Vegetables are important to ensure the health being of every person. They have a beneficial effect on cardiovascular diseases, atherosclerosis, and joint diseases.
The sharp taste stimulates the gastrointestinal tract to be used as a mild laxative. These vegetables improve appetite and have fiber that helps to remove excess cholesterol, heavy metals, and radionuclides from the body.
They contain a record amount of protein among other vegetables, with a low-calorie content. In addition, there is a lot of vitamin C. The potassium enhances blood circulation that fills the tissues with oxygen and then prevent early aging of your body.
Doctors often recommend these vegetables to people prone to obesity. With their help, you can remove constipation and improve the gastrointestinal tract functioning.
The important thing is that we have sorted vegetables that start with R for easy understanding. These vegetables contain B vitamins, vitamin PP and minerals like sodium, potassium, phosphorus, calcium, and iron.
They have an anti-inflammatory effect that stimulates the elimination of toxins, help with anaemia, and promotes recovery from tuberculosis. In the form of decoctions, they strengthen hair and stimulate its growth.
These vegetables treat many diseases, such as gastritis, cholecystitis, enterocolitis, kidney and gallstone disease, chronic heart failure, rheumatism, and enuresis.
Vegetables That Start with R
Rapini is a leafy vegetable in the cabbage family but is closely related to turnips and broccoli. It comes from a wild relative of the turnip.
This plant is about 40 cm high with bluish-green succulent leaves loose inflorescences, similar to small heads of broccoli with pale yellow or yellow flowers.
This vegetable is rich in vitamins and minerals, including vitamins A, B9, K, C, potassium, phosphorus, calcium, iron, and magnesium.
By the amount of calcium, which one of the vegetables that start with R is not inferior even to milk and contains the daily requirement of vitamin C. This vegetable is incredibly beneficial for people who suffer from cardiovascular disease.
The sprout is small, tender, and has a Cabbage taste. Like all cruciferous vegetables, rapini is rich in isothiocyanate compounds, which have a reputation for killing cancer cells. Medical research confirms this fact with breast and prostate cancer.
One cup of rapini leaves provides over 100% of the daily value of vitamin K, which helps strengthen bones.
The greener the leaves, the more useful enzymes they contain, and the sharper and richer their taste. Enzymes play an important role in all life processes, directing and regulating the body’s metabolism.
2. Red Leaf Lettuce
Red leaf lettuce is among the vegetables that start with R that can be grown on balconies and terraces. It offers for all owners of vegetable gardens on balconies.
Productive and undemanding red leaf lettuce (Lactuca sativa) is ideal for growing pots. This produces dense, loose-leaf rosettes that look extremely decorative due to their coloration.
Of course, the leaves of this variety are in our stores, which turn red and curl. They can be harvested even at the earliest stages of growth.
Red leaf lettuce is recommended for sandwiches and salads as they are in harmony with arugula and corn salad.
Young leaves of red leaf lettuce contain many vitamins like A, B1, B2, and C and minerals like potassium, calcium, and phosphorus, which are much easier to digest than those present in ripe vegetables. You will grow them quickly and without problems.
All you need is a deep pot or box filled with light, standard permeable soil on a drainage layer, and a bright, sheltered area such as a south-facing window sill, balcony, or sundeck.
The low value of the glycemic index allows even diabetics to use red leaf lettuce. The vegetable controls sugar levels and prevents glucose surges.
The nutritional components of the plant have an excellent effect on the hair and skin of the face, normalizing the production of fat. A large amount of fiber in the leaves helps to lose weight.
With this vegetable, you can increase the volume of any dish, maintaining a feeling of satiety for a long time.
Radish is an annual vegetable plant of the genus Radish of the Cabbage family. As a rule, this variety is used for food. It is white-pink, bright pink, red, and often inside a white tip.
Typically, the shape varies from round to oval. It is grown both on open ground and in greenhouses and hotbeds. It has been cultivated by people and used for food since ancient times.
Radish is a dietary product in calorie content, which can be eaten with almost no restrictions. The root crop consists of water and dietary fiber.
This fiber serves as food for beneficial intestinal bacteria, help digestion and dull the feeling of hunger. Radish does not have too many vitamins and minerals, but quite a lot of vitamin C, B vitamins, and potassium.
Phenolic compounds in radishes have an antioxidant effect; they protect cells from oxidation. They also enhance the effect of vitamin C on blood vessels, which makes them less brittle and thin the blood.
Especially in its skin, radish also contains natural pigments – anthocyanins, which give the vegetable a bright color. Also, anthocyanins have an anti-inflammatory effect and help to heal wounds.
Rhubarb is an amazing plant in every way. Its stems appear in the middle of spring, just when there are very few fresh herbs, and vegetables on our tables, and real (local) fruits and berries are still very far from ripening.
With its bright pink color, rhubarb gives us a signal that the season of vitamins has begun. It is a good vitamin K1, providing up to 37% of the daily value per 100-gram serving. Likewise, it contains vitamin C, potassium, and folic acid.
Like other vegetables, it is rich in fiber. Although rhubarb contains a high amount of calcium, it predominates in the anti-nutrient calcium oxalate.
In this form, the body cannot effectively assimilate it. Rhubarb is considered the most valuable vegetable plant for maintaining good health. It has an anti-inflammatory and antimicrobial effect, fills the body with energy and strengthens it. It is a source of antioxidants.
Rhubarb can significantly improve food tolerance and relieve gastrointestinal dysfunction in patients. Essentially, it improves the skin, hair, and nails condition, supports tissue elasticity, and fights dandruff and excess head fat.
This vegetable helps to reduce pain during the menstrual cycle. The content of a large amount of vitamins in rhubarb helps pregnant women during the period of growth and development of the fetus.
Rutabaga is a biennial plant from the cabbage family. It is a direct relative of turnip and cabbage; more precisely, it is hybrid. The shape of root crops, depending on the variety, can be round, oval, cylindrical, and round-flat.
The flesh is yellow or white, the skin in the upper part of the root crop, protruding above the soil surface, is grey-green or purple-red, and in the rest, it is yellow. The color of the bark and pulp is the most striking varietal trait.
Rutabaga does not have a pronounced taste, so it has never been particularly popular in haute cuisine and was considered the common people’s food.
Rutabaga dishes are common in Northern Europe as they are eaten with pleasure in Sweden, Germany, and Finland. The rutabaga contains rutin, vitamins B1, B2, B6, provitamin A, a lot of fiber, manganese, sodium, and potassium.
The content of vitamin C is greater than in other root crops, and it is highly resistant to heat treatment and long-term storage. Rutabaga has long been used for medicinal purposes.
It is a great antioxidant. Rutabaga breaks down and removes harmful cholesterol from the body and promotes iron absorption. The use of rutabaga in food significantly improves immunity.
Rakkyo is the vegetable of the Allioideae family, which is native to China, and its edible bulbs are essentially swelled. Familiar with the sour and sweet sauce, this vegetable can be served as the side dish of the curry rice.
Rakkyo bulbs are beautiful and white, have a strong scent similar to garlic and garlic, and are one of the best vegetables.
It has different medicinal properties, and it was brought to Japan during the period of Heian, but it appears that it was used for medicinal purposes only during that time.
Low-calorie content helps lower cholesterol levels. This contributes to the relief of heart disease protects against heart attacks and strokes.
The above vegetables that start with R are unique because they are rich in vitamins A, B, C, E, folic acid, and carotene. They contain minerals like iron, calcium, potassium, zinc, and chromium. In addition, these vegetables contain carbohydrates, fats, proteins, and sugars.
They have many health benefits in that they improve the functioning of the digestive system and alleviate the condition with rheumatism and bronchitis. They protect brain cells from chemical elements that can cause cancer.
At the same time, they stimulate neurons, improve memory, speed up the process of information processing, and prevent Alzheimer’s disease.