Abstract
Dietitians and nutritionists have included vegetables among 4 of the 7 basic food groups used in planning meals. Because of the variety and quantity of vegetables we are able to furnish in this country, either fresh or processed, it is an easy task to prepare a well-balanced diet without too much concern for the differences in composition among vegetable types. It is no wonder, then that until very recently little attention has been directed to the differences which exist within vegetable types.