Celery is the natural source of 3-n-butylphthalide, a calming chemical that may lower blood pressure. This is also the chemical that gives celery its distinctive flavour when raw. The famous American chef, James Beard, claimed to have cured his high blood pressure just by eating celery every day.

Cabbage was among the first known sources of beta-carotene, even though the nutrient is far more abundant in carrots. The early twentieth-century researcher Dr. Edward Mellanby, had noticed that butter, which is a good source of vitamin A, could protect against infections in dogs.

Orange carrots are one of the very best sources of the antioxidant beta-carotene. (Only red peppers contain more.) Beta-carotene is a kinder, gentler version of vitamin A that the body can use to make vitamin A is it is needed without the rare, although potentially toxic, side effects of vitamin A overdose.

Packing more vitamin C than an orange, the hairy kiwi fruit, with the bright green flesh and the tiny black seeds, adds a creamy texture and exquisite taste to any tropical fruit salad.

In Japan, kale juice is the base for a popular health drink called Aojiru. Well, maybe popular isn’t quite the right word. Many Japanese game shows feature drinking a glass of Aojiru as a punishment for failing to follow the show’s rules.