10 Vegetables Nutritionists Say We Should All Be Eating More Of

Leafy Greens: Vegetables like spinach, kale, Swiss chard, and collard greens are packed with vitamins, minerals, and antioxidants.

Broccoli: Broccoli is a cruciferous vegetable rich in vitamins C, K, and folate. It also contains compounds like sulforaphane, which have anti-inflammatory.

Bell Peppers: Bell peppers are colorful and crunchy vegetables that are rich in vitamin C, vitamin A, and antioxidants like beta-carotene.

Carrots: Carrots are a good source of beta-carotene, a type of vitamin A that is important for vision health. They're also rich in fiber and antioxidants.

Tomatoes: Tomatoes are rich in vitamins C and K, as well as antioxidants like lycopene, which has been linked to a reduced risk of certain cancers and heart disease. 

Sweet Potatoes: Sweet potatoes are packed with vitamins A and C, fiber, and potassium. They're lower on the glycemic index compared to white potatoe.

Spinach: Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and folate. It's low in calories.

Brussels Sprouts: Brussels sprouts are a cruciferous vegetable that is rich in fiber, vitamins C and K, and antioxidants. They can help support digestive health.

Cauliflower: Cauliflower is a versatile vegetable that is low in calories and high in fiber, vitamins C and K, and antioxidants. It can be used as a substitute for grains.

Asparagus: Asparagus is a nutrient-rich vegetable that is high in vitamins A, C, and K, as well as folate and fiber. It can help support digestive health and is a good source of antioxidants.


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