Non-Starchy Vegetables: Overview and Serving Sizes

This overview of the Non-Starchy Vegetables (NSV) food group and serving sizes is part of the Healthy Weight-Loss Program.

Non-starchy vegetables are an essential part of any healthy diet and have been shown to enhance immune protection and reduce the risk of cancer, heart, and other disease. Eat a wide selection of different vegetables in different colors to obtain a multitude of benefits. For example, red vegetables contain vitamin A, while dark green leafy vegetables are rich in vitamins, folates, and phytochemicals. The non-starchy vegetables food group includes a huge variety of vegetable foods, including broccoli, cauliflower, Brussels Sprouts, all green leafy vegetables, tomatoes, cucumber, carrots, eggplant, onion, garlic, okra, zucchini, green beans, bell peppers, celery, and more.

Type Food Serving Size
Vegetables Raw Vegetables 1 cup
Vegetables Cooked Vegetables 1/2 cup