Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts.
Here’s a quick glimpse at their incredible health benefits: The phytochemicals in onions along with their vitamin C help improve immunity. Onions contain chromium, which assists in regulating blood sugar. For centuries, onions have been used to reduce inflammation and heal infections.
Cabbage is also used to treat asthma and morning sickness. It is also used to prevent weak bones (osteoporosis), as well as cancer of the lung, stomach, colon, breast and other types of cancer. Breast-feeding women sometimes apply cabbageleaves and cabbage leaf extracts to their breasts to relieve swelling and pain
Much of these vitamin functions as co-enzymes in carbohydrate, protein, and fat metabolism. Furthermore, its greens (leaves) are one of the finest sources of minerals like calcium, iron, copper, manganese, zinc, selenium, and magnesium
The brinjal or eggplant has a lot of vitamins and nutrients. It contains vitamins like B1 and B6. It also contains a good amount of potassium, copper, magnesium, manganese, phosphorus, niacin, and folic acid. This high nutritive value of the brinjal makes it one of the most important vegetables.
Broccoli is an excellent source of vitamin K, vitamin C, chromium and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper.
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.