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Referred to as “rocket” across the pond, arugula is a tender green that imparts a peppery flavor, with nutty undertones and provides a host of health benefits including immune system, digestive tract, and nerve function support.
Adding a delightful crunch and a healthy dose of dietary fiber, celery supports healthy digestion and is rich in antioxidants.
Cilantro’s deep green leaves contain vital nutrients like folate, riboflavin, niacin, Vitamin A and potassium – and it’s distinctive flavor adds a pop to any dish, making it a global favorite.
A classic Southern favorite, collard greens are rich in folate, calcium, iron and Vitamins E, A, K and C. These dark leafy greens are also low in calories and high in dietary fiber.
Most people know dandelions for the resiliency – bursting through a crack in cement with an optimistic yellow blossom. Eating dandelion greens brings that resiliency to us through Vitamins A, C, and K and are known to assist in weight management.
Familiar for its flavorful role in pickling, dill is actually packed with its own nutrients. For centuries, dill has been used for its flavor as well as medicinal purposes. It’s a great source of manganese, iron, and flavonoids that provide anti-inflammatory and antiviral properties.
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One of the most nutrient dense vegetables around, kale is known for promoting brain health, preventing disease, and being an all-around wellness powerhouse. Delicious raw or cooked, kale has a deep earth, herbaceous flavor.
Methi leaves, also known as Fenugreek, have a light bitter taste that can complement many dishes, and they are known worldwide for their health benefits. Known to be beneficial for nursing mothers, methi leaves can also promote healthy digestion and help lower cholesterol.
Mustard greens have a rich peppery flavor, and are packed with beneficial nutrients. High in potassium, Vitamin A, Vitamin C and brain-building Folate, mustard greens’ antioxidants help promote heart health and can assist in diabetes prevention.
Parsley isn’t just pretty! The common garnish is a wonderful way to add flavor to a dish without salt, and it’s also high in Vitamin K, which is great for bone health. Recent studies show that a natural chemical in parsley, Apigenin, may have cancer-fighting properties.
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Spinach is a low-calorie, versatile green packed with nutrients like folate, Vitamin A, potassium, and magnesium. Delicious raw, cooked, or even blended in a smoothie or sauce, spinach is a great source of iron, which helps the body use energy efficiently.
Swiss chard is particularly beautiful, especially the rainbow variety with jewel-toned stems—but that’s not all. This leafy green is high in fiber, vitamins, and essential minerals like calcium, copper, magnesium, manganese, iron, zinc and phosphorus.
Turnip greens are one of the most nutrient dense foods around – low in calories, but boasting a high content of calcium, iron, magnesium, phosphorus, potassium and zinc. Just a small serving of turnip greens satisfies the daily intake of Vitamin K, which promotes bone health.
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Nice and crunchy, bok choy is great at maintaining its texture when cooked. A staple in Asian cuisine, bok choy is a great source of fiber, vitamins, beta carotene, and folate.
This hearty vegetable packs a nutritional punch! Rich in vitamins and minerals, it’s said to have immune boosting properties, an ability to reduce blood LDL-cholesterol, promote bone and heart health, and maintain healthy, radiant skin.
Cabbage is a kitchen staple in many cuisines for good reason. Delicious raw or cooked, cabbage is a wonderful source of dietary fiber, vitamins and minerals. Cabbage’s pleasant crunch can liven up everything from salad to stir fry, and with several different varieties to choose from, you can’t go wrong.
Kohlrabi is a delicious, hearty vegetable known for its sweet flavor and delicate crunch. Kohlrabi is low in calories, and a great source of Vitamins A, C and K. Additionally, it’s rich in antioxidants and can be instrumental in weight management, digestive health, and maintaining a healthy metabolism.
Napa cabbage is more tender than regular cabbage and can be enjoyed raw or cooked. Often used in salads, wraps, and soups, it can also be pickled or added to a stir fry.
With a sweet, earthy flavor and a texture that transforms from crunchy to silky when cooked, these bright beauties are high in potassium and fiber. They’re also rich in betaine, an amino acid that plays a key role in cardiovascular health and healthy liver function.
A Little Bear exclusive, Beta Sweet Maroon Carrots aren’t just beautiful, they also pack a nutritious punch. Beta Sweets get their unique color from a high concentration of carotenoids and anthocyanins—two compounds that help prevent disease and promote brain health.
What do we mean by exclusive? We developed these sweet, nutritious carrots ourselves through extensive natural crossbreeding.
A member of the radish family, daikon is mild and tangy, with a less peppery flavor than many other radishes. Daikon root has been used for medicinal purposes for centuries due to enzymes that relieve indigestion and heartburn as well as anti-inflammatory properties
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Radishes are known for their peppery crunch, which makes them a delightful addition to sandwiches and salads. These jewel-toned roots are a great source of Vitamin C and fiber. As a natural diuretic, radishes also promote kidney and urinary health.
With a complex, sweet and slightly pungent flavor, onions are a great addition to many different dishes, and mellow in flavor when cooked. Onions are an excellent source of flavonoids; compounds that help reduce the risk of cardiovascular disease and stroke.
A Little Bear exclusive, HoneySweets® are the mildest onions on the market. All the pleasant, sweet onion flavor, with none of the unpleasant, pungent bite. HoneySweets® also include all the amazing nutritional properties of onions with a high Vitamin C content, and beneficial flavonoids like quercetin.
What do we mean by exclusive? We developed these sweet, mild onions ourselves through extensive natural crossbreeding.
Leeks have a mild and sweet flavor, and can be eaten cooked or raw. Like garlic, leeks not only add flavor to dishes, but also contain allicin, an anti-viral, anti-bacterial, and anti-fungal compound that helps neutralize free radicals in the body.
Vidalia onions are known for their mild, sweet flavor, and are a rich source of Vitamin C, beneficial phytochemicals, and flavonoids like quercetin, which may be linked to cancer prevention.
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Okra is a staple of Southern cuisine, but the tasty seedpods are actually popular worldwide, sometimes known as lady’s fingers. Okra is low in calories, and because it’s a great source of fiber, Vitamin C and B-vitamins, it promotes healthy immune function, blood sugar levels, and digestion.
How are Sicilian eggplants different from other eggplants? They have a distinctive round shape characterized by a magical light purple hue, and their skin is much thinner than that of their cousins. Eggplants are low in calories, and high in fiber, making them ideal for weight management.
