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Old 11-23-2015, 08:48 PM
 
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This is meant to account for not only the vegetables that you like to eat, but also like to cook, so as a result you eat them more than any other vegetables. Of course this only applies to you if you cook your own food a lot.

And also, do you think you are getting enough nutrition if you mainly eat those few vegetables for long term? (not counting protein or carbs, just with regard to vegetable part)

I think I cook zuccini/squash, eggplant, bell peppers, tomatoes a lot because they are easy to wash, cut, and cook, and I won't be tired of the dishes made from them.

But I don't think I'd get enough nutrition from them since I'd be lacking leafy vegetables.
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Old 11-23-2015, 08:52 PM
 
Location: Heart of Dixie
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We constantly change what types of vegetables we eat due to seasonal availability. Right now, we're enjoying leafy greens, Brussel's sprouts, cabbages, root veggies, winter squashes, and plenty of dried beans.
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Old 11-23-2015, 08:53 PM
 
Location: Lost in Montana *recalculating*...
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Our diet is too varied to list them all. Seasonality plays a large part of it.
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Old 11-23-2015, 09:05 PM
 
Location: Chicago. Kind of.
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Asparagus
Broccoli
Brussels sprouts (husband)
Carrots
Corn
Iceberg lettuce
Leaf lettuce
Potatoes (as in baking potatoes)

We don't buy seasonally except for corn when it's on the cob. Everything else I can pretty much get year round.

I forgot green beans.

Last edited by Missy2U; 11-23-2015 at 09:34 PM..
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Old 11-23-2015, 09:20 PM
 
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Mostly brussel sprouts, kale, broccoli, squash, sweet potatoes, asparagus, cauliflower, mushrooms, zucchini, and carrots. Those are my weekly staples but in the summer we rotate in other farmers market items like tomatoes, peas, cucumbers, etc. I think it's diverse enough that I'm not overly concerned but we could probably be a little more varitey in the winter.
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Old 11-23-2015, 09:25 PM
 
35,102 posts, read 47,996,188 times
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Quote:
Originally Posted by ssww View Post
This is meant to account for not only the vegetables that you like to eat, but also like to cook, so as a result you eat them more than any other vegetables. Of course this only applies to you if you cook your own food a lot.

And also, do you think you are getting enough nutrition if you mainly eat those few vegetables for long term? (not counting protein or carbs, just with regard to vegetable part)

I think I cook zuccini/squash, eggplant, bell peppers, tomatoes a lot because they are easy to wash, cut, and cook, and I won't be tired of the dishes made from them.

But I don't think I'd get enough nutrition from them since I'd be lacking leafy vegetables.

We eat whatever vegetables look good the day we go to the market, fresh first, then frozen and I get canned peas but I like peas and will snack on them at times.
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Old 11-23-2015, 09:25 PM
 
Location: SoCal
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I grow a lot of green beans so they are the one I eat frequently.
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Old 11-23-2015, 09:35 PM
 
Location: Tricity, PL
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Mushrooms, eggplant, zucchini, okra, tomatoes, savoy/white/red/cabbage, Lima beans, red beets incl. leaves, sorrel, asparagus, rainbow peppers, leek, kohlrabi...
I also cook some ethnic veggies like noples (seasonally), goya, nagaimo, bok choy, string beans, lotus root...
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Old 11-23-2015, 09:36 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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Broccoli
Cauliflower
Zucchini
Mushrooms
Onions
Brussels Sprouts
Carrots
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Old 11-23-2015, 09:42 PM
 
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In summer, corn and tomatoes are our favorites. Also cook asparagus a lot in season and broccoli year round. Canned green beans ear round. DH doesn't like "squeaky" (fresh) green beans.
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