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Produce

−2 Pounds Fresh Spinach

Spinach is a leafy green vegetable commonly eaten raw or cooked. It is low in calories and nutrient-dense.

Spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, potassium, iron, and lutein/zeaxanthin.

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Vegetables

Acorn Squashes, Washed

Acorn squash is a winter squash with mildly sweet, orange-yellow flesh that is typically roasted, baked, or steamed. Washed acorn squash is a starchy vegetable commonly used as a side dish or in soups and stuffed preparations.

Acorn squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, magnesium, and small amounts of B vitamins.

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Produce

Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

Baby kale provides vitamins K, A, and C, along with folate, calcium, potassium, fiber, and carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Baked Sweet Potato

Baked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture when cooked. It is commonly eaten as a side dish and is especially notable for its orange flesh, which provides beta-carotene.

Baked sweet potato provides beta-carotene (vitamin A precursor), fiber, potassium, vitamin C, and vitamin B6.

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Produce

Baked Sweet Potatoe

Baked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture when cooked. It is commonly eaten as a side dish and provides complex carbohydrates along with fiber and carotenoid antioxidants.

Baked sweet potato is especially rich in vitamin A precursors (beta-carotene), and also provides vitamin C, potassium, manganese, and dietary fiber.

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Spices

Canned Yellow Corn (15.2 Ounce Can, No-Salt-Added, Drained)

Canned yellow corn is a starchy vegetable made from sweet corn kernels preserved in a can; when drained and no-salt-added, it is a convenient source of carbohydrates and some fiber with relatively low sodium. It has a mild sweet flavor and can be used in salads, soups, casseroles, and side dishes.

Yellow corn provides carbohydrates, fiber, folate, thiamin, magnesium, potassium, and carotenoids such as lutein and zeaxanthin.

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Vegetables

Carrot (Chopped)

Carrot is a crunchy root vegetable commonly eaten raw or cooked. Chopped carrot provides natural sweetness and is widely used in salads, soups, and mixed dishes.

Carrots are especially rich in beta-carotene (vitamin A precursor) and also provide fiber, vitamin K1, potassium, and small amounts of vitamin C and biotin.

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Produce

Carrots With Green Top

Carrots with green tops are root vegetables; the orange taproot is commonly eaten, while the feathery greens are also edible and herb-like in flavor. They can be eaten raw or cooked and are valued for their carotenoid content.

Carrots provide beta-carotene (vitamin A precursor), fiber, vitamin K1, potassium, and smaller amounts of vitamin C and B vitamins.

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Vegetables

Chopped Green Peppers (Or Red, Yellow, Or Orange Peppers)

Chopped green, red, yellow, and orange peppers are crisp, sweet to mildly bitter vegetables from the bell pepper family, commonly eaten raw or cooked. They are low in calories and add color, flavor, and vitamin-rich bulk to meals.

Bell peppers are especially rich in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Corn

Corn is a starchy cereal grain commonly eaten fresh, dried, or ground into meal and flour. It provides carbohydrate energy and also contains fiber and protective plant compounds, especially in whole-kernel forms.

Corn provides carbohydrates, fiber, B vitamins such as thiamin and folate, magnesium, potassium, and carotenoids including lutein and zeaxanthin.

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Produce

Corn Kernel

Corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or dried. They are a starchy plant food used as a vegetable in meals, though nutritionally they also provide grain-like carbohydrates.

Corn kernels provide carbohydrates, fiber, vitamin C, several B vitamins including thiamin and folate, potassium, magnesium, and carotenoids such as lutein and zeaxanthin.

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Produce

Curly Kale

Curly kale is a leafy green cruciferous vegetable with a robust texture and slightly bitter, peppery flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and grain dishes.

Curly kale provides vitamin K, vitamins A and C, folate, manganese, calcium, potassium, and lutein and zeaxanthin.

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Produce

Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

Kale provides vitamins K, A, and C, along with folate, manganese, calcium, potassium, and beneficial carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Delicata Squash

Delicata squash is a winter squash with thin, edible skin and mildly sweet flesh. It is commonly roasted and used as a starchy vegetable side dish.

Delicata squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, and small amounts of B vitamins and magnesium.

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Produce

Fire-Roasted Corn

Fire-roasted corn is corn kernels or ears cooked over high heat to develop a smoky flavor and light charring. It is a starchy vegetable commonly used as a side dish or ingredient in salads, salsas, and grain bowls.

Fire-roasted corn provides carbohydrates, fiber, vitamin C, folate, and small amounts of potassium, magnesium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Vegetables

Fresh Baby Spinach

Fresh baby spinach is the young leaf form of spinach, valued for its mild flavor and tender texture. It is commonly eaten raw in salads or lightly cooked.

Baby spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, non-heme iron, and carotenoid antioxidants such as lutein and zeaxanthin.

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Vegetables

Fresh Spinach

Fresh spinach is a leafy green vegetable commonly eaten raw or cooked. It is low in calories and rich in vitamins, minerals, and plant compounds.

Spinach provides vitamins K, A, C, and folate, along with manganese, magnesium, potassium, iron, and carotenoids such as lutein and zeaxanthin.

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Produce

Japanese Or Regular Sweet Potatoe

Sweet potato is a starchy root vegetable that includes Japanese varieties and common orange-fleshed types. It is naturally sweet and commonly eaten baked, steamed, roasted, or mashed.

Sweet potatoes provide carbohydrate, fiber, potassium, vitamin C, and are especially rich in vitamin A precursors such as beta-carotene in orange-fleshed varieties.

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Produce

Jar Roasted Red Pepper

Jar-roasted red peppers are mature red bell peppers that have been roasted and preserved in a jar, often in water, oil, vinegar, and salt. They have a sweet, smoky flavor and are used in salads, sandwiches, dips, and sauces.

Red peppers are especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provide vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Kale Leave

Kale leaves are dark leafy greens in the cabbage family with a sturdy texture and mildly bitter, earthy flavor. They are commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

Kale is especially high in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and carotenoids such as lutein and zeaxanthin.

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Protein

Large Egg

A large egg is a whole animal food commonly eaten boiled, scrambled, fried, or baked. It provides high-quality complete protein along with several essential vitamins and minerals.

Large eggs provide high-quality protein, choline, vitamin B12, riboflavin, selenium, vitamin D, and smaller amounts of vitamin A, folate, and iron.

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Vegetables

Medium Carrots (Grated)

Grated medium carrots are a crunchy root vegetable commonly eaten raw or cooked in salads, slaws, and mixed dishes. They are naturally sweet and low in calories.

Carrots are especially rich in beta-carotene (vitamin A precursor) and also provide fiber, vitamin K1, potassium, and biotin.

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Fruit

Orange Or Purple Sweet Potatoe

Sweet potato is a starchy root vegetable with sweet flesh that may be orange or purple depending on the variety. It is commonly baked, roasted, mashed, or steamed and is nutritionally distinct from true potatoes.

Sweet potatoes provide carbohydrate and fiber, and are especially rich in vitamin A precursors (in orange varieties), vitamin C, potassium, and antioxidant pigments including anthocyanins in purple varieties.

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Fruit

Orange Sweet Potato

Orange sweet potato is a starchy root vegetable with naturally sweet orange flesh. It is commonly baked, roasted, mashed, or added to soups and stews.

Orange sweet potatoes are rich in beta-carotene (vitamin A precursor) and also provide vitamin C, potassium, vitamin B6, and fiber.

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Produce

Red And/Or Green Bell Pepper

Red and green bell peppers are sweet, non-spicy peppers commonly eaten raw or cooked. Red peppers are ripened longer than green peppers and generally contain more vitamin C and carotenoids.

Bell peppers are especially rich in vitamin C and also provide vitamin A precursors (particularly in red peppers), vitamin B6, folate, potassium, and fiber.

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Red And/Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, mild peppers commonly eaten raw or cooked. They are non-spicy vegetables rich in vitamin C and carotenoid antioxidants.

Red and yellow bell peppers are especially high in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, potassium, and fiber.

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Produce

Red Bell Pepper

Red bell pepper is a sweet, crisp vegetable that is the fully ripened form of the bell pepper. It is commonly eaten raw or cooked and is especially valued for its high vitamin C content.

Red bell pepper is especially rich in vitamin C, vitamin A carotenoids, vitamin B6, folate, and potassium, with small amounts of fiber.

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Vegetables

Red Bell Pepper (Chopped)

Red bell pepper is the mature sweet form of Capsicum annuum, commonly eaten raw or cooked. Chopped red bell pepper is crisp, mildly sweet, and widely used in salads, sautés, and mixed dishes.

Red bell pepper is especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provides vitamin B6, folate, potassium, and fiber.

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Produce

Red Bell Pepper Strip

Red bell pepper strips are sliced pieces of mature sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They are crisp, mildly sweet, and widely used in salads, stir-fries, and snack trays.

Red bell peppers are especially rich in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, and potassium.

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Produce

Red Or Orange Bell Pepper

Red and orange bell peppers are sweet, crisp vegetables commonly eaten raw or cooked. They are mature varieties of sweet pepper and are especially rich in antioxidant vitamins.

Red and orange bell peppers are especially high in vitamin C and provide vitamin A precursors (carotenoids such as beta-carotene), vitamin B6, folate, potassium, and fiber.

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Produce

Red Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, crisp varieties of mature sweet peppers commonly eaten raw or cooked. They are produce vegetables that are especially rich in antioxidant vitamins and carotenoids.

Red and yellow bell peppers provide abundant vitamin C, along with vitamin A precursors such as beta-carotene, plus vitamin B6, folate, potassium, and fiber.

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Fruits

Ripe Mangos (Peeled, Pitted, And Diced)

Ripe mango is a sweet, juicy tropical fruit commonly eaten fresh. Peeled, pitted, and diced mango provides carbohydrates, water, and a range of vitamins and antioxidant compounds.

Mango is especially notable for vitamin C, beta-carotene, folate, copper, and smaller amounts of vitamin E, potassium, and fiber.

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Produce

Sweet Corn Kernel

Sweet corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable. They have a mildly sweet flavor and provide carbohydrate along with fiber and several vitamins and minerals.

Sweet corn provides carbohydrates, fiber, vitamin C, several B vitamins including folate and thiamin, potassium, magnesium, and carotenoids such as lutein and zeaxanthin.

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Spices

Sweet Paprika

Sweet paprika is a ground spice made from dried sweet red peppers, commonly used to add mild pepper flavor and red color to foods. It is less pungent than hot paprika and contributes small amounts of nutrients when used in typical culinary quantities.

Sweet paprika is notably rich in carotenoids including beta-carotene, and also provides vitamin E, vitamin B6, and small amounts of iron and potassium.

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Fruit

Unsweetened Dried Mango

Unsweetened dried mango is mango fruit that has been dehydrated, resulting in a chewy, naturally sweet snack with concentrated flavor and nutrients. It is generally more calorie- and sugar-dense per serving than fresh mango because the water has been removed.

Unsweetened dried mango provides carbohydrates, dietary fiber, vitamin A carotenoids, some vitamin C, and smaller amounts of potassium and copper.

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Produce

Whole Kernel Corn

Whole kernel corn is the intact edible seed of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable or grain. It has a mildly sweet flavor and provides carbohydrates along with some fiber and micronutrients.

Whole kernel corn provides carbohydrates, fiber, B vitamins such as thiamin and folate, and minerals including magnesium and potassium, along with lutein and zeaxanthin.

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Produce

Winter Squash Or Sweet Potato

Winter squash and sweet potato are starchy root or gourd vegetables commonly used in savory and sweet dishes. They provide complex carbohydrates and are especially valued for their beta-carotene content, particularly orange-fleshed varieties.

They are notable for vitamin A precursors (beta-carotene), vitamin C, potassium, and fiber, with some varieties also providing vitamin B6 and manganese.

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Grains

Yellow Cornmeal

Yellow cornmeal is a coarse flour made from dried yellow corn and commonly used in breads, porridges, and coatings. It is a grain-based ingredient that provides primarily carbohydrate energy with modest amounts of fiber and minerals.

Yellow cornmeal provides carbohydrates and contains fiber, magnesium, phosphorus, B vitamins such as thiamin and niacin, and carotenoids including lutein and zeaxanthin.

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