Fat Grams in Vegetables
Article by Diet Bites
Raw & Natural Vegetables, Very Minimal in Total Lipid Content
The following data is based on the raw state of the vegetable and a 1/2 cup serving unless otherwise noted.
Vegetables are extremely minimal in caloric content - as are most foods that are as close to their natural, earthy state as possible; refining and commercial processing can take the calories over the moon - along with the cow, the dish and yes, even the spoon on the meal plan.
Adding Foods With Vivid Bright Colors to Your Diet Plan Also Adds Nutrition
Choose wisely - and go gaga for the colors.
Add orange and yellow vegetables - and leafy greens to your meal plate each and every day.
Orange choices equal pumpkin, carrots and sweet potato for starters and yellow equals corn on and off the cob, yellow squash and yellow bell peppers.
Leafy greens include lettuce, baby spinach, turnip greens - and the rest of the healthy green family.
Sources of Vitamin A (carotenoids)
Bright orange vegetables like carrots, sweet potatoes, and pumpkin
Tomatoes and tomato products, red sweet pepper
Leafy greens such as spinach, collards, turnip greens, kale, beet and mustard greens, green leaf lettuce, and romaine
Orange fruits like mango, cantaloupe, apricots, and red or pink grapefruit
Sources of Vitamin C
Citrus fruits and juices, kiwi fruit, strawberries, guava, papaya, and cantaloupe
Broccoli, peppers, tomatoes, cabbage (especially Chinese cabbage), brussels sprouts, and potatoes
Leafy greens such as romaine, turnip greens, and spinach
Sources of Folate
Cooked dry beans and peas
Oranges and orange juice
Deep green leaves like spinach and mustard greens
Sources of Potassium
Baked white or sweet potatoes, cooked greens (such as spinach), winter (orange) squash
Bananas, plantains, many dried fruits, oranges and orange juice, cantaloupe, and honeydew melons
Cooked dry beans
Soybeans (green and mature)
Tomato products (sauce, paste, puree)
Total Fat Grams in Vegetables
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