Vitamin K
Next in line
Decent sources of vitamin K and brimming with vitamin C are cauliflower, kohlrabi and green pepper, with about one-half-a-day's worth of each.
Avocado, parsnips and peas supply both fiber and folate.
A baked potato with the skin trounces its skinless version. The skin supplies much of your fiber and iron.
Last but not least!
Iceberg lettuce and celery boost your vitamin K stores, while turnips and radishes chip in a good dose of vitamin C. In fact, many have at least five percent of a day's worth of two or three different nutrients.
Take yellow squash -- it delivers at least five percent of a day's carotenoids, vitamin C, fiber and vitamin K. Add them up and you have a good reason to throw some on the grill.
What's more, all vegetables harbor valuable phytochemicals.
Onions and garlic, for example, contain flavonoids and allium compounds.
It is too early, however, to say whether they prevent cancer, heart disease or anything else -- but don't let that stop you! Without onions and garlic... well, why even bother cooking?
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See also:
Cinderella Vegetables
Sea Vegetables
Fruits and Vegetables Equal Weight Management
Easy Ways to Eat Your Vegetables
