Knowledge centre

Health benefits of our vegetables.

A practical introduction to the nutrients found across the vegetables we support growers to produce.

Tomatoes

A rich source of vitamin C, vitamin K, potassium and antioxidants. Tomatoes can support eye, skin and cardiovascular health.

Low in calories and rich in vitamin C and B6, sweet peppers support immunity, skin and nervous-system health.

A nutrient-rich vegetable containing potassium, calcium, vitamins A and C, fibre and protective plant compounds.

Hydrating and refreshing, cucumbers provide vitamins and minerals including magnesium, potassium and silicon.

An excellent source of vitamin C, manganese and antioxidant phytonutrients, with minerals that support general wellbeing.

Rich in fibre, antioxidants and beta-carotene, carrots provide vitamins A, C and K along with several essential minerals.

A hydrating leafy vegetable with fibre and vitamins including A, C, E and K, alongside useful minerals.

A nutrient-dense, hydrating food that provides vitamins A, B6 and C, lycopene and amino acids.

A good source of vitamins A and C, dietary fibre, vitamin B6, manganese, copper and potassium.

Provides vitamin C, folate, vitamin K and B6, plus calcium, magnesium, potassium and other useful nutrients.

A source of dietary fibre, manganese, iron and magnesium; its leaves also contain vitamins C and K.

Contains a broad mix of nutrients including folate, calcium, magnesium, potassium and vitamins A, C, E and K.

A highly nutritious herb with vitamins A, C, E and K plus iron, magnesium, potassium and aromatic plant compounds.

Onions contain sulphur compounds, quercetin, vitamin C, vitamin B6, dietary fibre and several minerals.

This information is general educational content and is not a substitute for professional medical advice.

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