noun
light-colored vegetables; vegetables low in beta-carotene
Nutritional term contrasting with 緑黄色野菜 (green and yellow vegetables). Refers to vegetables with low beta-carotene content, such as cabbage, onions, and cucumbers.
淡色野菜にはキャベツや玉ねぎが含まれる。
Light-colored vegetables include cabbage and onions.
栄養指導では、緑
In nutritional guidance, it is recommended to consume a good balance of green and yellow vegetables and light-colored vegetables.