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Bitter gourd is low in calories, fat and carbohydrates. It keeps you full for longer and hence, it can easily fit in your weight loss plan. In a 2010 issue of a report published in the Journal BMC Complementary and Alternative Medicine, it was disclosed that extracts of bitter gourd helped in the dislocation of human fat cells and also hindered the formation and growth of new fat cells. It was further concluded that bitter gourd can be viewed as a natural agent for treating obesity.

Bringle is rich in calcium, iron, magnesium and several other important nutrients that aid proper functioning of your body. In fact, 1 cup (or 82 gms) of eggplant consists of 11% fiber, 10% manganese, 5.4% molybdenum, 5.3% potassium, 4.5% folate, 3.5% vitamin K, 3.5% copper, 63.5% vitamin B, 3.1% tryptophan, 3% vitamin C, and 2.8% magnesium.

Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin. As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.
In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenolsand sulfur compounds. Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells.

Bottle gourd has always been regarded as one of the healthiest veggies. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium. It helps in maintaining a healthy heart and brings down bad cholesterol levels.

Scientifically called Lactuva sativa, lettuce is an annual plant that belongs to the family Asteraceae. This vegetable is often used in salads and other kinds of foods like sandwiches, soups, and wraps. It can also be grilled.
Lettuce is easily cultivated, and it requires low temperatures to prevent the plant from flowering quickly. It is a rich source of vitamins K and A. Though lettuce looks like cabbage, one difference between the two is the water content cabbage has less water and is also tougher than lettuce. Lettuce is crunchier.

Okra is also known as lady’s finger. It is a green flowering plant. It is a common everyday vegetable, which is why we probably haven’t been giving it much of importance. This veggie is one of the richest sources of potassium, folic acid, vitamins B and C, calcium, and fiber. And all these nutrients benefit you in various ways.

Tindli is a popular vegetable in African and Asian countries. This vegetable resembles watermelon, and grows quickly as a climber. It is used in several recipes. Each part of this plant offers great health benefits. It can be made into a paste and applied on the skin or can be directly consumed as a tonic.

The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric. It is commonly produced in India, Jamaica, Fiji, Indonesia, and Australia.
It is available fresh and dried, as ginger extract and ginger oil, and in tinctures, capsules, and lozenges. Foods that contain ginger include gingerbread, cookies, ginger snaps, ginger ale, and a wide variety of savory recipes.