Broccoli is a very rich source of carotenoids, especially betacarotene, which the body converts into vitamin A. Betacarotene and many of the other carotenoids are known to restrict the development and growth of cancer cells, and they play a vital role in the prevention of many types of cancer.

Originally uploaded by MarkFe

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There are many varieties of mangoes but this one is also my favorite. We commonly called this as “Indian Mango” in the Philippines. It is kind of strange name, though all mangoes are eventually believed to have originated in or around India. It is smaller than regular mango and mostly eaten raw with salted fish or bagoong, and you can feel its crunchiness and the unique taste. It’s really mouth watering. I took this photo in our backyard sometime in summer and this bunch of fresh Indian Mangoes are almost 3 feet above the ground.

Cauliflower is an excellent source of folic acid, which protects against heart disease and birth defects, making it a particularly healthy vegetable. It does provide some vitamin C, so it’s a good immune-booster, but the white part is in fact the immature flowering head. Eating some of the tender green leaves closest to the flower will increase the amounts of vitamin C, betacarotene and folic acid that you get. Besides these factors that cauliflower has, the taste and texture like crunchiness make this vegetable as one of my favorite.