Avoid fiber-rich, nutrient and vitamin-deficient light green vegetables including iceberg or head lettuce and celery, as their composition is mainly fiber and water with little nutrient value. The inner light-colored parts of some vegetables are less nutritious than the darker green outer leaves.
Acceptable vegetables that should represent a high percentage of the diet include collard greens, beet greens, mustard greens, broccoli, turnip greens, alfalfa hay or chow, bok choy, kale, parsley, Swiss chard, watercress, clover, red or green cabbage, savory, cilantro, kohlrabi, bell peppers, green beans, escarole and dandelion. A lesser percentage of the diet can include cactus, various squash, sprouts, cooked sweet potato, parsnips, okra, cucumber, asparagus, mushrooms, carrots, peas and corn. Fruit can include apples, pears, bananas (with skin), mango, grapes, star fruit, raisins, peaches, tomato, guava, kiwis, and melons. Fruits that are particularly healthy include figs (which contain high calcium), apricots, dates, raspberries and strawberries. Fruits may be eaten preferentially, are generally mineral poor and should perhaps be used sparingly as top dressing. As a treat, flowers such as geraniums, carnations, dandelions, hibiscus, nasturtiums and roses may be offered.