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 vegetablesbok choybroccolicollard greensdark green leafy lettucekalemesclunmustard greensromaine lettucespinachturnip greenswatercressOrange vegetablesacorn squashbutternut squashcarrotshubbard squashpumpkinsweetpotatoesDry beans and peasblack beansblack-eyed peasgarbanzo beans (chickpeas)kidney beanslentilslima beans (mature)navy beanspinto beanssoy beanssplit peastofu (bean curd made from soybeans)white beansStarchy vegetablescorngreen peaslima beans (green)potatoesOther vegetablesartichokesasparagusbean sproutsbeetsBrussels sproutscabbagecauliflowercelerycucumberseggplantgreen beansgreen or red peppersiceberg (head) lettucemushroomsokraonionsparsnipstomatoestomato juicevegetable juiceturnipswax beanszucchini
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