Radish

Radish (see also Daikon). Their sharp favour is due to the various chemicals they produce (glucosinolate, myrosinase and isothiocyanate) and their colour from anthocyanins.

Moderate source of vitamin C.Read more

Cauliflower

Cauliflower, referred to as cauli-fiori in Italy. The heads can be white, orange (caused by beta-carotene), green (see broccoli Romanesco), and purple (caused by anthocyanins).

Rich source of vitamin C Read more