Why Eat Vegetables

Nutritional powerhouses, vegetables have vitamins and minerals and are good sources of dietary fiber. They're naturally low in fat, sodium and calories and contain no cholesterol.

Vegetables have phytochemicals — a group of compounds that may help prevent chronic diseases such as heart disease, diabetes and some cancers. Many vegetables, such as broccoli, green peppers and spinach, are also good sources of antioxidants — substances that slow down oxidation, a natural process that leads to cell and tissue damage.

Enjoy a wide variety of vegetables because different types provide different nutrients. For example, asparagus is high in vitamin C and folate. Carrots are an excellent source of vitamin A. And chicory is a good source of calcium, magnesium, riboflavin and vitamin B-6.