Legumes, such as beans, peas, lentils, alfalfa sprouts, and cloverleaf, are excellent
sources of
protein.
In addition, legume proteins improve the quality of grain proteins by providing the missing amino acids. Vegetables with yellow or orange color, such as carrots, sweet potato, corn, or squash, are excellent sources of vitamin A. All of these are good sources of fiber. Vegetables should make up about 40% of the diet. Emphasis should be put on the type of vegetables listed above.