They are referred to as paprika. They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet. Bell peppers come in various colors, such as red, yellow, orange, and green — which are unripe.
In Stock
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants (1). They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
Yellow onions are the most popular cooking onions because they add excellent flavor to most stews, soups, and meat dishes. In fact, typically when a cooked recipe calls for onion, yellow onion is a safe way to go. Yellow onions have a yellow–brown papery skin on the outside and a white flesh.
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content inpumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.
