What are eight vegetable groups?

It's a bit tricky to define "vegetable groups" in a strict scientific way. There's no universally accepted classification system like there is for fruits or for vitamins. However, here are eight common categories for grouping vegetables based on their culinary and nutritional properties:

1. Leafy Greens: Spinach, kale, lettuce, collard greens, etc. - High in vitamins A, C, and K, as well as fiber.

2. Cruciferous Vegetables: Broccoli, cauliflower, Brussels sprouts, cabbage, etc. - Rich in antioxidants and contain compounds that may help prevent cancer.

3. Root Vegetables: Carrots, beets, potatoes, turnips, etc. - Good sources of carbohydrates, fiber, and vitamins.

4. Bulb Vegetables: Onions, garlic, shallots, leeks, etc. - Known for their flavor and antioxidant properties.

5. Starchy Vegetables: Corn, peas, potatoes, winter squash, etc. - Contain more carbohydrates than other vegetable groups.

6. Nightshade Vegetables: Tomatoes, eggplant, peppers, potatoes, etc. - Some people may experience allergies or sensitivities to nightshade vegetables.

7. Legumes: Beans, lentils, peas, chickpeas, etc. - Great source of protein, fiber, and iron.

8. Mushrooms: Not technically vegetables but often categorized as such. They are a good source of B vitamins, selenium, and other minerals.

Keep in mind that these categories are just guidelines, and many vegetables can fall into multiple categories. It's best to enjoy a wide variety of vegetables to ensure you're getting a balanced diet.