1. Vegetables

2. Nutritional Value Teens should eat 2 ½c to 4c servings daily. Most of nutrients are found in the skin of vegetables. The nutrients found in skin are: Fiber. (aids in digestion) Vitamin A Beta Carotene (carrots) Antioxidants. (prevent cancers) Vitamin C (spinach, tomatoes) Carbohydrates (potatoes) Minerals (iron in spinach)

3. Selecting Vegetables Good color without decay. (wilted leaves) Choose medium size. Small may be immature and large may be over mature and tough. Buy in season. Buy only amount that will be used.

4. Storage Fresh - Store most items in refrigerator, tomatoes on the counter; onions, potatoes, hard squash in a dark and cool pantry Frozen- choose packages that are firm and do not have ice on the outside; Store in coldest part of freezer Canned- choose cans that are free of bulges and dents; Store in cool and dry pantry Dried- choose ones that are uniform in size (beans); Store in cool and dry pantry