Vegetables - Scientific names

Here is an impressive list of Vegetables and their Scientific names :

List - Non-Leafy Vegetables :

Vegetable in English	Scientific / Binomial name
Ash gourd	Benincasa hispida
Bitter gourd	Momordica charantia
Bottle gourd	Lagenaria siceraria
Brinjal	Solanum melongena
Capsicum	Capsicum annum
Chayote	Sechium edule
Cluster Beans	Cyamopsis tetragonoloba
Cucumber	Cucumis sativus
Drum stick	Moringa oleifera
Flat beans	Phaseolus lunatus
French Beans	Phaseolus vulgaris
Garlic	Allium sativum
Gherkins	Cucumis anguria
Green Chilli	Capsicum annum
Green Peas	Pisum sativum
Lady's finger	Abelmoschus esculentus
Lemon	Citrus limon
Mush rooms	Agaricus bisporus
Onions	Allium cepa
Pumpkin	Cucurbita pepo
Ridge gourd	Luffa aegyptiaca
Snake gourd	Trichosanthes cucumerina
Spring Onions / Scallions	Allium tricoccum
Sweet Corn	Zea mays var. saccharata.
Tomato	Solanum lycopersicum

List - Leafy Vegetables :

Vegetable in English	Scientific / Binomial name
Amaranth Leaves	Amaranthus
Brussels Sprouts	Brassica oleracea var. gemmifera
Coriander Leaves	Coriandrum sativum
Curry Leaves	Murraya koenigii
Fenugreek Leaves	Trigonella foenum-graecum
Gogu Leaves	Hibiscus cannabinus
Mint Leaves	Mentha piperita
Spinach Leaves	Spinacia oleracea.

List - Root Vegetables :

Vegetable in English	Scientific / Binomial name
Beet root	Beta vulgaris
Carrot	Daucus carota
Colocasia	Colocasia esculenta
Ginger	Zingiber officinale
Mango Ginger	Curcuma amada
Potato	Solanum tuberosum
Radish	Raphanus sativus
Sweet Potato	Ipomoea batatas
Tapioca root	Manihot esculenta
Turnip	Brassica rapa var

Vegetable - Turnip - OtherTips

Turnip

1. Selection :
   • Turnip greens are usually available with their roots attached. Look for greens that are unblemished, crisp, and deep green in colour.
   • This root vegetable usually sold bunched or topped. In the markets look for fresh roots that are small, firm, round and impart delicate sweet flavour. Avoid larger as well as over matured roots as they are woody in textured and excess in fiber that makes dishes unappetizing.
2. Storage :
   • If you have purchased turnip greens with roots attached, remove them from the root. Store root and greens in separate plastic bags, removing as much of the air from the bags as possible. Place in refrigerator where the greens should keep fresh for about 4 days.
   • Once at home, remove the top greens as they rob nutrients of the roots. The roots can be stored for few weeks at low temperatures (32°-35° F) and high relative humidity (95 percent or above). Use top greens as early as possible as they lose nutrients rather quickly.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Turnip - Nutrition Facts

Turnip

Vitamins & Minerals :

Vitamins	Excellent source of vitamin-K, vitamin-A (in the form of beta-carotene), vitamin-C, vitamin-E, and vitamin-B6 ,vitamin-B2,. Additionally, they are a good source of vitamin B1, omega-3 fatty acids, niacin, and protein.
Minerals	They are a very good source of potassium, magnesium, pantothenic acid,folates, copper, manganese, dietary fibre, calcium,iron, and phosphorus.

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Vegetable - Turnip - Health Benefits

Turnip

1. Anti-oxidant :Turnip tops very dense in nutrition profile of vitamins and minerals. benefiting anti-oxidant properties.
2. Prevent retinal detachment :Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the elderly.
3. Cancer Prevention :Turnips contain a category of phytonutrients -- substances in plant foods that improve health but are not essential to life -- called indoles. Indoles in turnips may reduce your risk for lung and colorectal cancers, according to the Linus Pauling Institute. A tissue culture study published in the March 2012 issue of the "International Journal of Oncology" found that brassinin, a type of indole compound, killed human colon cancer cells. Researchers noted that their experiment was the first to determine the particular stage of cancer cell growth that the turnip compound affected.
4. Glucose Antimicrobial and Anti-Inflammatory Benefits :Turnip sprouts provide high levels of glucosinolates, sulfur-containing compounds that may help protect against some forms of cancer and provide anti-fungal, antibacterial and anti-parasitic benefits.
5. Healthy mucus membranes :The top greens are one of the highest vitamin A sources in the plant kingdom. 100 g leaves provide 11587 IU or 386% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.
6. Oxygen-free radicals :100 g of fresh leaves contain 60 mg or 100% of daily-recommended levels of vitamin C. Vitamin C is a moderately powerful water-soluble antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
7. Metabolism :This leafy vegetable is notably good in many B-complex groups of vitamins such as riboflavin, folate (48% of RDA/100g), niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential to the body as part of co-enzymes during the metabolism in the body.
8. Alzheimer's disease :Again, they are among the top vegetable sources for vitamin-K; 100 g provides 251 ug of this vitamin that is about 209% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
9. Red blood cell formation :Its leaves are also rich source of minerals like magnesium, copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, super oxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
10. Cardiovascular diseases :Turnip greens are finest sources of essential vitamins, minerals and anti-oxidants that can offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anaemia, and believed to protect from cardiovascular diseases and possibly from colon cancers.
11. Safety :Turnips and top greens are generally very safe, including in pregnant women.
12. Prevent constipation :Useful source of fibre, including soluble dietary fibres that help control blood cholesterol levels and helps prevent constipation.
13. Treatment of Torn Feet :External use of turnip helps in the treatment of torn feet. For this purpose, you can take about 12 turnips along with their leaves and boil them in water. Before going to bed, soak your feet in this boiled water along with turnips for 10 minutes and also rub some turnips on the torn skin of your feet. Doing this regularly for 3 days will make your feet soft and repair your skin. Turnip leaves will help to eliminate wrinkles on the feet.
14. Brightens Your Skin :Frequent intake of turnips keeps your skin bright and smooth. The high content of vitamins A and C helps in maintaining healthy and radiant skin.
15. Prevents Body Odour :Body odour is a common problem, particularly in the summer months. Turnip juice is quite beneficial in getting rid of body odour. Drinking turnip juice is generally good for health and also helps to avoid body odour.
16. Cures Asthma :The anti-inflammatory properties of turnips can be attributed to their high content of vitamin C which is a powerful antioxidant. These properties are effective in curing asthma and curbing the symptoms of asthma. Studies have proved that giving turnips to asthmatic patients can lessen wheezing.
17. Strengthens the Immune System :Turnip root plays an important role in the proper functioning of the body’s immune system. The beta-carotene content in turnips helps the body in producing healthy membranes.
18. Eye Health :Turnip greens are a rich source of lutein, a carotenoid that promotes eye health and prevents ocular diseases such as macular degeneration and cataracts.
19. Bone Health :Turnips are an important source of calcium and potassium which are vital for healthy bone growth and maintenance. Regular consumption of turnip inhibits joint damage, risk of osteoporosis and the incidence of Rheumatoid Arthritis. It is also an excellent source of calcium, a mineral that supports the body’s production of connective tissues.
20. Lung Health :The carcinogens present in cigarette smoke cause vitamin A deficiency, resulting in lung inflammation, emphysema and other lung problems. The vitamin A contained in turnip greens helps in maintaining healthy lungs by counteracting this defect.
21. Aids in Digestion :The high fibre content in turnip greens supports the body’s digestive system. Research has proved that glucosinolates may also help the stomach process bacteria like Helicobacter pylori.
22. Prevents Atherosclerosis :Too many free radicals in the body cause oxidation of bad cholesterol and clumping of platelets in our body, thus leading to atherosclerosis, a condition that damages the blood vessels. Vitamins E, C and beta carotene in turnip roots and greens are excellent antioxidants that fight free radicals in the body. Thus, regular consumption of turnips prevents the development and progression of this condition.

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Vegetable - Turnip - Beauty Tips

Turnip

1. Skin care :Frequent intake of turnips keeps your skin bright and smooth. The high content of vitamins A and C helps in maintaining healthy and radiant skin.
2. Hair benefits :Turnips contains Melanin, is a pigment that provides colour to your hair.

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Vegetable - Turnip - Allergies

Turnip

1. Side effects and Safety profile:
   • The roots and top greens contain small amount oxalic acid (0.21 g per 100 g), a naturally-occurring substance found in some vegetables belonging to Brassica family, which may crystallize as oxalate stones in the urinary tract in some people. It is therefore, those with known oxalate urinary tract stones may have to avoid eating them. Adequate intake of water is advised to maintain normal urine output in these individuals to minimize the stone risk.

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Vegetable - Ginger - Other Tips

Ginger

1. Selection :
   • Young ginger is fragrant, pungent, fleshy and juicy with a mild spicy taste. Whereas old ginger is fibrous and almost dry and tends to be spicier than its young counterpart.
   • Fresh roots should feature heavy in hand, stout, juicy, has grey-yellow peel and free from dark spots. Dried, powdered, or ground root can also be found in these stores; however, they may contain significantly decreased levels of volatile oils like gingerols.
2. Storage :
   • Fresh root can be kept in the refrigerator for up to a month or so. Powdered/ground ginger should be stored in the refrigerator in airtight containers.
3. Ginger + Others :
   • Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavourful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
   • The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
   • Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
   • Ginger tea is a popular drink in many Asian countries.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Ginger - Nutrition Facts

Ginger

Vitamins & Minerals :

Vitamins	Vitamins available are Folates, Niacin, Pantothenic acid, Pyridoxine, Vitamin-A, Vitamin-C, Vitamin-E and Vitamin-K.
Minerals	Minerals available are Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus and Zinc.

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Vegetable - Ginger - Health Benefits

Ginger

1. Flatulence/wind :Pound a piece of fresh ginger and boil with a cup of water and add a little honey to taste. Drink it twice a day to let off the wind trapped in the intestinal tract.
2. Digestive disorder : Mix a teaspoonful of young ginger juice with one teaspoonful each of fresh lime juice and fresh mint juice with some honey to taste in a glass of water. Drink to relieve heartburn, indigestion, nausea and vomiting. Especially helpful after a big meaty meal.
3. Fatigue :Slice a piece of ginger into disks and boil it with a big glass of water. Add a piece of cinnamon bark, bring to boil and then cover it for about half an hour till it turns to golden colour. Drink it to relieve fatigue when recovering from fever. It also relieves muscle pain and soreness.
4. Medicinal values :
   • Ginger root slices, boiled in water with lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat.
   • Its extraction is used as a vehicle to mask bitterness and after-taste in traditional ayurvedic preparations.
   • Gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, anti-inflammatory, and antibacterial properties. Studies have shown that it may help reduce nausea caused by motion sickness or pregnancy and may relieve migraine.
5. Morning sickness : A teaspoonful of young ginger juice with some honey will also help alleviate morning sickness, sea or motion sickness, dizziness and even nausea caused by chemotherapy or anaesthesia.
6. Anti-coagulant :Add ginger in most of your cooking or add a teaspoonful of young ginger juice in your beverages to enjoy the anticoagulant properties of ginger. It helps make blood platelets less sticky which in turn reduces your risk of atherosclerosis.
7. Impotency :Believe it or not! Mix a teaspoonful of young ginger juice to a half-boiled egg and a teaspoonful of honey. Take this concoction on an empty stomach, every night for a month. It helps to counter impotency, premature ejaculation and increase sperm count.
8. Cold :Cut up a small piece of old ginger and boil it with a small cup of pure drinking water. Add some green tea leaves if you wish. Strain and drink when hot. Effective if you also have fever resulting from the cold. You may also drink this concoction if you feel a cold coming.
9. Cough : Drink ginger juice with raw honey three to four times a day for a bad throat. It is soothing and helps clear up phlegm. If it’s a dry cough, use the young ginger. If there is phlegm, use the old ginger.
10. Inflammation : The anti-inflammatory (gingerols) and anti-oxidant properties in ginger help relieve various inflammatory disorders like gout, osteoarthritis, and rheumatoid arthritis. It provides substantial relief in pain caused by inflammation and help decrease swelling and morning stiffness.
11. Aphrodisiac effect :A natural aphrodisiac, this might be the better substitute to viagra! Drink hot ginger tea (by mixing ginger juice, hot water and raw honey) after a not-too-heavy meal and see it work!
12. Menstruation disorder :Pound a piece of young ginger and boil with a cup of water and add a little honey to taste. Drink it hot two or three times a day for a month. The pain-relieving and anti-cramping compounds in ginger effectively help relieve painful menstruation cramps (dysmenorrhoea). In the absence of menstruation in women in the reproductive age (amenorrhoea), this concoction can also help induce menstruation.
13. Pain killer : Ginger juice makes an excellent pain killer, even when applied externally. In headache, apply ginger juice to the forehead. With toothache, apply it to the external area either on the cheek or jaw area.
14. Fever :young ginger brings down body temperature as in the case of fever. Whereas the old (dryer) ginger brings up the body temperature as in the case of a cold and suitable during winter. When going on an extended juice feasting,
15. Other benefits :
    • May prevent motion sickness.
    • Can help to quell nausea
    • Ginger wine may help to relieve menstrual cramps.
    • May reduce inflammation of arthritis and lupus.

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Vegetable - Ginger - Beauty Tips

Ginger

1. Weight Loss using ginger and honey :A combination of ginger and honey will give good weight loss.
   • Crush ginger to a paste.
   • Take 2 tsp of this ginger paste.
   • Add 2 tsp of honey.
   • Mix well.
   • Have this 1 time a day.
2. Mustard-Ginger Foot Bath :

   Ingredients :

   • 1-1/2 Tbsp mustard powder (or freshly powdered mustard seeds)
   • 2 tsp finely grated peeled fresh ginger

   Process :

   • Combine the two in a basin that fits your feet (or your bathtub) with enough hot water to cover the tops of your feet. Stir around and then submerge your feet. Let your feet soak for 15-20 minutes, swishing the water around occasionally (and adding more warm water, if your foot bath becomes too cold). Rinse with warm water and pat dry.

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Vegetable - Ginger - Allergies

Ginger

1. Side effects :
   • Raw or candied ginger may irritate oral tissue and other mucous membranes.
   • Ginger stimulates many secretary glands in the body; it has "sialogogic" effect (increases salivary juice secretion in the mouth) on salivary glands; increase bile secretion and its release. Therefore, the root may be contraindicated in patients with history of gallstones.
   • Ginger root is also known to potentiate the toxicity of anti-coagulant drug warffarin, resulting in severe bleeding.
2. Caution :
   • Do not give ginger juice to young children, or honey to infants!
   • Fresh ginger juice is very potent as it contains high levels of active enzymes and substances. Only a teaspoonful is needed to feel its efficacy in treating disorders.
   • Ginger juice is spicy, so go slow with it if you are not used to its spiciness. The side effects of taking ginger juice could be flatulence and uncontrollable burping. This doesn’t mean that the juice causes gas, but rather that the consumption causes the body to release trapped gas in your intestinal tract.
   • More does not mean better. Ginger does contain moderate amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid over-consuming ginger or its juice.

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Vegetable - Beet Root - Other Tips

Beet root

1. Selection :
   • In the store, choose fresh, bright, firm textured beets with rich flavour and uniform size. Avoid those with slump looking or soft in consistency, over-mature and large. Whenever possible, go for organic to get maximum health benefits.
   • In the farmer markets, often times the roots with intact top greens put for sale. If you are buying whole vegetable, severe tops from its root as soon as possible since, they rob moisture and nutrition from the roots.
2. Preparation and serving methods :
   • In addition to its crispy root, fresh tender top leaves and stems are also used for the preparation of recipes.
   • To prepare, gently scrub and wash the roots in clean running water before use in order to remove sand, soil, and dust. Peel the tough outer layer using a vegetable peeler. Cut the root into chunks, squares, or thin slices as you may desire.
3. Storage :Beetroot, however, can be kept in the refrigerator set at high relative humidity for few weeks.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Beet Root - Nutrition Facts

Beet root

Nutrition Facts :Nutrition plays a vital role in one's life and has become an essential entity in human life and of course those who follow regular diet for a healthy body and healthy mind.

Table listed below displays Beet root vegetable nutrition values such as Nutrients, Vitamins , Electrolytes, Minerals and Phyto-nutrients in individual proportions.

Nutrition of Beet root

*******************************************************
Nutrition	Sno	Principle	Nutrient value	% of RDA
*******************************************************
Nutrients
	1	Energy	43 cal	2%
	2	Carbohydrates	9.56 g	7%
	3	Protein	1.61 g	1%
	4	Total Fat	0.17 g	0.50%
	5	Cholesterol	0 mg	0%
	6	Dietary Fiber	2.80 g	7%
Vitamins
	1	Folates	109 µg	27%
	2	Niacin	0.334 mg	2%
	3	Pantothenic acid	0.155 mg	3%
	4	Pyridoxine	0.067 mg	5%
	5	Riboflavin	0.057 mg	4%
	6	Thiamine	0.031 mg	2.50%
	7	Vitamin A	33 IU	1%
	8	Vitamin C	4.9 mg	8%
	9	Vitamin E	0.04 mg	0.50%
	10	Vitamin K	0.2 µg	0%
Electrolytes
	1	Sodium	78 mg	5%
	2	Potassium	325 mg	7%
Minerals
	1	Calcium	16 mg	1.50%
	2	Copper	0.075 mg	8%
	3	Iron	0.80 mg	10%
	4	Magnesium	23 mg	6%
	5	Manganese	0.329 mg	14%
	6	Zinc	0.35 mg	3%
Phyto nutrients
	1	Carotene-ß	20 µg	--
	2	Betaine	128.7 mg	--
	3	Lutein-zeaxanthin	0 µg	--

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Vegetable - Beet Root - Health Benefits

Beet root

1. Reduces blood pressure and risk of Heart attacks :Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure. A daily dose of 250ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks. For more information on heart health, help, facts and lifestyle advice, visit the British Heart Foundation.
2. Stabilises blood sugar :Beetroot is virtually fat free and low in calories. Although it has a 'medium' GI (Glycaemic Index) of 64, It has an extremely low GL (Glycaemic Load) of 2.9 which means it's converted into sugars very slowly and therefore helps to keep blood sugar levels stable.
3. Helps slow progression of dementia :High content of nitrates in beetroot may also help fight the progression of dementia, as nitric oxide in the blood (produced by the nitrates in beetroot) also helps increase blood flow to the brain. Beetroot's folic acid may also play a part as studies suggest it can help protect against Alzheimer's and dementia.
4. Lowers cholesterol :Beetroot contains soluble fibre, which has also been shown to have cholesterol lowering capabilities. It also contains carotenoids and flavonoids, which help prevent LDL or "bad" cholesterol from being oxidised and deposited in the arteries.
5. Boost Your Stamina :If you need a boost to make it through your next workout, beet juice may again prove valuable. Those who drank beet juice prior to exercise were able to exercise for up to 16 percent longer.4 The benefit is thought to also be related to nitrates turning into nitric oxide, which may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise.
6. Reduces risk of osteoporosis :Beetroot contains the mineral silica. This helps the body to utilise calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis
7. Anti-Cancer Properties :The powerful phyto-nutrients that give beets their deep crimson colour may help to ward off cancer. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water, for instance, while beetroot extract is also being studied for use in treating human pancreatic, breast, and prostate cancers.
8. Rich in Valuable Nutrients and Fibre :Beets are high in immune-boosting vitamin C, fibre, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
9. Powerful antioxidant properties :Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.
10. Treats anaemia and fatigue :Beetroot's iron content means it's good for those with anaemia and fatigue.
11. Folic acid :Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby's spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Beetroot also contains iron so is a fab pick-me-up for mums-to-be suffering from fatigue during pregnancy. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw beetroot. For more information on the importance of folic acid during pregnancy, visit the NHS website. For more information on foods containing folic acid see Bounty's Folic Acid Factfile.
12. Detoxification Support :The betalin pigments in beets support your body's Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.

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Vegetable - Beet Root - Beauty Tips

Beet root

1. Fair skin :Using beetroot juice like a mask gives your complexion a pinkish tinge. So, the next time you are whipping a clay mask or any fruit mask, make sure to include a little of beetroot juice or grated beetroot. The outcomes would be visible clearly on the fair skin.Not just that, a regular using beetroot helps the skin become flawless because it feeds the skin iron along with other vitamins with the pores. All of the dark spots and blemishes are gone inside a month if you are using the mask 5-7 times per week.
2. Hair care :This vegetable is another natural dye so mix the standard henna powder in beetroot juice to have an auburn tinge in hair. And, it’s totally chemical free so that your hair remains as healthy and delightful as always.

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Vegetable - Beet Root - Allergies

Beet root

1. Fever, Chills, and Rashes :
   • Although these side effects are infrequently reported, some people have reported experiencing fever, chills, and rashes after consuming beet juice. If you think you're suffering these effects from drinking beet juice, stop drinking it. If the problem persists, see a doctor. Rashes may indicate an allergy.
   • Sometimes detoxification and cleansing creates temporary symptoms such as a low fever or chills. This is one possible explanation of why beet juice may create this side effect. If it improves cellular respiration as conventional science states, one possible theory is that the cells are better capable of releasing stored waste, and if many cells release waste at once, it can cause slight flu-like symptoms. Of course, you could really have the flu, or possibly another illness, so if the symptoms persist after stopping the beet juice, see your physician.
2. Vocal Cord Problems :A feeling of tightness in the throat or trouble speaking can be a side effect of drinking too much beet juice. Most sources state that drinking beet juice in conjunction with apple juice or other fresh vegetable juices in a vegetable juice cocktail seems to prevent this unusual and infrequent side effect.

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Vegetables - Languages - English to Hindi

Here is an impressive list of Non-Leafy , Leafy and Root vegetables from English to Hindi Language:

List - Non-Leafy Vegetables :

English	Hindi
Ash Gourd	Petha
Asparagus	Satwar / Sootmooli / Halyan / Musli
Bitter Gourd	Karela
Bottle Gourd	Lauki / Doodhi ,Ghiya
Brinjal	Baingan / Bhata /Bhanta
Capsicum / Bell Pepper	Bari Mirch / Shimla Mirch
Chayote	#
Cluster Beans	Gawaar Pahli / Guar Phali
Corn / Bhuta	Kakdi / Makkai
Cucumber	Tinda / Kheera / Kakadi/ Kakri
Drum Stick	Seeng / Sahjan
Flat Beans	Faras beans
French Beans / Green Beans	Pharas Beans
Garlic	Lehsun
Gherkins	Hybrid Kheera
Green Chilli	Hari Mirchi
Green Peas	Mattar / hara vatana
Ivory Gourd	Tindora / Kunduru
Lady's Finger	Okra / Bhindi
Lemon	Neembo
Mushroom	Gooochi / Kumbi
Onions	Kaanda / Pyaz / Pyaaj
Pumpkin	Kaddu
Raw Banana	Kaccha kela
Ridge Gourd	Turai / Tori
Silk Squash	#
Snake Gourd	Padwal , Chichinda
Spring Onion / Leek	Haraa Pyaaza
Tomato	Tamatar

List - Leafy Vegetables :

English	Hindi
Amaranth Leaves	Panipahl / Tikora
Broccoli	#
Brussels sprouts	#
Cabbage	Bandh Gobi,Patha Gobi
Cauliflower	Phool Gobi
Coriander Leaves	Hara Dhania
Curry Leaves	Kadi Patta / Kari Patta / Meeta Neem
Drum Stick Leaves	Maranka Bhaji
Fenugreek Leaves	Methi patta
Gogu / Sorrel Leaves	Ambadi
Lettuce	#
Malabar Spinach	#
Mint Leaves	Pudina
Parsley  Leaves	#
Spinach Leaves	Palak

List - Root Vegetables :

English	Hindi
Carrot	Gajar
Colacasia	Arbi ,Eddo
Ginger	Adrak
Potato	Aaloo
Radish	Mooli / Muli
Sweet Potato	Shakkarakand / Shakkar Kandi
Tapioca Root	Jimikand
Turnip	Shalgam / Gaanth Gobhi

Vegetables - Languages - English to Telugu

Here is an impressive list of Non-Leafy , Leafy and Root vegetables from English to Telugu Language:

List - Non-Leafy Vegetables :

English	Telugu
Ash Gourd	Boodida Gummadikaaya
Asparagus	#
Bitter Gourd	Kakarakaaya
Bottle Gourd	Sorakaaya / Anapakaaya
Brinjal	Vankaaya
Capsicum / Bell Pepper	Benguluru Mirapakaaya / Shimla Mirchi
Chayote	Seemavankaaya
Cluster Beans	Goru Chikkudu
Corn / Bhuta	Mokka Jonna
Cucumber	Dosakaaya / Kheerakaaya
Drum Stick	Munnakaaya
Flat Beans	Chikkudukaaya
French Beans / Green Beans	Beans
Garlic	Vellulipaya
Gherkins	Hybrid Dosakaaya
Ginger	Allam
Green Chilli	Pachi Merapakaaya
Green Peas	Paccha Bataneelu
Ivory Gourd	Hybrid Dondakaaya
Lady's Finger	Benda kaaya
Lemon	Nimmakaaya
Mushroom	Putta Godugulu
Onions	Vullipaya / Yerra Gadda / Vulligadda
Pumpkin	Gummadikaaya
Raw Banana	Aarati kaaya
Ridge Gourd	Beerakaaya
Silk Squash	Nethi Beerakaaya
Snake Gourd	Potlakaaya
Spring Onion / Leek	Vullli Kaada
Tomato	Tamota

List - Leafy Vegetables :

English	Telugu
Amaranth Leaves	Thotakura
Broccoli	#
Brussels sprouts	#
Cabbage	Kosu Gadda
Cauliflower	Gobi puvvu
Coriander Leaves	Kothemeera
Curry Leaves	Karevepaku
Drum Stick Leaves	Mulakkai Aaku , Mannakaya aaku
Fenugreek Leaves	Menthi Aaku
Lettuce	#
Sorrel Leaves	Gongura
Malabar Spinach	Bachchali kura
Mint Leaves	Pudhina
Parsley  Leaves	#
Spinach Leaves	Palakura

List - Root Vegetables :

English	Telugu
Beet Root	Beet Root
Carrot	Gajara Gadda
Colacasia	Chamagadda / Chamadumpa
Ginger	Allam
Mango Ginger	Maamidi Allam
Potato	Vurllagadda / Bangala Dhumpa
Radish	Mullangi
Sweet Potato	Gensi Gadda
Tapioca Root	Karra Pendalam, Kandagadda
Turnip	Chinna Mullangi

Vegetable - Tapioca - Other tips

Tapioca Root

1. Selection :
   • Tapioca roots are readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical root that is heavy for its size. Cleaned, and processed yuca available in the US markets, usually imported from the Central America is generally waxed, and therefore, appears bright and shiny.
   • Avoid old stocks, as they are out of flavour and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
2. Cooking :Tapioca should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme in the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
3. Storage :Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
4. Serving :In order to make Tapioca safe to eat, boil the cut sections in water with sea salt added for about 10-15 minutes, until tender. Drain the water before using them in various cooking recipes.

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Vegetable - Tapioca - Nutrition Facts

Tapioca Root

Vitamins & Minerals :

Vitamins	Vitamins available are Folates, Niacin, Pyridoxine, Riboflavin, Thiamin, Vitamin A, Vitamin C, Vitamin E and Vitamin K.
Minerals	Minerals available are Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc.

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