Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
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.
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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.
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Fresh cherries are sweet, rich in taste and conveniently bite-sized. Eating a handful of fresh cherries won't rack up a lot of calories, but may leave you wanting more.
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A clementine is a type of mandarin orange that originated in Spain. These mini-oranges are small, sweet, easy to peel and practically seedless. Clementines are also a fat-free food.
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Hass avocados have a dark purple or black skin and a creamy, bright green flesh inside. This variety of avocado is grown in California, New Zealand and Central America. Hass avocados contain many different nutrients packed inside the small fruit.
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Broccoli is a cruciferous vegetable high in vitamin C, vitamin A and a compound called sulforaphane that may protect you against cancer, according to Oregon State University.
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Sweet potatoes, like the name implies, are a bit sweeter in flavor than their red, white or gold cousins. Sweet potatoes are also packed with vitamin A, vitamin C and fiber, making them a nutritious vegetable choice. Sweet potatoes are not just for enjoyment on Thanksgiving, and can be cooked in a variety of ways.
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The bright green stalks and florets of a bunch of broccoli are bursting with nutrients, including vitamin C, protein, fiber and calcium. Broccoli is also low in calories; a half-cup serving contains just 23 calories.
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