9 Vegetables That Should be Eaten on The Regular 

Spinach: Rich in iron and vitamins A and C, spinach is a versatile leafy green that can be added to salads, smoothies, and cooked dishes.

Broccoli: Packed with vitamins K and C, fiber, and antioxidants, broccoli is a nutritious vegetable that can be steamed, roasted, or added to stir-fries.

Bell Peppers: High in vitamin C and antioxidants, bell peppers are a colorful addition to salads, fajitas, and stir-fries.

Carrots: Rich in beta-carotene, fiber, and vitamins A and K, carrots can be enjoyed raw as a snack or cooked in soups and stews.

Tomatoes: High in vitamin C, potassium, and lycopene, tomatoes can be eaten raw in salads or sandwiches, or cooked in sauces and soups.

Sweet Potatoes: A good source of fiber, vitamins A and C, and antioxidants, sweet potatoes can be roasted, mashed, or used in soups and stews.

Green Beans: Low in calories and high in vitamins C and K, green beans can be steamed, sautéed, or added to salads and casseroles.

Kale: A nutrient-dense leafy green, kale is high in vitamins A, C, and K, as well as calcium and antioxidants. It can be enjoyed raw in salads or cooked in soups and stews.

Brussels Sprouts: High in fiber, vitamins C and K, and antioxidants, Brussels sprouts can be roasted, sautéed, or added to salads and side dishes.