There’s no such thing as a bad-for-you vegetable.
Sure, some are better for you than others. The most flamboyant – the ones that are brightly colored red, orange and dark green, for example – are usually richest in nutrient content.
Good examples of the all-stars are broccoli, kale, tomatoes, carrots, sweet potatoes, green peppers and acorn squash, to name a few. They provide copious quantities of iron, calcium, vitamins A and C, folic acid, potassium and other nutrients.
But all vegetables contribute something to your health, even if it’s nothing more than some dietary fiber and a smattering of trace minerals and vitamins. And unless you slather them with butter or dose them with salt or cheese sauce, fresh vegetables are low in calories, free of saturated fat and cholesterol and very low in sodium.