We eat beet greens, turnip tops and dandelion leaves, bitter melon, jute and even sweet potato leaves. Why not eat pumpkin leaves as well? Pumpkin is edible in its entirety, not just the fruit with seeds, but also the flowers, young stems and leaves. Pumpkin leaves boast quite an impressive nutrition and are high in … Read more about Properties and Benefits of Pumpkin Leaves
Cucumbers (Cucumis sativus) have managed to preserve a somewhat privileged place on our table and today I am going to speak to you about why it’s good for your health to keep eating cucumbers. Relatively recent research suggests that cucumbers are a moderately nutritious and overall healthy vegetable. The biggest benefits reside in the high … Read more about Properties and Benefits of Cucumbers
Yellow carrots are just one of many different carrot colors in cultivation. The difference is they are yellow instead of orange, but otherwise not that different from other varieties. Yellow carrots were one of the first carrot colors and, as a variety, they are much older than today’s orange carrots. The original carrots were cream-colored … Read more about What Is a Yellow Carrot?
Blue tomatoes, aka purple tomatoes, are a variety of tomato that ripens to a dark blue, purple blue or black blue color, sometimes with red purple. Blue tomatoes have been developed to produce high amounts of anthocyanins, pigments with strong antioxidant properties and anti-inflammatory and even anticancer activity. Eating blue tomatoes and blue foods in … Read more about Properties and Benefits of Blue Tomatoes
