Nutritionists recommend increasing our intake of these  vegetables.

Beta-carotene in carrots transforms to vitamin A, which improves night vision. Carrots, like other carotenoid-rich diets, reduce breast cancer risk. 

Broccoli, a cruciferous vegetable like cabbage, kale, and cauliflower, is high in micronutrients including vitamins C, A, and K, giving it a healthy reputation. 

Fungi, mushrooms vary in shape, size, taste, and color. Shiitake, portobello, oyster, and "button" mushrooms are the most popular.

Kale is nutrient-dense. It's full of vitamins A, B6, C, and K and minerals like potassium, calcium, copper, and magnesium that most diets lack.

Purple, red, and green turnips are root vegetables. Their roots and leaves, called "turnip greens," are edible.

Bell peppers are ideal for adding color to your diet. They are versatile, high in vitamins A and C, potassium, and fiber. 

Asparagus feeds good gut flora and diures. B9 (folate), C, A, and K are abundant in stalks. 

Cauliflower has become trendy. Cauliflower adds vitamin C, K, potassium, B6, folate, and plant-based omega-3s to your meal.

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