10 Vegetables Nutritionists Say We Should All Be Eating More Of

Leafy Greens :- Leafy Greens Like Spinach, Kale, And Collard Greens Are Packed With Nutrients, Including Vitamins A, C, And K, As Well As Minerals Like Calcium, Iron, And Magnesium. 

Cruciferous Vegetables :- Cruciferous Vegetables Like Broccoli, Cauliflower And Brussels Sprouts Are Another Great Source Of Vitamins A, C, K And Bitterness, as well as Antioxidants And Herbs. They Also Have Less Risk Of Many Types Of Cancer.

Root Vegetables :- Root vegetables like beets, sweet potatoes and carrots are a good source of fiber, vitamins, and minerals.

Nightshade Vegetables: Dried vegetables like eggplant, tomatoes, and capsicum are a good source of vitamins A, C and K as well as antioxidants. They also saw a reduced risk of heart disease and stroke.

Allium :- Leeks, garlic and onions are good sources of vitamins, minerals, and antioxidants. They have also been linked to a lower risk of cancer and heart disease.

Winter Squash :- Acorns, butternuts and winter squashes, like spaghetti strawberries, are good sources of collagen and vitamins A, C and B.

Sea Vegetables :- Sea vegetables like seaweed and kelp are a good source of antioxidants, vitamins, and minerals. They are also a good source of iodine, which is essential for thyroid function.

Fermented Vegetables :- Fermented vegetables like kimchi, pickles, and sauerkraut are a good source of probiotics (useful products), which may help improve overall health. They are also a good source of antioxidants, vitamins, and minerals.

Microgreens :- Microgreens are the young asters of arching and trumpet-microgreens, which are harvested before they reach microgreens. Those cakes can be engineered and doctored to enhance their taste and nutrition.

Sprouted Vegetables :- Sprouted vegetables are vegetables left to germinate. They are easier to digest than mature vegetables and are rich in vitamins, minerals, and antioxidants.