(1982) Facts About Vegetables, May 1982. Iowa State University Extension
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Abstract
Vegetables are important natural sources of vitamins. Dark green and deep yellow vegetables provide vitamin A. Most dark green vegetables, if not overcooked, are reliable sources of vitamin C. Nearly all vegetables are low in fat and none contain cholesterol. Besides providing vitamins, minerals, and fiber, vegetables help satisfy appetites, so there's less demand for extra servings of meat or dessert.
| Item Type: | Departmental Report |
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| Keywords: | Iowa State Extension, Vegetables, health |
| Subjects: | Health and medicine Health and medicine > Nutrition Public Safety and consumer protection > Food handling and safety |
| ID Code: | 27586 |
| Deposited By: | Margaret Barr |
| Deposited On: | 21 May 2018 16:44 |
| Last Modified: | 21 May 2018 16:44 |
| URI: | https://publications.iowa.gov/id/eprint/27586 |