|Authors: ||H.A. Tyler, D.H. Buss, M.E. Knowles|
This paper outlines the importance of vegetables in the British diet using results from the British National Food Survey.
In recent years there has been a slow but steady increase in consumption of vegetables (excluding potatoes). The increase is most marked for processed vegetables.
Vegetables as a group are useful sources of a number of nutrients including vitamin C, vitamin K, folate, thiamin, carotenes, several minerals and trace elements and dietary fibre.
Representative nutrient values for selected raw vegetables are outlined together with a summary of factors that may reduce the nutrient content of vegetables.
The contribution that vegetables make to average nutrient intakes in Britain is also outlined.
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