Vegetables come in varied colors, forms, and tastes. Health specialists highly encourage inclusion of vegetables in one's diet due to their inherent nutritional worth. This chapter will cover selected vegetables from wide-ranging families like roots, stems, leafy greens, and cruciferous varieties. The broad choice of the designated vegetables is predicated on popular household preferences, nourishing value, and health benefits. These vegetables are also in common use and are obtainable at the market. The health features of the vegetables are covered in such a way that they provide the distinctive phytonutrient quality coupled with prominent health findings.
Keywords: Allicin; Anthocyanins; Antioxidants; Carotenoids; Chlorophyll; Fiber; Flavonoids; Glucosinolates; Glycolipids; Isothiocyanates; Phthalides; Phytoestrogens; Phytosterols; Polyphenols; Sulforaphane; Terpenoids; Vegetables; Xanthophylls.