Low in calories and high in nutrients like iron, calcium, and vitamins A and C. Spinach is versatile and can be used in salads, smoothies, omelets, or sautéed as a side dish.
Packed with fiber, vitamins (such as vitamin C and vitamin K), and antioxidants. Broccoli is a cruciferous vegetable that can be steamed, roasted, or stir-fried.
Colorful bell peppers are low in calories and high in vitamin C and other antioxidants. They add crunch and flavor to salads, stir-fries, and can be stuffed for a nutritious meal.
Low in calories and a versatile substitute for higher-calorie foods. Cauliflower can be used to make rice, pizza crust, or mashed as a healthier alternative to potatoes.
A nutrient powerhouse with vitamins A, C, and K, as well as antioxidants. Kale can be added to salads, smoothies, or sautéed as a side dish.
With high water content, cucumbers are hydrating and low in calories. They make a refreshing addition to salads or can be used to infuse water for a flavorful drink.
Low in calories and high in fiber. Zucchini can be spiralized into noodles (zoodles) as a substitute for pasta, grilled, or used in soups and stir-fries.
Sweet and crunchy, carrots are low in calories and high in beta-carotene, vitamins, and fiber. They can be eaten raw, roasted, or added to salads and soups.