Calorie Content, Vegetables | What Counts as a Serving of Vegetables? | Tips:Getting Vegetables in the Daily Diet | Health Benefits of Vegetables
What Foods are in the Vegetable Group?
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The allure encapsulating vegetables is their beautiful rainbow of colors, the extensive choices of preparation and their finished royal state.
Vegetables of Color - From dark green to yellow to orange to rustic brown - so many color choices to compliment the main dish, even if the main dish is another vegetable!
Vegetables of Choice - Vegetables arrive at our dining table in many forms. Some arrived raw, some arrive cooked, some arrive fresh (ooh-la-la), some arrive frozen, some arrived canned, while others show up in sweet-fashion in their fabulous dried or dehydrated forms.
Vegetables of Texture - Smashed, mashed, chopped, grated, raw, whole, even buried in casseroles and soups - so many variations of selective choice that it's enough to make a good chef cry with joy!
Vegetable Organizational Chart - Although vegetables live in the Food Pyramid penthouse, they are so picky that they took it upon themselves to organize into 5 subgroups which are based on their nutrient content. Examples of the 5 subgroups of vegetables are:
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The Dark Green
Vegetables
bok choy
broccoli collard greens dark green leafy lettuce kale mustard greens romaine lettuce spinach turnip greens watercress The Orange & Yellow Vegetables
acorn squash
butternut squash carrots hubbard squash pumpkin sweet potatoes
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The Dried Bean & Pea Vegetables The Starchy-Plants Vegetables corn
green peas lima beans (green) potatoes |
The Versatile Vegetables |
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