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Jalapeño pepper

medium-sized (about 2 inches) chili pepper of the species Capsicum annuum
Jalapeńos are most often green when mature, but some varieties are red. These peppers are very hot, with an immediate bite. Jalapeńos could be pickled and added to dishes or processed products such as sausages, cheese, and jelly.
Jalapenos are a rich source of vitamin C and have a good amount of vitamin A. They are also a good source of Capsaicin (although less than in Habanero or Tabasco chilis) known for its anti-inflammatory and vasodilator properties promoting healthy blood flow. It might be especially good for getting rid of the hard-to-lose belly fat, by increasing energy expenditure after consumption.

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Jerusalem artichokes

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a knobby edible tuber of a north American plant (Helianthus tuberosus, related to the sunflower) with white flesh, eaten as a vegetable. Also called sunroot, sunchoke, earth apple or topinambour,

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Kale

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Kale or borecole is a form of cabbage (Brassica oleracea var. acephala in the mustard family), it can be green or purple with curled and wrinkled, crinkled leaves. Can be also called cole, colewort, collard. It is one of the most nutrient-dense foods, especially high in vitamins C, K, A, B6, and minerals manganese, copper, calcium.

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Lettuce

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Leafy vegetable of the genus Lactuca including commercially important species Lactuca sativa (cultivated plant of the daisy family including aster and sunflower). Usually eaten raw in salads (and grouped with salad greens), but also may be eaten cooked.

Leaves can be also used to make herbal tobacco-free cigarettes. Seeds can be pressed to extract oil similar to wheat germ oil. Good source of vitamin A and potassium. Wild lettuce is used for whooping cough, asthma, urinary tract problems, cough, insomnia, restlessness, excitability in children, painful menstrual periods, excessive sex drive in women, muscular or joint pains, poor circulation, swollen genitals in men, and as an opium substitute in cough preparations.

Lettuce comes in four basic types: crisphead, butterhead, loose-leaf, and romaine. Crisphead types are also called iceberg or Batavian lettuce. Butterhead lettuces form smaller, looser heads. Loose-leaf doesn't form a head. Bibb lettuce also known as Boston, butterhead, or limestone lettuce, is very tender and is known for its distinctive creamy flavor and crisp, crunchy texture. Romaine or cos lettuce forms upright, cylindrical heads. Red leaf and green leaf lettuces are the most popular loose leaf lettuces. Both have very soft curly leaves and a semisweet taste. Red leaf lettuce is softer, sweeter, and also more fragile than the green. It makes a good salad, but it wilts and turns black very quickly. Green leaf lettuce is a little coarser and not quite as sweet, but it's a bit crisper.

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Mushrooms

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mushroom is a fleshy, spore-bearing fruiting body of a fungus. The fungal growth typically takes the form of a domed cap on a stalk, often with gills on the underside of the cap.

Technically mushrooms are neither fruit nor vegetables, as they are not plants. The U.S. Department of Agriculture does classify mushrooms as vegetables, though, because they provide many of the nutritional attributes of vegetables and are a healthy addition to diet.
White mushrooms, such as button mushroom, cremini and the Portobello, are high in selenium which aids weight loss and might have positive effects on prostate cancer. Shiitake mushrooms could also fight tumors and infections. They are an excellent source of vitamin D. Reishi mushrooms contain gandodermic acid which helps reduce cholesterol which in turn can lower high blood pressure. Oyster mushrooms are being studied as a possible defense against HIV. Looking like a single mini-trumpet, Chantrelle mushroom has been associated with anti-microbial, bacterial and fungal properties. Porchini is a meaty mushroom similar to the Portabello, it has anti-inflammatory properties. Shimeji mushrooms can enhance the immune system and boost its healing capabilities.

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Navy beans

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Pea sized white beans with fairly mild flavor and dense texture. A type of kidney beans, it was a staple food of the United States Navy in the early 20th century. Navy beans are also known by a variety of other names, including haricot beans, Boston beans, pea beans, and Yankee beans. Excellent source of cholesterol-lowering fiber, Can be used in a variety of dishes such as soups (zuppa and minestra), and chili.

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Radishes

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pungent-tasting edible root from cabbage family

Hawaiian style pickled radishes are quick to prepare, and require fermenting for 1-2 hours after adding water, vinegar, sake, sugar, salt, and wakame. It takes 5-6 more days to develop full flavor.

Oriental style pickles can be also quick and spicy.

Radishes countain good amounts of folic acid, fiber, riboflavin, potassium, copper, vitamin B6, magnesium, manganese, and calcium

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Seaweed

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large plant-like algae growing in the sea or on rocks below the high-water mark. Seaweeds are simpler than flowering plants. Unlike plants that absorb nutrients through their roots, seaweed absorbs nutrients through all parts of its tissues.

Edible seaweeds include the red algae, green algae, and brown algae.

Seaweed and marine algae have more concentrated nutrition than vegetables grown on land and they are attributed health properties related to longevity, beauty and health. It is thought to have antiviral, antibacterial, and antiinflammatory properties. Seaweed is high in Iodine maintaining a healthy thyroid function, also calcium, iron, magnesium and vitamin C (more than in oranges). For thousands of years, this marine vegetable has been a staple in Asian diets.

The red seaweed Chondrus crispus, rich in dietary fiber and oligosaccharides, was shown to increase the population of beneficial bacteria such as Bifidobacterium breve increased while decrease pathogenic species such as Clostridium septicum and Streptococcus It also increased concentrations of short chain fatty acids, including acetic, propionic and butyric acids

Seaweed is also known as kaiso, weeds, agar, irish moss, kelp, laver, spirulina, wakame, dried weed, nori sheets, and marine algae.

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Tomatillos

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Also known as husk tomato, jamberry, miltomate or tomate verde, tomatillo fruit is small, spherical and green or green-purple. It is a culinary vegetable, often compared to an underripe tomatoe but has more tart and fresh citrus-like flavor. The plant bearing it, Physalis philadelphica, belongs to the nightshade family related to the cape gooseberry.

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Tomatoes

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Red, yellow or orange berry-type fruit of a widely cultivated plant Solanum lycopersicum (Lycopersicon esculentum), eaten as a vegetable. Along with potatoes, peppers, and eggplant, belong to the nightshade family and could cause serious problems to people with an autoimmune disease or digestive sensitivities. For everybody else, tomatoes provide great health benefits as a source of vitamin C, biotin, molybdenum, and vitamin K, copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, antioxidants like lycopene, vitamin E, and phosphorus. Reduces the risk of heart disease, diabetes, and cancer.

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