Fresh Vegetable

Fresh Vegetables are nutritious plants that can be eaten raw or cooked, providing essential vitamins, minerals, and fiber. Notable nutrients include vitamin C, which strengthens the immune system, potassium for heart health, and dietary fiber that aids digestion. These vegetables are used in a variety of dishes such as salads, soups, and stir-fries. Modern farming practices, including hydroponics and precision agriculture, help optimize growth, while tools like harvesters and sorters enhance efficiency during harvesting. Fresh vegetables are typically small to medium-sized and have a shelf life of 1-7 days. Their health benefits include reducing blood pressure and cancer risk, making them valuable in the food, health, and beauty industries.