Whats your favorite vegetable?!
Answers: Potatoes.:)
kamote..
CUCUMBER!
dont ask why..... or maybe carrot
spinnach
meat (it is a vegetable isent it)?
Baby Carrots.....
Potatoes.
potatoes! those are good in pretty much any form, and not really like a vegetable too much. potatoes win!
Ｉ like eggplant above all.
asparagus
Onions. I can't eat them by themselves. But I use them with everything!
i dont like veg
corn
onion cooked or raw
Onions - yum!
corny but corn
A Jacket potato
Spinnach and Carrots!!!!!!! I have a tie between these two.
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers.
In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw). many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations as folklore might suggest.
The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to an iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.
Ultimately, the bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron (Williams, 1993).