1.Global and regional vegetables

 Vegetables consumed globally – eggplant, green beans, kale, carrot, cauliflower,  bell pepper, squash, onion, leek, spinach

 Regional Brazilian vegetables – basil, sorrel, smooth amaranth, African spinach, acmella oleracea, roselle, winged bean, cowpea, opuntia, tannia, common purslane, Malabar spinach, rose cactus, yellow lantern chili.

 To know more about the rich variety and nutritional properties of Brazilian plants please refer to: Ministry of Health, Alimentos regionais brasileiros (regional Brazilian foods), Brasília, 2002 (available at the SANS Network library and at the Ministry of Health website).