green and yellow vegetables; vegetables high in beta-carotene
A nutritional category term used in Japanese dietary guidelines. Refers to vegetables rich in beta-carotene, such as carrots, spinach, and pumpkin. Often contrasted with 淡色野菜 (light-colored vegetables).
See also: 淡色野菜
Green and yellow vegetables include carrots, spinach, and the like.
I try to eat green and yellow vegetables every day.