Veggies are highly praised for their health benefits. Vitamins, minerals, fiber, and antioxidants abound. However, not all veggies are created equal, and even nutritious superstars may disappoint. Avocados, spinach, watercress, and jicama have different nutritional values and health benefits.
Common lettuce has more nutrients than iceberg lettuce. Water makes up 95-96% of its weight. Its high water content makes it low in calories, fiber, vitamins, and minerals. Vitamin B-12, D, and E are decreased in iceberg lettuce.
Celery, used in many dishes, is 95% water. A 100-gram serving has 15–17 calories, making it a weak energy source. Calcium and potassium are present, but iron, copper, selenium, and molybdenum are not. Celery lacks amino acids and fatty acids due to its low protein and fat composition.
Cucumber is used in salads, sandwiches, and detox waters for its hydrating and tasty qualities, not its nutritional value. The nutritional limitations of this vegetable are shown in a 100-gram serving.
Radishes' strong taste is often misinterpreted for high nutritional content. While adding texture and twist to foods, it contributes little nutritious value. Due to their strong flavor, radishes are eaten in modest amounts, limiting their daily intake.
Radishes, cucumbers, and green bell peppers have significant water content per serving. It has 20–23 calories and is hydrating but not energy-dense. Protein is 0.72 grams and total lipid (fat) is 0.11 grams, supplying few important amino acids and fatty acids.
Summer squash, or zucchini, is hydrating yet low in energy, with only 17 calories per serving. At 1.21 grams, zucchini has more protein than green bell pepper, but it's still low in important amino acids. The 0.32 grams of total fat are modest. The 3.11 grams of carbohydrates may not aid digestion.
Eggplant, or aubergine, is highly nutritious and high in fiber and antioxidants. Food is not nutrient-dense. Low-energy eggplant has 25 calories per serving. It has little protein. This makes it unsuitable for plant-based protein. Eggplant contains few essential fatty acids with 0.18 grams of fat.