From a high fibre and water content to a range of essential vitamins and minerals, all vegetables have an impressive nutrient profile and are important for good health. They also offer protection against a number of chronic illnesses, such as diabetes, stroke and heart disease.
The Australian Dietary Guidelines recommend that we eat five serves of vegetables each day.
There are two main categories of vegetables including starchy and non-starchy. Non-starchy types include cauliflower, tomatoes and carrots, while starchy types include potatoes and corn. The key difference between the two is the total content of starch—a type of carbohydrate.
Non-starchy veggies include:
- Beetroot
- Broccoli
- Carrot
- Cauliflower
- Capsicum
- Cucumber
- Eggplant
- Lettuce
- Pumpkin
- Spinach
- Tomato
- Zucchini
- MORE!