BENEFICIAL ITEMS- VEGETABLES

BENEFICIAL ITEMS- VEGETABLES

Vegetables should be bought fresh. They should either be had raw, baked or lightly cooked. There are certain vegetables that should never be cooked like the  avocado, cucumber and especially the tomatoes (since cooking will make them very acidic and will destroy their nutritional value whereas when eaten raw they are very alkaline and beneficial for the body).  Never use cucumber and tomato for toasted or grilled sandwiches. 

Artichokes. 
Asparagus. 
Avocado. 
Beet roots -the red and the white variety. 
Broccoli. 
Brussels sprouts. 
Cabbage. 
Carrots. 
Cauliflower. 
Celery leaves (ajwan-ka-patta). 
Corn. 
Cucumber. 
Eggplant (brinjal- the small variety). 
Fennel (the root can be sliced raw into salads and the leaf and seeds are used as herbs). 
Garlic. 
Ginger. 
Green beans (French beans, papri, etc.). 
Kale. 
Ladyfingers. 
Lettuce. 
Mushrooms -either fresh or dried. 
Onions - Bermuda (red), spring  or  scallions, white and yellow varieties. 
Peas. 
Peppers -Bell (green or red), green chili. 
Potatoes- new (red-skinned), sweet potatoes, Russet Burbank and Yams. 
Radishes. 
Spinach (palak). 
Sprouts - alfalfa, buckwheat, fenugreek (methi), lentil, mung bean, pea, radish, red clover, red lentil and sunflower. 
Suran (elephant root yam). 
Tomatoes.  
Turnips. 
Watercress (Jalkumb).