Fruits and Vegetables

Apple

A pomaceous fruit known for being a good source of dietary fiber and Vitamin C.

Banana

An elongated, edible fruit produced by several kinds of large herbaceous flowering plants, notable for its potassium content.

Carrot

A biennial root vegetable that is a highly concentrated source of \beta-carotene, which the body converts into Vitamin A.

Broccoli

A cruciferous vegetable rich in Vitamins C and K, consisting of a large flowering head and stalk.

Tomato

The edible berry of the plant Solanum lycopersicum; botanically a fruit, though typically prepared as a vegetable.

Spinach

A leafy green vegetable that is a rich source of iron, folate, and Vitamins A and C.

Strawberry

An aggregate accessory fruit known for its characteristic aroma, bright red color, juicy texture, and high antioxidant levels.

Potato

A starchy tuberous vegetable from the perennial nightshade Solanum tuberosum, providing a significant source of carbohydrates.

Avocado

A nutrient-dense fruit characterized by a high content of healthy monounsaturated fats and a creamy texture.

Blueberry

Small, round blue or purple berries that are highly valued for their antioxidant properties, specifically anthocyanins.

Garlic

A pungent bulbous plant in the Allium genus, frequently used for culinary seasoning and its potential medicinal properties.

Cucumber

A fruit of the gourd family, often treated as a vegetable, consisting of approximately 95\% water.

Bell Pepper

The fruit of the Capsicum annuum species, which contains no capsaicin and is a rich source of Vitamin C.

Kale

A variety of cabbage with green or purple leaves, widely considered a superfood due to its high density of vitamins and minerals.

Orange

A round citrus fruit known for its high concentration of Vitamin C and its distinctive inner segments and peel.