The best and worst vegetables for a healthy diet, ranked
For sheer versatility, ease and availability, this leafy green is hard to beat. "Kale is a favourite for good reason," says registered nutritionist GQ Jordan. "It’s packed with vitamins A, C and K, and is a great source of antioxidant
Next time you see these humble cruciferous greens, pile your plate high. Sprouts pack in vitamin K (essential for blood clotting and bone health) and vitamin C, which promotes iron absorption and immune function.
Bok choy (also called pak choi) and other types of Chinese cabbage, such as napa cabbage and tatsoi, would make excellent additions to a balanced diet. Bok choy is high in calcium, iron and vitamins A, C and K
Broccoli is charged with vitamins C and K, but the goodness doesn't stop there. "Broccoli is fantastic for supporting detoxification, thanks to anti-inflammatory sulforaphane," says Jordan.
Tiny yet potent, this bulb not only ramps up your food's flavour, but it also boosts the nutritional benefits of any meal. Most of its health benefits come from the sulphur compounds that form when you cut or chew a clove.
Fighting off a virus? "Red peppers are an excellent source of vitamin C, even more than oranges," says Jordan. "They support the immune system and are packed with carotenoids, which are great for skin and eye health.
Delicious baked, mashed or cut into wedges, sweet potatoes are an excellent source of beta carotene, the plant form of vitamin A that's important for eye health, our immune system, reproduction, and growth and development.