vegetables

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Vegetables - Nutrition Information


artichoke

asparagus

beet

broccoli

brussels sprout

cabbage

carrot

cauliflower

celery

chili pepper

corn

cucumber

eggplant

green bean

kale

lettuce

mushroom

okra

onion

pea

potato

pumpkin

radish

rutabaga

spinach

squash

sweet pepper

sweet potato

tomato

turnip

watercress

yam

zucchini



Nutrient values are for raw vegetables.

See Fresh Produce Safety for ways to minimize your exposure to any contaminants that can cause foodborne illness.

Did you know?
Red foods contain lycopene, the pigment in tomatoes, which is localized in the prostate gland and may be involved in maintaining prostate health.
Yellow-green vegetables, such as corn and leafy greens, contain lutein and zeaxanthin, which are localized in the retina where age-related macular degeneration occurs.
Orange foods, including carrots, pumpkin and winter squash, contain beta-carotene.
Green foods, including broccoli, Brussels sprouts and kale, contain glucosinolates.
White-green foods in the onion family contain allyl sulfides.
The National Cancer Institute and American Institute for Cancer Research guidelines say to ingest five to nine vegetable and fruit servings per day.
source: J Nutr. 2001 Nov;131(11 Suppl):3078S-81S. -- Applying science to changing dietary patterns. Heber D, Bowerman S.




Nutrition Information - Healthy Recipes



source: USDA National Nutrient Database for Standard Reference
Release 18, 2006 - Nutrition and Diet Data



This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
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