Vegetable – typically 1.5 cups of cooked or 3 cups raw
Amaranth
Artichoke
Artichoke hearts
Asparagus
Baby corn
Bamboo shoots
Bean sprouts
Beets
Borscht
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Chayote
Cucumber
Eggplant
Green beans
Green onions or scallions
Jicama
Kohlrabi
Leeks
Mung bean sprouts
Mushrooms
Okra
Onions
Oriental radish or daikon
Pea pods
Peppers, all varieties
Radishes
Rutabaga
Sauerkraut
Soybean sprouts
Spinach
Sugar snap peas
Summer squash
Swiss chard
Tomato
Turnips
Water chestnuts
Zucchini
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