Figure 2.

Percentage contribution of vegetable types from total vegetables (g/d) consumed. Cruciferous vegetables included cabbage, brussels sprouts, cauliflower, and broccoli. Allium vegetables included onion, leek, and garlic. Yellow/orange/red vegetables included tomato, capsicum, beetroot, carrot, and pumpkin. Leafy green vegetables included lettuce and other salad greens, celery, silver beet, and spinach. Legumes included peas, greens beans, bean sprouts and alfalfa sprouts, baked beans, soy beans, soy bean curd and tofu, and other beans.