Each week a nutritionist from the University of Maryland Medical
Center provides a guest post. This week, Debra Schulze, RD, LDN,
weighs in on vegetables.  Did you know there are more than 200
varieties of fruits and vegetables? While praised as a "good for
you food," vegetables can be enjoyed in new and fun ways if you
use a little imagination.  Vegetable nutrition has drawn
attention for the many proven health benefits. Most are low in
fat and calories while dense in vitamins, minerals and
phytochemicals like flavonoids, carotenoids, and polyphenols.
Vegetables come in many colors, shapes and forms.  •Fibrous
vegetables: We tend to associate fiber with grains, but many
vegetables are excellent sources of fiber. Examples include:
turnip, mustard and collard greens, broccoli, Swiss chard,
spinach, many varieties of lettuce, fennel, celery and eggplant.
•Starchy vegetables: These include root vegetables like
potatoes, pumpkin, sweet potatoes, rutabaga, parsnips, peas,
carrots, beans, beets and turnips. They