_Foods Included_
All vegetables and fruits. This guide emphasizes those that are
valuable as sources of vitamin C and vitamin A.
_Sources of Vitamin C_
_Good sources._—Grapefruit or grapefruit juice; orange or orange juice;
cantaloup; guava; mango; papaya; raw strawberries; broccoli; brussels
sprouts; green pepper; sweet red pepper.
_Fair sources._—Honeydew melon; lemon; tangerine or tangerine juice;
watermelon; asparagus tips; raw cabbage; collards; garden cress; kale;
kohlrabi; mustard greens; potatoes and sweetpotatoes cooked in the
jacket; spinach; tomatoes or tomato juice; turnip greens.
_Sources of Vitamin A_
Dark-green and deep-yellow vegetables and a few fruits, namely:
Apricots, broccoli, cantaloup, carrots, chard, collards, cress, kale,
mango, persimmon, pumpkin, spinach, sweetpotatoes, turnip greens and
other dark-green leaves, winter squash.
_Amounts Recommended_
Choose 4 or more servings every day, including: