National School Lunch Program (NSLP) & School Breakfast Program (SBP) Vegetable Subgroups The U.S. Department of Agriculture’s (USDA) meal patterns for the NSLP and SBP refer to five subgroups of vegetables that count toward the daily and weekly vegetable requirements.

The chart below identifies commonly eaten vegetables in each subgroup. Please refer to the USDA Food Buying Guide for School Meal Programs for an exhaustive list of vegetables and subgroup category.

BEANS AND PEAS DARK GREEN RED/ORANGE (LEGUMES) • arugula • endive • carrots • black beans • beet greens • escarole • chili peppers (red) • black-eyed peas (mature, dry) • bok choy • fiddle heads orange peppers • cowpeas • broccoli • grape leaves • pimientos • fava beans • broccoli rabe • kale • pumpkin • garbanzo beans (chickpeas) (rapini) • mesclun • peppers, bell (red and • Great Northern beans • broccolini • mustard greens orange) • kidney beans • butterhead • parsley • salsa (all vegetables) • lentils lettuce (Boston, • spinach • sweet potatoes/yams • lima beans, dry bibb) • Swiss chard • tomatoes • mung beans • cabbage, • red leaf lettuce • tomato juice • navy beans Chinese or celery • romaine lettuce • winter squash (acorn, • pink beans • chicory • turnip greens butternut, Hubbard) • pinto beans • cilantro • watercress • red beans • collard greens • refried beans • soy beans/ edamame • split peas • white beans STARCHY OTHER • corn • artichokes • cucumbers • pickles • cassava (yucca) • asparagus • daikon (oriental (cucumber) • cowpeas, fresh (not dry) • avocado radish) • radishes • field peas, fresh (not dry) • bamboo shoots • eggplant • rutabagas • green peas • bean sprouts, • fennel • rhubarb • green lima beans (canned, frozen) cooked only (for • garlic • seawed • jicama food safety), e.g., • horseradish • sauerkraut • lima beans, green (not dry) alfalfa, mung • iceberg lettuce • shallots • parsnips • beans, green and • kohlrabi • snap peas • pigeon peas, fresh (not dry) yellow, wax • leeks • snow peas • potatoes • beets • mushrooms • spaghetti squash • poi • Brussels sprouts • okra • tomatillo • taro (malanga) • cabbage, green • olives • turnips • water chestnuts and red • onions • wax beans • cactus (nopales) • peas in pod, e.g., • yellow summer • cauliflower snap peas, snow squash • celeriac peas • zucchini squash • celery • pepperoncini • chayote (mirliton) • peppers (green • chives sweet bell, green chilies, jalapeño, purple, yellow) Released January 2014. Sourced from USDA’s Food Buying Guide for School Meal Programs and adapted from Connecticut State Department of Education, Vegetable Subgroups October 2013.

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