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In the 20th century, knowledge of the value of carotene (provitamin A) increased appreciation of the carrot, a rich source of the nutrient.
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Spinach is served as a salad green and as a cooked vegetable. Spinach leaves contain oxalates, which are associated with the formation of kidney stones if consumed in excess over time; steaming or boiling spinach...
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Labelled as a vegetable for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an...
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Lettuce is eaten fresh and is commonly served as the base of green salads. Lettuce is generally a rich source of vitamins K and A, though the nutritional quality varies, depending on the variety.