These are the healthiest vegetables, according to a nutritionist

Vegetables 

Vegetables are a gift from nature, from leafy greens to cruciferous vegetables. Vegetables are packed with antioxidants, fiber, B vitamins, and minerals that boost your immune system.There are phytochemicals in carrots, such as beta-carotene, which your body converts to vitamin A, which helps with your night vision. In addition, studies have linked consumption of carotenoid-containing foods, such as carrots, with a reduced risk of breast cancer.Carrots also contain vitamins K, C as well as potassium and fiber. Enjoy these root veggies raw, shredded in salads, or blended in smoothies.

Broccoli

Broccoli's healthy reputation stems from its low-calorie content and high micronutrient content, including vitamin C, vitamin A, and vitamin K. It also contains the phytochemical sulforaphane, which may protect against cancer.Mushrooms are technically fungi, but they can help improve cognition, promote heart health, and prevent disease. You can take them as a meat substitute, or enjoy them grilled, sauteed, or steamed- studies suggest they can lower your risk of depression.

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Kale

One cup of your favorite leafy green provides about 440% of the recommended daily value for vitamin K! Kale also supplies 10% of your daily calcium requirement - good to know if you're lactose intolerant.It is low in calories, rich in fiber and micronutrients such as calcium, phosphorus, and potassium, and part of the cruciferous family. Turnips are also relatively inexpensive, and their neutral taste makes them easy to add to a wide variety of recipes.

Spinach

Eat it raw tossed in a salad, sautéed, steamed, or add it to a smoothie as a neutral way to increase your green intake. Vitamin K, as well as vitamin A and vitamin C, are all included in one cup, which helps boost and enhance your immune system.Asparagus is high in antioxidants, a natural diuretic, and a prebiotic that feeds healthy gut bacteria. The stalks contain few calories, but many micronutrients, including folate, vitamin C, vitamin A, and vitamin K.

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Green beans

Green beans are a good source of vitamin A, vitamin C, vitamin K, fiber and their color comes from the antioxidant chlorophyll. As they cook, their color fades. Serve them raw, steamed or sautéed as a side dish or in salads.If you haven't already joined the cauliflower craze, there's still time. By swapping spuds for cauliflower, you'll get more vitamin C, vitamin K, potassium, vitamin B6, folate, and plant-based omega-3s into your diet.

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Beets

In research studies, beets have been shown to have positive effects on metabolic disorders, including hypertension and insulin resistance.Nutritionists consider tomatoes to be both vegetables and fruits. Tomatoes contain lycopene, which gives them their rosy red color. Lycopene supports vascular health and prevents cardiovascular disease.The onion is a member of the allium family. Recent research suggests that phytochemicals in onions and other allium vegetables may prevent certain types of cancer. They're also considered a prebiotic and can improve digestion and gut health by increasing good bacteria.

Eggplant

If you've ever eaten a Mediterranean diet, you know how versatile and tasty eggplant can be. In addition to being adaptable, eggplant will also absorb the flavor of whatever else it is cooked with. Sweet potatoes are one of the best sources of beta-carotene, an antioxidant that turns into vitamin A. One of the easiest and most nutrient-dense dinners you can make is a baked orange potato stuffed with black beans, feta, herbs, and roasted peppers.