Vegetable List: List of Vegetables

Eating vegetables is said to increase longevity, and is thought to reduce the risk of getting chronic ailments like heart disease, cancer, and diabetes. These days, most people are aware that vegetables are a rich source of vitamins, and are essential for good health. For example, Vitamin A, which is found in vegetables that are green, yellow, or orange, is important for healthy eyes and skin, and is also known to strengthen the immune system. Vitamin C, on the other hand, is thought to be good as a preventive against the common cold, if taken in large doses, helps people who suffer from arthritis by reducing the damage of joint inflammation, vital for maintaining a healthy immune system, and also helps people suffering from asthma by reducing the symptoms. And Vitamin E, which is one of the most important antioxidants, helps in the repair of cells. According to recent research, it has been shown that Vitamin E has the ability to delay, or even prevent the onset of ailments like heart disease, cancer, and cataracts. Here is a list of vegetables given below, along with the vitamins they contain.

Given below are lists of vegetables with the vitamins they contain:

Vitamin A: Sweet Potato, Carrots, Kale, Spinach, Broccoli, Asparagus, Pumpkin, Cabbage, Green Pepper, and Peas.

Vitamin B:
Vitamin B1 (thiamine) - Avocado and Peas.
Vitamin B2 (riboflavin) - Avocado.
Vitamin B3 (niacin) - Peas, Avocado, Potatoes, Corn, Mushrooms, Asparagus, Artichoke, Sweet Potato, Lima Beans, Broccoli, Kale, Green Pepper, and Carrots, and Green Pepper.
Vitamin B5 (pantothenic acid) - Sweet Potato, Avocado, Corn, Potatoes, Lima Beans, Mushrooms, Artichoke, Broccoli, Carrots, and Cauliflower.
Vitamin B6 (pyridoxine) - Peas, Avocado, Carrots, and Potatoes.
Vitamin B9 (folic acid) - Asparagus, Lima Beans, Avocado, Artichoke, Peas, Spinach, Corn, Broccoli, Kale, Sweet Potato, Carrots, Potatoes, Green Pepper, and Onions.

Vitamin C: Lettuce, Spinach, Cabbage, Broccoli, Green Pepper, Cauliflower, Brussels Sprouts, Cucumber, Asparagus, Artichoke, Carrots, Corn, Lima Beans, Kale, Mushrooms, and Onions.

Vitamin D: Mushrooms.

Vitamin E: Broccoli, Spinach, and Green Leafy Vegetables.

Vitamin K: Spinach, Broccoli, and Kale

In order to benefit most from the vegetables listed above, it is best to buy those which have been organically produced, and consume them while they are fresh. There is a common belief that raw vegetables are better than cooked ones. However, that is not always the case, because cooking certain vegetables like carrots, for instance, can help releasing certain substances which can help in the easy absorption of the vitamins in them. Basically, you need to keep in mind to consume a variety of vegetables with different colors.