Leafy vegetable and greens such as spinach, bok choy, and kale are high in fiber and low in calories (and we all know that kale is certainly having a moment).
These are the oils that aren't used for things like salads or cooking, but rather oils that sneak their way into food items such as spreads, dips, crackers, and chips.
Something about those squishy little green balls just doesn't sit right with many American children. Peas are high in fiber and rich with vitamins, such as iron and vitamin A.
As with most green vegetables, cucumbers are low in calories, but high in antioxidants and vitamins. The watery veggie is perfect to stick inside a salad or wrap for added hydration on a hot day.
Oat flour is whole-grain flour made from finely ground oats, and a staple in many gluten-free foodies' kitchens. It's popular in baking and can be substituted for regular all-purpose flour.
Contrary to popular belief (unless you have specific dietary restrictions) butter doesn't exactly deserve the bad reputation it gets.
The leaves were also used as decoration and crowns for athletes; archeologists even found a celery leaf wreath in King Tut's tomb.
Everyone knows that oranges are high in vitamin C, but the fruit also has an added bonus when it comes to nutrition. Oranges are full of citrus limonoids.
Also known as green beans or string beans, snap beans are an excellent source of calcium and magnesium, two important minerals for bone strength and development.
Though some people believe cauliflower and broccoli are just different colored versions of each other, the nutritional benefits of the two veggies vary slightly.