Eat a variety.
| 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. | |