Vegetables remain a cornerstone of a nutritious eating pattern.
They provide dietary fiber, which supports digestive health and contributes to normal bowel function.
Many contain vitamin C, folate, potassium, vitamin K, and other essential nutrients.
Vegetables also contain a wide variety of phytochemicals, including carotenoids and flavonoids.
These substances are being studied for their roles in cellular health and disease prevention.
Regular consumption of fruits and vegetables is associated with important long-term health benefits.
The World Health Organization recognizes higher fruit and vegetable intake as an important dietary strategy for reducing the risk of several noncommunicable diseases.
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Different vegetables provide different combinations of nutrients.
Leafy greens offer folate and other micronutrients.
Carrots and orange-colored vegetables can provide beta-carotene, which the body can convert into vitamin A.
Broccoli, cabbage, and other cruciferous vegetables contain fiber and various naturally occurring plant compounds.
Tomatoes provide lycopene, while beans and other legumes contribute protein and dietary fiber.
