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.
Passion fruit is high in fiber and vitamin C and is native to South America. It has a mildly sweet flavor that makes it great for eating plain, adding to salads or blending with other fruits. In the United States, the most commonly-available variety of passion fruit is round and purple in color.
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Beets are not as common or popular as some other vegetables, such as broccoli and carrots, but they are sweet and nutritious and make a wonderful addition to meals. The tops of beets are a good source of vitamin A, while the red roots are a good source of vitamin C. They are also high in fiber, B vitamins and calcium.
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Broccoli is a good source of fiber, vitamins A and C, calcium and iron. There are three common methods for cooking crunchy broccoli on its own, although the Centers for Disease Control and Prevention recommends steaming or microwaving broccoli to ensure it maintains it nutritional content.
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Apricots are high in vitamins A and C, potassium, calcium, iron, phosphorus and fiber, making them a healthy addition to any diet. Their sweet taste and soft texture complement a variety of foods; in particular, they are delicious in pies and cobblers, and work well with pork and poultry.
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Squash, like other fruits and vegetables, contains bacteria and enzymes that will break it down with time, destroying its flavor, color and texture and reducing its nutritional content. While you do not have to cook squash before freezing it, you should blanch it to stop the activity of these enzymes and bacteria.
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