Red cabbage is a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones. Red cabbage is high in fiber, making it easier to digest foods and keeping your digestive system healthy.

Green cabbage, also known as cannonball cabbage, is one of the most ubiquitous vegetables in the world. Leafy and crunchy, it’s cheap, nutritious, and can be served raw or cooked in any number of ways. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers, and vision loss

Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. Celery is an important source of antioxidants, reduces inflammations, is Rich in Vitamins and minerals with a low glycemic index, has alkalizing effect, and aids digestion.

Parsley is a flowering plant native to the Mediterranean. The two most common types are French curly-leaf and Italian flat-leaf. Over the years, parsley has been used to treat conditions like high blood pressure, allergies, and inflammatory diseases

This is a purple egg-shaped fruit of a tropical Old World plant, which is eaten as a vegetable. Its a source of antioxidants and helps to manage blood sugar, cholesterol and weight

Kale is a green, leafy, cruciferous vegetable that is rich in nutrients. It may offer a range of health benefits for the whole body. Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Possible benefits include helping manage blood pressure, boosting digestive health, and protecting against cancer and type 2 diabetes.