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Vegetable Reference Guide
- Asparagus
- Avocados
- Beets
- Broccoli
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Collards
- Corn
- Cucumbers
- Eggplant
- Fennel
- Green Peas
- Kale
- Leeks
- Lettuce, leaf
- Lettuce, Romaine
- Peppers, bell
- Potatoes, red
- Potatoes, sweet
- Spinach
- Squash, acorn
- Squash, butternut
- Squash, spaghetti
- Tomatoes
- Zucchinis

Kale

Serving size: 1 1/4 cup (raw)

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