Asparagus is a shoot vegetable – we eat the stalk and the tip. It makes any dish look all the more intriguing with its strange shape. Asparagus is a decent wellspring of a vitamin called folate, which is essential for solid blood.
Aubergine
Most aubergines are teardrop-formed and have a lustrous purple skin. Within, they are supple and rich white. Aubergines develop on hedges and are truly organic products - in spite of the fact that you wouldn't have any desire to eat them crude. Australians and Americans call it eggplant on the grounds that a few sorts look a touch like vast eggs.
Avocado
It is once in a while called an avocado pear. Avocado is regularly mixed up for a vegetable in light of the fact that we eat it like a serving of mixed greens vegetable, however it is really a natural product. Avocados are taking care of business when they are ready and simple to get ready. They can basically be sliced down the middle with the stone uprooted and eaten with a little serving of mixed greens dressing or hacked into a plate of mixed greens. Avocados are a decent wellspring of key fats (the great ones) - one of only a handful few organic products or vegetables that contain fat.
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