Different types of vegetables provide different nutrients. Eat a variety.
One serving is 1 cup of raw leafy vegetables, or 1/2 cup of other vegetables, cooked or chopped raw, or 3/4 cup of vegetable juice.
Include dark-green leafy vegetables and legumes several times a week -- they are especially good sources of vitamins and minerals. Legumes also provide protein and can be used in place of meat.
Go easy on the fat you add to vegetables at the table or during cooking. Added spreads or toppings, such as butter, mayonnaise, and salad dressing, count as fat.
Information provided by the United State's Department of Agriculture.