Vegetable Subgroups in the National School Lunch Program

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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 (https://foodbuyingguide.fns.usda.gov). Dark Green Other Fresh, frozen, and canned Fresh, frozen, and canned Beet greens Artichokes Iceberg lettuce Bok choy Asparagus Kohlrabi Broccoli Avocado Mushrooms Broccolini Bamboo shoots Okra Chicory Bean sprouts [cooked for food safety] (e.g., mung) Olives Cilantro Beets Onions (white, yellow, red) Collard greens Bell peppers (green, yellow) Pepperoncini Endive (escarole) Breadfruit Pickles (cucumber) Grape leaves Brussels sprouts Radishes Kale Cabbage (green, red, celery, napa) Rutabagas Loose lettuce (e.g., butterhead, bibb, Cactus (nopales) Sauerkraut boston, arugula, spring mix, etc.) Carrots, rainbow (e.g., purple, yellow) Seaweed Mustard greens Cauliflower Snow peas Parsley Celery Sugar snap peas Spinach Chayote (mirliton) Tomatillo Swiss chard Cucumbers Turnips Romaine lettuce Eggplant Wax beans Turnip greens Watercress Green beans Yellow summer squash Green chilies (anaheim, jalepeño) Zucchini squash Green onions Red/Orange Beans and Peas (Legumes) Starchy Fresh, frozen, and canned Canned, frozen, or cooked from dry Fresh, frozen, and canned *mature, dry **not dry Acorn squash Baked beans **Black-eyed peas, fresh Bell peppers (orange, red) Black beans Cassava (yuca) Butternut squash *Black-eyed peas Corn Carrots Edamame (soy beans) **Field peas, fresh Cherry peppers Garbanzo beans (chickpeas) Green peas Hubbard squash Great northern beans Hominy, canned Pimientos (pimentos) Kidney beans Jicama (yam bean) Pumpkin Lentils **Lima beans, green Salsa *Lima beans Parsnips Spaghetti squash Mung beans **Pigeon peas Sweet potatoes Navy beans (pea bean) Plantains Tomatoes Pink beans Poi Tomato products (e.g., puree, Pinto beans Potatoes paste, sauce) Red beans Taro (malanga) Refried beans Water chestnuts *Soy beans Yautia (tannier) Any combination of: Dark Green + Red/Orange + Beans and Peas (Legumes) + Other = Other Dark Green + Red/Orange + Beans and Peas (Legumes) + Other + Starchy = Additional Pasta products made of vegetable flour(s) may credit toward the appropriate vegetable subgroup(s). This institution is an equal opportunity provider. August 2021 .

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