Taro root

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.

Ginger

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.

Rice(IR64)

Rice, edible starchy cereal grain and the grass plant (family Poaceae) by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans. Rice is cooked by boiling, or it can be ground into a flour. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, and many other cuisines. Other products in which rice is used are breakfast cereals, noodles, and such alcoholic beverages as Japanese sake.

Amra Fruit

Amra or Hog plums are a juicy fruit of hog plum tree found in tropical countries and comes diverse ranges of colors.... The unripe fruits are sour, astringent, and aphrodisiac in nature. The ripe fruits are sweet, astringent, cooling, emollient, tonic and constipating. 

Louki

It belongs to the gourd family- Cucurbitaceae and is a running or climbing vine. The fruit is harvested young and used as a vegetable. It has a light green smooth skin and a white inner flesh. Usually the round fruits are called Calabash gourd and the slender long fruits are called Bottle gourds.

Onion

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.

Farmers have cultivated allium vegetables for centuries. According to the Food and Agriculture Organization of the United Nations, China is the biggest producer of onions worldwide.

It is common knowledge that chopping onions causes watery eyes. However, onions may also provide potential health benefits. These may include reducing the risk of several types of cancer, improving mood, and maintaining skin and hair health.

In this article, we discuss the possible benefits of onions, their nutritional content, and how to include more of them in the diet.

Pointed Gourd

Pointed gourd, known as parval in hindi is normally propagated through vine cuttings & root suckers. Its seeds are not used in planting due to poor germination & inability to determine the sex of plants before flowering. Due to this, crop established from seed may have 50 percent nonfruiting male plants.  Farmers can earn a good profit by cultivating this vegetable. Pointed gourd can be cultivated throughout the year in India

Nenua sponge Gourd

Nenua/Sponge Gourd is said to be an excellent blood purifier as it flushes out the pollutants from the blood, gourds have insulin which is extremely beneficial for diabetes,it prevents indigestion which leads to healthy stomach.As it is good for stomach i

Arbi

Colocasia is a perennial plant which grows stems, leaves, flowers and tubers. It is widely used in Indian cooking. The roots are very tender and full of water. Colocasia can be used in making various delicacies like kootu (gruel) or aviyal (a mixed vegetable curry). It is also regularly added to many other curries. 

Long Beans

Long Beans are an ancient vegetable, with wild varieties of these plants still growing in tropical Africa, where they were likely introduced from Southeast Asia.  The long bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean.  They have a very pronounced flavor and have a distinctly beany taste, and are not sweet like the green bean.  Long beans work best briefly steamed, stir-fried, or braised, but also hold up well when added to stews. If you want them to be more juicy, blanch before stir frying. Long beans should be cut into 1-2 inch lengths for cooking. They should be stir fried or boiled, rather than steamed, which tends to make them too soft. 

Broad Beans

Fresh broad beans have a delicious earthy flavour that fits well with winter cooking.They have kidney shaped curves that are tender and generally consumed with the pods.They are also rich in Vitamins A, B1 and B2.

Kochur Loti

Kochur Loti with Chingri is one of the most popular Bengali delicacy. I know it's an off bit green vegetable and difficult to find, but you can also buy the frozen one from any supermarket. It's a typical Bengali recipe, and I have added some new flavour to it by adding shredded coconut.

Long Taro

Bun Long Taro, also known as Chinese Taro, is a hardy subtropical/tropical perennial and annual herb native to China. Taro plants are predominately known for their starchy, brown, underground roots and beautiful heart-shaped leaves. Taro is a fast-growing, low-maintenance plant that's fun and easy to harvest.

Red Potato

Naturally sodium free and high in potassium, red potatoes are a major contributor of maintaining a healthy blood pressure. In order to keep cells, nerves and body fluids in your body healthy, potassium is essential, and sodium is dangerous. Red potatoes have more potassium per serving that ANY OTHER fruit of vegetable.

Potato

Potatoes are edible tubers, available worldwide and all year long. They are relatively cheap to grow, rich in nutrients, and they can make a delicious treat.

The humble potato has fallen in popularity in recent years, due to the interest in low-carb foods.

However, the fiber, vitamins, minerals, and phytochemicals it provides can help ward off disease and benefit human health.

 Betel Leaves

Betel leaf is mostly consumed in Asia, and elsewhere in the world by some Asian emigrants, as betel quid or in paan, with areca nut and/or tobacco. ... The betel plant is an evergreen, dioecious perennial, with glossy heart-shaped leaves and white catkin. The betel plant originated in Southern and Southeast Asia.

Cauliflower

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

Cabbage

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. ... oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower

Red cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins.

turnip

The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant.

Green chilli

Broccoli is a green vegetable (Brassica oleracea var. italica) in the flowering plant family Brassicaceae (formerly Cruciferae), characterized by fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The term broccoli also is used for the edible flower clusters and stalk of this plant.

Broccoli closely resembles the vegetable cauliflower, which is the same species as broccoli, Brassica oleracea, but a different cultivar, though broccoli is green rather than white like cauliflower.

Gauva

Guava, Psidium guajava, is an evergreen shrub or small tree in the family Myrtaceae grown for its edible fruits. Guava has a slender trunk with smooth green to red-brown bark. The trunk may be branched at the base and the branches droop low to the ground. The plant possesses oval or elliptical leaves which are smooth on the upper surface and hairy on the lower surface. Guava produces solitary white flowers and a berry fruit. The fruit is oval in shape and green to yellow in color. The flesh inside can be white, yellow, pink or red in color and contains numerous yellowish seeds. 

Lady finger

Guava, Psidium guajava, is an evergreen shrub or small tree in the family Myrtaceae grown for its edible fruits. Guava has a slender trunk with smooth green to red-brown bark. The trunk may be branched at the base and the branches droop low to the ground. The plant possesses oval or elliptical leaves which are smooth on the upper surface and hairy on the lower surface. Guava produces solitary white flowers and a berry fruit. The fruit is oval in shape and green to yellow in color. The flesh inside can be white, yellow, pink or red in color and contains numerous yellowish seeds. 

Drumstick

Drumsticks have long, dark green bumpy pods running along the length and fleshy pulp inside the pod encasing each seed.
These pods have a faint bitter taste combined with slight sweetness.
Drumsticks are rich in antioxidants that reduce the risk of heart diseases and type 2 diabetes.
They are also a rich source of vitamin B, C and Iron that reduces inflammation and are good for skin, teeth and bones.

Custard apple

The custard apple tree is not especially attractive. It is erect, with a rounded or spreading crown and trunk 10 to 14 in (25-35 cm) thick. Height ranges from 15 to 35 ft (4.5-10 m). The ill-smelling leaves are deciduous, alternate, oblong or narrow-lanceolate, 4 to 8 in (10-20 cm) long, 3/4 to 2 in (2 5 cm) wide, with conspicuous veins. Flowers, in drooping clusters, are fragrant, slender, with 3 outer fleshy, narrow petals 3/4 to 1 1/4 in (2 3 cm) long; light-green externally and pale-yellow with a dark-red or purple spot on the inside at the base. The flowers never fully open.

The compound fruit, 3 l/4 to 6 1/2 in (8-16 cm) in diameter, may be symmetrically heart-shaped, lopsided, or irregular; or nearly round, or oblate, with a deep or shallow depression at the base. The skin, thin but tough, may be yellow or brownish when ripe, with a pink, reddish or brownish-red blush, and faintly, moderately, or distinctly reticulated. There is a thick, cream-white layer of custardlike, somewhat granular, flesh beneath the skin surrounding the concolorous moderately juicy segments, in many of which there is a single, hard, dark-brown or black, glossy seed, oblong, smooth, less than 1/2 in (1.25 cm) long. Actual seed counts have been 55, 60 and 76. A pointed, fibrous, central core, attached to the thick stem, extends more than halfway through the fruit. The flavor is sweet and agreeable though without the distinct character of the cherimoya, sugar apple, or atemoya.

Bael Fruit

The Bael fruits are globose in shape, with a hard exterior and it doesn’t split open even upon ripening. The raw fruits look greenish grey while the woody exterior turns yellow upon ripening. The ripened fruit contains aromatic pulp with around 10 to 15 seeds, enclosed in a sac filled with natural adhesive.

Star fruit

A star fruit usually has five segments, giving it a star shape. It is a crunchy, juicy fruit with a light flavor. The skin is waxy, yellow or green, and edible, and the fruit has tiny dark seeds in its center.

Although star fruit is not a member of the citrus family, its sweetly sour taste may seem citrusy.

The fruit’s native home is Southeast Asia, where it sometimes goes by the name “carambola,” or “cane apple” in the Malay language.

Green banana

Green bananas are also known as raw bananas and because they are typically harvested while they’re still green they are known as green bananas. The plus point of green bananas is they have an appetite-reducing effect due to their high content of fiber and resistant starch. 

Kantola vegetable

1. It is a great source of phytonutrients, a substance found in certain plants which are believed to be beneficial to human health and help prevent various diseases. The vegetable is also low in calories as it contains roughly 17 calories per 100 gm. “Kantola is also high in water content, so is beneficial if you are trying to lose weight,” adds nutritionist Seema Singh.

2. As it is usually found during the monsoons, it is helpful in keeping seasonal cough, cold and other allergies at bay, due to its anti-allergen and analgesic properties.

3. It also reduces blood sugar levels in diabetic patients since it is rich in plant insulin. “Anything that is high in fibre and is loaded with water content is a great choice for a diabetic diet, and kantola ticks all the boxes,” says Singh.

4. Carotenoids, like Lutein, present in this vegetable help in prevention of various eye diseases, cardiovascular diseases and even cancers. Being a source of vitamin C, a natural antioxidant, it removes toxic free radicals from the body reducing the chance of cancer.

blood sugar, diabetes-friendly diet, kantola for diabetics, indian express, indian express news Anything that is high in fibre and is loaded with water content is a great choice for a diabetic diet, and kantola ticks all the boxes. (Photo: Getty Images/Thinkstock)
5. It helps to keep the skin healthy as it contains various flavonoids such as beta carotene, lutein and zeaxanthins that act as protective scavengers. “It also has anti-ageing properties as it is blessed with antioxidants that fight free radicals the body has due to ageing and pollution,” says the nutritionist.

6. It is high in fibre and anti-oxidants and thus very useful for easy digestion and eliminates constipation.

Capcicum

Capsicum, also known as red pepper or chili pepper, is an herb. Its fruit is commonly applied to the skin for arthritis pain and other conditions. The fruit of the capsicum plant contains a chemical called capsaicin. Capsaicin is what seems to help reduce pain and swelling.

Brinjal

Brinjal is a rather small plant that grows up to 1.5 m. Brinjal is classified as a herb because of its non-woody stem. Its simple leaves are oblong to oval, slightly lobed, with its underside a paler green than the upper surface. Both leaves and stem are covered with fine hairs.

Shuran

Suran, Jimikand or elephant foot yam is a tuber or corm of Amorphophallus campanulatus plant. It is cultivated across India as a cash crop and used commonly as a vegetable. It has a hard and stony look with a bulbiferous dark brown hue. This vegetable might not look as appealing as asparagus or broccoli, but it packs a punch of health benefits. Don’t let costly and fancy vegetables take the limelight away from this desi healthful veggie and know just why you should adopt this in your diet!

Jackfruit

Jackfruit is the largest tree-borne fruit in the world, reaching up to 60 cm (about 2 feet) long and weighing up to 18 kg (about 40 pounds). ... It is ellipsoidal and aggregate, composed of multiple “bulbs” of seed-containing flesh around a stringy core, all of which is enclosed by a bumpy rind.

Mushroom

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.

The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.

Pumkin

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C.

Cucumber

The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils. ... In botanical terms, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions.

Bitter Gourd

Bitter gourd is a green-skinned vegetable with white to translucent flesh and a taste that fits its name. Unless you grew up with bitter gourd as part of your regular diet, it might take you a while to warm up to the bitter flavor.

Bitter gourd is also a vegetable of many names. It is equally known as bitter melon, bitter cucumber, balsam-pear, bitter apple, or bitter squash.

Tamarind

Tamarind is a rich source of magnesium. It also contains more calcium than many plant foods. The combination of these two minerals, plus weight-bearing exercise, could help prevent osteoporosis and bone fractures. The body requires vitamin D to use calcium.

Red carrot

Red Carrots contain more lycopene than other varieties, and have a pinkish red to purplish red outside layer with a core of pink to orange. One cultivar, called Beta-Sweet, is a cross between a western and an eastern carrot. Red carrots are usually sweeter than regular carrots.

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