What’s in the vegetables and legumes / beans group?
There are many different types of vegetables grown and made available in Australia with a large variety of choice throughout the year. Vegetables come from many different parts of the plant, including the leaves, roots, tubers, flowers, stems, seeds and shoots.
Legumes are the seeds of the plant and are eaten in their immature form as green peas and beans, and the mature form as dried peas, beans, lentils and chickpeas.
Vegetables can be broken up into different groups, with each group providing their own unique nutrients. The main sub-groups for vegetables are:
Dark green or cruciferous/brassica
Legumes are the seeds of the plant and are eaten in their immature form as green peas and beans, and the mature form as dried peas, beans, lentils and chickpeas.
Vegetables can be broken up into different groups, with each group providing their own unique nutrients. The main sub-groups for vegetables are:
Dark green or cruciferous/brassica
- Broccoli, brussels sprouts, bok choy, cabbages, cauliflower, kale
- Lettuce, silverbeet, spinach, snow peas
- Potato, cassava, sweet potato, taro, carrots, beetroot, onions, shallots, garlic, bamboo shoots, swede, turnip
- Red kidney beans, soybeans, lima beans, cannellini beans, chickpeas, lentils, split peas, tofu
- Tomato, celery, sprouts, zucchini, squash, avocado, capsicum, eggplant, mushrooms, cucumber, okra, pumpkin, green peas, green beans