Any vegetable or 100% vegetable juice considers a part of the Vegetable Group. Vegetables may be crude or cooked; new, solidified, canned, or dried/got dried out; and may be entire, cut-up, or crushed.Taking into account their supplement content, vegetables are composed into 5 subgroups: dull green vegetables, starchy vegetables, red and orange vegetables, beans and peas, and different vegetables.
1. Dim Green Vegetable
- bok choy
- broccoli
- collard greens
- dim green verdant lettuce
- kale
- mesclun
- mustard greens
- romaine lettuce
- spinach
- turnip greens
- watercress
2. Starchy vegetables
- cassava
- corn
- crisp cowpeas, field peas, or dark-looked at peas (not dry)
- green bananas
- green peas
- green lima beans
- plantains
- potatoes
- taro
- water chestnuts
3. Red & orange vegetables
- oak seed squash
- butternut squash
- carrots
- hubbard squash
- pumpkin
- red peppers
- sweet potatoes
- tomatoes
- tomato juice
4. Beans and peas
- dark beans
- dark-peered toward peas (full grown, dry)
- garbanzo beans (chickpeas)
- kidney beans
- lentils
- naval force beans
- pinto beans
- soy beans
- part peas
- white beans
5. Different vegetables
- artichokes
- asparagus
- avocado
- bean grows
- beets
- Brussels grows
- cabbage
- cauliflower
- celery
- cucumbers
- eggplant
- green beans
- green peppers
- icy mass (head) lettuce
- mushrooms
- okra
- onions
- turnips
- wax beans
- zucchini
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