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.
A cucumber and a tomato are available year-round and are in season in the summer. They combine to create a simple Mediterranean salad with olive oil, or a garden salad with leafy green lettuce. The varieties of cucumbers are diverse, but most have a similar flavor.
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Oyster mushrooms have been used for thousands of years as a culinary and medicinal ingredient. The white mushrooms resemble oysters, and can be found growing in the wild on dead trees or fallen logs.
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Wild blackberries grow in the western and eastern regions of the United States in warm climates. The blackberry is similar in appearance and related to the raspberry. When ripe, blackberries are dark purple and plump.
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Americans consumed more oranges than any other fruit between 2000 and 2010, according to the USDA, and commercial growers produce 7,500 apple varieties, according to the University of Illinois Extension. Evaluating the value of the two fruits in the diet requires reviewing American dietary guidelines.
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Broccoli contains varying amounts of bitter compounds depending on the type. Standard broccoli is relatively mild in flavor, chinese broccoli is slightly more bitter and broccoli rabe contains the highest level of bitter compounds.
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