Other Vegetables

Can you ignore vegetables that don’t have their own vegetable subgroup? No! Because the Other Vegetables group includes powerhouse foods that you should eat every week.

Introducing Other Vegetables

Dietary Pattern guidelines give recommendations for daily other vegetable consumption. Because increasing vegetable intake is a key target. So I’m developing my `Foodary Wellbeing Food Plan`. Which uses food group tables like this to help me with my alkaline Mediterranean dietary pattern. But it can also help you improve your eating pattern.

I’ll start with some other vegetable facts. But if you’re in a hurry, you can scroll down to the table instructions. Or direct to the other vegetables list.

Other Vegetables

“Other Vegetables” is the group of all vegetables that don’t belong in any named group:

• Dark-Green Vegetables
• Red and Orange Vegetables
• Starchy Vegetables
• Beans, Peas, Lentils

So there is lots of variety in this group. Including many Powerhouse Vegetables. This means that there are no scientific studies of other vegetables as a group. But there are lots of studies of many of the individual vegetables.

In fact, there are so many studies, it’s difficult to know where to start. So I’ve selected 3 examples that apply to some of those powerhouse vegetables:

Benefits from Chives

Chives are a traditional medicine in many cultures. Now, modern science is reaffirming the benefits from chives, and finding new ones:

Scientific evaluation of chives validates its traditional claims and demonstrates diverse pharmacological potential including an anti-inflammatory, anticancer, antioxidant, anthelmintic [antiparasitic] and antihypertensive.^[1]

Benefits from Brussels Sprouts

Most studies show health benefits from Brussels sprouts as a group with other members of the cabbage family. However, one study describes how Brussels sprouts protect against the cell mutations that lead to cancer. As well as cancer itself…

The present data suggest that Brussels sprouts have putative antimutagenic and anticarcinogenic properties by decreasing the rate of oxidative damage to DNA^[2]

Benefits from Scallions

Scallions have many names. Including spring onions and Welsh onions. So it is another vegetable with common benefits across its family. Again, modern science is identifying new roles for scallions in the fight against many diseases…

Welsh onion (Allium fistulosum L.) is less studied compared to garlic. It is a common Allium plant in Eastern Europe, with antifungal and antimicrobial properties, due to its high concentration of sterols and sulfuric compounds. The studies investigating A. fistulosum biological properties highlighted mostly the anti-inflammatory and antioxidant effects, while the antitumor potential was elevated on the MDA-MB-453 metastatic breast cancer cell line, in which the Welsh onion stimulated early apoptosis.^[3]

Other Vegetables List

The headings in the Other Vegetables List are clickable to change the sort order:

USDA Food Description

The default sort order shows foods in alphabetical sequence. Which helps you locate individual foods that concern you.

USDA Code

This is useful for linking to more nutrition information.

100g (cup eq.)

Most databases and food labels list nutrients for 100g. Yet, dietary guidelines for vegetables recommend consumption of cup equivalents. So this value tells you how many cups equal 100g.

Energy (kcal per 100 g)

Dietary guidelines show recommended eating patterns based on daily calorie intake. So, clicking this helps you find foods with higher or lower energy density.

PRAL (100g)

Clicking this helps you compare foods with higher or lower acid load by weight.

PRAL (cup eq.)

Clicking this helps you compare foods with higher or lower acid load by recommended consumption.

PRAL (100 calories)

Clicking this helps you compare foods with higher or lower acid load by energy.

Search for `understanding food group nutrients` for more details.

Please note that foods listed here include “multi-group” foods that combine nutrients from more than one food group. E.g., coleslaw, made with cabbage, also includes red and orange vegetables, eggs, and oils. So you must be aware that the value in column 3 shows `100g (cup eq.)` for the other vegetable element only. But other values are for the complete slaw.

This means that you use column 3 to see how individual foods can contribute to your total other vegetables target. Then use other columns to improve the quality of your other vegetable consumption. However, some people also use these food group lists to assess daily and weekly energy intake and acid load. In which case, you only add “multi-group” foods once. Search for `managing multi-group food nutrients` for more details.

Your Other Vegetables

You’ve learned about other vegetables. So now think about which you like. Then use the list to see how to improve the quality of your other vegetable consumption.

Are you still concerned about the impact of other vegetables on your health and wellbeing? If so, you should consult your doctor or suitably qualified nutrition professional. But if you need help to prepare for that consultation, please see the feedback links below.

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Leave Other Vegetables to browse other Dietary Guidelines Food Groups.

Other Vegetables Feedback

If you have any questions, experiences, or opinions about this other vegetables page, please tell me in ALKAscore Issues. You can also chat about any aspect of food in Foodary Discussions.

If you are asking a question, it’s best to:

1. Search for that question in the food search engine first.
2. Choose the most relevant result.
3. Refer to that result as you ask your question.

Other Vegetables References

1. Singh, V., Chauhan, G., Krishan, P. and Shri, R., 2018. Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions. Natural product research, 32(18), pp.2202-2216.
2. Verhagen, H., Poulsen, H.E., Loft, S., van Poppel, G., Willems, M.I. and van Bladeren, P.J., 1995. Reduction of oxidative DNA-damage in humans by Brussels sprouts. Carcinogenesis, 16(4), pp.969-970.
3. Țigu, A.B., Moldovan, C.S., Toma, V.A., Farcaș, A.D., Moț, A.C., Jurj, A., Fischer-Fodor, E., Mircea, C. and Pârvu, M., 2021. Phytochemical analysis and in vitro effects of Allium fistulosum L. and Allium sativum L. extracts on human normal and tumor cell lines: a comparative study. Molecules, 26(3), p.574.