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Food List
Vegetables
These vegetables pack the most nutrition for the lowest cost. Seven out of 10 of us don't eat enough vegetables. For the best balance of flavors and nutrition, eat a variety of vegetables. Aim for three servings daily.

Dark Green Vegetables

broccoli
collards
kale
lettuce romaine
mixed salad greens
mustard greens
parsley
spinach
turnip greens
All of these Dark Greens (except broccoli and parsley) may have more pesticides than other vegetables. Check prices for organic.

Red / Orange Vegetables

calabaza spanish pumpkin
carrots
pumpkin fresh
sweet potato
tomatoes low sodium (salt), canned
tomato juice low sodium (salt)
Sweet red and green peppers are also nutritious, but may have more pesticides than other vegetables. Check prices for organic.

Starchy Vegetables

corn frozen
lima beans fresh
potatoes* roasted, baked, boiled
Make room for other vegetables by eating less of these high-carbohydrate vegetables.

The Rest

alfalfa sprouts
brussels sprouts
cabbage
chayote pear squash
eggplant
green onions
okra frozen
onions
snow peas fresh
zucchini, yellow squash, other summer squashes
*Potatoes and green beans may have more pesticides than other vegetables. Check prices for organic.

Eat more, and eat a variety of vegetables. You can't go wrong with vegetables! Our "best" picks are good to start with, but try other produce, too.

 

Top tips

See EWG's Shopper's Guide to Pesticides in Produce to learn more.

Vegetables about to go bad? Freeze them or make soup (See Recipes).

Stock up on long-lasting vegetables and store them in a cool, dry place. Potatoes, carrots, pumpkin, calabaza, and sweet potatoes taste great for several weeks after you buy them. Frozen vegetables and cabbage keep well, too.

Add healthy flavor. Toss green onions on stir-fries, dips, rice or soup. Stuff parsley in tomatoes, serve over grilled fish or meats, serve with hummus and pita or make tabbouleh (See Recipes).