In particular, it is important to regularly consume dark green leafy vegetables including spinach, romaine lettuce, or kale which are good sources of vitamin K, E, and C, as well as beta-carotene rich, orange-colored vegetables such as carrots, sweet potatoes, and squash.
It looked at vegetables such as carrots, lettuce and spring onions which were grown close to or in contact with the soil and which were sold to be consumed without any further cooking or preparation other than light washing or scraping.