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Vegetable
Group
3-5
Servings
- Different types
of vegetables provide different nutrients. Eat a variety.
- Include dark-green
leafy vegetables and legumes several times a week--they are especially
good sources of vitamins and minerals. Legumes also provide protein
and can be used in place of meat.
- Go easy on the
fat you add to vegetables at the table or during cooking. Added spreads
or toppings, such as butter, mayonnaise, and salad dressing, count as
fat.
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