The carrot is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh.  It usually grows in temperate Europe, North Africa and West Asia.

The carrot is called the poor man’s ginseng as it contains more than 490 phytochemicals (plant- or fruit-derived chemical compounds).  Beta-carotene is one of the most antioxidants in the carrot, and helps the immune system to target and destroy cancer cells in the body.  It also prevents DNA variation and fat oxidation, and protects cells against free radicals.  There is some evidence that beta-carotene in combination with selenium, vitamin C, and vitamin E might lower high-density lipoprotein 2 (HDL2) cholesterol levels.

Glutathione (GSH), another natural antioxidant, may also be important in blood pressure and glucose homeostasis, consistent with the involvement of free radicals in both essential hypertension and diabetes mellitus.  In humans, Glutathione is found in all tissues and protects against potential damage from wastes and toxins, and it may be effective in preventing accelerated ageing.  Ineffective liver detoxification can lead to the production of excessive free radicals and tissue damage. Glutathione improves liver detoxification by binding to toxins and neutralising their harmful effects. Glutathione may be helpful in the treatment of liver disease, along with many toxic and infectious conditions.

The carrot contains calcium, potassium, vitamin B and C.  Calcium helps vasoconstriction (the narrowing of the blood vessels resulting from contracting of the muscular wall of the vessels).  Potassium promotes regular heartbeat.  Vitamin B improves metabolism.  Vitamin C protects cells against free radicals and strengthens blood vessel walls.

Besides, vitamin A in carrot is important in vision; a deficiency in vitamin A will inhibit the reformation of rhodopsin and lead to night blindness.  It also improves coughing and high blood pressure.  Enough sun exposure everyday helps vitamin A take effect.

The tomato (Lycopersicon lycopersicum, syn. Solanum lycopersicum) is an herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins tobacco, chili peppers, potato, and eggplant.

Lycopene is the most important antioxidant component in tomato, which can protect human cells and repair damaged cells.  According to a Harvard Medical School study in 1995, diets rich in tomato sauces appear to reduce the risk of prostate cancer.  Another study in Israel discovered that lycopene can inhibit cancer cells from developing in breast, lung and womb.

Fresh tomato contains more than 380 phytochemicals (plant- or fruit-derived chemical compounds).  Glutathione (GSH) helps detoxification and protects cells; lycopene increases natural killer cell activity and reduces the rick of heart diseases, breast cancer, ovarian cancer, cervical cancer, prostate cancer, lung cancer and bladder cancer.

Beta-carotene and gamma-carotene in tomato are believed to enhance the function of the immune system, prevent vision loss and retinal oxidation.  Vitamin C and E protects cells against free radicals, lowers the risk of heart diseases and slows aging.

Apium graveolens is a plant species in the family Apiaceae, and yields two important vegetables known as celery and celeriac. Cultivars of the species have been used for centuries, whilst others have been domesticated only in the last 200-300 years.

Celery is one of the best healthy food in the world, which can neutralize acid and calcium in the body and purify human blood.  It prevents irregular pulse (cadiac arrhythmias), sciatica, rheumatism and gout.  It also reduces the allergy symptoms triggered by histamine.

Celery protects brains and nervous system.  It is rich in folic acid that helps the development of fetus vertebral column and reduces blood vessel congestion.   Antioxidant Vitamin C in celery protects cells from free radicals.

Celery contains beta-carotene that helps immune system and prevents lung cancer, breast cancer, pancreatic cancer and prostate cancer.  With the help of sunshine, the body can make beta-carotene into vitamin A that improves vision and prevents DNA mutation (variation).  The most important is that glutathione (GSH) in celery helps detoxification and prevents cancers.  Apigenin in celery also lowers blood pressure.

Eating 8 heads of celery everyday for a month may turn your blood pressure back to normal.  Besides, having celery with ginger or black pepper also prevents anemia.

Beetroot is the superstar among healthy foods in recent years.  Beetroot is rich in potassium, phosphorus, magnesium and calcium. It is also a good source of vitamin A, B and C. Besides, beetroot has:

• Iron, which is good for tiredness and anemia.
• Folic acid B8 (biotin) may help production of insulin.
• Betaine, which is a nutrient that plays an important role in the health of the cardiovascular system and reduces heart disease and stroke.
• Zinc enzyme may help protect against fatty deposits in the liver.
• Dimethylglycine (also known as DMG) may prevent heart disease and stroke, and also helps people cope with depression, anxiety, and stress.
• High in fiber and antioxidant properties.

The Romans used beetroot as a treatment for fevers and constipation, amongst other ailments.  Researchers have found that drinking beetroot juice everyday can significantly lower blood pressure. Beetroot has high nitrate content that might be converted to nitric oxide by bacteria in saliva., and the chemical could dilate blood vessels and reduce blood pressure. Drinking beetroot juice before meals can improve gallstone.