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Vegetable Facts  Tomatoes:
A review of 72 different studies showed that the more tomatoes and tomato products you eat, the lower your risks of many different kinds of cancer. The secret may lie in lycopene, the chemical that makes tomatoes red. The tomato is also an excellent source of vitamin C (one medium tomato provides 40% of the RDA) and a good source of vitamin A (20% of the RDA). Processed tomatoes (e.g. canned tomatoes, tomato sauce, ketchup) contain even more lycopene because cooking breaks down cell walls, releasing and concentrating carotenoids. Eating tomatoes with a small amount of fat enables lycopene to be better absorbed.
  Cucumbers
Although less nutritious than most fruit and vegetables, the fresh cucumber is still a very good source of the vitamin C and the mineral molybdenum. It is also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium. What you may not know is that this crisp, refreshing fruit also contains compounds called sterols, which have been shown to lower cholesterol in animals. The heaviest concentration of sterols is in the skin of the cucumber, so you shouldn't remove the peel before eating.
 Squash Yellow Summer Squash is relatively low in calories. 1 cup (135g) (raw) contains approximately 25 food calories.  Cabbage Cabbage is an excellent source of Vitamin C. One cup of raw cabbage or approximately 70g would be worth around 17 food calories and contain 1g of protein, 4g of carboihydrate 2g of fiber with a total fat content of zero!
 Corn The nutritional value on a 100g serve contains 19g carbohydrate, 3.2g of sugars, 2.7g of dietary fiber, 1.2g of fat, 3.2g of protein, vitamins A and C, folate, potassium, iron and magnesium.  Sweet Potato This root vegetable qualified as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.
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