an edible plant or part of a plant other than a fruit. USDA organizes vegetables into 5 subgroups, based on their nutrient content: Dark Green Vegetables (bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress); Red and Orange Vegetables (acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, sweet potatoes, tomatoes, tomato juice); Starchy Vegetables (cassava, corn, fresh cowpeas, field peas, or fresh black-eyed peas, green bananas, green peas, green lima beans, plantains, potatoes, taro, water chestnuts); Beans and Peas (dry beans, chickpeas and split peas) and Other Vegetables - like avocado or iceberg lettuce.
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