ABSTRACT
As a food group, vegetables provide a concentrated source of many vitamins, minerals, and other phytochemicals with a relatively low calorie content. Despite their nutritional value, vegetables fall into the least desired of the food groups for many people. This relative dislike of vegetables likely begins in childhood and carries into adult years. The lack of enthusiasm for vegetables may be related to the low energy content of most vegetables, a natural lack of sweetness, and the presence of various phytochemicals that can impart a mild to strong bitter flavor (1).
