Vegetables

Leafy Greens: Spinach, kale, lettuce, and cabbage. Cruciferous: Broccoli, cauliflower, Brussels sprouts, and Bok choy. Root Vegetables: Carrots, potatoes, sweet potatoes, and radishes. Alliums: Garlic, onions, leeks, and shallots. Nightshades: Tomatoes, bell peppers, and eggplants. Legumes: Peas, green beans, and chickpeas

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