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Potato
Potatoes were a life-saving food source in early times because vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte that aids in the workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is important for digestive health.
Onion
Onions are valued for their flavor in a wide variety of dishes. They can be eaten raw, boiled, baked, or fried.
Onions are a source of vitamin C, B vitamins, and potassium. They contain beneficial compounds like flavonoids and cysteine sulfoxides, which may offer antioxidant and anti-inflammatory effects.
Garlic
Garlic, an herb in the Allium genus, is a versatile ingredient used for its culinary flavor and medicinal properties, including potential benefits for heart health, immune support, and antibacterial activity. While effective for culinary uses, its true therapeutic benefits are attributed to the sulfur compound allicin.
Garlic has been linked to lower high blood pressure, high cholesterol, and a reduced risk of blood clots, thanks to its ability to keep platelets from sticking together.
Tomato
The tomato is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family, which includes tobacco, potatoes, and chili peppers.
A raw tomato is 95% water, 4% carbohydrates, and less than 1% each of fat and protein (table). In a reference amount of 100 grams (3.5 oz), raw tomatoes supply 18 calories and 16% of the Daily Value of vitamin C, but otherwise have low micronutrient content (table).