In the United States, tomatoes, potatoes and sweet corn are the three most commonly eaten vegetables, followed by onions and lettuce heads, according to the U.S. Department of Agriculture. Following closely behind these are romaine lettuce, leaf lettuce and sweet peppers. Statistics for these figures tally national consumption of vegetables from fresh produce along with canned and frozen items.
In fresh or raw form, Americans consume the most potatoes, according to the USDA. Annually, each citizen eats approximately 34 pounds of fresh potatoes, but only consumes about 21 pounds of fresh tomatoes. In frozen form, Americans eat just under 50 pounds of potatoes per person and consume roughly 65 pounds of canned tomatoes. The third most common vegetable is sweet corn; per person, Americans eat roughly 8 pounds of fresh corn, 9.5 pounds of frozen corn, and 6 pounds of canned corn annually. The USDA chart also includes vegetable products, such as French fries and tomato sauce, when accounting for the most common vegetables.
Regardless of form, vegetables contain many nutrients and provide important health benefits. They are high in vitamins A, C and E, along with fiber, iron and potassium. Broccoli, spinach, garlic and tomatoes provide even more nutrients, making them very healthy choices. In addition to regulating digestion, eating a variety of vegetables daily may protect against certain maladies, such as type 2 diabetes, stroke, some cancers and heart disease, say experts at the Dairy Council of California.