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Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable.
Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable. It grows best when the days are short and mild. As in cabbages, it grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins.
Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw.
Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.
Green beans provide us with important amounts of colorful pigments like carotenoids. The presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes.
Cereal bar with dried cottage cheese and yoghurt zig zag topping. Cottage cheese is especially rich in full proteins which contain a balanced mixture of all amino acids.
Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
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