What Are the Top 5 Vegetables I Should Be Eating?

You're right, there are a lot of choices out there. I couldn't narrow my list down to only 5.

Broccoli
Carrots
Tomatoes
Spinach
Sweet potatoes
Beans/legumes

Ones that you like. Seriously. Because if you like them, you'll eat more of them than if you force yourself to eat specific ones just because you think they are a little better for you than some other ones.

If I had to give some parameters, I would say fresh, local, and organic.

Here's what Reader's Digest says:

http://www.rd.com/slideshows/healthiest-vegetables/

What do I eat?

Broccoli
Cauliflower
Celery
Carrots
Artichokes
Asparagus
Cucumbers
Tomatoes
Beets (red ones - fresh and steamed)
Sugar Snap peas
Corn (although it messes with my blood sugar!)

and I like to mix most of them up in a salad!! LOL!! I've had artichoke hearts diced in a salad - YUM!!!!

Hope that helps!!

Like another poster said you should be eating a rainbow of fruits & veggies everyday (red to purple). That would be the best way to balance them out, unless you are lacking on certain vitamins.

Eat the five you like most.
Or pick a different five every week.

Just aim for a variety of vegetables in your diet, aim for lots of different colors to get a variety of nutrients. Red, orange, yellow peppers, purple eggplant, red tomatoes, greens like spinach and kale, orange carrots, yellow squash, etc.

I'll give you my list:
Kale
Spinach
Broccoli
Avocado
Sweet potatoes

I love Sugar Snap Peas. I have a wonderful recipe for a vegetarian meal that uses veggie broth and beef crumbles. I always use beef broth and a pound of hamburger meat though.

I cook my hamburger with chopped garlic. A tablespoon is what I use because I like garlic. Then I drain it and add a can or two of beef broth (when the barley is cooking I sometimes have to add a little more broth but not enough to stop the simmer, I start out with 1 can then add a little bit more if needed).

I get it hot and add either 1/4 or 1/2 cup quick cooking pearled Barley.

Add a tub of sliced mushrooms

I cover it and let the barley cook. I stir is a couple of times I think.

While it's cooking I trim the ends off the container of Sugar Snap Peas. I usually cut it in half to make two 1-1 1/2 inch pieces.

When the barley is done I add the sugar snap peas and cook it 5 minutes more for a slightly crisp/not mushy pea.

It's my favorite meal. The garlic, mushroom, sugar snap peas, and barley MMMMMMMMM

Kale
Spinach
Carrots
Broccoli Rabe
Broccoli

Beets, corn, cucumbers score pretty low.

Check out the health scores here:

http://www.buzzfeed.com/deenashanker/find-out-which-veget...

Google Top Five Most nutritious veggies. There are lots of lists. Beet greens are way up there. But the HEALTHIEST thing to do is keep your vegetable intake varied. Every vegetable has different strengths. No need to focus on the same ones all the time. ALSO, you need a high percentage of vegetables in your daily intake to really see glowing skin, easy weight loss, shinier hair-even reduction of grays (I've seen it myself!!!) Shoot for raw veggies and greens (salad) to be 75% of your daily intake with your other 25% being healthy carbs and proteins. I make two enormous salads per day, one for lunch and one for dinner and I plop a little bit of whatever everyone else is eating on top. Where most people eat a big plate of carbs and meat and cooked veggies with a tiny side salad, your health benefits are huge and noticeable when you switch it up and make your raw greens the main course. Every salad I make is different and I use lots of parsley, kale, spinach, and various densely nutritious greens in them. (google the best ones). Whenever I slouch and eat comfort food like carbs and meat with few veggies on road trips or whatever, I get fat, tired and older in a matter of days.

These are the five vegetables that I think have the most nutrition but are also the easiest to eat (because how many turnip and watercress sandwiches can you eat?):

1. Kale receives so much good press, but Mustard Greens/Collard Greens have almost the exact same powerhouse combo of nutrition. I sauté them and add to eggs or pasta dishes.

2. Cauliflower has more vitamin C than an orange per serving, and is a great source for B6. It can act as a rice substitute for side dish (just put it in the food processor and pulse until it resembles white-rice grains).

3. Bok Choy is a great source of Vitamin C and Vitamin A, and a really low calorie. It works great with a Asian spice profile, sautéed by itself or in a stir fry.

4. Yellow Bell Peppers are pretty much one on my favorite foods for taste and they offer much more nutrition than Red or Green Bell Peppers. I cook them on the barbecue or under a broiler. Great for fajitas, adding to any meal, eating plain. :)

5. Basil is an herb, but has some nutritional components hard to find in other vegetables (like calcium and iron). The easiest way to eat a lot of it is in a pesto sauce.

:)

I have researched this (just as a personal interest). Cruciferous vegetables (broccoli, brussel sprouts, etc) have the most cancer fighting properties. Actually watercress was voted the most nutritious vegetable (also it is cruciferous).
The others that get high marks are sweet potatoes and red (purple) cabbage. Avacados (high in calories - so not too much) have plenty of beneficial oils and are also ranked quite high.
Greens like kale and collard are loaded with vitamins and fiber too. I usually make a salad with a little of everything.

whatever your favorites are. it doesn't matter how they score, what matters is that you like them and want to eat them.

My favorites are:

artichokes
asparagus
celery (with peanut butter or cream cheese)
spinach
carrots
bell peppers (yellow, red and green) I slice 'em up and dip them in ranch dressing...I know!! not the best, but it's soo good and it's not a big bottle of it!!