Bean Sprouts
Season: All year round | Flavor: Sweet
Bean sprouts grow from Mung Beans, they add some crunch to dishes
Benefits : High in fibre, Folate and vitamin B.
Primary uses : Salads, sandwiches and stir-friend dishes
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Sweet Basil
Season: All year round | Flavor: Aromatic & slightly spicy
Herb that grows easily and adds well to many dishes
Benefits : Basil is an excellent source of vitamin A(in the form of carotenoids such as beta-carotene), C, K and Manganese; a very good source of Copper, Calcium, Iron, Folate, Magnesium and Omega-3 fatty acids.
Primary uses : In stir-fried dishes and some Italian foods
Lotus Root
Season: All year round | Flavor: Refreshing and mild sweet flavor
Lotus root is the edible part of Lotus plant, crispy & crunch texture
Benefits : Has a unique mix of vitamin B6 & C, Potassium, Phosphorous, Copper, Iron, and Manganese, as well as Thiamin, Pantothenic acid, Zinc, vitamin B6 & C. Also a source of dieteary fibre and protein.
Primary uses : In stir-fried dishes
Yam Beans (Jicama)
Season: All year round | Flavor: Sweet
Looks like Potato and is crispy & juicy
Benefits : It's health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin B6, C, E, Folate, Pantothenic acid, Potassium, Magnesium, Manganese, Copper, Iron, and a small amount of protein.
Primary uses : Eaten fresh or in salads
Pak Choy
Season: All year round | Flavor: Between Cabbage and Spinach
Its also known as Bok Choy, looks like a squat celery with chunky stalks, glossy deep-green leaves
Benefits : Contains vitamins C, A, and K, and excellent sources of Calcium, Magnesium, Potassium, Manganese, and Iron, Pak Choi deserves its reputation as a powerhouse among vegetables.
Primary uses : Can eat raw or cooked or in soups