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Vegetables
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These foods are notable for their contributions of vitamin A, vitamin C, foliate, potassium, magnesium, fiber, and for their lack of fat and cholesterol.
1-Portion = 5g CHO, 2g Protein, 25 cal |
Vegetables Servings Portion:
- Cooked vegetables 1/2 cup
- Raw vegetables 1 cup
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| Artichoke (1/2 medium) |
Eggplant |
| Asparagus |
Greens (collard, mustard, turnip) |
| Beans (green, wax, Italian) |
Kohlrabi |
| Bean sprouts |
Leeks |
| Beets |
Mushrooms, cooked |
| Broccoli |
Okra |
| Brussels sprouts |
Onions |
| Cabbage, cooked |
Pea pods |
| Carrots |
Peppers (green) |
| Cauliflower |
Tomato (one large) |
| Rutabaga |
Tomato/vegetable juice‡ |
| Sauerkraut‡ |
Turnips |
| Spinach, cooked |
Water chestnuts |
| Summer squash (crookneck) |
Zucchini, cooked |
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