Okra (Ladies’ finger)

Okra is a popular vegetable. It is high in fibre, Vit C and folate content. Okra is also known for being high in antioxidants. Okra is a good source of potassium and calcium. BENEFITS: Alleviates asthma Lowers cholesterol Manages diabetes Boosts immune system Prevents Kidney Disease Promotes Healthy Pregnancy    

Bittergourd

Bitter gourd is a temperate/tropical vegetable probably originated in South-East Asia. Bitter gourd pods are light to dark green and have oblong or oval shapes with a pointed tip at the blossom end. Internally, the flesh is white with rough edged seeds, somewhat similar to ridge gourd seeds in appearance. As the fruits begin to 

Broad Beans

Broad beans are very low in saturated fat, cholesterol and sodium. It is a good source of dietary fibre, protein, phosphorus, copper and manganese, and a very good source of folate. BENEFITS: Very high in protein Rich source of dietary fibre Excellent source of folates Fine source of minerals like iron, copper, manganese, calcium, magnesium 

Capsicum

Red, yellow or green peppers contain more Vitamin C than orange juice, according to experts. They are colourful, crunchy and juicy. One chopped bell pepper contains 30-40 calories each, and is ideal for snacking on. BENEFITS: Cancer fighting properties Weight loss Aids vision Encourages immunity    

Cassava

Cassava roots are similar to what we know as white potatoes. However, cassava contains almost twice the calories, and may be the highest-calorie tuber known. Being naturally gluten-free, cassava is extremely useful for celiac patients and others trying to avoid gluten. It has a low glycemic index (GI) hence it is good for diabetics. BENEFITS: 

Cherry Tomatoes

The tomato is a wonderfully popular and versatile food that comes in over a thousand different varieties that vary in shape, size, and colour. Tomatoes are widely known for their outstanding antioxidant content. Intake of tomatoes has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower cholesterol. BENEFITS: 

Cucumber

Cucumbers are made of 95% water, making them ideal as a hydrating and cooling food. They contain an anti-inflammatory flavonol called fisetin that’s great for the brain health. Cucumbers are low in calories and high in fiber. They are good for weight loss and digestive health. BENEFITS: High in B vitamins High in antioxidants Great 

Eggplant

Eggplant is used in the cuisine of many countries. Eggplant is widely used in its native Indian cuisine. Because of its versatile nature and wide use in both everyday and festive food, it is often described (under the name “baingan” or “brinjal”) as the “king of vegetables”. BENEFITS: Brain food Rich in antioxidants Reduces cholesterol 

French Beans

Green beans are members of the common bean family and are a popular part of diets around the world. There are slight variations in shape in different areas of cultivation and green beans may be called many different things, including French beans, fine beans, string beans, or even squeaky beans, depending on where you are 

Green Banana

The green banana is an unripened yellow banana. However, it has different uses. While you can eat the yellow banana immediately after peeling, the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control 

Moringa (Drumstick)

Amazingly, Moringa grows in subtropical areas, where malnutrition is most prevalent. It grows naturally all around the world, it is safe to consume, and is a medically proven health supplement. It is a supergreen more nutritious than kale. BENEFITS: Boosts energy levels Improves digestion Improves immune system function Lowers blood pressure Protects the stomach lining 

Yam

Yam is a common ingredient of global cuisines and diets, as it has been for thousands of years. In fact, yam is considered one of the first cultivated plants in human history. It is believed to be native to Southeast Asia and southern India. Yam typically grows for six to ten months and is dormant