TOMATO

Tomato is actually a fruit not a vegetable. it has a different variety and shape.When it is ripe it turns red. It has also a soft skin,some are round while others are oblong.
According to hubpage
Health Benefits of Tomato are :

1. A large consumption of tomato can help improve skin texture and color.
2. Tomato is a good blood purifier.
3. Tomato helps in cases of congestion of the liver (protects the liver from cirrhosis) as well as for dissolving gallstones.
4. Tomato is a natural antiseptic therefore it can help protect against infectionNicotinic acid in tomatoes can help to reduce blood cholesterol, thus helps prevent heart diseases.
5. Vitamin K in tomatoes helps to prevent hemorrhages.
6. Tomato contain lycopene (the red pigment in tomato), this pigment is a powerful antioxidant that can also fight cancer cells.

This fruit has a lot of benefits and it's use in many variety of dishes. It makes your viand more delicious and nutricious.

RADISH

This plant is like a carrots but it has a white color. It grows in a soft soil and is used in making a vegetable salad.
A radish is the root of a plant related closely to mustard, another surprisingly healthful plant. It’s generally used as a garnish or salad ingredient because of its mild-to-peppery flavor and unique red-and-white coloration, but it’s much more than just a garnish.

Radishes and their greens
provide an excellent source of
vitamin C. Radish leaves contain
almost six times the vitamin C
content of their root and are also
a good source of calcium. Red
Globes also offer a very good
source of the trace mineral
molybdenum and are a good
source of potassium and folic
acid. Daikons provide a very
good source of potassium and
copper.

CUCUMBER

This vegetable has a patola shape but has a watermelon color and texture. It is a vine plant.

ACCORDING TO WIKIPEDIA:
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

* The potassium content of cucumber makes it highly useful for conditions of high and low blood pressure.
* Cucumber contains erepsin, the enzyme that helps to digest protein.
* The high silicon and sulphur content of the cucumber is said to promote the growth of hair, especially when the juice of the cucumber is added to the juice of carrot, lettuce and spinach.
* A mixture of cucumber juice with carrot juice is said to be beneficial for rheumatic conditions resulting from excessive uric acid in the body.
* Cucumber juice is also valuable for helping diseases of the teeth, gums, especially in cases of pyorrhea.
* The high mineral content of this vegetable also helps to prevent splitting of nails of the fingers and toes.
* Cucumber, radish and bitter gourd are beneficial in diabetes.

CASSAVA LEAVES

Cassava has many uses. It's root crops are used to make kakanin. It is rich in carbohydrates and it's leaves is rich in vitamins ad minerals.

According to Wikipedia..

Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.

Cassava is the third-largest source of carbohydrates for meals in the world.Cassava is classified as sweet or bitter depending on the level of toxic cyanogenic glucosides; improper preparation of bitter cassava causes a disease called konzo. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Cassava tubers contain calories, protein, fat, carbohydrate,
calcium, phosphorus, iron, vitamin B and C, and starch. While leaf
cassava in addition to containing vitamins A, B1 and C, also contain calcium,
calories, phosphorus, protein, fat, carbohydrate and iron. While skin
stem contains tannins, enzyme peroxidase, glikosa, and calcium
oxalate.

ALUGBATI_malabar nightshade

Alugbati –in English ‘’Malabar Spinach” or vine spinach. Leaves resemble spinach and taste similar to spinach, when cooked slimy and sticky just like okra, leaves, shoots and stem are eaten and used in soup and stews. Alugbati, contain iron, calcium and antioxidants, vitamin A, B and C. Medical research reveals: mixture of alugbati leaf pulp and a bit of butter, can give a cooling effect in redness of skin when burn or scald during cooking.

source:Naga-Cebu.com