Onions
Onions are very good at hair follicle nourishment and help restore lost nutrients to your scalp.Onions are rich in sulphur, which is known to minimize breakage and thinning.Onions lend a healthy shine to hair, which can become permanent when used regularly.
Tomatoes
Tomatoes can reduce the amount of damage done to your body by smoking cigarettes or inhaling second hand smoke. Tomatoes contain coumaric acid and chlorogenic acid that work to protect the body from carcinogens that are produced from cigarette smoke.
Lady Finger
Okra is known to aid in the prevention of diabetes. It is rich in fiber that helps in the prevention of this disease.The dietary fiber content of okra/lady’s finger is known to be high, and hence, many health specialists recommend it for digestive benefits.
Pumpkin
It is one of the very low-calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.
Potatoes
Potatoes are one of the most common and important food sources on the planet, and they contain a wealth of health benefits that make them all the more essential as a staple dietary item for much of the world’s population. The health benefits include their ability to improve digestion, reduce cholesterol levels and boost heart health,
Cabbages
The high potassium content helps by opening up blood vessels, easing the flow of blood. A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead.
Beetroot
The health benefits of beets include the treatment of anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer, and heart disease. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and soothes respiratory problems.
Greenchilies
Green chilies are rich sources of antioxidants and this makes them act like janitors of the body. They can protect the body against free radical damage giving you natural immunity to cancer and also slowing down the ageing process. Green chili peppers are also rich in Vitamin E that is essential for producing certain natural skin oils.
Ridge gourd
Luffa fruit is smoothly cylindrical and about 24 inch (61 cm) in length and 3 inch in diameter. In general, the fruit features thin and smooth green skin, white flesh and smooth, black, flat ovate seeds with length 1-12 cm. concentrated near its core. The taste of the fruit resembles zucchinis.
Green capsicum
Vitamin C which is present in Capsicum is vital for maintaining a healthy immune system and for building strong collagen to support skin and joints. It is instrumental in lowering the risk of arthritis and reducing inflammation. Vitamin K aids in the formation of blood clots.
Carrot
The high level of beta-carotene in carrots acts as an antioxidant and prevents cell damage done to the body through regular metabolism. It help slows down the aging of cells.Carrots are known by herbalists to prevent infection. They can be used on cuts-shredded raw or boiled and mashed.
Cauliflower
Cauliflower is a heart healthy vegetable. This means it helps in maintaining the heart and the cardiovascular system. Cauliflower also contains antioxidants. Antioxidants by themselves have many benefits -they act as an anti inflammatory agent and they help build a health immune system
Redchilies
Red chili peppers have been shown to help decrease blood cholesterol levels, triglyceride levels, as well as platelet aggregation. As well, it raises the body's capability to dissolve fibrin, which is an essential substance for the formation of blood clots.
Brinjal
As brinjals are low in carbohydrates and high in fiber content, they are known to be good for people suffering from diabetes. This is because, the high fiber helps in controlling blood sugar levels in the body by controlling the absorption of glucose from food.