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As the term clearly suggests, root vegetables are edible parts of plants harvested from their underground system. They are of several types and contribute to the list of vegetables. Despite the name, this category includes both true roots and non-roots (or modified stems) of plants. However, two things shared by all types of root vegetables are, they serve as the main function of storing nutrients for the plants, and are extracted from underneath the soil surface.

Classification of Root Vegetables

All of us are aware of the fact that plant roots perform the function of anchoring to the soil and drawing moisture along with nutrients from the soil medium. But some plants have specialized roots that help to store maximum nutrients. Altogether the roots of a plant are called the root system. The list of root vegetables is definitely a long one. Before we take a look at root vegetable types, let’s take a brief look about edible stems and roots that are grouped under root vegetables.

Taproot: One of the types of root vegetables, this is a true root and not a modified stem. It is an enlarged, fleshy root that is broad at the top and tapers gradually at the base. From the sides of the main taproot, other smaller fibrous roots emerge laterally. Examples of taproots that are consumed as vegetables include carrot, radish and turnip.

Tuberous Root: Colloquially known as a storage root, it is a lateral root that has been modified to serve as a storage portion for the plant under inactive growth season. Common examples of tuberous root are yam and sweet potato, which we all are familiar with. As expected, it is large-sized, starchy and contains high amounts of nutrients.

Bulb: A bulb is a fleshy, globular stem, used for vegetative propagation. Alone this structure acts as a dormant phase for seed producing plants (for example; dahlia bulbs, onion bulbs, etc.) under unfavorable conditions, and houses a tender bud. When the favorite conditions arrive, the resting bud germinates and grows into a new plant.

Rhizome: It is another underground structure that grows in a horizontal manner. Even when the parent plant dies due to unfavorable growth conditions, this underground stem survives, allowing the plant to propagate asexually. It later produces both roots and shoot for further growth. Examples of rhizome vegetables are turmeric, lotus root and arrowroot.

Tuber: Many fleshy and dense root vegetables are of tuber type. This is another modified stem, which is adapted for storing plant nutrients and also, for vegetative reproduction. Potato is one such example of tuber that is consumed as a starchy vegetable. Other examples of the same category are groundnut, Jerusalem artichoke and tiger nut.

Corm: Very often, we confuse a corm with tuber. Also referred to as bulbotuber, it is a vertical, short and bulbous stem. The plants that form a corm use this modified stem for asexual reproduction during extreme cold and hot climatic conditions. Examples of edible corms consumed as vegetables include taro, chestnut and cocoyam.

Common Types of Root Vegetables

When it comes to plantation of root vegetables, they are very easy and require less effort. Nearly all of them are used for asexual reproduction processes. They themselves are responsible for vegetative propagation, when the parent plants are not in a condition to produce seeds. In short, root vegetables play a major role in helping the plants to overcome the least hospitable environmental conditions. For your reference, various types of root vegetables are highlighted below.

Carrots
A carrot is an excellent root vegetable for raw diet plan. This orange colored taproot is a rich source of beta carotene and is beneficial for improving eyesight. Carrots are also added in a number of vegetarian and non-vegetarian stir fry recipes. So, if you have a vegetable garden, you should definitely try growing this root vegetable.

Potato
Talk about the types of root vegetables and you really cannot skip potato. Yes, this starchy vegetable is an essential crop for the world food supply, leading 4th in the list of largest food crops. This tuberous root is starchy and comes in various varieties (approximately 4,000 species). It can be stored easily and serves an excellent vegetable for every season.

Beets
Most of us are well acquainted with the red colored beets or beetroots. But these types of root vegetables are also available in white, striped and golden colors. Beets are popularly consumed by baking, steaming or boiling. But, you can saute them with flavorful vegetable oil or butter for a real treat. They can also be pickled for preservation.

Radish
Radish is not just a vegetable, but it holds a specific place in herbal treatment. A good source of vitamin C, it is found in different shapes, colors and sizes. Classification of this tuber vegetable is done with respect to the growing season. What’s more, the top green portion of radishes can be consumed like other leafy vegetables.

Garlic
Garlic shares the same family with onion, and is appreciated for its wide range of uses. Indeed, there is hardly any herbaceous plant that is as valuable as garlic in both culinary and medicinal applications. Though the leaves are also harvested for cooking purposes, the underground bulb is more commonly used in raw or cooked form.

Onion
Who doesn’t know onion, garlic and ginger? They are the most frequently used flavoring ingredients for food recipes. There are varied types of onions, which differ in color, size and taste. All parts of the onion plant are edible and you can use them in salads, cooking and preserved foods. Onions are found raw, pickled, canned, powdered, caramelized and in several other forms.

Ginger and Turmeric
The rhizomes of ginger and turmeric plants are harvested for use as spices. They act as flavoring agents in cooking varied dishes. In addition, they are highly prized herbs in medicine and cosmetics. You might be already aware about the antiseptic properties of turmeric, and drinking ginger tea for cold and cough. The rhizomes are sold in raw, dried or in powdered forms. You can read more on root vegetables list.

Root vegetables like potatoes, carrots, turnips, beets, can be used in various ways. They impart a nice color, flavor and taste to various dishes. The starchy roots can be eaten raw, baked, grilled or you can simply fry them. Whichever method you cook them, these vegetables yield carbohydrates, vitamins, minerals and many other nutrients for a complete diet.

It’d be odd to hear someone say that they never eat vegetables, or that they only live off meat or something like that. There is hardly a person who doesn’t consume vegetables as a part of their diet. Truth is, there are so many different types of vegetables that there is something to suit everybody’s taste buds, it would be almost impossible to be disappointed, or say that there is a dearth of veges to choose from. The United States Department of Agriculture (USDA) suggests that men must consume at least 3 cups of vegetables every day, while women must consume at least 2? cups of vegetables. How many people follow these guidelines, we cannot be sure. But for those of you who would like to start now, you could choose from an array of vegetables, because, believe me when I say, there are umpteen types of vegetables to pick from. So how about a list of vegetables for you to opt from…

Different Types of Vegetables

Before jumping right into the names of vegetables, let us first go over the categories of vegetables available to us. Vegetables are classified into Root vegetables, Bulb vegetables, Tuber vegetables, Leaf vegetables, Stalk vegetables, Inflorescent vegetables, and Fruit vegetables to name a few. We’ll get started with a list of each of them now.

Root Vegetables
Root vegetables are known to be rich sources of fiber, generally contain high levels of Pro-Vitamin A, and are great low calorie vegetables. Here is a list of these high fiber, low calorie sources…

PotatoCarrotTurnipBeetRadishHorseradishWasabiParsleyParsnipsMalangaBurdockRutabagaCeleriacSalsifyChinese ArtichokeSweet PotatoYamLotus RootSkirretCassavaDaikonJicamaBlack CuminLeeksGingerTaroWater ChestnutArracachaCrosnePrairie TurnipPignutScorzoneraYaconGreens & Leaf Vegetables
Leafy vegetables, or greens, are probably one of the most disliked kind of vegetables by most. That’s almost unfortunate, since most leafy vegetables have a high content of vitamins D, A, E and K. Apart from that, they are also rich in fiber, iron, calcium, potassium, folic acid, and magnesium. Here is a list of greens that you must try to incorporate into your diet…
SpinachCeylon SpinachWater SpinachCabbageChinese CabbageLettuceCeleryAmaranthEndiveSwiss ChardBrussel SproutsArtichokeSilverbeetArugulaChicoryDandelion NettlesSorrelCeleriacCollardsRadicchioBorageChinese KaleWatercressFenugreekMustard GreensKohlrabiLeekInflorescent Vegetables
Vegetables with a look like that of flower buds clustered together are known as inflorescent or flowering vegetables. They are amongst the best for consumption if you are looking for prevention from developing cancerous cells. The reason behind this is mainly the content of phytochemicals called isothiocyanates. Here are some vegetables that have the above mentioned content…
CauliflowerBroccoliRomanesco BroccoliSquash BlossomsBok Choy (Pak Choi)RapiniFruit Vegetables
These beautiful vegetables are referred to as fruit vegetables mainly because they carry the seeds of the plant in them, and in a botanical sense that is exactly what a fruit is supposed to be. There are several fruits / vegetables that fit the bill for this category of food. How about we list them out…
TomatoTomatilloBell PepperSweet PepperCayenne PepperChili PepperPumpkinPointed GourdSnake GourdCucumberAvocadoZucchiniAubergine (Eggplant)Winter MelonBitter MelonOlivesCaiguaSweet CornWinter SquashOkraChayoteGherkinLegumes (Podded Vegetables)
These vegetables are said to have the highest food value of all vegetables, once matured or dried. This variety of vegetables may be eaten either cooked and whole, or shelled before eating. Vegetables that make up this category are…
LentilsGreen BeansSnow PeasBlack-eyed PeasPeanuts / GroundnutsLima BeansChickpeasRunner BeansDrumsticksMoth BeansFava BeansVelvet BeansDolichos BeansWinged BeansYardlong BeansSea Vegetables
Sea vegetables, otherwise known as sea weeds, are amongst the more nutritious types of vegetables, when discussing different types of vegetables. Here are some such healthy sea veggies for you…
Sea LettuceHijikiSeakaleSea GrapeKelpsDabberlocksArameMozukuGimAonoriOgonoriNoriKombuMushroom
This fungi needs no introduction. Although there are several thousand types of mushroom found, roughly only 20 are edible, so how about we move on to the various types of mushroom available…
ShitakeOyster MushroomTruffleEnokiMorelChanterellePortobelloPoriciniParis MushroomCoffee MushroomThis was a list of the different types of vegetables for you to choose from. Hopefully the next time you are in the mood for some veggies, you won’t have to worry about eating the same old, you’ll have an exhaustive variety to pick from. Enjoy your next vegetarian meal then, because with the aforesaid, there’s no way you’ll be getting bored of vegetables any time soon.

Serious about knocking off belly fat? Adding the right food to your menu could give the desired result. If you thought only exercise helps to burn belly fat, think again. Sensible food choices can also contribute in losing abdominal fat. Certain vegetables show fat burning properties, and hence their addition in meals would be a wise decision, in order to reduce the belly size. When it comes to hunting for fat burning vegetables, cruciferous vegetables are the best bet. Moreover, they are high in nutrition, as they are excellent sources of vitamins, and therefore certainly good for optimal health.

Veggies that Burn Belly Fat
As aforementioned, cruciferous vegetables score high when it comes to dropping that extra flab. No wonder they top the list of foods that burn abdominal fat. Cruciferous vegetables are loaded with phytochemicals – substances that display fat burning qualities. Phytochemicals provide a fat burning effect, that work to promote belly fat loss. The fat burning activity of phytochemicals is the reason why cruciferous vegetables are considered as belly fat burning food.

Also, there are certain compounds known as xenoestrogens present in the environment that are notorious for causing hormonal imbalances. Our body suffering from these hormonal changes finds it hard to lose fat stores. Thus, losing tummy fat in the presence of xenoestrogens can be a tough task. Phytochemicals counteract the effects of xenoestrogens, thereby encouraging belly fat loss. As cruciferous vegetables are high in phytochemicals, they are well equipped to tackle this menace of xenoestrogens. Therefore, don’t forget to empower your body with phytochemicals to defeat xenoestrogens. There is no doubt that eating cruciferous vegetables everyday can substantially reduce the impact of estrogens on our body, making it easier to get rid of excess belly fat. Cruciferous vegetables that burn belly fat are given below:CabbageBrussels sproutsCauliflowerBroccoliKaleCollard greensMustard greensAlthough cooked cruciferous vegetables are beneficial to lose belly fat, eating them in raw form is recommended. This is because, vegetables in the raw form are difficult to digest. Thus, the body has to take more effort to ensure proper digestion of these foods. To be more precise, the body uses greater amount of calories in order to digest raw food. With more calories burning everyday due to intake of raw food, it helps to stimulate body fat loss.

Fruits that Burn Belly Fat
So you thought only vegetables are capable to reduce the waistline. Well that’s not true, and eating certain fruits everyday is indeed helpful to reduce waist size too. After knowing about vegetables that burn belly fat, let’s us discuss about fruits that are regarded as best belly fat burning foods. When it comes to fat burning fruits, it would be silly not to talk about citrus fruits. Citrus fruits are rich in vitamin C, which increase the metabolic rate and allows the body to burn fat at a faster pace. Some of them are given below:OrangesGrapefruitLemonsMangoesPapayasBesides fruits and vegetables that burn belly fat, high protein foods that include fish can also contribute in getting rid of fat that has accumulated around the waistline. Soybean products like soy milk and tofu can bring a positive change in the belly size. On the whole, if you want to really fire up your belly fat loss, make sure your diet is rich in cruciferous vegetables. One really does not have to look at surgery to decrease the waistline, as it can be done easily by making the right food choices. So, a natural remedy to eliminate belly fat does not exist only in the gym, it also lies in having salads made from cruciferous vegetables. Exercise alone is not the secret to shedding belly fat fast. Exercise routine coupled with a proper diet containing cruciferous vegetables, can go a long way in reducing belly fat and being slim waistline.

Just like my parents, I can bet that the impossible mission of making you eat green leafy vegetables, either by hook or crook, was the sole task of your mom or grandma during your childhood days. You never got substantial arguments to prove to your parents that the mouth watering eatables at McDonald’s or KFC are the only foods necessary for your survival. Result: you have been swallowing dandelion greens, swiss chard, mustard greens and cabbage, either tastefully or distastefully, for years. Even Popeye hasn’t been able to inspire you to eat Spinach! Now we make an attempt to pinpoint numerous advantages of green leafy vegetables, to arouse your interest in these nutritive food items. This humble attempt is being made to highlight the magical benefits hidden in some of the most inexpensive and yet the most nutritious vegetables.

Health Benefits of Green Leafy Vegetables

Green leafy vegetables can be called as the super foods of nature. No single source of food is as nutritive as green leafy vegetables. They contain various ingredients like vitamins, minerals, antioxidants, dietary fiber, phytochemicals and almost everything that our body requires. For children, adults and elderly people, medical experts recommend regular consumption of green vegetables as they help in holistic physical growth and strengthening of the immune system.

Fosters Weight Management
Being very low in calories, green leafy vegetables are helpful in weight management. They’re an ideal option for people struggling with weight loss issues. Since these vegetables contain high water content, they’re able to keep an individual fuller for a long duration. Kale or Arugula are known to be two beneficial vegetables for weight loss practitioners.

Keeps Cancer at Bay
It is believed that through numerous medical studies, people who consume green leafy vegetables during most of their lifetime are at a lower risk of cancer and cardiovascular diseases. These unique characteristics in leafy vegetables can be owed to the presence of variety of vital ingredients in such vegetables that are as follows.LuteinBeta-cryptoxanthinZeaxanthinBeta-caroteneCalciumMagnesiumIronPotassiumFolic AcidFibersVitaminsCarotenoidsFlavonoidsThe presence of antioxidants such as carotenoids and flavonoids are said to decrease the chances of breast and stomach cancers.

Lowers Risk of Type 2 Diabetes
In type 2 diabetes, the diet matters a lot. It plays a great role in effective control of the disease. Owing to their high magnesium content and low glycemic levels, green leafy vegetables are advised by doctors to patients suffering from type 2 diabetes. Several studies conducted by a panel of experts in the US and UK have confirmed that a healthy lifestyle that includes spinach and similar vegetables in the regular diet significantly reduces the risk of type 2 diabetes. Presence of polyphenols and vitamin C in leafy vegetables are cited to be the main reasons behind such beneficial health effects.

Facilitates Stronger Bones
Abundant supplies of vitamin K in several leafy green vegetables help in strengthening of bones, especially in children. Kale, spinach, collard greens and dandelions provide the much required calcium to the body. They also help in purification of blood which further helps in keeping the alkalinity of blood at normal levels. If there is a fluctuation in pH value of blood and it becomes acidic, calcium is taken from the blood as a buffering agent, thereby weakening bones.

Improves Vision
Students are advised to eat leafy vegetables because it helps in improving vision. Due to the presence of lutein and zeaxanthin chemicals in these vegetables, the eyesight of an individual remains healthy. It also reduces the risk of age related eye disorders like cataract and macular degeneration. Green fruits, besides leafy vegetables are also recommended for improving eye sight. In the past decade, there has been a marked deterioration of vision health among children. Changing lifestyle, longs hours of computer exposure and lack of adequate sleep have increased cases of weak eyes amongst children.

Makes the Immune System Stronger
The human immune system resists the infiltration of external micro-organisms. Green leafy vegetables strengthen the immune system due to the presence of chemical like phytonutrients and antioxidants in vegetables. Antioxidants promote good immunity for our body. Besides that, the presence of numerous vitamins and minerals further strengthen the immune system.

Must Eat Super Foods

Gains from green leafy vegetables are endless and eating the following vegetables can help you to reap rich health benefits.ArugulaBroccoli Collard Greens Dandelion Greens KaleMustard GreensRomaine LettuceSpinach Swiss ChardBok ChoyMake a note of several other vegetables by reading the Buzzle article on list of leafy green vegetables.

Green vegetables help in proper digestion and getting rid of constipation as the dietary fiber facilitates easy passage of stools. Even the nervous system requires a variety of minerals and vitamins to function effectively that is supplied by ample dosages of leafy vegetables. Those who don’t like eating green leafy vegetables can cook it creatively along with other vegetables or eat them as salads and soups. The taste of these vegetables ranges from sweet, peppery, bitter to earthy. The flavors depend on the growth level of the plants. Mature plants generally have a strong flavor and they’ve tougher leaves. While selecting leafy vegetables, one must choose crisp and tender leaves instead of yellowish or pale leafy vegetables.

This was all about health benefits of green leafy vegetables. So, don’t just snub them the next time you are supposed to consume them, you might be actually neglecting a lot of valuable nutrients.

For a layman, vegetables are vegetables. Who gets into the complications of its classification? We all know vegetables come in all sizes, shapes and colors. They have high nutritional value, loaded with essential vitamins and minerals, have to be included in our diet daily, and blah blah. But very few know about the classification of vegetables. And if you are the one who counts calories, fussy about the carbs intake, or diagnosed with diabetes, then it is only fair that you know about the vegetables classification, that will help you regulate your diet plan in a better way. Well, allow me to throw a little light on the difference between starchy and non starchy vegetables.

What are Starchy Vegetables

Low carb fanciers would want to keep away from starchy vegetables, as these vegetables are high in sugar. Starch is one of the sources of carbohydrates, stored in the form of sugar in a complex way. But these starchy vegetables are responsible for providing fuel to all the vital parts of your body. They are also necessary for the sound digestion and energy production in the body. But if you are really finicky about the carb intake, limit it to twice or thrice a week, but you cannot ignore it completely from your diet. You would want to check the list of starchy vegetables, given below.
Corn PeasPlantainsPotatoesYamsButternutBeetrootSweet potatoesCarrotsTurnipsParsnipsGreen PeasKidney BeansWhat are Non Starchy Vegetables

Some vegetables have lesser starch as compared to other vegetables. These vegetables are called non starchy vegetables. They are low on calories and carbohydrates, therefore you can include them in your diet as mush as you want. They not only improve your metabolic activity, but are considered important to maintain good health too. They are loaded with vital vitamins and minerals, that help you meet your daily requirement of nutrients. A list non starchy vegetables is given below.
AsparagusMushrooms Bamboo shoots BeansBrusselsCabbageCauliflowerCeleryCucumberEggplantFenugreekOkraOnionsPepperRadishesSoybeanSpinachTomatoesTurnipsWater chestnutsZucchiniStarchy vs Non Starchy Vegetables

Starchy VegetablesNon-Starchy Vegetables▶ Carbohydrate rich▶ Contains fewer calories and carbohydrates▶ High sugar content▶ Lesser sugar content▶ Has an adverse effect on the blood glucose levels▶ Has little or no effect on the blood glucose levels▶ Sources of simple carbohydrates▶ Sources of carbohydrates, which mainly come in the form of fibers▶ Loaded with vast amounts of energy▶ Loaded with essential vitamins, minerals and other nutrients
Starchy vs Non Starchy Vegetables: Conclusion

Everybody’s adaptability to a particular diet is different. Moreover, people diagnosed of disorders have their diet scrutinized all the time. Starchy vegetables are powerhouses, and they are necessary as they provide you with the required energy. Therefore, they can be consumed in high quantities during the growing stage of one’s life, and one should reduce its intake gradually, as they are likely to cause an increase in the blood glucose levels. Whereas, non-starchy vegetables can be eaten as much as you want, as they contain carbohydrates in the form of fiber, which helps in the sound digestion of food. Moreover, its nutritional value is enormous. Looks like there is a war, starchy vs non starchy vegetables. But none of the above two types can be declared as better than the other. Both of them are an important part of our diet, and one cannot ignore them completely.

Altering your diet according to the nutritional values of the two types of vegetables and as per your body requirements is the way to good health!

Now-a-days, everybody has become conscious of their body weight. Being overweight apart from increasing your waistline, can also increase your risk to many types of serious disorders. Hence, one needs to keep their body weight under check to remain healthy and look good. To keep the weight normal or reduce weight there are many diets. Many detox, weight loss and exercise programs promise of helping you lose weight. One such weight loss program is the starch free diet. Many health experts suggests that decreasing the carb content in your diet and increasing lean proteins can actually help lose weight. This is especially helpful for people who have a carb dominated diet.

Starchy vegetables contain complex carbohydrates in them. Carbohydrates which are made of sugars and starches are complex. Enzymes break these complex carbs into small molecules. This helps to absorb the carbs better. However, complex carbohydrates when they break down get assimilated in the bloodstream and increase the blood sugar level. This might be bad news for people who are diabetic. Also, this extra sugar which is not used by body gets stored in the body as fat, which result into weight gain. So, if you are a diabetic or on a weight loss plan then you should monitor your intake of starch foods. Here is a list of non-starchy vegetables which will help you lower down your carbs intake and also reduce the fat stored in the body.

List of Non-Starchy Vegetables
BeetsBroccoliChayoteBrussels sproutsGreen cabbageBok choy cabbageChinese cabbageCarrotsBamboo shootsGreen beansWax beansAmaranth/Chinese spinachArtichokeArtichoke heartsAsparagusBaby cornItalian beansBean sproutsCauliflowerCeleryEscaroleLettuceSpinachArugulaItalian chicoryWater chestnutsChinese long beansParsleyWatercressSproutsCushaw squashZucchiniSugar snap peasSwiss chardTomatoTurnipsSummer squashCrookneck squashRomaine lettuceSoybeans sproutsCucumberScallionsOnionsPea podsPeppersRadishesRutabagaHearts of palmJicamaKohlrabiDaikonEggplantCollard greensChicoryEndiveKale greensTurnip greensLeeksMung bean sproutsMushroomsOkraYou can use the above listed vegetables either fresh, canned or frozen. If you are using canned or frozen food then make sure you take care to buy the no-sodium variety. However, fresh organic produce is the best. Try to eat 4-5 serving of these vegetables everyday and keep your plate colorful. More colorful vegetables means more antioxidants. You can cook the above vegetables by steaming, baking, boiling or simply enjoy them raw and crispy in a salad. This will keep your diet varied and interesting; and provide you with various vitamins, minerals, and other important nutrients.

There is a lot of debate on starchy vs non-starchy vegetables. Starchy foods do have some benefits. Starch provides fuel to all the important parts of the body. They also help to store energy and aid in good digestion. So, when one is in the growing phase of their life they should consume more starchy foods, and with age slowly switch more and more to non-starchy foods. A right balance of starchy and non-starchy foods is required for the overall health. Hence, you need to form a diet which includes the right amount of starchy foods and non-starchy foods. If you want to prepare a diet plan and can’t decide between the amount of these two food groups then consult your doctor.

We all know that vegetables are a necessity for growing children, pregnant women and other individuals for health purposes. They are very rich with various nutrients such as minerals, vitamins and proteins, thus providing a healthy metabolism. But have you ever wondered why are these vegetables different in color and what could be the significance of this variation on our body? These color differences are mainly because of the various components of the vegetables, that are responsible for specific activities inside our body. The colors that are found in vegetables other than green are; red, purple, orange and yellow. In this article we will be reading all about names of yellow/orange vegetables and their nutrients. Therefore, take a look at the list of yellow vegetables mentioned in the paragraphs below and find out how are they beneficial to our body.

Yellow Vegetables List

Vegetables can be in the form of either leaves, fruits, flowers or roots of a particular plant. These edible parts of the plant have a specific color because of the presence of certain pigments. The most common pigments found in plants are; chlorophyll responsible for green, and carotenoids as well as flavonoids responsible for red, yellow and orange color. In the paragraphs below, you will come across a list of yellow vegetables and their components which are very essential for the various functions in our body. Keep reading!

SquashesThe squash vegetable refers to a collection of 4 species of the Cucurbita genus and is available in different shapes and sizes. All the 4 varieties of squash are yellow, orange and red in color because of the presence of the pigment lycopene which is a carotenoid responsible for red to yellow color in the vegetable. The squash varieties are described in the following points;Acorn Squash: This squash belongs to the species, C. pepo which has a green skin with orange colored patches on it. The squash has orange flesh and a sweet flavor.Butternut Squash: The butternut is the most commonly eaten squash is pear shaped with a yellow colored skin and orange flesh. It has a sweet to bland taste as well, and belongs to the species C. moschata.Turban Squash: Usually green in color, this is a winter squash which has striped skin and orange flesh like the other squashes. It has a buttery taste to it and belongs to the species, C. pepo, as it is also a type of pumpkin.Other squashes that are eaten are; hubbard squash, cushaw squash, summer squash, zucchini, etc. All these contain carotenoids for pigmentation and nutrients like minerals and vitamins to make them healthy diet options.
PumpkinsThe classification of pumpkin is Cucurbita. cucurbitaceae, where Cucurbita is the genus of squashes and cucurbitaceae is the family which includes other gourd vegetables. Since, it belongs to the Cucurbita genus, there are pumpkins that come under the four varieties of squashes as well. Pumpkins are large and round in shape, with a thick yellow to orange shell and a dense orange flesh that harbors seeds. They are very rich in nutrients like vitamins and minerals, most important being lutein. Like the squashes mentioned above, there is abundance of both alpha and beta carotene that gives the yellow color. Pumpkins are delicious vegetables that are used to make pies, mashes, soups and sauces.
RutabagasThe next in the yellow vegetables list is the Rutabaga which is also called as the yellow turnip or Brassica napobrassica. This is basically a root vegetable which is a cross breed between cabbage and turnip, but the leaves can be consumed as well. It is a round root which has a purple skin, but the flesh is yellow in color and thick in nature. It consists of 1 mcg of beta carotene which is responsible for the yellow flesh, along with other nutrients such as riboflavin, niacin, folate, vitamins A, D, E, K, etc.
Sweet CornThe yellow sweet corn is the richest source of lutein, a nutrient that works for perfect eyesight and a healthy cardiovascular system. I am sure all of you love to have baked or grilled sweet corn during barbecues or picnics. This one of the many yellow vegetables is surely a great addition to daily food. Yellow sweet corn has about 47 mcg of beta carotene and 114 mcg of beta cryptoxanthin, both used for heavy pigmentation. It is also a rich source of vitamins A, B6, E, K, minerals like calcium, iron, magnesium and phosphorous.
LemonBoth the tree and its fruit go by the name of lemon, but since we are talking about yellow vegetables we will refer to the lemon fruit. This is a citrus fruit, also known as a vegetable and belongs to the species, C. limon. It is an oval shaped yellow fruit that is used for its sweet and sour juice. The presence of certain carotenoids leads to the color yellow in this vegetable too. Lemons are very rich in vitamin C as they belong to the citrus family. Other than vitamin C, there are considerable amounts of vitamins B1, B2, B3, B5, B6, B9 and minerals such as, iron, calcium, potassium, zinc, magnesium, phosphorous, etc. Squeezing one lemon in your food daily is the best way to stay away from all diseases as it helps in building your immune system as well.
Others in the list of vegetables that are yellow in color are displayed in the table below.

Persimmons/Yellow TomatoesSweet PotatoesYellow PotatoesYellow Peppers
With this list of yellow vegetables mentioned above, hope you have learned new facts about their nutritional values. So, make sure you include these vegetables in your diet and keep your family and children healthy.

There exist several types of root vegetables which are classified according to the type of roots they have. We consume these roots because these plants store nutrients in their roots. The function of the root is to provide firm support to the plant. But in some cases, roots work as a stem and store the nutrients. We consume root vegetables which provide lots of essential nutrients. Carrots, beats, radishes, potatoes, sweet potatoes, yams, turnip, lotus root, turmeric, taro are examples of root vegetables. The following section provides information on root vegetables nutrition facts.

Root Vegetables Nutritional Value

We consume several types of root vegetables. Nutritional value of one vegetable is different from another. Described below are the nutritional value and benefits of some commonly consumed root vegetables.

Turmeric: Dry turmeric powder is mainly used as a spice. But fresh pickled turmeric is also used in Asian cuisine as it exhibits several medicinal benefits. It is rich in curcumin which carries anti inflammatory, antibacterial, analgesic properties. It is used as a traditional medicine to treat several conditions like flatulence, jaundice, menstrual difficulties, sore throat, arthritis, inflammatory bowel disease, bloody urine, hemorrhage, toothache, bruises, etc. It is believed that it inhibits the growth of cancer cells.

Potatoes: Potatoes contain dietary fibers that improve digestion. You should eat potatoes without removing their skin. Vitamin B6 in potatoes helps enhance the function of the brain. Potassium from potatoes helps stabilize blood pressure levels. Potatoes are used to treat inflammation. They offer you smooth skin and strong immune system.

Beets: Beets detoxify and cleanse your blood. They are rich in various nutrients like potassium, calcium, selenium, zinc, vitamin C, iron, manganese, magnesium, beta carotene, etc. They are packed with dietary fiber. Despite being high in nutrients, they are low in calories.

Onion: Onions contain 80% water. They contain several vitamins, minerals, carbs, fat and protein. They help lower the symptoms of diabetes as they contain two important compounds namely, allyl propyl disulfide and diallyl disulfide. They help prevent asthma, osteoporosis, cardiovascular diseases and even cancer. Onion juice is used to treat various health conditions like high fever, sinus infection, insomnia.

Radish: Radishes carry anti bacterial, anti fungal properties. They are rich in vitamin C, potassium, folate and dietary fiber. They help improve liver health and stomach health. The fiber promotes natural weight loss. They are used to treat leukoderma as they work as detoxifying agent and exhibit anti carcinogenic properties. They work great for skin disorders as they contain vitamin C, phosphorus, zinc and vitamin B6. They also exhibit anti congestive properties and hence, are used to treat respiratory infections and disorders.

The above examples explain how root vegetables nutrition plays an important role in the health of an individual. Here is an overview of important nutrients found in root vegetables.

Important Nutrients in Root Vegetables

Complex Carbohydrates: Sweet potatoes are considered as an excellent source of complex carbohydrates. These carbohydrates are slowly digested by the body and hence, they keep you satiated for a longer period of time. Carbohydrates provide us glucose which is converted into energy by our body. As complex carbohydrates are slowly digested, they don’t lead to sudden rise in blood sugar levels. They in fact, promote stable blood sugar levels. Carbohydrates are the main source of energy and many root vegetables like carrots, corm, parsnips and potatoes are rich in complex carbohydrates or starch.

Beta Carotene: Beta carotene, a precursor of vitamin A, is the essential nutrient which offers yellowish, orange or red color to the vegetables. It enhances cell to cell communication and prevents abnormal growth of cells that leads to cancer. It is an excellent source of antioxidants which help cancel the effects of free radicals on the body. It slows down the process of aging, prevents cardiovascular diseases, strengthens the immune system, ensures eye health, healthy skin and strong hair. Carrots, turnips, sweet potatoes, beets, etc., are examples of sources of beta carotene.

Vitamins: Most root vegetables are loaded with vitamins A and C. For example, carrots, sweet potatoes and turnips are packed with vitamins A and C. Potatoes contain a good amount of vitamin C. Vitamin A is essential for healthy mucous membranes in the body. It also offers strong hair and supple skin. It helps keep the teeth and bones strong. Vitamin C is an antioxidant vitamin which strengthens the immune system. Many root vegetables like radish, potatoes, carrots, etc., contain vitamin B6 which helps enhance brain function. Carrots also contain vitamin B1, B3, K and molybdenum. Some root vegetables contain folate which helps prevent birth defects in fetus.

Dietary Fiber: Almost all root vegetables are high in dietary fiber, which is nothing but a type of complex carbohydrate. Our body cannot digest the fiber but the fiber helps improve the digestive health! It prevents severe fluctuations in blood sugar levels in diabetics and promotes stable blood sugar levels. Consumption of fiber promotes less absorption of cholesterol and helps lose weight in a healthy way. Potatoes, carrots, radish, beet, contain a good amount of dietary fiber.

Minerals: All root vegetables are rich in minerals like iron, copper, calcium, manganese, magnesium, potassium, selenium, zinc, etc., which help improve the overall health. Iron improves blood quality resulting in overall improved physical and mental performance. Potassium helps improve heart health. Antioxidant properties of some of these minerals help prevent various diseases.

I hope you found the information on root vegetables nutrition facts helpful. You can consume these vegetables in a number of ways; raw, cooked, roasted, grilled, baked, etc. Thanks to our ancestors who discovered these buried treasures. Now it is up to us to make the most of it.

Consuming vegetables on a regular basis is an ordeal for many. However, vegetables are loaded with constituents that help in prevention of several diseases and disorders. Now, if you are wondering what are root vegetables, then it is a generic name used to define vegetables that grow underground (roots of plants). However, bulbs, modified plant stems, etc. are also classified as root vegetables. Root vegetables are as nutritious as other vegetables. So, what are the health benefits of root vegetables? Let us take a look.

Root Vegetables: Health Benefits

Before taking a look at the benefits of eating root vegetables, let us know what all vegetables are exactly classified as root vegetables. Potato, sweet potato, yam, turnip, onion, carrot, radish, ginger, garlic, turmeric, arrowroot, shallot, fennel bulb, beet, etc. are the commonly consumed root vegetables. The root of a plant is its storage part which is used to store energy. Therefore, root vegetables are rich in carbohydrates of various kinds like sugars, starches, etc. Let us now take a look at the health benefits of root vegetables in detail. First we will take a look at the general uses of root vegetables and then go through the individual properties.

General Benefits of Root VegetablesAll root vegetables are excellent sources of carbohydrates. Most of these root vegetables contain complex carbohydrates which are essential for gaining energy. You must be aware that complex carbohydrates are digested in the body very slowly and hence, there is a long lasting supply of energy.Most of the root vegetables are very low in calories (except potatoes, yams and sweet potatoes), and hence, they can be easily included in the diet of people who wish to lose weight.Along with carbohydrates, most of the root vegetables also contain vitamins and minerals; making them wholesome vegetables.Root vegetables are also very attractive to the eye (e.g., carrots, beet, etc.) and are delicious. Root vegetables can also be used for making a variety of dishes. e.g., a potato can be used for making jacket potato, potato salad, potato soup, potato pancakes, potato casserole, etc. Therefore, including these vegetables in your daily diet is quiet simple.Specific Root Vegetable BenefitsSweet potatoes are rich in antioxidants and are beneficial for improving the heart health. They are also good sources of energy like potatoes and yams.You might be knowing that carrots are very good for the eyes and should be consumed regularly. This is because it contains beta-carotene which is beneficial in providing essential nutrients to the retina of the eye. The beta-carotene in carrots also helps in fighting off the free radicals that damage the body.Radish is an excellent source of vitamin C and is believed to have anti-cancer properties. Secondly, radish is good for the liver and also helps in purification of blood.Similarly, another root vegetable, beet is a rich source of iron and is also good for heart. It helps in prevention of birth defects and stimulates proper function of the liver.Onion is one of the best root vegetables because it is loaded with anti-allergic, anti-bacterial and anti-inflammatory agents. Onions and shallots are good for the heart and also help in prevention of liver cancer.Garlic also has anti-bacterial properties and is rich in antioxidants. It helps in lowering blood pressure, promotes heart health and also keeps several infectious diseases at bay.There are numerous benefits of eating root vegetables like ginger. Ginger helps in reducing pain and inflammation, helps in treatment of morning sickness, helps in treatment of cold and flu, and also aids in lowering high cholesterol.Turmeric can be used for the treatment of wounds, skin problems, stomach problems, cough, flu, cold, asthma, etc. It also has natural anti-inflammatory and anti-bacterial properties.The modest looking turnip is also good for health, as it contains vitamin C, beta carotene and lots of fibers.For further reading, you might also like to read on root vegetables nutrition. As there are numerous health benefits of root vegetables, you should consume them regularly. You should, however, remember to include moderate amounts of potatoes, yams and sweet potatoes in your diet if you are watching your weight. So, research on the Internet to find exciting recipes to make scrumptious dishes containing root vegetables, and have a healthy life. Take care!

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