Vegetables

Any vegetable or 100% vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.

Vegetables are organized into 5 subgroups, based on their nutrient content.

Some commonly eaten vegetables in each subgroup are:

Dark green vegetables	Dry beans and peas
bok choy broccoli collard greens dark green leafy lettuce kale mesclun mustard greens romaine lettuce spinach turnip greens watercress	black beans black-eyed peas garbanzo beans (chickpeas) kidney beans lentils lima beans (mature) navy beans pinto beans soy beans split peas tofu (bean curd made from soybeans) white beans
Orange vegetables	Starchy vegetables
acorn squash butternut squash carrots hubbard squash pumpkin sweetpotatoes	corn green peas lima beans (green) potatoes
Other Vegetables
artichokes asparagus bean sprouts beets Brussels sprouts cabbage cauliflower celery cucumbers eggplant green beans green or red peppers	iceberg (head) lettuce mushrooms okra onions parsnips tomatoes tomato juice vegetable juice turnips wax beans zucchini

* information supplied by U. S. Department of Agriculture

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Vegetables

Dark green vegetables

Dry beans and peas

Orange vegetables

Starchy vegetables

Other Vegetables

Nutrition Guide