Rich in vitamins
Eat Fresh.
Live Better.
Discover the nutritional power of vegetables and learn how colorful, wholesome foods can support your heart, digestion, immunity, energy and overall health.
Vitamins
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Nature's Most Powerful Foods
Every vegetable brings something unique to your plate. Explore their important nutrients and everyday health benefits.
Spinach
SUPERFOODPacked with iron, folate and antioxidants that support healthy blood, bones, vision and immune function.
Broccoli
HIGH FIBERA nutrient-dense cruciferous vegetable containing fiber, vitamin C and plant compounds that support overall wellness.
Carrot
EYE HEALTHFamous for beta-carotene, carrots support healthy vision, skin and antioxidant protection.
Tomato
ANTIOXIDANTTomatoes contain lycopene and vitamin C, helping support antioxidant defense and cardiovascular health.
Beetroot
CIRCULATIONNaturally rich in nitrates and antioxidants that may support circulation and exercise performance.
Bell Pepper
VITAMIN CBright bell peppers are rich in vitamin C and antioxidants supporting immune health and healthy skin.
Small Daily Choices. Big Health Benefits.
Vegetables provide essential vitamins, minerals, antioxidants, fiber and plant compounds while generally being naturally low in calories.
Supports Digestive Health
Dietary fiber contributes to normal digestion and helps support a healthy gut.
Provides Essential Micronutrients
Different vegetables provide vitamins such as A, C and K, along with potassium, folate and minerals.
Supports Healthy Weight Management
Fiber-rich vegetables can add volume to meals while keeping calorie density relatively low.
Adds Protective Plant Compounds
Colorful vegetables contain a variety of naturally occurring antioxidants and phytonutrients.
Different Colors. Different Nutrients.
Choosing vegetables of different colors is a simple way to include a wider variety of nutrients and plant compounds.
Green
Spinach, broccoli, peas and leafy greens provide folate, vitamin K and many beneficial plant compounds.
Red
Tomatoes and red peppers contain vitamin C and colorful antioxidant pigments.
Orange
Carrots, pumpkin and sweet potato are notable sources of carotenoids such as beta-carotene.
Purple
Eggplant, purple cabbage and beetroot provide deeply colored phytonutrients.
White
Garlic, onion, cauliflower and mushrooms provide distinct nutrients and flavor compounds.
Make Vegetables Part of Every Day
Healthy eating doesn't need to be complicated. Start with a few practical habits.
Fill Your Plate
Add vegetables to lunch and dinner to increase variety, texture and nutrient density.
Choose More Colors
Rotate green, red, orange, purple and white vegetables throughout the week.
Cook Smart
Steam, roast, grill or lightly sauté vegetables while keeping preparation simple and flavorful.
Keep Them Available
Keep fresh, frozen or prepared vegetables within easy reach so healthier choices become convenient.
Vegetable Nutrition FAQ
Simple answers to common questions about adding more vegetables to everyday meals.
Individual needs vary with age, activity level and overall diet. A practical approach is to include vegetables at multiple meals and choose a variety of types and colors.
Yes. Plain frozen vegetables can be a convenient and nutritious choice because they are usually frozen soon after harvesting.
Both can be valuable. Cooking can make certain vegetables easier to digest and can increase the availability of some compounds, while raw vegetables preserve other nutrients. Variety is useful.
Vegetables such as peas, broccoli, Brussels sprouts, artichokes, carrots and many leafy or root vegetables can contribute meaningful dietary fiber.
Many vegetables contain plenty of water and fiber relative to their calories. Including them as part of balanced meals may help make meals filling and nutrient-rich.
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