Corn is a good source of B vitamins: vitamin B1 and pantothenic acid required for energy production. In addition, since vitamin B1 participates in the synthesis of the neurotransmitter acetylcholine which is responsible for good memory, it plays an important role in normal functioning of the brain. Corn also contains one of the B group vitamins - folic acid. Adequate intake of folic acid is particularly important for women at reproductive age who became pregnant or are intending, as the deficit of folic acid causes malformations of the fetus. In addition, folic acid helps reduce the level of omocistein, risk factor for cardiovascular diseases.

Pepper is one of the best sources of vitamin C, as it contains up to 4 times more than oranges. This vitamin is showing significant antioxidant effect and helps with the absorption of iron and is very important for the body during cold and flu season. Red pepper is also a good source of vitamins B1, B2, B6, vitamin E and dietary fiber. Vitamin A is present in the form of pro-vitamin, beta-carotene, which body converts to vitamin A by the needs, and is an essential factor for the normal functioning of retina. Beta-carotene also protects skin against harmful sunlight effects, and is particularly useful for frequent exposure to UV rays during the summer.

The energy value of fresh broccoli is only 34 kcal per 100 g. 100 grams of fresh broccoli contains 89 percent water, 0.37 g fat, 2.8 g protein, 6.6 g carbohydrates, 1.7 g sugar and 2.6 g dietary fiber. In addition to macronutrients, broccoli is an extremely valuable source of vitamins and minerals - vitamin C, vitamin A, vitamin B6, pantothenic acid, riboflavin, calcium, magnesium, iron, phosphorus and potassium.

Most consumers believe that vegetables losing much of the nutritional value by freezing and therefore should be avoided. However, the current method of deep freezing, the nutritional value of the product remains fully preserved and frozen vegetables retain top quality. Path from harvested to frozen vegetables consists of a series of controlled steps, each of which aims to preserve maximum quality of vegetables. Harvesting is done at their peak of freshness. Sorting, cleaning and blanching vegetables - brief immersion in boiling water, which is a key step in preparing vegetables for the freezer, because it prevents undesirable changes in the quality and nutritional value.

Packed, quick-frozen young peas is a great choice for all who wants fast but high-quality, delicious and healthy meal. Beans of sweet young peas had previously been treated, so it takes only 15 to 20 minutes to prepare it. Quick frozen peas can be prepared as a stew, side meal with meat or rice, and it also enriches the taste of soup, or a variety of meals.

Carrot is the vegetable that contain the most beta carotene (which gives the orange color) than any other vegetables. A carotene is a substance from which a vitamin A is developed. The more orange carrot is, the share of carotene in it is higher. Beside carotene, the carrots are also rich in vitamin B, D and E. In addition, the carrot is rich in minerals, and is recommended for babies, children, convalescents, pregnant women and elder people. It is extremely easy to digest, cooked or braised, while the best way to consume raw carrot is by making juice which, mixed with lemon, for example, is very tasty and refreshing. Carrots also possess many medical characteristics.