Usually vegetables belong to high dietary fiber, low-fat food, common vegetables are almost all low-fat, such as cruciferous, melons and lycopersicon, fungi and algae, leafy vegetables and so on. We usually eat a variety of vegetables, nutrient-rich. The nutritional characteristics of vegetables are rich in dietary fiber, phytochemicals, a variety of vitamins and minerals, in addition to individual vegetables (such as soybean sprouts), the vast majority of vegetables with negligible fat content. Cruciferous vegetables such as cauliflower, cauliflower, kale, leafy kale, etc.; squash and eggplant such as winter squash, pumpkin, zucchini, zucchini, cucumber, eggplant, tomatoes, etc.; fungi and algae such as fungus, fungus, seaweed, mushrooms, shiitake mushrooms, enoki mushrooms, etc.; leafy vegetables such as chard, spinach, leeks, cabbages, rapeseed, etc.. Different vegetables provide slightly different nutrients, mainly providing rich vitamins, minerals and dietary fiber with very low fat content. You can mix and match different varieties for food diversity and more balanced nutrition.