What would good eating be with-
out the color, variety and flavor
provided by fresh vegetables? And
what would good health be without
the vitamins and minerals they so
abundantly offer? Indeed, vegeta-
bles contribute as much as 52 per-
cent of the vitamin C and 41 percent
of the vitamin A consumed in food
by the average American in one
year. Consisting of 70 to 95 percent
water, with almost no fat or oil,
vegetables have so few calories that
most can be eaten without concern
for weight gain. And were this not
enough to recommend vegetables
to lovers of fine cooking who wish
to eat well without doing harm to
themselves, vegetables are blessed-
ly free of cholesterol and generally
very low in sodium.
At the same time, they are a
source of dietary fiber, which aids
digestion and may lower the level of
blood cholesterol. Moreover, some
vegetables, such as potatoes, peas,
corn and winter squash, are particu
larly high in carbohydrates, which
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