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Carrots contain all the major minerals, are actually more nutritious cooked than raw, and are high in potassium. If you ^row your own carrots, they should be young, smooth and clean. If you don’t peel them the nutrient count is higher.
Onion
Onions are eaten green or as fully developed bulbs. The most nutritional benefit is from vitamin A, potassium and other minerals. The green parts furnish vitamin C as well as large amounts of vitamin A.
Onions that have been in storage have lost most of their food value.
You can freeze small, sweet onions: simply clean, blanch and pack in freezer bags. This may be worth doing if you have a good spring onion crop. Or onions may be chopped, frozen on cookie sheets, and packed into bags for the freezer.
Pepper
One serving of green bell peppers gives one-tenth the daily requirement of vitamin A, and twice the requirement of vitamin C. Let them turn red in your garden - they will be large and sweet and have the full daily requirement of vitamin A and much more of vitamin C.
Freeze some of this free nutrition. Chop a mixture of red and green peppers, spread on trays and pack into bags when separately frozen.
Cucumber
The primary ingredient of cucumbers is water - over 95 percent. At only 15 calories a serving, they are sought after by dieters. Little nutrition here except for small amounts of calcium, phosphorus and
85.4%