All Vegetables

Nearly all vegetables are rich in dietary fibre and antioxidants. Vegetables are usually classified on the basis of the part of the plant that is used for food. The root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables include asparagus and kohlrabi.

Vegetables and fruit contain antioxidants and phytochemicals, or plant chemicals. These biologically active substances can help to protect you from some diseases. Scientific research shows that if you regularly eat lots of fruit and vegetables, you have a lower risk of: type 2 diabetes.

There are more than 110 different varieties of Brussels sprout available, as well as the Flower Sprout, a sprout/kale hybrid which contains double the vitamin B6 and C of a traditional sprout.