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iron. All the vitamin A is in the peel.
Bush Bean
Beans provide calcium, phosphorus, potassium and vitamins A atid C. Green bee ns are higher than yellow in vitamin A. Both add bulk to the diet.
Lettuce
The darker green the leaf, the more vitamin A. Romaine and looseleaf lettuce are significant sources of vitamin A, with six times more than crisp head types and twice that of butterheads. Lettuce has vitamin C, B vitamins, and minerals like calcium and iron. Since lettuce is eaten raw, none of its nutrients are destroyed by cooking.
Radishes
If you should eat a fiill (3V4 ounce) serving of radishes at one meal, you would get only 17 calories, but half the required daily amount of vitamin C and a small amount of potassium.
Zucchini
Like cucumbers, these are 95 percent water. They have some vitamin A and C; more of both vitamins are in the yellow-skinned varieties.
Broccoli
This popular vegetable is a nutritional gold mine. One serving will provide more than half the requirement for vitamin A; one-and-onehalf the days’ requirement for vitamin C, large amounts of calcium and phosphorus, some B vitamins, plenty of bulk and even some protein - the highest of any vegetable.
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