As one of the most well-known root vegetables,

As one of the most well-known root vegetables,

Garlic is a root vegetable that belongs to the Allium genus and is closely related to onions, leeks, chives and shallots.

Each serving of garlic boasts a good amount of several important nutrients, including manganese, vitamin B6 and vitamin C (32).

Plus, it’s well-known for its medicinal properties, which are mostly attributed to the compound allicin, which is released when cloves of garlic are crushed, chewed or chopped (33Trusted Source).

Studies have found that garlic can promote heart health by lowering blood pressure and levels of total cholesterol and triglycerides (34Trusted Source, 35Trusted Source, 36Trusted Source).

It may also boost immune function, as research shows that it can decrease symptom severity and help prevent infections, such as the common cold (37Trusted Source, 38Trusted Source).

Best of all, garlic is highly versatile and can be used to amplify the flavor of your favorite savory soups, sauces, side dishes and main courses.

Garlic has potent medicinal properties due to the compound allicin. It may help improve your immunity, reduce blood pressure and decrease cholesterol and triglyceride levels.
2. Radishes
Radishes may be small, but they manage to pack a punch when it comes to nutrition.

They’re low in carbs and calories yet contain a good amount of fiber and vitamin C (39).

Radishes also have antifungal properties and have been effective against several types of fungus in test-tube and animal studies (40Trusted Source, 41Trusted Source).

Not only that, but one rat study found that the leaves of the radish plant may protect against stomach ulcers (42Trusted Source).

Radishes are great for bringing a bit of crunch to your meals or snacks. Try adding slices to slaws, sandwiches, salads or tacos to give your dish a nutritious and tasty upgrade.

Radishes contain a good amount of fiber and vitamin C. They may also have antifungal properties and could protect against stomach ulcers, according to animal and test-tube studies.
3. Fennel
Known for its licorice-like flavor, fennel is a flowering plant species closely related to carrots.

In addition to supplying very few calories per serving, fennel packs fiber, vitamin C, potassium and manganese (43).

It also contains the compound anethole, which gives fennel its distinct flavor, aroma and a wide array of health benefits.

One rat study showed that anethole was able to modify some of the enzymes involved in the metabolism of carbs to help reduce blood sugar levels (44Trusted Source).

What’s more, test-tube studies observed that anethole has antimicrobial properties and may inhibit the growth of bacteria (45Trusted Source, 46Trusted Source).

Fennel can be enjoyed fresh, roasted or sautéed, as well as mixed into salads, soups, sauces and pasta dishes.

Fennel contains the compound anethole, which has been shown to reduce blood sugar and block the growth of bacteria in test-tube and animal studies.
4. Carrots
As one of the most well-known root vegetables, carrots also top the charts as one of the most nutritious.

They’re brimming with vitamins A and K, as well as the important antioxidant beta-carotene (47, 48Trusted Source).

Eating carrots has been linked to improved antioxidant status and lower cholesterol levels in both humans and animals (49Trusted Source, 50Trusted Source).

Other research shows that a higher intake of carotenoids, such as beta-carotene, may be associated with a lower risk of certain types of cancer, including breast, prostate and stomach cancer (51Trusted Source, 52Trusted Source, 53Trusted Source).

What’s more, eating carotenoids may protect against age-related macular degeneration (AMD), the leading cause of vision loss (54Trusted Source, 55Trusted Source).

Carrots make a great snack when eaten raw or dipped in hummus, but they can also be cooked and used in stir-fries, stews or side dishes.

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