What's commonly discussed — for how you want to feel.

Purple cabbageFood

A colorful vegetable providing anthocyanins, vitamin C, and fiber.

Acorn squashFood

A ridged, dark-green winter squash with sweet golden flesh; a source of vitamin C, potassium, and fiber.

Amaranth leafFood

The tender leaves of the amaranth plant, stir-fried or stewed across Asia, Africa, and the Caribbean; a source of vitamin A, vitamin C, calcium, iron, and folate.

ArtichokeFood

An edible flower bud eaten cooked. A dietary source of fiber, folate, and the fructan fiber inulin.

ArugulaFood

A peppery salad green. A dietary source of vitamin K, folate, and nitrate compounds.

AsparagusFood

A green spring vegetable spear. A dietary source of folate, vitamin K, and the fructan fiber inulin.

Baby cornFood

Young corn ears harvested early, tender and edible cob-and-all, common in East- and Southeast-Asian stir-fries; it carries dietary fiber and folate.

Bamboo shootsFood

The tender young shoots of bamboo used in Southeast Asian cooking; a source of fiber and potassium.

Banana flowerFood

The purple blossom of the banana plant, shredded into Southeast and South Asian salads and curries; a source of fiber, potassium, iron, and magnesium.

BeetsFood

A deep-red root vegetable. A dietary source of folate, nitrate compounds, and the pigment betalain.

Bell pepperFood

A sweet crisp pepper eaten raw or cooked. A concentrated dietary source of vitamin C and, in red varieties, beta-carotene.

Bitter melonFood

A knobbly, bitter gourd used in South and Southeast Asian cooking; a source of vitamin C, folate, and fiber.

Bok choyFood

A mild Chinese cabbage. A dietary source of vitamin C, vitamin K, and calcium.

BroccoliFood

A green cruciferous vegetable. A dietary source of vitamin C, vitamin K, folate, and the plant compound sulforaphane.

Brussels sproutsFood

Small cruciferous buds eaten cooked. A dietary source of vitamin C, vitamin K, and the plant compound sulforaphane.

Burdock root (gobo)Food

A long, slender root vegetable braised or simmered in Japanese and Korean dishes; a source of fiber, potassium, and magnesium.

Butternut squashFood

A tan, bell-shaped winter squash with dense sweet orange flesh; a source of beta-carotene, vitamin A, and potassium.

CabbageFood

A leafy cruciferous vegetable eaten raw or cooked. A dietary source of vitamin C, vitamin K, and fiber.

CarrotsFood

An orange root vegetable. A concentrated dietary source of beta-carotene (a vitamin A precursor) and fiber.

CassavaFood

A starchy tropical root (also the source of tapioca) eaten across Southeast Asia; a source of fiber, vitamin C, and potassium.

Cassava leafFood

The pounded young leaves of the cassava plant, simmered into a stew across West and Central Africa; a source of protein, vitamin C, vitamin A, iron, and calcium.

CauliflowerFood

A pale cruciferous vegetable. A dietary source of vitamin C, vitamin K, and fiber.

CeleriacFood

The knobbly root of a celery variety, with a nutty celery flavor; a source of vitamin K, vitamin C, and fiber.

CeleryFood

A crisp stalk vegetable eaten raw or cooked. Mostly water, with vitamin K and potassium.

ChayoteFood

A pale-green wrinkled gourd with mild crisp flesh, eaten cooked or raw; a source of vitamin C, folate, and fiber.

Chili pepperFood

The pungent fruit of Capsicum plants used across South and Southeast Asian cooking; a source of vitamins C, A, and B6.

Chinese yamFood

A slender, mild tuber (Dioscorea) eaten grated raw or in soups; a source of potassium, fiber, and vitamin C.

Collard greensFood

A sturdy leafy green. A dietary source of vitamin K, folate, and calcium.

CornFood

A cereal grain (maize) eaten as a vegetable or grain; a source of fiber, potassium, folate, and magnesium.

CucumberFood

A crisp watery vegetable eaten raw. Mostly water, with small amounts of vitamin K and potassium.

Daikon (white radish)Food

A large mild white radish eaten raw, pickled, or simmered across East Asia; a source of vitamin C, potassium, fiber, and folate.

Dandelion greensFood

The tender, slightly bitter leaves of the dandelion plant, eaten raw or cooked; a source of vitamin K, vitamin A, and calcium.

Delicata squashFood

A small cream-and-green striped winter squash with sweet edible skin; a source of beta-carotene, vitamin A, and potassium.

Drumstick (moringa pod)Food

The long green seed pod of the moringa tree, cut into pieces for South Asian sambar and curries; a source of vitamin C, fiber, potassium, and folate.

EggplantFood

A purple-skinned vegetable eaten cooked. A dietary source of fiber and anthocyanin plant pigments in the skin.

EndiveFood

A pale, tightly furled chicory (Belgian endive) with a gently bitter flavor; a source of fiber and folate.

EscaroleFood

A broad-leaved chicory milder than curly endive, used raw or braised; a source of vitamin K, vitamin A, and folate.

FennelFood

A crunchy bulb vegetable with a mild anise flavor, common in Mediterranean cooking; a source of fiber, potassium, and vitamin C.

Gai lan (Chinese broccoli)Food

A leafy green with thick stems and small florets, stir-fried or blanched; a source of calcium, vitamin A, vitamin C, vitamin K, and folate.

GarlicFood

A pungent allium bulb used as a seasoning. A source of the sulfur compounds allicin and related organosulfur compounds.

Green beansFood

Immature bean pods eaten cooked. A dietary source of vitamin K, vitamin C, and fiber.

Hearts of palmFood

The tender inner core of certain palm stems, sliced into salads across Latin America; a source of fiber, potassium, iron, and zinc.

Iceberg lettuceFood

A pale, tightly-packed crisphead lettuce known for its cool crunch and very mild flavor, used in salads, wraps, and burgers; it is largely water and carries small amounts of vitamin K and folate.

Ivy gourdFood

A small green gourd eaten as a stir-fried vegetable in South and Southeast Asia; a source of vitamin C, fiber, and beta-carotene.

JicamaFood

A crisp, juicy Mexican root eaten raw with a mildly sweet flavor; a source of fiber and vitamin C.

Kabocha squashFood

A sweet, dense-fleshed Japanese winter squash simmered or roasted; a source of beta-carotene, vitamin A, vitamin C, potassium, and fiber.

KaleFood

A hardy leafy green. A concentrated dietary source of vitamin K, vitamin C, and the carotenoids lutein and zeaxanthin.

KohlrabiFood

A round, pale swollen-stem brassica eaten raw or cooked with a mild sweet-crisp texture; a source of vitamin C, fiber, and potassium.

KomatsunaFood

A leafy Japanese mustard spinach stir-fried or simmered as a side; a source of calcium, vitamin A, vitamin C, vitamin K, and iron.

Konjac (konnyaku)Food

A firm, gelatinous cake made from konjac corm, used in simmered dishes and noodles; a source of dietary fiber.

LeekFood

A mild allium related to onion. A source of vitamin K, folate, and the fructan fiber inulin.

Lotus rootFood

The crunchy, hole-patterned rhizome of the lotus plant, eaten stir-fried, simmered, or in soups; a source of vitamin C, potassium, and fiber.

MizunaFood

A feathery Japanese mustard green with a mild peppery bite used in salads and hot pots; a source of vitamin K, vitamin C, vitamin A, and folate.

Molokhia (jute leaf)Food

The finely chopped leaves of jute mallow, simmered into a green stew across Egypt and the Levant; a source of vitamin A, vitamin C, calcium, iron, and folate.

Moringa (drumstick)Food

The pods and leaves of the moringa (drumstick) tree used in South Indian cooking; a source of protein, calcium, iron, and vitamins A and C.

Mung bean sproutsFood

Crisp sprouted mung beans used in stir-fries, soups, and salads; a source of vitamin C, folate, and vitamin K.

Mustard greensFood

The leafy greens of the mustard plant, common in South Asian cooking; a source of vitamins A, C, and K, calcium, and folate.

Napa cabbageFood

An elongated, pale Chinese cabbage used in kimchi, stir-fries, and hot pots; a source of vitamin C, vitamin K, folate, and potassium.

Negi (Japanese bunching onion)Food

A long green Welsh onion used as an aromatic in Japanese, Korean, and Chinese dishes; a source of vitamin C, vitamin K, and folate.

NettleFood

The young leaves of stinging nettle, cooked to soften the sting for teas and soups; a source of iron, calcium, and vitamin K.

Nopal (cactus pad)Food

The de-spined pad of the prickly-pear cactus, grilled or simmered in Mexican cooking; a source of fiber, calcium, vitamin C, and magnesium.

OkraFood

A green seed pod eaten cooked. A dietary source of fiber, vitamin C, and vitamin K.

OnionFood

A pungent allium bulb used raw or cooked. A source of the flavonoid quercetin and fructan fibers.

ParsnipFood

A cream-colored root vegetable with a sweet, earthy flavor when roasted; a source of fiber, folate, and vitamin C.

PotatoFood

A starchy tuber eaten worldwide; a source of potassium, vitamin C, fiber, and vitamin B6.

PumpkinFood

An orange winter squash. A dietary source of beta-carotene (a vitamin A precursor) and potassium.

PurslaneFood

A succulent leafy green with a lemony tang eaten in Mediterranean and Middle Eastern salads; a source of alpha-linolenic acid, vitamin C, magnesium, potassium, and vitamin A.

RadicchioFood

A red-leaved Italian chicory with a bitter bite, eaten raw or grilled; a source of vitamin K and polyphenols.

RadishFood

A crisp peppery root vegetable. A source of vitamin C and glucosinolate plant compounds.

RapiniFood

A leafy brassica with slender stems and small buds (broccoli rabe / cime di rapa), pleasantly bitter; a source of vitamin K, vitamin A, and vitamin C.

RhubarbFood

A cool-climate plant grown for its thick, tart red-and-green leaf stalks, cooked with sugar into compotes, pies, and preserves; the stalks carry vitamin K, vitamin C, and fiber. Only the stalks are eaten.

Ridge gourdFood

A ridged green gourd cooked in Indian and Southeast Asian dishes when young and tender; a source of vitamin C, fiber, and folate.

Romaine lettuceFood

A crisp lettuce used in salads. A source of vitamin K, folate, and vitamin A precursors.

RomanescoFood

A chartreuse brassica with a spiraling fractal head, between cauliflower and broccoli; a source of vitamin C, vitamin K, and fiber.

RutabagaFood

A large yellow-fleshed root (swede), a turnip-cabbage cross, usually cooked and mashed; a source of vitamin C, potassium, and fiber.

Scallion (green onion)Food

The slender young onion harvested before the bulb swells, used raw or lightly cooked as a fresh aromatic garnish across many cuisines; the green tops carry vitamin K, vitamin C, and folate.

ShallotFood

A small, mild, coppery-skinned onion relative that grows in clustered bulbs, prized for a delicate sweet-savory flavor in dressings, sauces, and fried garnishes; it carries organosulfur compounds and the flavonoid quercetin.

Snake gourdFood

A long, coiling green gourd sliced into South and Southeast Asian curries; a source of vitamin C, fiber, and potassium.

SorrelFood

A leafy green herb with a sharp, lemony tang, used in soups and sauces; a source of vitamin C, vitamin A, and magnesium.

Soybean sprouts (kongnamul)Food

Sprouted soybeans with a yellow head, blanched as a Korean side dish; a source of vitamin C, folate, and protein.

Spaghetti squashFood

A pale winter squash whose cooked flesh separates into thin strands; a source of fiber, vitamin C, and potassium.

SpinachFood

A tender leafy green eaten raw or cooked. A dietary source of vitamin K, folate, iron, and the carotenoid lutein.

Sun-dried tomatoFood

Ripe tomatoes dried to a chewy, concentrated form, often packed in oil; a source of potassium, fiber, and polyphenols.

SunchokeFood

The knobbly tuber of a sunflower relative (Jerusalem artichoke), storing inulin fiber; a source of iron, potassium, and thiamin.

Sweet potatoFood

An orange-fleshed root vegetable. A concentrated dietary source of beta-carotene (a vitamin A precursor), fiber, and potassium.

Swiss chardFood

A leafy green with colorful stalks. A dietary source of vitamin K, vitamin A precursors, and magnesium.

TaroFood

A starchy corm used across South and Southeast Asia; a source of fiber, potassium, magnesium, and vitamin B6.

TomatilloFood

A small green fruit in a papery husk that forms the base of Mexican salsa verde; a source of vitamin C, vitamin K, potassium, and fiber.

TomatoFood

A juicy fruit used as a vegetable. A dietary source of vitamin C and the carotenoid lycopene.

TurnipFood

A pale root vegetable eaten cooked. A source of vitamin C and fiber.

Ube (purple yam)Food

A purple yam popular in Filipino cooking; a source of fiber, potassium, vitamin C, and anthocyanins.

Water chestnutFood

A crisp, sweet aquatic corm used in Chinese stir-fries and fillings; a source of potassium and fiber.

Water spinach (kangkong)Food

A leafy green stir-fried across Southeast Asia; a source of iron, calcium, and vitamins A and C.

WatercressFood

A peppery leafy green. A dietary source of vitamin K, vitamin C, and glucosinolate compounds.

Winter melonFood

A large, mild gourd with pale flesh used in Chinese soups and braises; a source of vitamin C and potassium.

YamFood

A large starchy tuber (Dioscorea) boiled, pounded, or fried across West Africa and the tropics; a source of potassium, fiber, vitamin C, and manganese.

ZucchiniFood

A tender summer squash. Mostly water, with vitamin C, vitamin B6, and potassium.