Its main component is water, followed by carbohydrates. It is an interesting source of fiber, minerals as potassium and phosphorous and of vitamins, like mainly C, E, provitamin A and vitamins from the B group, especially B1 and niacin or B3. Furthermore it has a high content of carotenes as lycopene, a natural pigment giving the tomato its characteristic color. Its high content of vitamin C and E and the presence of carotenes make tomatoes an important source of antioxidants, substances with a protective role in our organism. As regards their shape, it differs depending on the variety (spherical, elongated, pear-shaped…), although the majority have a round shape. The color varies from green to red, depending on the variety and the degree of ripeness. They generally have a slightly acid taste which is made up for by their very own sweet flavor.

The eggplant doesn’t stand out for its energetic nor for its nutritious value, offering a dry residue lower than 8% due to its low protein, carbohydrate and mineral contents. Water is the main component of its weight. In comparison with other vegetables it contains an intermediate amount of fiber, more abundant in its skin and seeds. The content of salts is due to potassium, its´ main mineral, also containing low amounts of phosphorous, calcium, magnesium and iron. As regards its vitamin contents, mainly folate and vitamin C, it is not remarkable in comparison with other vegetables. The healthy dietary characteristics attributed to the eggplant have to be looked for in its antioxidant components, responsible for its slightly bitter flavor.

Broccoli has been categorized as the edible product with the highest nutritious value per weight unit. The main component of this vegetable is water, which is why its caloric value is very low. As all cruciferous vegetables, broccoli is nutritionally outstanding, for its variety and its vitamin amount. It is an excellent source of vitamin C, folic acid and niacin, as well as a good source of provitamin A, vitamin B1 and E. Of its mineral contents potassium is outstanding, also containing significant amounts of calcium, magnesium, zinc, iodine and iron. Over the last years, certain phytochemical elements have been identified whose potential effects to prevent various types of cancer and other illnesses explain the growing interest for the consumption and cultivation of broccoli.

Onions’ calorie content is quite low, because 90% of the onion is water. They have a high amount of fiber as well as minerals and vitamins, making them an excellent food to regulate the organism. They are a good source of potassium, containing a discrete amount of calcium, iron, magnesium and phosphorous. As regards vitamins, they are rich in B group vitamins, as folate, B3 and B6. It contains small amounts of vitamin C and E, both having an antioxidant effect.