Crushed and a finely chopped garlic yields Allicin, A powerful antibiotic and Anti Fungal Compound. It also contains Alliin, Enzymes, Vitamin B, Minerals and Flavonoids.

Broccoli is high in vitamin C and soluble fiber. Broccoli contains a veriety of polyphenolic antioxidants and more specifically the compound glucoraphanin, that can metabolise to an anticancer substance sulforaphane. Wow! Who wouldn’t want to eat broccoli?

Onions are effective against colds, heart disease, diabetes, osteoporosis, and other diseases. It is used to heal blisters and boils in some of the undeveloped countries. The product that contains onion extract is used for the treatment of topical scars in the U. S.

Onions contain anti-inflammatory, anticholesterol, anticancer, and antioxidant components.

It contains rutin, a compound that strengthens the walls of capillaries and it is effective in preventing high blood pressure. Asparagus is the best vegetable provider of folic acid. Folic acid is necessary for blood cell formation and growth, as well as liver disease prevention. Folic acid is also important for pregnant woman as it aids in the prevention of neural tube defects such as spina bifida in the developing fetus. It is very low in calories and sodium, and contains A, C, E, minerals. It contains no fat or cholesterol.

The fresh cucumber is a very good source of vitamin C, Vitamin K and potassium. But the pickling process removes or degrades much of the Nutrition content, especially that of vitamin C, it is best to eat fresh!

It is abundant source for Vitamin A and C. Especially it has as much as vitamin C as in lemon.

Carrots have abundant beta-carotene (produces vitamin A in the body), and rich in dietary fiber, antioxidants and minerals.

Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium), and vitamins, including vitamin C.

Freshly harvested potatoes retain more vitamin C than stored potatoes. Peeled, long-stored potatoes have less nutritional value, especially when fried, Although they still have potassium and vitamin C.

The fruit flesh of a ripe mango contains about 15% sugar, upto 1% protein, and significant amounts of vitamin A, B and C.

It is reputed that mangos soothe the intestines, which makes them easy to digest. In India and Pakistan, where mangos are the national fruit in both Countries, there are thought to help stop bleeding, to strengthen the heart, and to benefit the brain.

The mango is in the same family as poison ivy and contains urushiol which causes allergic skin rash on contact. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to cattle.

Globally, bananas rank fourth after rice, wheat and maize in human consumption. They are valuable source of vitamin A, vitamin C, and potassium.

In most tropical countries green(unripe) bananas are used for cooking and are very similar to potatoes in how they are used. Both can be fried, boiled, bakes or chipped and have similar taste and texture when served.

Papaya is rich in an enzyme called papain(a protease which is useful in tenderizing meat) and other proteins.

Its utility is In breaking down the tough meat fibers and it has been utilized for thousands of years in its native South America. Papaya enzyme is also marketed in tablet form to remedy digestive problems. The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. Recently it has been found that Papaya has abortifacient properties, that is it induces labor or miscarriage in pregnant woman. It also may be used for lack of menstruation.

Kiwifruit is a rich source of vitamin C. Its potassium content by weight is slightly less than tat of banana. It also contains vitamins A and E.

The skin is a good source of flavonoid antioxidants.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin which is commercially useful as a meat tenderizer but can be allergic for some people.

Specifically, people allergic to papayas or pineapples are likely to be allergic to kiwifruit also. This enzyme makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because it soon begins to dissolve milk proteins.