The most varied food group
From roots like carrots and beetroot to bulbs like onions and garlic, from peppers and tomatoes to the cruciferous family — broccoli, cauliflower, cabbage, Brussels sprouts and kale — vegetables cover an enormous range of nutrients.
Why eat them
- Fibre, potassium, folate and vitamins A, C and K.
- Phytonutrients — the pigments and compounds behind their colours and flavours.
- Cruciferous vegetables provide glucosinolates, which form sulforaphane when chopped or chewed.
How much
Aim for several portions a day, across as many colours as you can — see Eat the Rainbow. Fresh, frozen and canned (without added salt) all count.