, Vitamins A and C, folic acid, chromium, potassium, biotin, manganese, niacin, riboflavin, thiamine and a carbohydrate that is in the form of insulin. As one of the most nutrient-packed vegetables on the planet, artichokes are hugely beneficial to our he...

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Nutritional value Radish, raw, root only Nutritional value per 100 g (3.5 oz) Energy 66 kJ (16 kcal) Carbohydrates 3.40 g Sugars 1.86 g Dietary fiber 1.6 g Fat 0.10 g Protein 0.68 g Thiamine (Vit. B1) 0.012 mg (1%) Riboflavin (Vit. B2) 0.039 mg (3%) Niacin (Vit. B3) 0.254 mg (2%) Pantothenic acid (B5) 0.165 mg (3%) Vitamin B6 0.071 mg (5%) Folate (Vit. B9) 25 μg (6%) Vitamin C 14.8 mg (25%) Calcium 25 mg (3%) Iron 0.34 mg (3%) Magnesium 10 mg (3%) Phosphorus 20 mg (3%) Potassium 233 mg (5%) Zinc 0.28 mg (3%) Percentages are relative to US recommendations for adul...

The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, Bengal gram) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East There is evidence that the chickpea originated in Persia and that they were a staple of the ancient Greeks and Romans. Spanish and Portuguese explorers introduced chickpeas to the subtropical regions during the 16th century. Hummus is made from chickpeas, tahini, garlic, olive oil, lemon juice and salt, and falafal is also made from chickpeas and/or fava beans. Chickpeas can be cooked in stews or curries, used cold in salads, and also ground and used as flour. Nutrition Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes[citation needed]. Chickpeas are low in fat ...