Serving sizes for vegetables

1 serving = 15 Kcal

Food Weight Cooking unit
Alfalfa sprouts (raw) 50g 1 and ½ tea cups
Artichoke (cooked) 35g ¼ of a unit
Arugula 83g 15 leaves
Asparagus (canned) 80g 8 units
Bean sprouts (cooked) 81g 1 and ½ serving spoons
Beet (cooked) 30g 3 slices
Beet (raw, grated) 42g 2 tablespoons
Bell pepper (red/green, raw, chopped) 72g 2 tablespoons
Bell pepper (red/green, raw, sliced) 70g 10 slices
Broccoli (cooked) 60g 4 and ½ tablespoons
Cabbage (cooked) 75g 5 tablespoons
Cabbage, red (chopped) 60g 5 tablespoons
Cabbage, white (raw, chopped) 72g 6 tablespoon
Carrot (cooked, chopped) 36g 1 serving spoon
Carrot (cooked, sliced) 35g 7 slices
Carrot (raw, chopped) 36g 1 serving spoon
Cauliflower (cooked) 69g 3 branches
Celery (raw) (aipo) 80g 2 units
Celery (raw) (salsão) 38g 2 tablespoons
Chard (cooked) 85g 2 and ½
Chard (raw, chopped) 90g 9 tablespoons
Chayote (cooked) 57g 2 and ½ tablespoons
Chicory 65g 5 leaves
Cucumber (chopped) 116g 4 tablespoons
Eggplant (cooked) 60g 2 tablespoons
Endive 83g 15 leaves
Gherkin (cooked) 120g 3 tablespoons
Heart of palm (canned) 100g 2 units
Japanese cucumber 130g 1 unit
Kale (cooked) 42g 1 serving spoon
Lettuce 120g 15 leaves
Malabar spinach (braised) 25g 1 tablespoon
Mustard greens 83g 8 leaves
Okra 80g 2 tablespoons
Peas (seedpod) 11g 2 units
Peas (seedpod, cooked) 44g 2 tablespoons
Peas (seeds, canned) 13g 1 tablespoon
Peas (seeds, fresh) 19.5g 1 and ½ tablespoons
Pumpkin, Kabocha squash, squash 53g 1 and ½ tablespoons
Radish 102g 3 units
Scarlet eggplant (cooked) 40g 1 and ½ tablespoons
Spinach (cooked) 60g 3 tablespoons
Tomato, cherry 70g 7 units
Tomato, globe 75g 2 and ½ slices
Tomato, plum 80g 4 slices
Watercress 130g 22 stems
Zucchini (cooked) 81g 3 tablespoons