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