Dark Green Vegetables
mixed salad greens
Red / Orange Vegetables
tomatoes low sodium (salt), canned
tomato juice low sodium (salt)
lima beans fresh
chayote pear squash
snow peas fresh
zucchini, yellow squash, other summer squashes
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).