10 Vegetables Nutritionists Suggest Eating More

Beta-carotene in carrots transforms to vitamin A, which improves night vision. Carrots, like other carotenoid-rich diets, reduce breast cancer risk. Carrots include vitamin K, C, and potassium.


Broccoli is a cruciferous vegetable that's abundant in micronutrients including vitamins C, A, and K. One half cup of raw, chopped broccoli has 43% of the daily vitamin C requirement.


Fungi, mushrooms vary in shape, size, taste, and color. Shiitake, portobello, oyster, and white mushrooms are most popular.


Kale is nutrient-dense. It's full of vitamins A, B6, C, and K and minerals like potassium, calcium, copper, and magnesium that most diets lack.


Purple, red, and green turnips are root vegetables. Turnips are high in fiber, vitamin C, folate, and potassium and promote health.


Bell peppers bring color to your diet. They provide vitamins A and C, potassium, and fiber and are versatile. Bell peppers also contain bioactive antioxidant components like phenols, flavonoids, and carotenoids.

Bell Peppers

Asparagus is a diuretic and prebiotic that feeds good gut bacteria. The stalks are rich in vitamins B9, C, A, and K.


Cauliflower has become trendy. Cauliflower adds vitamin C, K, potassium, B6, folate, and plant-based omega-3s to your meal.


Green beans contain vitamin A, vitamin C, vitamin K, fiber, and the antioxidant chlorophyll. Boiling green beans yields 4 grams of fiber, including soluble fiber, which lowers LDL, or "bad cholesterol.

Green Beans

Antioxidant-packed beets have been demonstrated to improve metabolic problems like hypertension and insulin resistance. Beetroot juice's nitrates may increase athletic performance, therefore they've become popular.


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