counting as part of the Vegetable Group. The vegetables, which may be raw or cooked,  

算作蔬菜類的一部分。蔬菜可以是生的或熟的、

fresh, frozen, canned, or dried/dehydrated, and  might be whole, cut-up, or mashed, are organized  

新鮮的、冷凍的、罐裝的或乾燥/脫水的，也可以是完整的、切碎的或搗碎的，分為

into five subgroups: 1.Dark-Green Vegetables,  

五個亞組： 1.深綠色蔬菜、

dark-green vegetables are known for their rich  vitamin, mineral, and antioxidant content, which  

深綠色蔬菜以其豐富的維生素、礦物質和抗氧化劑含量而聞名，其中

include staples like spinach, kale, and broccoli. 2. Beans and Peas: beans and peas are a nutritious  

包括菠菜、羽衣甘藍和綠花椰菜等主食。 2.豆類和豌豆：豆類和豌豆是一種營養

and protein-rich category of vegetables that  include versatile options like black beans,  

豐富且富含蛋白質的蔬菜，包括黑豆、

lentils, and chickpeas. 3.Starchy Vegetables:  

扁豆和鷹嘴豆等多種選擇。 3.澱粉類蔬菜：

starchy vegetables are recognized for their  higher carbohydrate content and include various  

澱粉類蔬菜因其碳水化合物含量較高而聞名，

vegetables like potatoes, corn, and acorn squash. 4.Red and Orange Vegetables: they are often  

包括馬鈴薯、玉米和橡子南瓜等各種蔬菜。 4.紅色和橙色蔬菜：它們通常

celebrated for their beta-carotene and antioxidant  levels, including colorful options such as  

因其β-胡蘿蔔素和抗氧化劑含量而聞名，包括

tomatoes, carrots, and sweet potatoes. 5. Other Vegetables

西紅柿、胡蘿蔔和紅薯等色彩繽紛的蔬菜。 5.其他蔬菜