counting as part of the Vegetable Group. The vegetables, which may be raw or cooked,  

fresh, frozen, canned, or dried/dehydrated, and  might be whole, cut-up, or mashed, are organized  

into five subgroups: 1.Dark-Green Vegetables,  

dark-green vegetables are known for their rich  vitamin, mineral, and antioxidant content, which  

include staples like spinach, kale, and broccoli. 2. Beans and Peas: beans and peas are a nutritious  

and protein-rich category of vegetables that  include versatile options like black beans,  

lentils, and chickpeas. 3.Starchy Vegetables:  

starchy vegetables are recognized for their  higher carbohydrate content and include various  

vegetables like potatoes, corn, and acorn squash. 4.Red and Orange Vegetables: they are often  

celebrated for their beta-carotene and antioxidant  levels, including colorful options such as  

tomatoes, carrots, and sweet potatoes. 5. Other Vegetables