All about vegetables
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You can find nutrition rules, how to store vegetables, what vitamins they have and there availability during the year.
This app consist of following vegetables:
Anise - Good source of potassium and vitamin C Low in calories and sodium
Artichokes - Fat and cholesterol free.Low in sodium and cholesterol. Good source of vitamin C and fiber.
Asian Vegetables -
Asparagus - Fat, sodium and cholesterol free. Good source of vitamin C. High in folate.
Black-Eyed Peas - Cholesterol free, Low in sodium, High in potassium, fiber High in vitamin A
Beets - Low in fat and sodium. Cholesterol free. Good source of folate.
Broccoli - Low in calories.
Cabbage - High in vitamin C. A cruciferous vegetable, cabbage contains natural chemical compounds that may be helpful in the prevention of certain types of cancer.
Cardoon - The season is limited from mid-winter to early spring. Especially popular at Christmas.
Carrots - Good source of fiber. High in vitamin A. A leading source of vitamin A from beta carotene.
Cauliflower - A cruciferous vegetable, believed to help reduce the risk of some forms of cancer. A good source of folacin, an important B vitamin, when eaten raw.
Celery - Low in calories. Good source of vitamin C.
Chile Peppers - Rarely eaten in large enough quantities to constitute a serving.
Cooking Greens - Some recipes call for preboiling to take the "bite" out of stronger flavored greens and reduce their volume for sautéing
Corn - Very low in sodium. Good source of vitamin C.
Cucumbers - Refrigerate whole cucumbers in a crisper up to a week.
Eggplant - While not high in any single vitamin or mineral, eggplant is low in calories and its meaty texture is filling.
Fennel - The broad bulbous base is treated like a vegetable.
Fresh Herbs - Basil, Sweet, Basil, Opal, Chives, Cilantro, Marjoram, Mint, Oregano,
Garlic - While thought to help lower blood pressure and cholesterol, the daily amount needed to produce these health benefits could be more than most people consume. The research is still inconclusive.
Ginger Root - Rarely eaten in large enough quantities to constitute a serving.
Green Onions - To prepare, first rinse and pat dry. Trim root ends; strip off and discard wilted outer leaves. Leave whole, slice or cut into strips.
Leeks - Refrigerate, unwashed, in a plastic bag for up to 1 week.
Tomatoes and many more………….
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Tags: Vegetables, names of vegetables, vegetables and salads, vegetables cooking, home vegetables, aromatic vegetables list , what are vegetables.