(HealthDay News) -- Vegetables can be excellent sources of nutrients, but some veggies are better than others.
The Myplate.gov website suggests:
- Choosing potassium-rich vegetables such as sweet potatoes, white potatoes, tomato products, kidney beans, lima beans, spinach, soybeans and lentils.
- Using sauces and seasonings sparingly, because they can quickly add fat and calories. Read nutrition labels and stick to plain vegetables.
- Cutting down on sodium by preparing fresh vegetables instead of packaged or processed meals.
- Looking for canned vegetables marked low-sodium, no-sodium or no salt added.
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-- Diana Kohnle
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