Green Vegetables

Green vegetables

Vegetables with green leaves, stems, or other edible parts are considered in the general category of green vegetables: asparagus, broccoli, celery, green beans, green lima beans, peas, and all green leafy vegetables. These vegetables are generally rich in cellulose (roughage), in sugar, and especially in the cases of mature green beans, lima beans, and peas, in starch. The non leafy green vegetables share many of the nutritional elements found in green leafy vegetables (see discussion above), although they are generally not as rich in the vitamins and minerals as are the leafy vegetables, and they are often higher in calories and carbohydrates.