dark-purple grape-like tropical fruit native to Central and South America. High in antioxidants and vitamins. Acai berry contains many polyphenolic anthocyanin compounds like resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin, petunidin as well as astringent pro-anthocyanidin tannins like epicatechin, protocatechuic acidand ellagic acid. Acai berry is also rich in medium chain fatty acids like oleic acid (omega-9) and linoleic acid (omega-6), and minerals like potassium, calcium, magnesium and zinc.  
People use acai berries for osteoarthritis, high cholesterol, erectile dysfunction (ED), weight loss and obesity, “detoxification,” and for improving general health. Overeating acai berries might result in tiredness and yeast overgrowth. 

juicy and soft cherry-like fruit with a pleasant, tart flavor. Grows on a tropical shrub/small tree in the family Malpighiaceae. Common names include Acerola , Barbados cherry, West Indian cherry and wild crepe myrtle.Acerolla is known for being extremely rich in vitamin C, but it also contains vitamins A, B1, B2, and B3, and antioxidants carotenoids and bioflavonoids. 
Acerola berries could possibly boost immune system and metabolism, be a remedy for diarrhea, anemia, diabetes, dysentery, fever, heart function. Cross-allergies with latex.

juice of acerola cherries, possibly boost immune system and metabolism, remedy for diarrhea, anemia, diabetes, dysentery, fever, heart function. Cross-allergies with latex.

fruit with red or yellow or green skin and sweet to tart crisp whitish flesh. The cultivated apple tree ​Malus domestica, belongs to the Rosaceae (Rose) Family, along with pear and quince.
Note that sweetness/tartness does not correlate with the amount of FODMAPs (fructose sugars). Tart Granny Smith apple, for example, after peeling has slightly more fructose than mildly sweet Jonathan and Pink Lady

A pear-shaped fruit from Persea americana with a rough leathery skin, light-green smooth oily edible flesh, and a large stone. While avocados are technically fruits, they are considered vegetables from a culinary perspective. Also known as Alligator Pear (Avogado pear). In South America, some call it la manzana del invierno, “the apple of the winter.” 
There are dozens of varieties of avocadoes. The rich and creamy Haas variety is most popular in the United States. It's the leading variety of California Avocado. Fuerto, Zutano and Bacon varieties are usually sold during fall and winter months.

Avocado flesh increases absorption of two key carotenoid antioxidants - lycopene and beta-carotene, contains good fats - polyhydroxylated fatty alcohols (PFAs) - with antiinflammatory properties, helps lower the bad cholesterol and supports cardiovascular health, promotes blood sugar regulation and improves skin. It could have side effects if eaten in large amounts or some combinations: for example, avocado oil with vitamin B12 applied to skin to relive psoriasis may cause mild itching. People sensitive to sorbitol or FODMAPs could experience bloating, pain and diarrhea from even small amounts of avocado or guacamole. Avocado seed is extremely bitter due to high concentration of tannins and is toxic to birds because contains persin. According to some sources it contains antioxidants, phosphorus and soluble fiber and might provide health benefits if consumed in small amounts but it's not supposed to be used for human consumption.

Elongated curved fruit with  thick yellowish to reddish or even purple skin and white, aromatic, seedless pulp.  Usually referrs to sweet dessert bananas
Almost all modern cultivated varieties of edible bananas and plantains are descendants of  of two wild, seeded banana species, Musa acuminata and Musa balbisiana. Cultivated bananas are almost always seedless (parthenocarpic) and hence sterile, so they are propagated vegetatively. Cultivars derived from Musa acuminata are more likely to be used as dessert bananas, while those derived from Musa balbisiana and hybrids of the two are usually plantains or cooking bananas.

​leaves of beets, colorful leafy greens adorning the tops of beet roots.
Belong to dark green leafy vegetables group. 
​These greens are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin.

A herbaceous plant (Beta vulgaris) of the goosefoot family, widely cultivated as a source of food for humans and livestock, and for processing into sugar.
Beets belong to the same family as chard and spinach. The leaves have a bitter taste whereas the round root (typically rich purple, but also white or golden) is sweet. Beet juice can increase exercise endurance, possibly because its dietary nitrates turn into nitric oxide in the body,  promoting increased blood flow and regulating (reducing) blood pressure.

a cultivated plant with thick green or purple leaves surrounding a spherical heart (or head) of young leaves. The leaves of a head of cabbage are eaten as a vegetable.
Latin name for cabbage - Brassica oleracea - includes several types of cabbage, and also broccoli, cauliflower, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi and kai-lan. Wild cabbage: Brassica oleracea var. oleracea; regular cabbage: Brassica oleracea var. capitata f, alba; savoy cabbage: Brassica oleracea var. capitata f, sabauda; savoy cabbage: Brassica oleracea var. capitata f, sabauda; red cabbage: Brassica oleracea var. capitata f, rubra; cone cabbage: Brassica oleracea var. capitata f, acuta

Orange colored root vegetable (although purple, red, white, and yellow varieties also exist) with a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot (straight tapering root forming the center from which subsidiary rootlets spring.), although the greens feathery leaves) are sometimes eaten as well. 
Most of the health benefits of carrots can be attributed to their beta carotene, fiber and antioxidant content. Carrots are also rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.