Tomatoes

The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. They contain the carotene lycopene, one of the most powerful natural antioxidants. Tomatoes are a rich source of minerals and vitamin. They not only meet the nutritional need of our body but also make the food tastier. They are the essential part of daily food. Tomato is a rich source of carotene which turns into vitamin A after entering the body. Vitamin A is good for eyes and it also helps in keeping the skin glowing.

CUCUMBERS

Cucumbers provide us with a variety of health-supportive phytonutrients. Included among these phytonutrients are flavonoids (apigenin, luteolin, quercetin, and kaempferol), lignans (pinoresinol, lariciresinol, and secoisolariciresinol), and triterpenes (cucurbitacins A, B, C, and D).Cucumbers are an excellent source of anti-inflammatory vitamin K. They are also a very good source of the enzyme-cofactor molybdenum. They are also a good source of free radical-scavenging vitamin C; heart-healthy potassium and magnesium, bone-building manganese, and energy-producing vitamin B5. They also contain the important nail health-promoting mineral silica.

PEPPERS

Peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange. The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L. The same chemical is responsible for characteristic Cabernet Sauvignon green note.

ONION

As a foodstuff onion is usually served cooked, as a vegetable or part of a prepared savoury dish. Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, fried, roasted, sautéed or eaten raw in salads. Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They contain vitamin C, vitamin B6, folic acid and numerous other nutrients in small amounts. They are low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising caloric content appreciably.

CABBAGE

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both fresh market sales and processing. The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. Cabbage is a good source of beta-carotene, vitamin C and fiber. It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers, especially those in the colorectal group. This is possibly due to the glucosinolates found in cole crops, which serve as metabolic detoxicants, or due to the sulphoraphane content, also responsible for metabolic anti-carcinogenic activities.

WATERMELLON

A watermelon contains about 6% sugar and 91% water by weight. As with many other fruits, it is a source of vitamin C. The amino-acid citrulline was first extracted from watermelon and analyzed. Watermelons contain a significant amount of citrulline and after consumption of several kilograms, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders. Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients, but most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable. Watermelon is mildly diuretic and contains large amounts of carotenoids. Watermelon with red flesh is a significant source of lycopene. Preliminary research indicates the consumption of watermelon may have antihypertensive effects.

GRAPES

Table grapes are grapes intended for consumption while they are fresh, as opposed to grapes grown for wine production, juice production, or for drying into raisins. Table varieties usually have lower sugar content than wine grapes and are more flavorful when eaten. Their flavors, however, do not survive fermentation and their low sugar content means that any wine produced from them is weak, bland-tasting and easy to deteriorate. Depending on the market for wine and table grapes, low quality wine may contain some grapes that could also be sold as table grapes, particularly Thompson Seedless. Other grapes sold as table grapes are Flame, Sultana, Muscat, Almeria and Concord grape.

APPLES

Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some consumers. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. They are milled to produce apple cider (non-alcoholic, sweet cider) and filtered for apple juice. The juice can be fermented to make hard cider, ciderkin, and vinegar. Apple seed oil and pectin may also be produced. Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Apples are also made into apple butter and apple jelly.