Different Types of Vegetables

1. Artichoke

Artichoke (or artichoke heart) is a kind of thistle.Interestingly, this vegetable is actually the flower buds of the plant before they bloom.Nutritionally, artichokes offer a decent mix of vitamins and minerals per 100g (1);Calories: 47 kcalCarbohydrate: 10.5 gFiber: 5.4 gSugar: 1.0 gFat: 0.2 gProtein: 3.3 gVitamin C: 20% RDAVitamin K1: 18% RDAFolate: 17% RDAMagnesium: 15% RDAManganese: 13% RDA

2. Arugula

Arugula leaves are otherwise known as ‘rocket’, and they are particularly popular in the Mediterranean and Middle-East.

In fact, arugula is one of the tastiest foods on this vegetable list, and it adds a complex flavor to any dish.These leaves are relatively nutrient-dense too, and their nutritional

3. Asparagus

Out of all the different vegetables in the world, asparagus has a good argument for being the tastiest.After all, it’s often the one which steakhouses serve alongside the main attraction.As well as being one of the tastiest vegetables, it provides a good source of nutrition too (3);Calories: 20 kcalCarbohydrate: 4.0 gFiber: 2.1 gSugar: 1.9 gFat: 0.1 gProtein: 2.2 gVitamin K1: 52% RDAVitamin A: 15% RDAFolate: 13% RDAIron: 12% RDAVitamin B1: 10% RDA

4. Bell Peppers

Bell peppers come in all shapes and sizes, but they all grow from the same plant.The difference between green, yellow, orange and red varieties is merely the state of ripeness. Red bell peppers are the ripest and sweetest, while green peppers are the freshest and slightly bitter.Technically bell peppers are a fruit, but since most people use them as a vegetable, they make this list.Nutritionally, each color pepper has a very slight difference, but they are fairly similar.

5 . Beet Greens

The leaves of the beetroot plant are incredibly nutritious, so don’t throw them away!Out of all plant foods, beet greens are one of the most impressive for nutrient density (5);Calories: 22 kcalCarbohydrate: 4.3 gFiber: 3.7 gSugar: 0.5 gFat: 0.1 gProtein: 2.2 gVitamin K1: 500% RDAVitamin A: 127% RDAVitamin C: 50% RDAPotassium: 22% RDAManganese: 20% RDASee this guide to leafy greens for an in-depth look at the nutritional benefits of leafy vegetables.

6. Beets / Beetroot

Depending on where you are from, beets (or beetroot) goes by different names.Beets are a root vegetable, and they are quite adaptable too. For instance, they can be boiled, fried, roasted, mashed, or you can even buy pickled beets.Consuming beets leads to a large intake of nitrate, which has many purported health benefits. Most notably, nitrate helps to lower blood pressure