Give red beets' golden siblings a try, too. The orange-yellow form of beets, like the redder variants, has a variety of antioxidants that help with immunity and other functions.
Cabbage's potential extends well beyond coleslaw. There are so many tasty ways to prepare this crunchy vegetable (not to mention so many different types to explore!), which is great because it's a really healthful choice.
Radishes are crisp, hydrating, and very healthy. They include vitamin C, other antioxidants, and fiber, which are all essential.
Garlic is a vegetable used mostly as an ingredient, but it contains more than just flavor; it packs vitamins, fiber, antimicrobial qualities, and anti-inflammatory characteristics.
Carrots include phytochemicals such as beta-carotene, which your body converts to vitamin A, which improves eyesight, particularly at night. Studies have also linked intake of carotenoid-rich foods, such as carrots, to a lower risk of breast cancer.
Broccoli, a cruciferous vegetable related to cabbage, kale, and cauliflower, receives its healthy reputation from its high micronutrient content, which includes vitamins C, A, and K. In fact, one half cup of raw, chopped broccoli contains 43% of the recommended intake of vitamin C.
Mushrooms are technically fungus and come in a variety of shapes, sizes, flavors, and colors. Shiitake, portobello, oyster, and white mushrooms (sometimes known as "button") are the most often consumed mushrooms.
Kale is one of the most nutritionally packed foods on the planet. It contains a range of vitamins, including A, B6, C, and K, as well as minerals such as potassium, calcium, copper, and magnesium, all of which are commonly deficient in most diets.
Turnips, a type of root vegetable, come in a range of hues, including purple, red, and green. Both its roots and leaves, often known as "turnip greens," are healthy to consume.
Bell peppers are a great way to add additional color to your diet. They are not only versatile, but also rich in vitamins A and C, potassium, and fiber.