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Carrots can be eaten as raw or cooked form. It is a good source of provitamin A - carotene. Carrot strengthens the processes of growth, increases resistance to infectious diseases, and has a beneficial effect on the eyes. Carrots contain up to 7% carbohydrate, 1.3% protein, 1.2% fiber, 9 mlg carotene per 100 grams. The chemical composition of sugar beet is not much different from the carrot. Protein, it contains 1.7% fat is almost absent, carbohydrates 10.8%. Beetroot - the product has many positive attributes, especially if it is raw or half-baked way. This is due to the content in it amino alcohols, ethanolamine, substances, as well as rubidium and cesium. Besides stimulating hematopoiesis beets, secretion of digestive juices, is a good diuretic. Radish on the chemical composition is similar to the carrot and beet, and its properties dramatically different from them. There are many vitamins C, volatile, destructive effect on microorganisms, as well as essential oils, which typically stimulate appetite. Radishes in chemical composition and effects on the body similar to the radish, but it are almost two times less carbs. Used exclusively in its raw form. Turnips on the chemical composition differs little from that of other vegetables, although some varieties contain up to 1.5% protein carbohydrate turnips on average 5.9%, 1.4% fiber, minerals consist mainly of potassium compounds. Rutabaga is similar to the turnip; it is less protein but more carbohydrates (up to 8.1%). Onions (green, leeks, onions) on the protein content is close to cabbages, but its value is not determined by it and not even vitamins, which has fewer than a cabbage, and flavoring properties and specific biological effect. Onion has the ability to stimulate digestion, to disinfect the body, which was noted in antiquity, when the bow was used as a preventive agent for many diseases. In the bow contains 9.5% carbohydrate, 1.5% fat, 259 mlg potassium. Garlic and 6.5% protein, rich in vitamin C and volatile production. Like the bow, he disinfects the body. It should be noted that most properties have phytoncide fresh vegetables, especially leafy and fruit. The effect of their consumption is striking: the grated garlic kills the germs even at a distance of 1-2 cm of many diseases (influenza, measles, sore throat, etc.) are distributed, usually in winter and spring, when the human diet a little greenery. In cucumber nutrient content is very small: the water in them to 96.5%, carbohydrate 3 0.57% fats. Pickles, as well as sauerkraut, increase appetite, which is particularly important in vegetarian "freshwater" diet, which quickly become boring. Tomatoes are about the same chemical composition as that of cucumbers. Protein in which 0.6% to 4.2 carbohydrates, fiber 0.8%. Low levels of vitamin C, but much carotene - up to 1.2 mlg at 100 grams.