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Vegetable Subgroups in the National School Lunch Program

Vegetable Subgroups in the National School Lunch Program The National School Lunch Program (NSLP) requires weekly servings from the five Vegetable Subgroups . Below are the five Vegetable Subgroups and examples of vegetables from each. For more information about each Vegetable and crediting, visit the USDA Food Buying Guide ( ). Dark Green Other Fresh, frozen, and canned Fresh, frozen, and canned Beet greens Bok choy Broccoli Broccolini Chicory Cilantro Collard greens Endive (escarole) Grape leaves Kale Loose lettuce ( , butterhead, bibb, boston, arugula, spring mix, etc.)

Snow peas Sugar snap peas Tomatillo Turnips Wax beans Yellow summer squash Zucchini squash Red/Orange Beans and Peas (Legumes) Starchy Fresh, frozen, and canned Canned, frozen, or cooked from dry *mature, dry **not dry Acorn squash Bell peppers (orange, red) Butternut squash Carrots Cherry peppers Hubbard squash Pimientos (pimentos)

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