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 bok choy broccoli collard greens dark green leafy lettuce kale mesclun mustard greens romaine lettuce spinach turnip greens watercress Red & orange vegetables acorn squash butternut squash carrots hubbard squash pumpkin red peppers sweet potatoes tomatoes tomato juice Beans and peas* black beans black-eyed peas (mature, dry) garbanzo beans (chickpeas) kidney beans lentils navy beans pinto beans soy beans split peas white beans	Starchy vegetables cassava corn fresh cowpeas, field peas, or black-eyed peas (not dry) green bananas green peas green lima beans plantains potatoes taro water chestnuts Other vegetables artichokes asparagus avocado bean sprouts beets Brussels sprouts cabbage cauliflower celery cucumbers eggplant green beans green peppers iceberg (head) lettuce mushrooms okra onions parsnips turnips wax beans zucchini
* For more information on Beans and Peas, see Beans and Peas Are Unique Foods. Key Consumer Message: Make half your plate fruits and vegetables. Last Modified: June 08, 2011 05:12 PM