Vegetables are among the food products that nutrition experts recommend people to eat. These vegetables play an important role in keeping the body healthy.
Because of the many vegetables in the market, we will compile vegetables that start with W. they are important because they neutralize toxins in the body, cleanse organs, and plays an important role in building the blood cells.
You will get amino acids, which make the skin more elastic and supple. They contain macro and microelements such as calcium, potassium, magnesium, phosphorus, sodium, iron, etc.
Besides, they contain a complete list of vitamins necessary for the whole body, good metabolism, and energy. These vegetables have enzymes, which contribute to good digestion.
Due to potassium, these vegetables that start with W have a beneficial effect on the heart. They treat heart disease, metabolic disorders, urolithiasis, rheumatism, arthrosis, arthritis, osteochondrosis, gout, and obesity.
They lower cholesterol, blood sugar, and lipids because of the curative effect on atherosclerosis, which prevents their development. Because of the high content of vitamins, these vegetables are a good source of vitamin and general tonic, which restore strength after serious operations and illnesses.
After severe emotional, mental, and physical stress, it is useful for children and the elderly. Likewise, these vegetables have a beneficial effect on the heart and blood vessels, liver, and gallbladder.
Vegetables That Start with W
Wasabi, known as Japanese horseradish or green mustard, is one of the vegetables that start with W, which tastes like horseradish. In cooking, three-four-year-old rhizomes of this plant are used.
The roots are crushed and dried. As a separate ingredient, wasabi is added to rolls and rice. Also, you can put in the first dishes for spiciness and aroma. Wasabi root differs in protein substances, essential oils, glycosides, vitamins A, C, B6, and trace elements.
Seasoning has antitumor, antifungal, and antimicrobial effects and can prevent the formation of blood clots in the vessels.
Wasabi is an excellent means of preventing atherosclerosis and cardiovascular diseases. Similarly, the seasoning has a delicate aroma of radish and a burning taste. Wasabi is added to salads, marinades, sushi, and sashimi.
In Japanese cooking, a dish called tempura is prepared from young shoots. Thanks to the same isothiocyanates, wasabi is supposed to fight cancerous tumors.
In addition, the ability of wasabi to prevent the formation of blood clots and play the role of an anti-asthma. Likewise, it has antimicrobial properties. That is why it is most often served as a seasoning for raw fish.
2. Water chestnut
The water chestnut is the herbaceous plant of the sedge family grown for the edibility of its corms. This vegetable is known worldwide under several names – sweet or tuberous swamp, Chinese water chestnut, and others.
It is cultivated in paddy fields, where the regular high humidity of swampy areas creates ideal conditions for ripening bulbs that need over 220 days of heat. It is full of nutrients, including fat, carbs, riboflavin, and vitamins.
Besides, it has proteins and minerals like potassium, manganese, and copper. Water chestnut is an excellent fiber source, which helps support bowel movements, lower blood cholesterol levels, regulate blood sugar, and maintain gut health.
Antioxidants available help protect the body from potentially harmful molecules called free radicals.
Its tubers contain carbohydrates in approximately 90% of the total volume, especially starch (about 60% of the dry volume).
In addition, they contain riboflavin, vitamin B6 and other vitamins and elements in large doses. Since time immemorial, the Chinese have included water chestnut tubers in their diet and actively cultivated the plant in several suitable provinces.
Being among the vegetables that start with W, watercress is a species of the genus Zherukha from the Cabbage family. This herbaceous perennial grows in the temperate zones of the globe along the banks of reservoirs with running and stagnant water.
Watercress has a strong root system and long stems. Thick, bare, and hollow shoots creep or rise quickly, taking root in the nodes. Fleshy pinnately dissected leaves sit on wide petioles. The lateral lobes are oval, and the apical lobes are rounded.
The leaves and tops of the stems have a sharp aroma and a tart, slightly bitter taste. They are good in salads and spreads for sandwiches and seasoning for meat and fish dishes.
Watercress contains vitamins A, E, C, K, and group B, including iodine, calcium, potassium, magnesium, zinc, and copper. Watercress has a mild laxative and diuretic effect. It has medicinal properties that improve blood quality and beneficial digestion and moisturize the lungs and throat.
In cooking, juicy and crispy leaves emphasize the taste of dishes. Due to its low-calorie content, it is considered an excellent dietary product. Likewise, watercress is best added to dishes as the only spicy ingredient because of its intense flavor.
Watercress pairs well with fruits such as apples and oranges and enhances the flavor of tangerines, potato dishes, and vegetable stews.
Wheatgrass, part of the grain grass family, is a common wheat plant germinated form. It is harvested early before turning its characteristic golden color and growing into a grain.
This vegetable is rich in vitamins, phytonutrients, proteins, and minerals. Wheatgrass offers a revitalizing nutrient spectrum naturally present to thrive young plant.
Chlorophyll neutralizes toxins in the body, cleanses organs, and is an important builder of blood cells. Also, it has a strong alkalizing effect, which is key to beautiful skin.
Amino acids make the skin more elastic and supple and get tone and radiance. It contains macro and microelements such as calcium, magnesium, potassium, iron, phosphorus, and sodium.
One shot of wheatgrass is equal to 1 kg of fresh vegetables. Enzymes that contribute to good digestion are one step to longevity and wellness.
Using wheatgrass strengthens appearance, increases immunity, and improves mental state. This vegetable can be digested in the body in just one minute.
5. Wild onion
Wild onion, also known as a ramp, wild leek, wild garlic, or wild onion, which is one of the vegetables that start with W is an ancient medicinal plant known to the Germans, Greeks, Celts, and Romans.
They used it for various purposes over 5000 years ago. Leaves, stems, and bulbs of wild garlic have a strong garlic smell. Wild onion leaves are usually harvested in spring before flowering.
They taste like green onions and garlic. The collected wild onions are fermented, salted, and pickled, and the fresh one is used as a spice for meat or fish dishes.
Salads, vinaigrettes, soups, pie fillings, and minced dumplings are also prepared from it. Normally, it contains protein, fructose, mineral salts, phytoncides, lysozyme, carotene, and vitamins B1, B3, B2, B9, and C.
This vegetable has a stimulating effect on the digestive system. It increases appetite, stimulates the secretion of digestive glands, and enhances the motor function of the intestine.
This vegetable promotes the normalization of metabolism, prevents the accumulation of bad cholesterol in the blood, lowers blood pressure, and stimulates the cardiovascular system.
Due to the content of many phytoncides, it has antihelminthic, fungicidal, bactericidal, and antiscorbutic effects. Wild onion is useful for spring beriberi, scurvy, atherosclerosis, fever, and various intestinal infectious diseases.
An infusion of wild onion, both internally and in the form of lotions, is recommended for coughs, bronchitis, purulent otitis media, rheumatism, and sciatica.
6. Winter squash
It is s an annual vegetable representing several types of squash in the genus Cucurbita. It is unique because it is harvested and eaten at the ripening stage when the seeds inside are fully ripe, and the skin has hardened into a tough rind.
At this stage, winter squash can be stored for winter use. Winter squash is usually cooked before eating, and the rind is usually not eaten like summer squash.
This vegetable is a low-calorie food and a good source of carbohydrates and dietary fiber. It is an excellent source of vitamin A, vitamin C, potassium, dietary fiber, manganese, and a good source of folic acid.
On the other hand, winter squash has omega-3 fatty acids, vitamin B1, copper, vitamin B6, tryptophan, niacin, and pantothenic acid. It is also a source of iron and beta-carotene.
These vegetables that start with W are very important. For instance, they are a source of vitamins like A, C, K, group B, and E and contain minerals like calcium, magnesium, zinc, potassium, and copper.
They help with flatulence and diarrhea, restore the beneficial intestinal microflora, and improve the skin and hair condition.
They are useful for hemorrhoids, varicose veins, and thrombophlebitis prevents strokes and heart attacks, as well as age-related changes in blood vessels.
In this property, they surpass all other onions and other vegetable plants. Due to the presence of zinc, lutein, and carotenoids, your diet will help you maintain and improve your eyesight. It is an excellent source of beta-carotene, a powerful antioxidant, potassium, vitamin C, and folate.