Each vegetable serving on this list contains about 5 grams of carbohydrate, 2 grams of protein, and 25 calories. Vegetables contain 2 to 3 grams of dietary fiber. Vegetables which contain 400 mg of sodium per serving are identified with a * symbol.

Vegetables are a good source of vitamins and minerals. Fresh and frozen vegetables have more vitamins and less added salt. Rinsing canned vegetables will remove much of the salt.

Unless otherwise noted, the serving size for vegetables (one vegetable exchange) is:

• ½ cup of cooked vegetables of vegetable juice
• 1 cup of raw vegetables

* Contain 400 mg of sodium per serving.