19 Top Nutrient-Dense Vegetables to Eat Daily, According to Nutritionists

This starchy vegetable is a mainstay in many Latin and Caribbean cuisines, and for good reason. "Green banana is abundant in resistant starch, and that is excellent for gut health and blood sugar regulation," says Anderson-Haynes. Try roasting in the oven or adding to a stew or curry.

Give red beets' golden siblings a shot, too. Just like the redder versions, the orange-yellow variety of beets also boast a variety of antioxidants to support immunity and more. "Antioxidants help protect the cells in our body from free radical damage and support our body's fight against invaders like viruses and bacteria," explains Anderson-Haynes.

Cabbage's potential goes way beyond coleslaw. There are so many other delicious ways to prepare this crunchy veg (not to mention plenty of varieties to try!), and that's good news because it's a super nutritious pick. "Cabbage is part of a group of cruciferous veggies that are a good source of vitamin C and fiber," says Anderson-Haynes. Cabbage also contains glucosinolates, a plant compound that studies suggest may play a role in lowering chronic disease risk, including for some cancers.

Radishes are crunchy, hydrating, and oh so nutritious. They're a source of vitamin C and other antioxidants, as well as all-important fiber. "Dietary fiber feeds the good bacteria in the gut, which helps to increase the gut microbiome diversity, reduces inflammation and improves immune function and overall health," says Anderson-Haynes. "Fiber also aides in the release of satiety hormones so you feel full sooner and longer, and also helps regulate blood sugar levels." You know that radishes belong in a salad, but they're also delicious sliced thin on a piece of sourdough or whole grain bread with butter and black pepper, and you can even roast them in the oven like you would any other root veggie.

"Garlic is a vegetable used mainly as an ingredient, but it carries more than just flavor; it packs vitamins, fiber and antibacterial properties and anti-inflammatory properties," says Anderson-Haynes. Wondering how to get more of this aromatic? Roast off a bunch of cloves in olive oil and store in a mason jar in the fridge; roasting brings out umami notes that bring big taste to everything from toast to entrées. Also, don't be shy and add at least a couple cloves to dishes where you're not following a recipe. And try cooking whole or minced garlic cloves right in the pot with rice or grains—it'll provide seasoning and become soft enough to eat.

Carrots are full of phytochemicals, such as beta-carotene, that your body converts to vitamin A, which helps with vision — especially at night. Studies also associate consumption of carotenoid-containing foods, like carrots, with a decreased risk of breast cancer. Carrots contain vitamins K and C, as well as potassium. The fiber contents of carrots can also help you meet your daily fiber needs.

When it comes to flavor and texture, carrots can add crunch, flavor and vibrant color to your meals and snacks. Add shredded or sautéed carrots to marinara sauce or enjoy these root veggies raw, shredded in salads, or blended in a healthy smoothie.

RELATED: Easy Recipes That Involve Carrots

Broccoli is a cruciferous vegetable related to cabbage, kale and cauliflower that gets its healthy rep due to the fact that it’s high in micronutrients, including vitamins C, A and K. In fact, one half cup of raw, chopped broccoli provides 43% of the daily value of vitamin C.

Another benefit of broccoli is that it also contains the phytochemical sulforaphane, which may help prevent against various types of cancer. In addition, it's filled with other powerful antioxidants like lutein, beta-carotene and zeaxanthin, which may decrease the risk for age-related macular degeneration and support overall eye health. Eat it raw, grilled or steamed versus boiled to reap even bigger nutritional benefits.

RELATED: Low-Carb Vegetables Nutritionists Love

Mushrooms are technically fungi and they come in many varieties that differ in shape, size, taste and color. The most commonly eaten mushrooms include shiitake, portobello, oyster and white mushrooms (a.k.a. "button").

The benefits of mushrooms are vast. To start, mushrooms are rich in B vitamins niacin, riboflavin, and pantothenic acid, which each have unique role to play in your body (including making red blood cells, improving digestion and maintaining healthy skin).

Due to numerous bioactive compounds, consuming mushrooms might also support cognition, heart health and disease prevention. Mushrooms are also the only non-animal food product with bioavailable vitamin D, making them a great option for vegans and vegetarians. Swap 'em in as a replacement for meat, or enjoy them grilled, sautéed or steamed.

RELATED: Best Mushroom Recipes That Are Packed With Natural Flavor

Kale is among the most nutrient-dense foods on the planet. It's packed with a variety of vitamins like A, B6, C and K, plus minerals like potassium, calcium, copper and magnesium that are often lacking in a majority of diets.

Vitamin K is known for its blood-clotting effects and bone-building benefits, and half a cup of kale provides about 440% of the recommended daily value. A single serving of kale also supplies 10% of your daily value for calcium — a perfect non-dairy calcium source for vegans and vegetarians, individuals with a lactose intolerance or an allergy to dairy. The antioxidants found in kale, called glucosinolates, may also help to protect against certain types of cancer.

Eating raw kale boasts the highest nutrition, but you might be surprised that steamed kale retains the most antioxidants compared to other cooking methods according to one study.

RELATED: Best Kale Recipes to Try

Turnips, a type of root vegetable, come in a variety of colors from purple to red and green. Both their roots and leaves, also known as "turnip greens," are safe to eat.

Rich in fiber and micronutrients — including vitamin C, folate and potassium — turnips have an excellent nutritional profile with health-promoting effects. Not only are turnips relatively inexpensive, but their neutral taste makes them easy to add to a big variety of recipes. Try roasting or mashing them as a lower-carb swap for potatoes.

If you’re looking to add more color to your diet, bell peppers are the perfect choice. Not only are they versatile, but they are excellent sources of vitamins A and C, potassium and fiber. In addition, bell peppers contain bioactive compounds like phenols, flavonoids and carotenoids that exhibit antioxidant properties to help fight against disease in the body. One red bell pepper provides about 169% of the Reference Daily Intake (RDI) for vitamin C, contributing towards a healthy immune system. And if you are looking for a mood-booster, the B6 found in these vibrant peppers may improve stress, anxiety and mood, according to one study. Bell peppers can be enjoyed grilled, sautéed, in dips, soups or sauces or even in their raw form.

Asparagus is a natural diuretic and acts as a prebiotic, feeding healthy gut bacteria. The stalks contain an abundance of vitamins such as B9 (also known as folate), vitamin C, vitamin A and vitamin K. In fact, just half a cup of cooked asparagus, contains 134 micrograms of folate, a nutrient that is vital during pregnancy to prevent neural tube defects.

When it comes to minerals, they are most concentrated at the upper parts of asparagus spears, close to the tip. Traces of minerals found in asparagus include heart-healthy potassium, calcium and selenium. Rich in antioxidants, asparagus is particularly high in plant compounds called flavonoids — specifically, qercetin and kaempferol which have been found to fight against heart disease. Asparagus can be enjoyed, grilled, roasted or sautéed.

If you haven't noticed, cauliflower is all the rage these days. Swapping spuds for cauliflower is an easy way to sneak in extra vitamin C (one cup contains almost 100% of your daily recommended amount), vitamin K, potassium, vitamin B6, folate and plant-based omega-3s to your meal.

It's also known to be a source of an underrated nutrient called choline which is very important for supporting pregnancy, maintaining the integrity of cell membranes and synthesizing DNA. Cauliflower can be cooked using several methods, from steaming and boiling, to sautéing and stir-frying.

Green beans are a good source of vitamin A, vitamin C, vitamin K, fiber and they get their bright green color from the antioxidant chlorophyll.

One cup of cooked boiled green beans pack in 4 grams of fiber, including soluble fiber which has been shown to lower LDL, also known as the "bad cholesterol." The longer you cook them the quicker they lose their vibrancy. To reap the most nutrition, you'll want to eat fresh green beans as soon as you can after purchasing. Steam, sauté or serve them raw as a side or added to salads.

Beets are an antioxidant-packed, anti-inflammatory vegetable that's been shown in research to have positive effects on metabolic disorders, including hypertension and insulin resistance. They’ve also gained popularity lately due to recent research indicating the nitrates found in beetroot juice may improve athletic performance. In addition, beets are rich in folate, which is needed to help produce healthy red blood cells. You can steam, roast or pickle beets, but they can also be enjoyed in their raw form. Don't like the taste? Just wait until you try our recipes for zesty beet dip or fudgy beet brownies.

Recent research suggests that phytochemicals found in onions and other allium vegetables might be beneficial in the prevention of certain types of cancer. They're also considered to be prebiotics that can help to improve gut health and digestion by working to increase good bacteria. While there are many different types of onions, yellow is the most widely used. Not only will onions punch up the flavor of whatever you're cooking, they also contain a flavonoid called quercetin, which has been shown to help with improved liver function.

Fun fact: Many nutritionists consider tomatoes both vegetables and fruits. Tomatoes contain lycopene, which give the salad staple its rosy red color. Research has shown that a diet rich in lycopene may support vascular function and reduce the risk for cardiovascular disease. Not only that, numerous studies suggest that the carotenoids found in tomatoes may have anti-cancer properties. While consuming tomatoes raw can provide lycopene, cooking them may also increase the bioavailability of this mighty antioxidant.

If you’ve ever followed the Mediterranean diet, you know how versatile and tasty eggplant can be. Whether baked, grilled, roasted or sautéed, eggplants can be enjoyed with a drizzle of olive oil and your favorite herbs and seasonings. Eggplant is also an adaptable vegetable that can absorb the flavor of whatever else is going in your dish. Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against disease. Studies have shown that eggplant contains cardioprotective compounds for a healthier heart.

Sweet potatoes are one of the best sources of beta-carotene, which is an antioxidant that converts into vitamin A which supports the health of the skin, hair and eyes. High in fiber, this complex carbohydrate may seem too good to be true, but a baked orange spud loaded with black beans, feta, herbs, and roasted peppers is one of the easiest and nutrient-dense dinners you can have.