Choose a Variety of Fruits and Vegetables Daily
Enjoy five or more servings of fruits and vegetables – at least two servings of fruits and at least three servings of vegetables each day. Here is a list of many fruits and vegetables to help get you started.
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Fruits |
Vegetables |
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| Apples Apricots Bananas Berries Blackberries Blueberries Cranberries Elderberries Gooseberries Loganberries Mulberries Raspberries Strawberries Cantaloupe Cherries Currants |
Grapes Grapefruit Honeydew Kiwi fruit Lemons Mangos Nectarines Oranges Papaya Peaches Pears Pineapples Plums Pomegranate Prunes Raisins Rhubarb Watermelon |
Artichokes Asparagus Avocado Beets Bell peppers Green Red Yellow Bok choy Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Cooked beans Black Broad Butter Garbanzo Kidney Lima Navy Northern Pinto Red |
Cooked
peas Black-eyed Split Corn Cucumbers Eggplant Garlic Greens Beet Collards Dandelion Kale Mustard Purslane Swiss chard Turnip Watercress Green beans Green peas Jicama Kohlrabi Lentils Leeks Lettuce Iceberg Leaf Romaine |
Mushrooms Onions Potatoes Pumpkin Radishes Rutabaga Salad greens Arugula Belgian Endive Chicory Escarole Radicchio Spinach Sprouts Alfalfa Bean Squash Acorn Butternut Hubbard Yellow Zucchini Sweet potatoes Tomatoes Turnips |
Written by Jodi Stotts, MS; Mary Meck Higgins, PhD, RD, LD, CDE; & Valentina Remig, PhD, RD, LD, FADA. Department of Human Nutrition. August 2003. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas. All educational programs and materials available without discrimination on the basis of race, color, national origin, sex, age, or disability. Kansas State University, County Extension Councils, Extension Districts, and the U.S. Department of Agriculture cooperating.