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- The standard serving size for vegetables is about 75g (100–350kJ)1. Here are some examples of vegetable serving sizes12:
- 1 ½ cup cooked green or orange vegetables (for example, broccoli, spinach, carrots or pumpkin)
- 2 ½ cup cooked dried or canned beans, peas or lentils (preferably with no added salt)
- 1 cup green leafy or raw salad vegetables
- ½ cup sweet corn
- ½ medium potato or other starchy vegetables (sweet potato, taro or cassava)
- 1 medium tomato
- 1 1/2 cup raw or cooked vegetables (broccoli, Brussels sprouts, carrots, mushrooms, onions…)
- 1/2 cup broccoli = 5 florets
- 1/2 large bell pepper
- 1 large celery stalk
- 1 medium carrot or 6 baby carrots
- 1 cup raw leafy greens (Swiss chard, rainbow chard, bok choy, collard greens, spinach, kale, mustard greens, beet greens, romaine lettuce, cabbage)
- 1 small sweet potato or yam
- 1/2 cup vegetable juice
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.A standard serve is about 75g (100–350kJ) or:
- ½ cup cooked green or orange vegetables (for example, broccoli, spinach, carrots or pumpkin)
- ½ cup cooked dried or canned beans, peas or lentils (preferably with no added salt)
- 1 cup green leafy or raw salad vegetables
www.eatforhealth.gov.au/food-essentials/how-muc…1 serving of vegetables =
- 1/2 cup raw or cooked vegetables (broccoli, Brussels sprouts, carrots, mushrooms, onions…)
- 1/2 cup broccoli = 5 florets
- 1/2 large bell pepper
- 1 large celery stalk
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