| Vegetable Nutrition Tips |
Vegetable Selection Tips |
| Fresh and frozen vegetables have less added salt than canned vegetables. Drain and rinse canned vegetables if you want to remove some salt. |
A 1 cup portion of broccoli is a portion about the size of a light bulb. |
| Choose more dark green and dark yellow vegetables, such as spinach, broccoli, romaine, carrots, chilies, and peppers. |
Tomato sauce is different from
spaghetti sauce, which is on the
Other Carbohydrates List.
|
| Broccoli, brussels sprouts, cauliflower, greens, peppers, spinach, and tomatoes are good sources of Vitamin C. |
Canned vegetables and juices are available without added salt. |
| Vegetables contain 1 to 4 grams of fiber per serving. |
If you eat more than 4 cups of raw vegetables or 2 cups of cooked vegetables at one meal, count them as one carbohydrate choice. |
| |
Starchy vegetables such as corn, peas, winter squash, and potatoes that contain larger amounts of calories and carbohydrates are on the
Starch List.
|
