Author: jb

Colocasia esculenta (L.) schott. or as widely known as Taro, but is sometimes called with its other common names cocoyam, dasheen, Colocasia, elephant’s ear plant, amadumbe, Arbi and kalo. In some countries like Philippines, people locally called it kamoteng kahoy and balinghoy or balanghoy. Taro root is originally cultivated in Asia but is now enjoyed…

Raspberries or Rubus idaeus in Latin for red raspberry, is an edible fruit of a plant species in the rose family. Raspberry is a perennial fruit and the plant has woody stems. Red raspberries are native to Europe and northern Asia and cultivated in temperate areas worldwide. Red raspberries are believed to have been brought…

Black turtle beans or more commonly known as ‘Black beans’, are shiny and black members of the bean family Pharsalus vulgaris. Black soybeans are called turtle beans at times due to its hard, shell-like appearance and are classified as legumes. It is a rare legumes native to China but throughout the years the black soybeans…

Corn comes in many forms and tastes. In general, there are four versions main categories of corn: field, sweet, popcorn and ornamental. Corn is very versatile and is used as components of tortilla chips, cornmeal, corn oil, and a popular vegetable to be added in soup. (Carruthers, 2018) The whole part of corn is also…

  Cabbage, along with other green vegetables such as kale, broccoli, and cauliflower are considered to be cruciferous vegetables. Cruciferous vegetables have a high profile when it comes to healthy eating. They are high in fiber, vitamins C, E and K, and are considered the key to weight loss. Fiber stays in the stomach longer,…

Radish, better known scientifically as Raphanus sativus, is a root vegetable that is similar in texture to turnips. It is crisp and has a biting translucent flavor. Surprisingly, radishes belong to the cruciferous family, notorious for being jam-packed with vegetables and nutrients. While majority of the cruciferous vegetables are green in color, radish is an…