VEGETABLES —
LEAFY GREENS,
CRUCIFEROUS VEG,
ALLIUMS,
NIGHTSHADES,
ROOT VEG,
LEGUMINOUS VEG,
GOURDS,
STARCHY VEG,
STEM VEG,
SEA VEG,
FUNGI
At least 6 servings of at least 2 different colored veg/day for the Mediterranean diet — 66 options are shown below
Vegetables do not contain vitamin B12 or D3 (cholecalciferol), omega-3 fat EPA and DHA, heme iron; and contain very little, if any, zinc, iodine
Cruciferous veg have flowers with 4 petals resembling a cross — a source of vitamins C & K, folate, fiber, calcium, glucosinolates (sulfur-containing phytochemicals responsible for the bitter taste of cruciferous veg & converted to the anti-inflammatory antioxidant agent sulforaphane by the enzyme myrosinase when the raw veg is cut or chewed; myrosinase is inactivated by heat)
Alliums — for vitamins C & B6, fiber, manganese, selenium, and allicin, which has antimicrobial, antioxidant, and anti-inflammatory properties



































































