Vegetables
From the YapSpan Longevity Wiki · Updated 2026-10-01
Vegetables are the edible parts of plants, such as leaves, stems, roots, flowers and bulbs, that are usually eaten in savoury dishes. The group includes leafy greens, cruciferous vegetables such as broccoli and cabbage, root vegetables, and starchy vegetables such as peas and corn. Vegetables supply dietary fiber, potassium, folate and many other plant compounds while providing little energy for their volume.
In a meta-analysis (a study that pools the results of earlier studies) of prospective studies (studies that follow people forward in time) covering 12 food groups, each extra daily serving of vegetables was associated with 4% lower all-cause mortality (death from any cause) [1]. The evidence is observational: it tracks what people already eat rather than assigning diets, so it shows an association rather than proof of cause.
- Each extra daily serving of vegetables went with a relative risk (the risk in one group relative to another) of 0.96 for all-cause mortality, or 4% lower [1].
- The lowest mortality was seen at about 5 servings of fruit and vegetables a day, 2 of fruit and 3 of vegetables, and eating more did not lower risk further [2].
- Higher intake of most types of fruit and vegetables was linked to lower mortality, with the exception of starchy vegetables such as peas and corn [2].
- For fruit and vegetables combined, each 200 g a day was linked to 10% lower all-cause mortality, with lower risk seen up to 800 g a day [3].
Related deep dives and quizzes
- Deep dive: The 8 things that matter most on your plate
- Quiz: Diet quiz
- Charts: What Matters charts
- Quizzes: All quizzes
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.