Assorted raw vegetables

Assorted raw vegetables refers to a varied mix of fresh, uncooked vegetables, thus retaining all their natural properties and an intense flavor. These can include ingredients such as carrots, cucumbers, bell peppers, celery, radishes, jicama, cherry tomatoes, among others, depending on the region and the recipe.

Origin: Raw vegetables have been a fundamental part of the human diet since ancient times, especially in cultures that value the freshness and nutritional value of unprocessed ingredients. In Latin America, the consumption of salads and fresh vegetables is common in both traditional and modern dishes.

Properties: Raw vegetables are an excellent source of vitamins (such as A, C, and B complex), essential minerals, dietary fiber, and antioxidants. By not being cooked, they retain many of their nutrients intact, promoting digestion, the immune system, and overall health.

Synonyms in Spanish from Latin America: they can be called fresh vegetables, enjoyados (in some regions to refer to chopped or grated raw vegetables), assorted raw vegetables, or simply mix of fresh vegetables. It is important to note that in some countries, the term may vary depending on the culinary context, but it always refers to the same idea of uncooked vegetables.

This ingredient is ideal for preparing salads, fresh side dishes, dips, or as a complement in various recipes that seek to highlight the texture and natural flavor of vegetables.