Eggplant

Season: All year round | Flavor: Creamy texture and meaty, savory flavor

Delicate egg shaped glossy vegetable with white meaty flesh and a spiny stem.

Benefits : Very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C & K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.

Primary uses : Savory dishes, Italian dishes

Category	VEGETABLES
Tag	healthy
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Babycorn

Season: Spring & Summer | Flavor: Delicate & Crispy

Baby corn (also known as young corn, mini corn, cornlettes, baby sweetcorn or candle corn in Thai language cookbooks[1]) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature.

Benefits : Low-calorie vegetable with 25 calories per 1/2-cup serving, excellent source of vitamin B, Folic acid, Thiamin, Riboflavin, and Niacin.

Primary uses : Salad, soup and as cooked vegetable

Kangkung

Season: All year round | Flavor: Umami

Its English name is Water Spinach. It’s a semiaquatic plant with long & tender shoots and leaves.

Benefits : High source of Sodium, Potassium, Fibre and Vitamin A.

Primary uses : Commonly used in Southeast asian dishes

Chinese Kale

Season: All year round | Flavor: leafy, like a cross between broccoli rabe and bok choy

Also known as Kailan – has great texture and crunchy leaves & stems yet tender enough to enjoy it raw.

Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Primary uses : Smoothies, Salads and stir-fried dishes

Asparagus

Season: All year round | Flavor: Delicate, sweet after cooking.

Most delicate taste in the tips & served in number of ways around the world.

Benefits : Has Pantothenic acid, Calcium, Magnesium, Zinc and Selenium, dietary fiber, protein, vitamin A, C, E (Alpha Tocopherol), B6, K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.

Primary uses : In soups, salads and stir-fried with main dishes.

Banana Leaf

Season: All year round | Flavor: Sweet

Large aromatic leaves, highly used worldwide in various cuisines

Benefits : Contain large amounts of Polyphenols such as Epigallocatechin gallate, or EGCG, also found in green tea. Polyphenols are natural antioxidants found in many plant based foods.

Primary uses : sometimes cooked-in dishes else dishes are served on them.