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Nutrition and daily life

Vegetables — food card: colour, vitamins and safety

Aubergine, tomato, pepper, pumpkin and herbs make our table colourful. Vegetables provide vitamins, minerals and fibre. This card explains their benefits and how to prepare them safely during treatment.

Last updated: ~2 min read
Cooked vegetables provide vitamins and fibre
Figure 1.Cooked vegetables provide vitamins and fibre.

01Short answer

Vegetables provide vitamins (C, A, K, folate), potassium, fibre and plant compounds while being low in calories. During treatment the safest and easiest way is well-washed, cooked vegetables: stewed, baked or in soup. Rules on raw vegetables vary between centres, so check with your own team. Pre-cut salads and sprouts are usually not recommended during neutropenia. Choose vegetables of different colours.

02Simple explanation

Each colour means different vitamins and plant compounds: red, orange, green, purple.

The fibre in vegetables helps the gut.

Vegetables grown in soil can carry germs on their surface, so washing matters.

Cooked vegetables are soft and easier with mouth sores and a sensitive gut.

03Scientific explanation

Safety: the FDA advises washing produce under running water, without soap or special produce washes.

Weakened immunity: CDC advises avoiding raw sprouts; LLS advises washing vegetables thoroughly and removing damaged parts.

Vitamin K: green leafy vegetables can affect how warfarin works; what matters is keeping the amount steady (MedlinePlus).

04What happens in the body?

What do vegetables provide?

Vitamins C and A, folate, potassium and fibre. Tomatoes contain lycopene, carrots beta-carotene, broccoli vitamin C.

A row of vegetables from tomato to purple aubergine, each glowing in its own colour.
Figure 2.Vegetables of different colours bring different benefits.

Washing

Wash all vegetables under running water, even ones you will peel. Remove the outer leaves of cabbage.

Carrots, cucumbers and herbs rinsed under running water in a clean sink.
Figure 3.Wash vegetables under running water.

Cooking

Steaming, baking and stewing preserve vitamins well. Put cooked vegetables in the fridge within 2 hours.

On hard days

With mouth sores, vegetable purées and soups; with diarrhea, cooked carrots, pumpkin and potato, which are low in fibre.

Pickles

Homemade pickles are risky during neutropenia; they are covered in a separate topic.

05Vegetables: four steps

Choose whole ones, swap raw for cooked, steam, refrigerate.

Firm and whole — No damage.1Firm and wholeNo damage.
Cooked — Instead of raw salad.2CookedInstead of raw salad.
Steam — Keeps the vitamins.3SteamKeeps the vitamins.
Refrigerate — In a closed container.4RefrigerateIn a closed container.
VitaminsDifferent colours.
Potassium and fibreFor heart and gut.
SafetyWash and cook.

06Vegetables during neutropenia

FoodRiskierSafer
Salad leavesPre-cut baggedCooked greens (per your team)
SproutsRawCooked, or none
Tomato, cucumberDamaged, unwashedWell washed, peeled (per your team)
Aubergine, pepper—Stewed, baked
PicklesHomemadePasteurised, sealed jar

* The table is general information; follow your team’s rule.

07Key terms

Fibre
The undigested part that helps the gut.
Beta-carotene
An orange pigment the body turns into vitamin A.
Lycopene
The red pigment of tomatoes.
Vitamin K
A vitamin involved in blood clotting.
Sprouts
Germinated seeds.
Steaming
Gentle cooking with steam.

08Key points

  • Choose vegetables of different colours.
  • Wash under running water, no soap.
  • Cooked vegetables are safer.
  • No pre-cut salads or sprouts.
  • Raw vegetables only per your team.
  • On warfarin, keep greens steady.

09Frequently asked questions

How many vegetables a day?

The NHS suggests at least 5 portions of fruit and vegetables combined. A dietitian can tell you what suits you during treatment.

Are frozen vegetables good?

Yes, vitamins are well preserved. Cook them straight from frozen.

Is potato a vegetable?

Nutritionally potato counts as a starchy food, but cooked potato is easy energy.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. How many vegetables a day?

  2. Are frozen vegetables good?

  3. Is potato a vegetable?

My questions

12Sources

  1. NHS. 5 A Day: what counts?
  2. U.S. FDA. Selecting and Serving Produce Safely
  3. CDC. Safer Food Choices for People With Weakened Immune Systems
  4. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  5. American Institute for Cancer Research. Recommendations for Cancer Prevention
  6. MedlinePlus. Vitamin K and warfarin
  7. World Cancer Research Fund. Cancer Prevention Recommendations
  8. American Cancer Society. Benefits of Good Nutrition During Cancer Treatment
  9. Memorial Sloan Kettering Cancer Center. Eating Well During Your Cancer Treatment
  10. Macmillan Cancer Support. Eating problems and cancer
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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