Red potatoes are the most common variety of potatoes in the United States and sometimes are referred to as new potatoes. A baby red potato is harvested when the potato is still small. It has red skin, is typically very smooth and is full of flavor.

Corn tortillas provide the basis for many Mexican or Mexican-inspired dishes. These pieces of bread made from corn and lime are hard and unappetizing straight out of the bag. Softening them requires some type of frying method.

Related to the cabbage and originating from Belgium, Brussels sprouts have a sweet, nutty taste. The peak of their season is from October through March; however, you usually can find fresh Brussels sprouts in your grocery store all year long.

Fried potatoes have a crispy, and often salty, exterior that encases a fluffy and meaty interior. Though fried potatoes are most commonly made of strips or cubes, you can fry them whole as well. Serve a whole fried potato as you would a baked potato or a helping of tater tots.

Bananas come from tropical and sub-tropical areas. According to Chaquita, it takes about two weeks for bananas to reach your grocery store once they're picked.

Regular, nutritious Brussels sprouts are visually appealing little vegetables; the small green rounds look like tiny cabbages. The slightly bitter flavor of Brussels sprouts, however, is often an acquired taste.

The Chinese have harvested and eaten kiwifruit, known to them as “yang tao,” since ancient times, according to “The Encyclopedia of Healing Foods.” Missionaries carried the fruit to New Zealand in the early 20th century, where they became known as Chinese gooseberries.

Red Russian kale originated in Siberia and made its way to North America via traders in the late 1800s. With its blue-green leaves and reddish-purple veins, red kale is so jam-packed with beneficial nutrients it is often dubbed a “super food.

Jumbo baked potatoes are simple to prepare and make a suitable accompaniment for roast beef, chicken or pork, or can stand on their own as a quick meal with a few added toppings. Sweet potatoes and white potatoes are good-for-you foods that are low-calorie, low-fat and rich in vitamin C and potassium. One 5-oz.

Broccoli and carrots make a nutritious, easily prepared side dish. Together, they are rich in vitamins A and C, potassium and fiber. Broccoli adds folic acid, calcium and cancer-fighting properties to the mix. Wash the vegetables first. Soak broccoli, then rinse it. Scrub and peel the carrots.

No matter how you look at it, spinach is good nutrition. Each 1/2 cup serving is fat-free, low in calories and sodium and also supplies your body with 50 percent of your daily vitamin C requirement and a healthy dose of fiber.

The tiny, cabbage-like heads that are Brussels sprouts are chock-full of nutrition. The vegetable serves as a good dietary source of vitamin C, iron, B-vitamins and fiber, but can be somewhat bitter to the taste buds.