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An Alphabetical List of Fruits & Vegetables
An Alphabetical List of Fruits & Vegetables. Fruits and vegetables are a necessary part of life, as the human body requires them for both nutrition and fiber. People who don’t eat enough of these foods may suffer illnesses related to improper nutrition including scurvy from a deficiency of vitamin C, bowel problems from a lack of fiber and...
Fruits and vegetables are a necessary part of life, as the human body requires them for both nutrition and fiber. People who don’t eat enough of these foods may suffer illnesses related to improper nutrition including scurvy from a deficiency of vitamin C, bowel problems from a lack of fiber and even such devastating diseases as cancer that can be related to long-term patterns of improper diet.
Apple
Apples are tree fruits that come in many varieties, with something to suit every taste. The Fuji apple is a red to reddish-green apple with a firm texture and a sweet taste. Golden delicious is a yellow-skinned sweet apple that is preferred for baking because of its flavor when cooked. Granny Smith is tart with a bright green skin. Rome is a large, bright red apple often used for baking. Winesap is spicy, with a winey flavor and is usually the first choice for making cider. Apples are an excellent source of fiber as well as several important vitamins and minerals, especially vitamin C.
Broccoli
Broccoli is a green vegetable that provides many nutritional benefits. It can be purchased fresh or frozen, or grown in a home garden. It is a good source of calcium and also provides potassium, vitamin C, vitamin A and vitamin B-1. Broccoli is often dipped in salad dressing and eaten raw, serve as a cooked side dish, or incorporated into recipes with meats and other vegetables.
Kale
Kale is a cold-hardy vegetable, making it a good choice for the home gardener. This green, leafy vegetable provides calcium, vitamin K, folic acid, magnesium and other nutrients as well as plenty of dietary fiber. It is related to cabbage and cauliflower, and provides many of the same nutritional benefits as these plants, but is not as strongly flavored. Kale does best if it is exposed to the cold before harvesting. The cold turns starches in the plant into sugars, greatly improving its flavor.
Mango
The mango is a reddish-orange, sometimes green, tropical fruit available in many parts of the United States throughout the year. It can be grown in any area with a subtropical climate, but if the temperature ever gets below 30 F the tree may die, especially if it is not well-established. Temperatures below 40 F can kill blossoms and setting fruit. Mangoes contain many beneficial vitamins and minerals and are especially rich in vitamins A and C. They are more nutritious than apples and are an excellent food choice for both children and adults.
