"NEAT Fact Sheet"
NEAT Fact Sheet “Vary Your Veggies” Vegetables can be raw, cooked, fresh, frozen, canned, dried, whole, cut, mashed or served as juice. Vegetable servings are measured in cups. 1 Cup of vegetables include: o 1 cup raw or cooked vegetables or vegetable juice o 2 cups raw leafy greens o Recommended number of servings depends on age, sex, and physical activity level There are 5 vegetable sub-groups: Sub- Groups Foods Dark Green Broccoli, collard greens, kale, mustard greens, romaine lettuce, spinach, turnip greens, watercress Orange Acorn squash, butternut squash, carrots, hubbard squash, pumpkin, sweet potatoes Dry Bean Black beans, black-eyed peas, garbanzo beans, kidney beans, and Peas lentils Starchy Corn, green peas, lima beans, potatoes Other Artichokes, asparagus, sprouts, beets, brussel sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, tomatoes Try to eat a variety of vegetables from each sub-group! Health Benefits: Eating vegetables provides health benefits — people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of your body. Vegetables are also: Good source of Fiber Good source of Potassium High in vitamins A, C, E & folic acid Low in calories Last update 07/22/2008