Papaya
Papaya is a fruit rich in vitamin A, vitamin C, potassium and fiber. With its characteristic delicious flavor, papaya is often used in smoothies, served with oats, yogurt or enjoyed directly.
This fruit is quite flexible in processing, can be used when still green or ripe. For dishes like green papaya salad, you should choose firm fruits with green skin.
If you want sweet ripe papaya, choose a fruit with a dominant yellow color, with a few green spots and slightly soft when touched, but not too mushy because that is a sign that the fruit is too ripe.
Green beans
Peas have a mild sweet, crispy taste and bring a fresh flavor to many dishes such as salads or stir-fries. This is also a source of plant-based protein at a reasonable price.
Each cup of cooked peas provides about 9 grams of fiber, which helps create a feeling of fullness and supports digestion. Beans can be ground with garlic, lemon juice, cheese, olive oil, salt and pepper to make a bread-spreading mixture or eat with salmon.
In addition, peas also often appear in soups or in combination with quinoa.
Mushrooms
Mushrooms have a rich flavor, especially suitable for vegetarian dishes. Whether fresh, frozen, canned or dried mushrooms, they all help increase fat and flavor depth for the dish.
This comes from natural glutamate - an amino acid in mushrooms, creating a characteristic umami flavor. With many different types, mushrooms bring a variety of textures and flavors, helping cooks easily create in many recipes.
Green leafy vegetables
Green leafy vegetables such as kale, cabbage, spinach, and watercress are all nutritious. They are low in calories but contain many vitamins A, C, E, K and important minerals such as iron and calcium.
In addition, green leafy vegetables also provide many antioxidants, helping to protect cells from oxidative stress. This vegetable can be eaten raw in salads, smoothies or quickly processed into side dishes such as stir-fried watercress, cream-soaked spinach or herb salads.
