TLEEE

• Vegetables categorized by flavor intensity:

  • Very strong-flavored: onion, leeks, garlic
  • Strong-flavored: onion, broccoli, turnips
  • Mild-flavored: spinach, celery, beets
• Green vegetables:

  • Spinach
  • Celery
  • Asparagus
  • Broccoli
  • Peas
• Red vegetables:

  • Beets
  • Red cabbage
  • Red pepper
• Yellow/Orange vegetables:

  • Carrots
  • Wax beans
  • Corn
  • Squash
• White vegetables:

  • Onions
  • Potatoes
  • Cauliflower
  • Leeks
• Vitamin A


  promotes the normal growth of bones and teeth, helps maintain the healthy skin tissues and night visions
• Vitamin A


  leafy green and deep-yellow vegetables
• Vitamin A


  broccoli, spinach, carrots, and squash
• Vitamin B


  prevent beriberi, helps the body to use carbohydrates and break down proteins
• Vitamin B


  seed vegetables (dry beans)
• Vitamin B


  lima beans and peas
• Vitamin C


  helps the body to form and maintain collagen, helps the body to repair itself and fight infections
• Vitamin C


  broccoli, green peppers, tomatoes, and cabbage
• Minerals


  helps the body to build bones, soft tissue, and other compunds
• Minerals 


  spinach (high in iron), kale (rich in calcium)
• Carbohydrates


  sugar, starch and cellulose
• Carbohydrates


  supplies the body with energy
• Carbohydrates


  potatoes and other root crops
• Chlorophyll


  substances found in plants that make them green