Carrot is a hardy, cool-season biennial that is grown for the thickened root it produces. Carrots are eaten both raw and cooked and they can be stored for winter use. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content.

Nutritional Facts

Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain carotenoids and flavonoids. These elements work with nutrients and dietary fiber to protect against disease. Beta-carotene found in carrots protects the body by decreasing the risk of heart disease, stroke, blindness and certain types of cancer. The deeper the orange color, the more beta-carotene in the carrot.

Medicinal / Therapeutic Use

A super source of beta carotene, a powerful anticancer, artery-protecting, immune-boosting, infection-fighting antioxidant with wide protective powers. High doses of beta carotene, as found in carrots, substantially reduces odds of degenerative eye diseases (cataracts and macular degeneration) as well as chest pain (angina). The high soluble fiber in carrots depresses blood cholesterol and promotes regularity.

Capsicums are seed pods and can be red, green, yellow, orange, white or purple. Green and red capsicums grow on the same plant; it's just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties and are not simply less ripe forms of red or green. Capsicums are sweet and juicy with a mild spicy flavour. Shape also varies with variety; from the more commonly found blocky shape to a pointy capsicum.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean. It is a common ingredient used in soups, salads, bean dishes (canned pork and beans), and chili.

Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.

Carrot is a hardy, cool-season biennial that is grown for the thickened root it produces. Carrots are eaten both raw and cooked and they can be stored for winter use. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content.

Nutritional Facts

Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain carotenoids and flavonoids. These elements work with nutrients and dietary fiber to protect against disease. Beta-carotene found in carrots protects the body by decreasing the risk of heart disease, stroke, blindness and certain types of cancer. The deeper the orange color, the more beta-carotene in the carrot.

Medicinal / Therapeutic Use

A super source of beta carotene, a powerful anticancer, artery-protecting, immune-boosting, infection-fighting antioxidant with wide protective powers. High doses of beta carotene, as found in carrots, substantially reduces odds of degenerative eye diseases (cataracts and macular degeneration) as well as chest pain (angina). The high soluble fiber in carrots depresses blood cholesterol and promotes regularity.

Capsicums are seed pods and can be red, green, yellow, orange, white or purple. Green and red capsicums grow on the same plant; it's just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties and are not simply less ripe forms of red or green. Capsicums are sweet and juicy with a mild spicy flavour. Shape also varies with variety; from the more commonly found blocky shape to a pointy capsicum.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean. It is a common ingredient used in soups, salads, bean dishes (canned pork and beans), and chili.

Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.