FOODS

beetroot

A root vegetable known for its deep red color, often used in salads, juices, and as a natural dye. It is rich in vitamins, minerals, and antioxidants, and is known for its health benefits, including improving blood flow and lowering blood pressure.

squash

A type of gourd vegetable, including pumpkin and zucchini.

radish

A root vegetable typically red or white, with a crisp texture and pungent flavor.

marrow

A large, edible gourd, similar to zucchini

scallion

A type of green onion with a mild flavor, used in salads and cooking.

cabbage

A leafy green vegetable often used in salads or fermented dishes like sauerkraut.

bitter melon

A tropical fruit with a distinct bumpy skin, often used in Asian cuisine and known for its health benefits.

leek

A vegetable similar to a scallion, with a mild onion flavor, often used in soups and stews.

cauliflower

A white flowering vegetable related to broccoli and cabbage, often used in dishes like stir-fries and as a low-carb rice substitute.

kale

A green leafy vegetable rich in vitamins, often used in salads and smoothies.

herb

A leafy green vegetable rich in nutrients, often used in salads, smoothies, and as a cooked side dish.

morning glory

A leafy vegetable commonly used in Asian cuisines, known for its tender stems and slightly sweet flavor, often stir-fried or used in soups.

sugar cane

A tall tropical plant harvested for its sweet sap, which is processed into sugar and other products.

cilantro

A fresh herb with a distinct flavor, commonly used in various cuisines, especially Mexican and Asian dishes, known for its bright green leaves and edible seeds.

coriander

The dried seeds of the cilantro plant, often used as a spice in cooking and flavorful in various dishes.

zucchini

A type of summer squash with a mild flavor, often green in color, and used in a variety of dishes.

loofah

A type of gourd, often used as a vegetable when immature, and known for its fibrous interior which is commonly used as a natural sponge.

lotus root

The edible rhizome of the lotus plant, commonly found in Asian cuisine. It has a crunchy texture and is often used in soups, stir-fries, and salads.

lemongrass

A herb commonly used in Asian cooking, known for its citrus flavor and fragrance. It is used in soups, curries, and teas.

shallot

A type of onion that is milder and sweeter than regular onions. It is often used in dressings, sauces, and as a flavoring in various dishes.

winter melon

A large fruit commonly used in Asian cuisine, known for its mild flavor and high water content. It is often used in soups, stews, and desserts.

katuk

A leafy green plant used in Southeast Asian cooking, known for its slightly nutty flavor. It can be eaten raw in salads or cooked in various dishes.

taro

A starchy root vegetable widely used in Asian cuisine, recognized for its nutty flavor and versatility in both sweet and savory dishes.

asparagus

măng tây

dairy foods

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