Fresh Lettuce
Fresh lettuce is a bright green, crunchy, and low-calorie vegetable. It is a rich source of vitamins K and A, although the nutritional quality varies depending on the variety. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches, and wraps.
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Fresh Corn
Read moreCorn is a cereal plant that produces large ears of starchy seeds. It is also known as maize and is native to Central America. Corn is one of the most widely grown and consumed food crops in the world, and can be used for animal feed, biofuel, and various chemicals. Corn can be eaten as a vegetable, such as popcorn and sweet corn, or processed into flour, oil, syrup, and other products. Corn is not related to corns, which are skin growths caused by friction or pressure.
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Fresh Tomatoes
Read moreTomatoes are juicy and sweet, full of antioxidants, and may help fight several diseases. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns.
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Green Beans
Read moreGreen beans are young, unripe fruits of various cultivars of the common bean. They are also called string beans or snap beans, and they can be green, yellow, or purple. They are a rich source of vitamins A, C, and K, folic acid, fiber, and protein. They are native to the Americas, but they grow all over the world and are available year-round.
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Green Pea
Read moreGreen peas are small, spherical seeds that come from pods produced by the Pisum sativum plant123. They have a sweet, nutty flavor. Green peas are not vegetables, strictly speaking. They have been part of the human diet for hundreds of years and are consumed all over the world. Green peas are grown in cool, moist climates. They are rich in fiber, protein, starch, and some phytochemical components.
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