Vegetables

Tomato: Technically a fruit, tomatoes are widely used in cooking and are rich in vitamins, minerals, and antioxidants. They come in various colors, sizes, and shapes, including round, cherry, and heirloom varieties.

Carrot: Carrots are root vegetables known for their bright orange color and crunchy texture. They are rich in beta-carotene, which the body converts into vitamin A, as well as fiber, vitamins, and minerals.

Broccoli: Broccoli is a nutritious green vegetable belonging to the cabbage family. It’s high in vitamins C and K, fiber, and antioxidants. Broccoli can be eaten raw or cooked and is often steamed, roasted, or stir-fried.