Dietitian’s tip: Cannellini beans are white-colored kidney beans. They’re an excellent source of folate and a good source of iron and fiber. Their high-quality protein makes them a great stand-in for meat.

Dietitian’s tip: Distinctively rich in flavor, asparagus is a good source of vitamin C, folate, iron and copper. To prepare asparagus for cooking, hold a piece of asparagus in the middle. Grab the cut end and bend it downward until the cut end snaps off. The asparagus will break in the right spot to remove its woody end.

Dietitian’s tip: This legume dish is high in folate and a good source of iron. Folate helps form red blood cells, which contain iron. Both nutrients are important in preventing anemia.

Dietitian’s tip: Available year-round, Swiss chard is among the most tender and sweet of the cooking greens. Like all dark leafy greens, it’s high in nutrients. Here, soy milk contributes richness but virtually no fat.

Dietitian’s tip: With its colorful vegetables and fresh herbs, this quick and healthy couscous is as attractive as it is delicious. Serve it as a side dish to dress up grilled fish or roasted chicken.

Dietitian’s tip: Here, toasted mustard seed and other spices often used in India infuse olive oil with pungent flavor. The oil is then used to make a fresh cherry tomato sauce for smoky slices of grilled eggplant.

Dietitian’s tip: Although mostly eaten as a fresh vegetable, peas are classified as a legume. Like other legumes, peas are a good source of protein. One serving of this recipe has as much protein as 1 tablespoon of peanut butter.

Dietitian’s tip: Russet potatoes, with their low moisture and high starch content, are excellent potatoes for mashing. But other types of potatoes work well too, including Yukon gold potatoes and round white or round red potatoes.

Dietitian’s tip: Because of their larger size and firmer texture, portobello mushrooms are good candidates for stuffing or grilling. They have a satisfying taste and texture with virtually no fat or sodium.

Dietitian’s tip: Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.