Vegetables

ABOUT VEGETABLES Vegetables are colorful, flavorful and nutritious. There are many vegetables available. They can be prepared many ways. They are an important part of your daily food choices. You need three to five servings a day

More ABOUT VEGETABLES They are excellent sources of carbohydrates for energy. They are excellent sources of fiber. They are among the best sources of vitamins and minerals such as: Vitamin A, Vitamin C and Calcium Fresh vegetables are low in fat, sodium and calories.

PLANT Classification 5. Flowers 6. Fruit 7. Tubers 8. Bulbs Vegetables can be classified or grouped by the part of the plant they grow from. The different parts are: Stems Roots Leaves Seeds 5. Flowers 6. Fruit 7. Tubers 8. Bulbs

Stems The Stem of the plant Asparagus Celery

Roots The part of the plant growing under ground Carrots Beets Turnips Radish

Leaves The leaf of the plant Cabbage Lettuce Greens Kale Spinach

Seeds The part of the plant which can be used to reproduce the plant as a seed Beans Corn Peas

Flower As the plant matures, it may produce a flower type part Artichokes Broccoli Cauliflower

Fruit As the plant matures, a flower or blossom produced will produce an item known as a fruit Tomatoes Eggplant Peppers Squash Pumpkin

Tubers A part of the plant produced under ground in addition to the root of the plant. Potatoes Yams

Bulbs A bulb like part growing on or just under the ground level. Onion Garlic Leeks

Name the vegetable and part of the plant: 1 2 3 Acorn squash Banana squash Beet greens

Name the vegetable and part of the plant: 4 5 Chinese Endive Bok Choy 6 7 Brussels sprouts Bibb Lettuce

Name the vegetable and part of the plant: 8 9 Chili Pepper Buttercup squash 10 11 Chinese Cabbage Chinese Beans

Name the vegetable and part of the plant: 12 13 Cucumber Crooked neck squash 15 14 Dandelion greens Daikon Radish

Name the vegetable and part of the plant: 17 16 Fava Beans Ginger Root 18 19 Green cauliflower Green onion

Name the vegetable and part of the plant: 21 20 Greens Jicama 22 23 Mushroom Kohlrabi

Name the vegetable and part of the plant: 25 24 Mustard Greens Okra 27 26 Parsley Parsnips

Name the vegetable and part of the plant: 29 28 Red Cabbage Patty Pan Squash 30 31 Rutabagas Romaine Lettuce

Name the vegetable and part of the plant: 33 32 Spaghetti Squash Shallots 35 34 Sweet onions Summer Squash

Name the vegetable and part of the plant: 37 36 Watercress Swiss Chard 39 38 Yellow beans Zucchini

Vegetables: The Color Way Eating 5 or more servings of colorful fruits and vegetables a day is part of an important plan for healthier living. That’s because deeply hued fruits and vegetables provide the wide range of vitamins, minerals, fiber, and phytochemicals your body needs to maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.

Vegetables: The Color Way Phytochemicals: Natural plant compounds that may provide a variety of health benefits. Many of the bright colors in fruits and vegetables come from phytochemicals. Antioxidants: Plant substances that protect the body by neutralizing free radicals, or unstable oxygen molecules, which can damage cells and lead to poor health

Vegetables: The Color Way It’s all about color – blue/purple, green, white, yellow/orange, and red– and the power of colorful fruits and vegetables to promote good health. So when you're grocery shopping, planning your meals or dining out, think color.

Blue & Purple Boost the level of BLUE/PURPLE in your low-fat diet to help maintain: • A lower risk of some cancers • Urinary tract health • Memory function • Healthy aging

Blue & Purple Beat the Effects of Aging Blue/purple fruits and vegetables contain varying amounts of health-promoting phytochemicals such as anthocyanins and phenolics, currently being studied for their antioxidant and anti-aging benefits.

Blue & Purple Get blue/purple every day with foods such as: Blackberries Blueberries Black currants Dried plums Elderberries Purple figs Purple grapes Plums Raisins Purple asparagus Purple cabbage Purple carrots Eggplant Purple Belgian endive Purple peppers Potatoes (purple fleshed) Black salsify

GREEN Add GREEN to your low-fat diet to maintain: • A lower risk of some cancers • Vision health • Strong bones and teeth

GREEN Go Green. Go Healthy. Green fruits and vegetables contain varying amounts of potent phytochemicals such as lutein and indoles, which interest researchers because of their potential antioxidant, health-promoting benefits.

GREEN Go green every day with fruits and vegetables like these: Avocados Green apples Green grapes Honeydew Kiwifruit Limes Green pears Artichokes Asparagus Broccoflower Broccoli Broccoli rabe Brussels sprouts Chinese cabbage Green beans Green cabbage Celery Chayote squash Cucumbers Greens Leeks Lettuce Green onion Okra Peas Green pepper Snow Peas Endive Leafy Sugar snap peas Spinach Watercress Zucchini

WHITE Working WHITE into your low-fat diet helps maintain: • Heart health • Cholesterol levels that are already healthy • A lower risk of some cancers

WHITE White for Wellness White, tan, and brown fruits and vegetables contain varying amounts of phytochemicals of interest to scientists. These include allicin, found in the onion family.

WHITE Get all the health benefits of white by including foods such as: Cauliflower Garlic Ginger Jerusalem artickoke Jicama Kohlrabi Mushrooms Onions Parsnips Potatoes (white fleshed) Shallots Turnips White Corn Bananas Brown pears Dates White nectarines White peaches

YELLOW/ORANGE Make YELLOW/ORANGE a part of your low-fat diet to help maintain: • Heart health • Vision health • A healthy immune system • A lower risk of some cancers

YELLOW/ORANGE Powerful Antioxidants Orange and yellow fruits and vegetables contain varying amounts of antioxidants such as vitamin C as well as carotenoids and bioflavonoids, two classes of phytochemicals that scientists are studying for their health-promoting potential.

YELLOW/ORANGE Every day, include orange and yellow fruits and vegetables like these: Yellow apples Apricots Cantaloupe Cape Gooseberries Yellow figs Grapefruit Golden kiwifruit Lemon Mangoes Nectarines Oranges Papayas Peaches Yellow pears Persimmons Pineapples Tangerines Yellow Watermelon Yellow beets Butternut squash Carrots Yellow peppers Yellow potatoes Pumpkin Rutabagas Yellow summer squash Sweet corn Sweet potatoes Yellow tomatoes Yellow winter squash

RED Be sure to include RED in your low-fat diet to help maintain: • Heart health • Memory function • A lower risk of some cancers • Urinary tract health

RED Red-hot and Healthy The specific phytochemicals in the red group being studied for their health-promoting properties include lycopene and anthocyanins.

RED Get your reds every day by eating fruits and vegetables such as: Red apples Blood oranges Cherries Cranberries Red grapes Pink/Red grapefruit Red pears Pomegranates Raspberries Strawberries Watermelon Beets Red peppers Radishes Radicchio Red onions Red potatoes Rhubarb Tomatoes

Eat a variety of fruits and vegetables each day. Eat the Color Way Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases. Eat a variety of fruits and vegetables each day.