To get the best experience while viewing this site, it is recommended that you upgrade to a modern browser version of Chrome or Firefox.

You may do so by clicking on one of these icons:


southern new mexico surgery center
 
  •  

  •  
    Health Library Explorer
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A-Z Listings Contact Us
    Pediatric Health Library
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Topic IndexLibrary Index
    Click a letter to see a list of conditions beginning with that letter.
    Click 'Topic Index' to return to the index for the current topic.
    Click 'Library Index' to return to the listing of all topics.

    Nutrition and MyPlate: Vegetables

    Vegetables are a major source of fiber. They’re also packed with vitamins needed for health and growth. At mealtimes, make half your plate fruits and vegetables.

    Nutrient-rich choices

    Fresh, frozen, or canned—all vegetables are high in nutrients: potassium, fiber, folate, vitamin A, and vitamin C. The color of the skin tells you what’s inside. So if you eat plenty of colors, you get a variety of nutrients. Some good choices include:

    • Dark green vegetables, such as spinach, collard greens, kale, and broccoli.

    • Bright red and orange vegetables, such as carrots, sweet potatoes, red bell peppers, and tomatoes.

    • Starchy vegetables, such as potatoes and squash.

    What makes vegetables less healthy?

    • Boiling vegetables causes some vitamins and minerals to escape into the water. To hold on to nutrients, briefly steam, sauté, stir-fry, or microwave instead. Overcooking destroys nutrients, so try to keep vegetables a little crispy.

    • Using a lot of margarine, butter, or salad dressing adds fat and calories, but not many nutrients. A small amount of these toppings is OK. But the more you add, the more fat you add, too.

    • Frozen vegetables that come with cheese sauce or other processed flavoring are high in fat and salt. It's healthier to season plain frozen vegetables yourself. Try fresh herbs, garlic, toasted almonds, or sesame seeds.

    • Canned vegetables often have lots of salt. Shop for low-sodium or no-salt-added varieties.

    One small change

    Sneak vegetables into every meal. Shred carrots into hamburger. Or add zucchini to spaghetti and meatballs. You won't even notice! Have a better idea? Write it here:

    ________________________________________________________

    Online Medical Reviewer: Brittany Poulson MDA RDN CD CDE
    Online Medical Reviewer: Jessica Gotwals RN BSN MPH
    Online Medical Reviewer: Robert Hurd MD
    Date Last Reviewed: 9/1/2022
    © 2000-2024 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
    horizontal line

    Southern New Mexico
    Surgery Center

    2301 Indian Wells Rd. Suite B
    Alamogordo, NM 88310
    www.snmsc.org

    Phone: 575.437.0890
    Fax: 575.437.0905
    Email: info@snmsc.org

    Disclaimer