Asparagus is a green speared vegetable and has been considered a delicacy for some time. Asparagus is low in calories, contains no fat or cholesterol and is very low in sodium. Asparagus is usually boiled, or steamed and served with hollandise sauce, melted butter or olive oil.

Beans come in many varieties, including wax, snap and haricots verts. The bean is a long, slender green pod with small seeds inside. Green beans are marketed fresh, frozen and canned. Low in calories, beans are an excellent source of Vitamins A, C and K.

Bok Choy is a Chinese vegetable of dark green leaves with thick white stems. It can be used raw in salads, in a stir fry or as a cooked vegetable. Bok Choy is rich in Vitamin C.

Cabbage is grown for its head of overlapping, green to which are generally eaten raw in salads, cooked fresh or processed into sauerkraut. Cabbage is very low in saturated fat and cholesterol and a good source of protein, thiamin and calcium.

Carrots are a member of the parsley family, having lacy green foliage and long, slender, edible orange roots. High in vitamin A they are a highly popular vegetable. Carrots can be eaten raw, whole, chopped or added to salads or soups.

Corn is a variety of maize with a high sugar content. Corn has kernels that are yellow in color and ears that are sweet and suitable for eating. The kernels are boiled or steamed and usually served with butter and salt.

The cucumber is a long, cylindrical, green-skinned fruit of the gourd family, having edible seeks and a mild, crisp flesh. Cucumbers are eaten raw, cooked or pickled are a good source of Vitamins A, C and K.

There are many varieties of the eggplant, ranging in color from rich purple to white. Egg-shaped and glossy it is used in many cooked dishes. Some-what bitter in taste it becomes tender when cooked. Low in saturated fat, sodium and cholesterol.

Endive is closely related to chicory. Grown in loose heads of lacy, green-rimmed outer leaves. Served cold as part of a salad or cooked by braising or baking. A great source of Vitamin A.

Escarole has broad, slightly curved pale green leaves with a mild flavor. Used in salads and soups, it is high in calcium, iron and Vitamins A and C.

Frisee a member of the chicory family, has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This vegetable has a mildly bitter flavor and is used in salads. Rich in Vitamin A.

Garlic is an onion-like plant, having a bulb that breaks up into separable cloves with a strong distinctive odor and flavor. Garlic is essential to many Mediterranean dishes, and is an excellent food choice for both weight control and general health.

Ginger is a bumpy root with a knobby appearance. It has a tan skin and a flesh that ranges in color from pale greenish-yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. Used in soups and meats, it is a very popular spice. Ginger is a good source of Vitamins C, E and B6.

Horseradish is a thick, whitish, pungent root with spiky green leaves. It's most often used in sauces or as a condiment with fish or meat. Horseradish is low in saturated fat and cholesterol.

There are many varieties of onions including vidalia and scallions. Onions vary in size, shape, color and pungency. Onions are one of the most versatile vegetables, used in salads, soups, stews and sauces. Low in saturated fat, sodium and cholesterol.

Snap peas are an edible-podded pea that have rounded pods. Snap peas are nutritious and filling, yet not as high in total carbohydrates and fats as other peas. The pods contribute mostly water and vitamins. Often served in salads or eaten whole.

Peppers come in many varieties, including Bell, Pablano, and Habanero. Today's market features peppers from sweet to firey hot. Peppers can be good for your health, eaten raw they have few calories. They're high in Vitamin C, and used in sauces, soups, stews and meats.

Potatoes come in many varieties colors and shapes, including Russets, Yukon Gold, and White. They're low in sodium, high in Potassium and an important source of Vitamin C. Potatoes can be eaten, baked, fried oven-roasted or mashed.

Radicchio, a variety of chicory, has red or red-spotted leaves that form elongated heads. All radicchios have tender but firm leaves with a slightly bitter flavor. Besides being used in salads, radicchio may also be cooked by grilling, sauteing or baking. Radicchio is low in calories and cholesterol.

Radishes are a member of the mustard family. They're round, oval or elongated and come in a variety of colors from white to red to purple and black. Eaten raw as an appetizer and in salads, they have a sharp taste and are low in calories.

Rhubarb has long green or redish leaf stalks that are edible when sweetened and cooked. The bitter tasting vegetable is used mainly as a cooked dessert in pies. The vegetable is low in calories and cholesterol.

Rutabagas are a cabbage-family root vegetable, and is thought to be a cross between cabbage and turnip. Cooked and usually eaten mashed, it is a good source of Vitamin C, and low in calories and cholesterol.

There are many varieties of squash, including summer, butternut, patty pan and zucchini. They come in many different sizes and shapes, and are usually boiled, baked or used in soups. A good source of vitamins A and C, calcium and iron.