Each of us has tried apples, pears, bananas, tomatoes, cucumbers.... No one will be surprised by this. But there are many more different kinds of fruits and vegetables in the world... 
Melon Kiwano(Antillean cucumber, horned melon, angouria). Kiwano, a fellow Kiwi, originally from New Zealand. Externally, the fruit resembles a yellow-orange cucumber with numerous horns. In fact, kiwano is not as formidable as it seems: the spines are soft, the crust is loose. The best way When eating a fruit, cut it in half and scoop out the green pulp. Kiwano is like cucumber and lemon at the same time - refreshing. It contains vitamins of the PP group, and there is more than enough vitamin C in it. The average weight of the fruit is 300 g, the average length is 12 cm. The fruits are extremely decorative and can be used to create original compositions and even as Christmas tree decorations. 
Buddha's hand. These are popular fruits in Asia of one of the representatives of the citrus subfamily (Rutaceae family). The contents of this fruit under its thick skin are very similar to lemon. Has the largest of all citrus fruits. Their length is 20-40 cm. Diameter is 14-28 cm. Monstera. It grows in many homes. In nature, this plant forms delicious fruits. The ripe core of monstera fruit, despite the unpleasant pungent odor, is tasty and tastes like pineapple. 
Paw-paw. Few people know that the North American banana Paw-paw (prairie banana) exists. This banana grows in the southeast of America. Outwardly, it is very similar to an ordinary banana, only slightly shorter and has a more aromatic smell. Sapodilla. Also known as sapodilla plum, tree potato, naseberry or chiku. This fruit was originally grown in South America. In the 16th century, sapodilla was brought to Thailand by the Spanish conquerors during the colonization of the Philippines. The fruit, in appearance, vaguely resembles kiwi - an oblong or round oval-shaped fruit, with brown skin and reddish-brown, sweet and juicy pulp. There are several black grains inside the fruit; they are not eaten. 
Romanescu(or “coral cabbage”, “cruve almog”, “Romanesque broccoli”) - tastes like regular cauliflower, a little more tender and tasty. Looks even more amazing than in the photo. So, if you love cabbage, then you will definitely love this fantastic vegetable. In addition, this vegetable is literally packed with antioxidants. Yambu(jamboo, shompoo). This fruit is also called a pink apple, although in fact it is more like a slightly bruised pear, only red. The taste of yambu is a mixture between green apple, pear, gooseberry and a bunch of other fruits. The pulp is bright white and almost half filled with air, so that when eating yambu, you get the feeling that the fruit does not actually go into the stomach, but simply disappears in the mouth. Yambu, however, have one serious drawback - they spoil very quickly and are tasty only when very cold (even better - frozen) when they perfectly replace soft drinks. 
Carambola. Carambola fruits are yellow in color, from 5 to 12 cm long. In cross section, the fruit has the shape five-pointed star. Carambola is a crunchy, sweet and sour fruit that tastes like a cross between an apple, an orange and a grape. Some varieties have a slightly noticeable turpentine taste. There are two varieties of the fruit - sweet and sour. Outwardly, it is not difficult to distinguish them - the sour one has narrow, clearly separated ribs, while the sweet one has thick and fleshy ribs. The skin of carambola is thin, shiny, translucent, through which the light yellow or yellowish-green (straw-golden when ripe) flesh is visible. Sweet fruits are consumed fresh, candied in the form of slices and canned food. The sour ones are used to make drinks. Some of the fruits are exported. The fruit is widely used to decorate a variety of dishes and fruit salads. Durian. The durian fruit resembles some kind of “alien” fruit the size of a football, covered with a hard, prickly skin. Pulp inside the fruit pale yellow. The smell is similar to dirty worn socks, rotting meat, or sewage (take your pick). However, this fruit tastes amazing and elegant. The first European explorer who first tasted this fruit in the 1700s called it the “king of fruits.” "It was worth going to dangerous journey just to try this fruit,” added the brave traveler. 
Lulo. This fruit grows in Latin American countries: Peru, Ecuador, Colombia and Central America. In appearance, lulo resembles a yellow tomato, and in taste it is a mixture of pineapple, strawberries and the same tomato. Lulo is consumed only in its raw form, otherwise all the richness of vitamins remains “overboard”. And there is a lot to appreciate about lulo. The fruit contains water, proteins, carbohydrates, fiber, calcium, phosphorus, iron, vitamins A, B, C. Lulo helps strengthen sleep, cleanses the blood, restores hair and nails. Lulo juice is an excellent tonic drink. True, there are restrictions and contraindications when consuming this fruit. It is not recommended to use it for liver disease, as well as for low blood pressure and increased levels of allergens in the blood. 
dragon fruit(Pitaya). A very sweet and tasty fruit with white pulp strewn with small edible seeds, like kiwi. Many who have visited Thailand have already “tasted” pitaya. Currently, this fruit is rapidly gaining popularity in the Western world. It is possible that it will soon appear on our shelves. Rambutan The fruit of the rambutan is covered with a hard skin with soft “hairs” and in appearance is very reminiscent of some kind of sea spawn-free muck. Under the skin there is a white fruit vaguely reminiscent of a plum (only white) with a hard white pit. This fruit grows in large clusters on trees whose height can be up to 20 meters. Rambutan is believed to be a Malaysian fruit. The name "rambutan" comes from the Malaysian word for "hair". Rambutan began to be grown many centuries ago in the countries of South Asia neighboring Malaysia, including Thailand. Cherimoya(Annona squamosus). This fruit is widely distributed in India, Brazil, Mexico, South and Central America, and Barbados. Sometimes this fruit is also called a sugar apple. Its skin, like its flesh, consists of segments, each segment containing one grain. The pulp of a sugar apple has a delicious taste, but we must remember that the grains of the apple are poisonous, so you should not give in to the habit of picking any seeds for the spicy-smelling kernel. Poisoning with the kernel of a sugar apple can lead to very sad consequences. The pulp of this fruit is eaten both raw and mixed with milk - it makes an excellent soft drink, and it is also used to make ice cream. 
Lychee. Lychees are also called "grapes of paradise." This stone fruit is round or oval in shape, 3-5 cm long. The hard skin of the lychee is covered with small red spines. The pulp is translucent white or pink, juicy, sweet or sweet and sour, with a pleasant specific aroma, reminiscent of strawberries and partly pineapple. Lychee is often used to make desserts. Lychees are also added to salads and used as fillings for pies and puddings. Lychees are used in medical purposes as a tonic. Tamarind(“Indian date”). Tropical tree native to eastern Africa. Currently grown in most tropical countries in Asia, Latin America and in the Caribbean. The fruits are dark brown, brittle beans, with tasty “peas” inside, with pulp reminiscent of apple marshmallow in taste. Desserts are made from the fruits, eaten raw, dried, added to pastes, sauces, and meat dishes. The flowers are consumed raw and canned, and the leaves are used to make soups. There are two varieties of tamarind - sweet, with which all of the above is done, and green - it is served with capsicum and sweet sauce. 
Jackfruit. Jackfruit is about the size of a large melon. Its weight can reach 40 kg. It is grown mainly in Southern Thailand. Inside, under the yellow-greenish peel, there are large yellow slices that have a specific taste and a strong aromatic odor. Too much strong smell indicates that the jackfruit is already overripe. Jackfruit is eaten both raw and cooked. A popular dish is jackfruit, cut into strips, doused in syrup and crushed ice. Peeled jackfruit is added to sweet pasta, vegetable sauces, and unripe jackfruit is used as a vegetable - added to soups in dried or pickled form. All parts of jackfruit are edible. Blanched fruit flowers are added to hot capsicum or shrimp sauce. Young leaves can be added raw to papaya salad. The peel can be candied or pickled and is also suitable as animal feed. Even in Thailand, jackfruit is mixed with other fruits. Add to ice cream or coconut milk. The seeds are cooked separately and added to many dishes. 
Jaboticaba. Jaboticaba fruits resemble grapes with one seed inside, and grow on trees, clinging to the trunk or branches. As the fruits ripen, they go through stages from a soft green color, then a red tint, and when fully ripe they acquire an almost black color, while remaining translucent. They eat this fruit raw, and also make jam from it, make jams and marmalades. Just remember that the skin of jaboticaba is bitter, so you don’t eat it, but squeeze the fruit between your fingers and squeeze the aromatic pulp directly into your mouth, and throw away the skin. Also, before processing, jaboticaba is first peeled. By the way, when preparing jaboticaba for storage, I use the skin as a dye; it gives wines, jellies and marmalade a deep red color. Longan. The homeland of longan is either the lands to the west of Burma, or the area of origin of litchi in China. It is in these regions that they are grown on a large scale. Longan tastes like litchi and in general, these two fruits are very similar. Longan has another name - “longyan” - which in Chinese means “dragon eye”. It is believed that longan was originally grown in southern India and the island of Sri Lanka. The skin of longan is thin and dense, but in fact it is very easy to peel off. The color of longan varies from brown to yellowish-red, and the flesh of the fruit is translucent, white or pinkish. Longan has a sweet, juicy taste with a distinct musky flavor. Longan grows in clusters on evergreen trees, which can reach a height of ten to twenty meters. goat beard. Goat's beard root is very popular in Europe and the southern United States. It is spicy and tastes like oysters. Typically used as an additive to various dishes, from soups to stews. 
Guanabana. Guanabana is one of the largest exotic fruits; its weight can reach 12 kilograms. Looks like guanabana green melon, elongated, but shaggy. This exotic grows in tropical America. The taste of this fruit is not cloyingly sweet, but refreshing, with a piquant sourness. It perfectly quenches thirst, the pulp simply melts in the mouth, leaving a delicious aftertaste. It is highly recommended by nutritionists, as regular consumption of this fruit promotes weight loss. But guanabana will help not only fat people. It treats arthritis, gout, rheumatism, and also improves liver function. A serving of guanabana is said to be a great hangover cure. 
Mangosteen. Mangosteen is called the "queen of fruits". Mangosteens, unlike durian and some other fruits, are liked by everyone, regardless of what fruit they preferred at home. If there were a competition on earth for best fruit in the world, then without a doubt mangosteen would win by a huge margin. The shape of mangosteen fruits resembles an orange, 4-8 cm in diameter with thick skin, which contains 7-18% tannin and is used as a tanning agent, and in medicine as an astringent. Inside the fruit there are 6-8 snow-white, less often orange, segments with very sweet, jelly-like aromatic pulp that melts in your mouth. The pulp contains up to 10% sugar. Each lobe contains a seed. Ripe fruits have a dark purple or red-violet skin. Kanistel(Egg fruit). Origin - Central America. evergreen tree with fragrant flowers. The fruits vary greatly in shape; they can be round, oval, with an elongated beak-shaped tip. The fruits are smooth and glossy, varying shades of yellow and pale orange. Kanistel is rich in niacin and carotene, as well as vitamin C. 100 g of fruit contains 1.68 g of protein; 0.13g fat and 36.69g carbohydrates, calcium, phosphorus, iron, B vitamins, vitamin C; amino acids tryptophan, methionine and lysine. It is eaten fresh, with ice cream and fruit desserts, baked. Sweet potato flavor. This fruit can rather be called a vegetable. It is added to soups, salads, sauces. P.S. I tried some fruits while vacationing in Thailand and Indonesia. For example: mangosteen, lychee, rambutan, dragon fruit, carambola. What struck me most was the taste of mangosteen and rambutan. What fruits have you tried and who would you give your taste preference to?
SUMMER RESIDENT! LOOK AND ENVY!
These are the kinds of vegetables and fruits someone is growing right now. And it’s not that it’s in short supply or difficult to get, if there’s a desire...
Tomatoes “Octopus” F1
Tomato tree or tomato-tree Octopus F1 is a hybrid variety of raceme tomatoes bred several years ago, which has aroused great interest among farmers, gardeners and summer residents who like various innovations and wonders. The unusual plant is indeterminate, i.e. having no growth restrictions, a hybrid with good developed ability to intensive shoot formation. Its height can reach 4 meters or even more, and its crown area can be 40-50 square meters. meters. The annual harvest of Sprut F1 is simply fantastic - about 14 thousand tomatoes, total weight which equals 1.5 tons.
The author honestly admits that he does not know the name of this type of chili. However, there are offers for selling seeds online. Perhaps this is how any tall variety grows if placed in a greenhouse. It is also possible that this is a “giant chili”.
The essence of this method is that a small pyramid is built, on which small plant bushes are planted in “floors” or “steps”. Gradually they develop antennae and completely envelop the entire area of the pyramid. Result - better fruiting, better access of light to the berries and simply beautiful decoration in your garden. In addition, planting strawberries this way will give you good opportunity save a lot of space on the site for planting other crops.
These cucumbers are called Chinese because of their origin, since they come from China, but there are quite a lot of varieties. The most popular are Chinese Snakes, Chinese Disease Resistant, Chinese White, Chinese Farmer's F1, Chinese Longfruited and Chinese Miracle.
The stem of Chinese cucumbers can be about 3.5 meters in length, and the fruits (depending on the variety) reach 40-90 cm in length. But they amaze not so much with their impressive size as with their unpretentiousness in growing and excellent taste. These cucumbers are very productive, absolutely not capricious, practically not affected by pests and almost never get sick.
The star of Western selection, the Exhibition onion has taken root well with us. This annual variety, having a short shelf life of no more than four months. It is one of the largest in weight among all varieties of giant onions; the weight of one head can exceed 1.5 kg.
Giant pumpkin (lat. Cucurbita maxima) - annual cultivated plant, a species of the pumpkin family (Cucurbitaceae). The fruits ripening on the giant pumpkin are the largest in the world. flora. In October 2010, a pumpkin was grown in the United States that weighed 821.2 kilograms and reached 4.7 meters in girth.
The unusual hybrid was called “tomtato”, it was formed by combining the English words meaning “tomato” and “potato” /tomato and potato/.
TomTato can grow more than 500 sweet cherry tomatoes above ground, while white potatoes grow underground, which are suitable for both boiling and frying.
Gardening company Thompson & Morgan sells these plants for £14.99 each and describes their New Product like "vegetables in a pot."
Hybrid plants are not a product of genetic engineering; each seedling is simply grafted individually by hand.
The “tomtato” bush is obtained by grafting: the stems of potatoes and tomatoes are cut and combined, connected with a special clamp. Over time, they grow together, thus creating an unusual plant “pull and push”.
An ancient Italian variety of long-fruited sweet pepper, ideal for fresh consumption, grilling and pickling. The length of the fruit is more than 20 cm, the shape is conical, the wall thickness is 3–4 mm, the taste is very sweet and fresh. The plant is medium-sized, 50–60 cm in height. The variety is mid-season, the growing season to technical maturity is 100–115 days. On average, from 12 to 15 fruits are formed on one plant.
This watermelon was born as a result of crossing a wild watermelon, which is yellow in color (although it is impossible to eat), with a regular one. And now round yellow watermelons are grown in the summer in Spain, and oval ones in the winter in Thailand. By the way, yellow watermelon is especially respected there, because according to Thai beliefs yellow attracts money. This watermelon is tender and juicy, although not as sweet as the red one.
Purple potatoes
English culinary guru Jamie Oliver, who is not afraid to experiment, contributed to the popularization of this unusual root vegetable among housewives. These potatoes make an original puree of a rich purple-blue color; they look good baked in the company of other vegetables, not to mention French fries. Purple potatoes taste no different from regular ones.
Avocado - has oily pulp with a taste of greens and nuts. A ripe avocado should be soft, but not mashed.
Very important, avocados darken very quickly after you cut them. You can, of course, add lemon juice and stop the browning, but it’s better to serve the avocado straight to the table.
Avocado storage. If you need the fruit to ripen faster, leave it at room temperature. If stored in the refrigerator in a plastic bag, the fruit practically does not ripen.
Culinary uses of avocados are in salads, sandwiches, appetizers, smoothies and sauces. It's delicious mixed with Philadelphia cheese and served on toast, as in the photo. On the Internet you will find recipes for baked avocado with egg, I tried it and I don’t like the taste of baked avocado at all. The simplest way to serve is to cut into slices, sprinkle with lemon juice, lightly salt and pepper.
Avocado in English is avocado.
Actinidia or kiwi berries
Actinidia (kiwi berries, kiwi grapes, northern kiwi, cocktail kiwi...) - very delicious berries with the taste of sweet gooseberries, only the skin is much thinner than that of gooseberries. In cross-section, this berry is similar to kiwi, but the taste is much sweeter than kiwi. By the way, actinidia is grown in some regions of Russia as a garden and ornamental plant. Look below for a photo of a kiwi with actinidia.
Culinary uses of kiwi berries - they are very tasty to eat fresh, they can be used in desserts like other berries, you can make jam or jam.
Kiwi berries in English - kiwi berries.
A pineapple
Photo From Pixabay.com
A pineapple - tropical plant with a very pleasant sweet and sour taste. It has very wide culinary uses. Very unusual and tasty with powdered sugar and lime as a dessert, great combination with baked pork, grilling, chicken cooked in pineapple is very tasty, cocktails and many, many other culinary uses. From concentrated pineapple it is obtained delicious jelly, but do not use fresh pineapple, the acid in the pineapple will liquefy the gelatin and the jelly will not set.
Check out this simple pineapple plate decoration ⇒
Pineapple in English - pineapple
Artichoke
The artichoke is not a vegetable, it is the unopened flower of a plant from the Asteraceae family. The artichoke pulp tastes somewhat like zucchini with a delicate nutty flavor. There are several factors to consider when preparing. The “vegetable” quickly darkens, if you cut off the tops of the leaves (in most cases they are prickly) before cooking, you need to sprinkle with lemon juice. Inside the artichoke, the fluffy center is called chock in English and must be removed, it is not edible. It's easier to do this when the artichoke is already cooked. I usually steam the artichoke. The stem is mostly edible if the skin is removed and the tender part is left. The leaves themselves are not edible; the pulp inside the leaves is eaten. The pre-root rosette is the most delicious and valuable thing in an artichoke. Fresh artichoke expensive pleasure, with us it costs from $2.5 and above. And to be honest, there is not much edible part in this product. In the USA, where I live, stores sell canned artichoke rosettes.
Culinary uses of artichoke. The easiest way to serve cooked artichoke is as an appetizer with mayonnaise or melted butter with seasoned lemon or other sauces. Served whole with the fluffy center removed. If you are served a whole artichoke, tear off the leaves, dip them in the sauce and eat the pulp, passing the leaf between your teeth. In our classic Russian cuisine, the artichoke is not new; you can often find artichokes in our cookbooks stuffed with mushrooms. The artichoke is stuffed with various fillings, crackers, cheese, seafood, various spices, and meat products. Pre-root rosettes are used in salads, served as a side dish, and made into purees. Canned artichokes are used in salads and as side dishes.
Storing artichokes in the refrigerator.
Artichoke in English is artichoke.
RARE VEGETABLES
Do we use all the vegetable plants that grow in nature? How many of them do we know and eat? For example, most of us are well aware of the basic White cabbage, while the genus “cabbage” has 250 varieties, as well as onions and many other vegetables.
In a number of countries, many plants are popular as vegetables. Residents of some European countries They season soups with calendula and dandelion flowers, believing that it is tasty and healthy. In Mexico, they fry yucca flowers, a fibrous ornamental plant from the lily family. The Chinese have favorites vegetable dishes prepared from bamboo shoots and lotus roots. In Japan, in addition to bamboo and lotus, the roots of the gobo plant (our name burdock) are added to food. In France, a special, very aromatic jelly is prepared from violets. Alfalfa buds are included in some English salads.
More than 1500 years ago, the Slavs knew how to grow turnips, radishes, peas, carrots, cabbage, and cucumbers. Ancient chronicles say that many vegetable and melon crops cultivated in Russia in those distant times were not known in Europe and their appearance and taste delighted foreign ambassadors, merchants and travelers.
With the development of the study of vitamins, the identification of their influence on vitality human body and digestion has expanded significantly and the range of vegetables has also expanded.
Vegetables - these are the richest “piggy banks” of vitamins, mineral salts, phytoncides, fiber, essential oils and many substances useful to humans. They stimulate appetite, improve digestion and absorption of food, and help neutralize harmful acids formed in the body. Vegetables vary quite dramatically in their nutritional benefits. Therefore, the more variety of vegetables on the menu, the more complete the nutrition.
Green vegetable plants.
These include lettuce, spinach, dill, watercress, borage and other fast-growing leafy vegetables.
Their value is due to the high content of various vitamins, organic acids, mineral salts and microelements that contribute to proper metabolism and the normal functioning of the human body. They are rich in ascorbic acid, carotene, B vitamins and other valuable substances.
Salad - one of the oldest vegetable plants, which was known in ancient times to the Egyptians, Romans and Greeks. In Europe, where it appeared in cultivation in the middle of the 16th century, and in the USA it now occupies a leading place among other vegetable crops.
Endive and escarole chicory salads - they originated from India, from where they were brought to Egypt, then spread to the Mediterranean countries, and in the 16th - 17th centuries. - in countries Western Europe.
They are currently grown in most European countries. In our country, these types of salad are little known, but undoubtedly deserve distribution. The plants have a bitter taste, which is due to the presence of intibin, which has a beneficial effect on nervous system, general metabolism, liver, gallbladder and stomach functions.
Spinach – Iran is considered its homeland. In Transcaucasia and Central Asia There are wild species of it. It appeared in Europe in the 15th century. from Spain, where it was previously brought by the Arabs.
Due to its early ripening and cold resistance, spinach is grown in various countries As a valuable green crop not only in spring, in the southern regions you can harvest it in autumn and winter.
This is very valuable vegetable crop from the goosefoot family.
Spinach leaves contain a variety of vitamins, are rich in protein and salts of iron, phosphorus, and calcium. In 100 gr. spinach has a lot of potassium - 742 mg. The leaves contain spinach secretin, which has beneficial effect on the activity of the stomach and pancreas. Due to its high iron and folic acid content, spinach is prescribed as a remedy for certain blood diseases.
The leaves of young plants are eaten. They are used to prepare salads, purees, soups, green cabbage soup, and consumed boiled and stewed. In the canning industry, spinach juice is used to intensely color green peas. green color. Used as dietary and baby food.
For long-term storage, spinach can be frozen, canned or dried. Fresh frozen, it can be stored at a temperature of -1 degree for 2-3 months.
There are as many B vitamins and carotene in canned spinach as in fresh spinach.
Watercress
- was famous in ancient Egypt, Greece and Rome. Distributed in many countries as an early ripening, spicy salad plant.
Young leaves and stems of watercress have a horseradish or mustard flavor and serve as a pleasant herbal appetizer for various meat and fish dishes. The presence of mustard oil gives watercress leaves a pleasant, slightly pungent taste.
Watercress leaves are rich in mineral salts (potassium - 287 mg%, calcium - 188 mg%), iron, vitamin C, carotene, contain iodine and rutin. A valuable phytoncidal plant, strengthens the nervous system, improves appetite, protects against scurvy and anemia. It has diuretic properties and is known in folk medicine as a means to cleanse the respiratory tract.
Field salad - common in Western European countries. In the wild it is found among field cereal crops. It is also called valerian, rapunzel. Distributed in the European part of the Russian Federation, in the Ciscaucasia, Western and Eastern Kazakhstan.
Salad mustard
– leaf mustard is widespread in India, Japan, China, where there is a large 
variety of its varieties and forms. From here it came to other countries and is grown everywhere as an early ripening salad plant.
Salad mustard leaves are rich in vitamins: C – 80 mg%, B1 – 0.8 mg% and B2 – 0.17 mg%. Contains 1.69 – 4.5 mg% carotene, 20 mg rutin, 182 mg% calcium and 2.4 mg% iron.
Leaves and rosettes of young plants are eaten. Mustard sprouts are used for coughs, eczema, to cleanse the intestines, etc.
Chinese cabbage – widespread in China and Japan vegetable plant. It was brought to Europe in the 18th century. Distributed mainly as a salad crop.
Its edible tuberous structures are used as vegetables. They are eaten boiled, fried and pickled.
Stachys bushes are similar to mint, but their roots at a depth of 5 to 15 cm are equipped with a large number of nodules, similar to white oblong shells; their weight is 4-6, sometimes up to 10 g. They are used for food. Stachys is delicious. When cooked, it is somewhat reminiscent of asparagus, cauliflower and even young corn. It’s easy to prepare: the nodules, thoroughly washed under a strong stream of water, are boiled for 5-6 minutes in salted boiling water. Drain in a colander and place on plates; it turns out to be a hot dish that is flavored with butter.
Stahis can be eaten fried, pickled and salted. It is also original festive table. It can be used as a side dish for many main courses. Stakhis is added to soups and vegetable stews. Dried vegetables can be stored for years. Stachis crushed into flour can be sprinkled on sandwiches and flavored with sauces. Children enjoy gnawing on raw nodules.
Stachys does not contain any starch and is essentially an ideal food for diabetes. The nodules have an insulin-like effect. In addition, stachys is healing for diseases of the respiratory tract, gastrointestinal diseases. It normalizes blood pressure and has a calming effect on the central nervous system.
Plants of the cabbage group.
Vegetable peas – from the districts Mediterranean Sea, India, Tibet, Asia came to Europe. Its seeds were discovered in pile buildings dating back to the Early Stone and Bronze Ages.
Its value lies in its high content of mineral salts and vitamins, especially group B.
The amount of minerals in 100 g of peas (mg): sodium - 2, potassium - 236, magnesium - 23, calcium - 26, iron - 0.7, phosphorus - 119, iodine - 4.2.
Green pea varieties of vegetable peas contain 6-9% sugar. A large amount of vitamins and the presence of alkaline salts in natural canned green peas allow them to be used as a dietary product and in medicinal purposes to prevent vitamin deficiency. Great value It has green pea and for feeding children.
Vegetable beans – the birthplace of garden beans is America, where they were grown even before Columbus’s discovery. In the 16th century She appeared in Europe. Only ripe grains were eaten, and later green beans.
Amount of minerals in 100 g of beans (mg): sodium – 1.7, potassium – 256, magnesium – 26.0, calcium – 50.8, iron – 0.79, phosphorus – 37.0, iodine – 3.0 .
By composition nutrients mature bean seeds, like other legumes, can replace meat in human nutrition. For diseases of the liver and gall bladder, it is used as a dietary product.
Vegetable beans – were widely used as food by the ancient Egyptians, Greeks and Romans. Dry bean seeds contain a lot of protein (23-25%), unripe ones contain vitamin C - 25 mg%, B1 - 0.1 mg%, B2 - 0.15 mg% and nicotinic acid - 0.9 mg%. Beans contain the amino acids arginine, histidine, methionine and lysine.
Onion.
Leek
– was known to the ancient Egyptians, Romans and Greeks and was widely used in cooking. It has a beneficial effect on the digestive organs, increases appetite, improves the functioning of the liver and gall bladder. 10 grams of fresh leek contains up to 254 grams of potassium. Thanks to these qualities, it is especially recommended for kidney stones, as well as for rheumatism, gout and obesity. In terms of the content of carotene, vitamins C and B, it is superior to onion. It contains up to 37% essential oil, which contains sulfur.
While in all vegetables the content of vitamin C decreases significantly during storage, in the fleshy leg of a leek it even increases.
Leeks are consumed raw, chopped, seasoned with vegetable oil. It is added to salads and side dishes. It is widely used for drying - it is included in dry vegetable mixtures along with carrots, parsley and celery.
It is added to all soups. When boiled, it is a side dish for fish and meat dishes. The stems are stewed in a large amount of water, add vinegar or lemon juice, butter and eaten hot. Stewed leek is also seasoned with mayonnaise, tomato sauce, adding parsley, dill, celery to taste, or cold, seasoning with vegetable oil, mustard and vinegar or lemon juice and finely chopped garlic.
Stewed leek is baked with white sauce and grated cheese.
Onion – may also be called winter onion, Tatar onion, sand onion. It is called winter for its exceptional cold resistance. It grows wild in Siberia and the Far East.
The leaves of this onion contain 2 times more vitamin C than lemon. In addition, they contain carotene, vitamins B1, B2, PP, and contain potassium, magnesium, and iron salts. The leaves contain 6.5 - 7.8% dry matter, 2.4 - 3% sugar, 1.7% protein and other useful substances.
Young onion leaves are used as a seasoning. In spring, greens with onions are used instead of onions, fried, stewed, and prepared as filling for pies.
The onion family also includes chives (chives)
– the earliest of all onions, its young leaves 
contain about 80 mg% vitamin C and 2.5 mg% carotene. Finely chopped chives are added to soups, sauces, put in salads, seasoned with herring and sprinkled on sandwiches. For harvesting for future use, young greens can be dried and stored in jars with a ground stopper.
Shallot – has a delicate feather and less pungent taste of the bulbs, onion fragrant - its leaves contain a large number of ascorbic acid (30 - 45 mg%), tastes pleasant, with a slight pungency.
