The Nutrition Action Healthletter, published by the Center for Science in the Public Interest, ranks vegetables according to nutrient content. Kale led the list, followed by spinach, collard greens, turnip greens, Swiss chard, canned pumpkin, mustard greens, sweet potato, broccoli and carrots. Others among the “superstars” listed were romaine lettuce, red bell pepper, curly endive, brussels sprouts, butternut squash, green pepper, peas and bok choy.
