Red Cabbage – Direct, Institutional
Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that’s related to broccoli, cauliflower, and kale. It’s sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste
Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that’s related to broccoli, cauliflower, and kale. It’s sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste
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Potato is a starchy root vegetable that is widely consumed and cultivated around the world. It belongs to the Solanaceae family and is known scientifically as Solanum tuberosum
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Button mushrooms, scientifically known as Agaricus bisporus, are small to medium-sized mushrooms with a distinctive shape and mild flavor. They are one of the most widely cultivated and consumed mushroom varieties Button mushrooms are low in calories and fat, making them a healthy addition to various dishes. They are a good source of protein, dietary fiber, vitamins (such as B vitamins, including riboflavin and niacin), minerals (including potassium, phosphorus, and selenium), and antioxidants
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Sponge Gourd, scientifically known as Luffa Tori, is a unique and versatile vegetable with a fascinating dual purpose. While it starts as a tender, edible gourd with a mildly sweet taste, it eventually matures into a natural luffa sponge when left to ripen
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Hybrid tomatoes are a type of tomato that is produced by cross-breeding different tomato varieties to create specific traits or characteristics. The process of hybridization involves carefully selecting parent plants with desirable traits, such as disease resistance, high yield, or specific fruit size and flavor. Here are some key points about hybrid tomatoes
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