Vitamin B12 is a B complex vitamin containing cobalt, nutritionally known as cobalamin. The single source of vitamin B12 is bacteria that synthesize it in meat, dairy products and eggs.

Roasting vegetables is a healthy way to serve them because it doesn't require large amounts of oil or butter to do. However, cooking vegetables at very high temperatures can sometime result in nutrient loss, but doing it the right way preserves the nutrition of the vegetables without sacrificing flavor.

Jicama is a root vegetable that resembles a very large potato or brown turnip. When eaten raw, it has a mild flavor with a crisp texture, not unlike an unripe pear. Eat it raw, sprinkled with salt and lime juice, or use it as a vehicle for dips from ranch dressing to hummus.

Freezing vegetables preserves the taste of your summer garden for enjoyment in the winter. Unlike canning, which requires special techniques and equipment, you only need a few simple tools to freeze raw vegetables. For best results, choose vegetables at the peak of ripeness and freshness.