VEGETABLE EXCHANGE
CAL/EXC = 25 CARB = 5 FAT = 0
PROTEINS = 2GRMS
1 EXCHANGE = 1 CUP RAW OR ½ CUP COOKED
ASPARAGUS
BEAN SRPOUTS
BEETS
BROCCOLI
BRUSSEL SPROUTS
CABBAGE
CARROTS
CAULIFLOWER
CELERY
EGGPLANT
GREEN PEPPERS
GREENS:
Beet
Chard
Collards
Kale
Mustard
Turnip
MUSHROOMS (cooked)
OKRA
OMIUNS
PEA PODS
RHUBARB
RUTABAGA
SAUERSRAUT
SPINACH (cooked)
SQUASH
STRING BEANS:
Green
Yellow
SUMMER SQUASH
TOMATOES
TOMATO JUICE
TURNIPS
VEGETABLE JUICE
ZUCCHINI