When you eat the baby carrots or celery sticks off the veggie tray at parties, you pat yourself on the back for choosing healthy options. For the most part, you can eat vegetables raw and can even obtain the most nutritional value in this manner.

People with end-stage renal disease have kidneys that no longer function properly to remove waste from their bodies. Dialysis treatment removes waste products and excess fluid from the blood, in place of the kidneys.

A diet rich in vegetables provides numerous health benefits. According to the United States Department of Agriculture, a diet rich in vegetables may reduce the risk of stroke, type 2 diabetes and heart disease. The USDA recommends eating two to three cups of vegetables a day.

Leafy greens, especially dark greens, are a great source of vitamins A, C and K. Vegans and those who are lactose intolerant like that the leafy green family is traditionally a good source of calcium and iron. Packed with fiber, the leafy green vegetable group is a versatile addition to a healthy diet.

Consuming vegetables is vital to a healthy, balanced diet. In some cases, if you regularly eat these foods, you may reduce the risk of certain chronic disease, notes the USDA.

In-season vegetables add a garden-fresh flavor and texture to your meals and snacks, but during the off-season prices of fresh produce can put a strain on your wallet. According to the USDA's ChooseMyPlate website, adults should eat between 2 and 3 cups of vegetables each day.

Do not underestimate the power of having cruciferous vegetables as part of your diet. Cruciferous vegetables contain powerful antioxidants, which may decrease inflammation and reduce the risk of certain chronic diseases.

Everyone produces between one and four pints of gas per day. While flatulence is natural, excessive gas can be embarrassing and uncomfortable. Certain vegetables, especially when eaten raw, can trigger gas and bloating in sensitive people.

Excess sodium can elevate blood pressure, which in turn can lead to stroke, heart and kidney disease. Reducing salt or sodium intake is one way to lower the risk for these diseases.

Vitamin B12 is one of the B-complex vitamins. It is also known by a variety of other names including cobrynamide, cobinamide and cobamide. The names for vitamin B12 all indicate the presence of cobalt, the mineral that is found at the center of the vitamin.

While green cabbage is the most commonly eaten variety, red cabbage offers more nutritional benefits as well as a hearty, robust flavor. Red cabbage contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known, collectively, as polyphenols.

Purple cauliflower is similar to white cauliflower in appearance, but the name gives away its main difference. The vibrant purple color not only adds beauty but nutrition as well. The purple hue is a result of flavonoids and vitamins.