A vegetarian diet focuses on plants for food. These include fruits, vegetables, dried beans and peas, grains, seeds and nuts. There is no single type of vegetarian diet. Instead, vegetarian eating patterns usually fall into the following groups:

• The vegan diet, which excludes all meat and animal products
• The lacto vegetarian diet, which includes plant foods plus dairy products
• The lacto-ovo vegetarian diet, which includes both dairy products and eggs

People who follow vegetarian diets can get all the nutrients they need. However, they must be careful to eat a wide variety of foods to meet their nutritional needs. Nutrients vegetarians may need to focus on include protein, iron, calcium, zinc and vitamin B12.

Vegetarians miss out on lots of foods. No grilled burgers or franks at picnics. No holiday turkey or fries cooked in animal fat. Strict vegetarians may even forego honey made by bees. But vegetarians also tend to miss out on major health problems that plague many Americans. They generally live longer than the rest of us, and they’re more likely to bypass heart-related and other ailments.

The fact is, eating a more plant-based diet can boost your health, whether you’re a vegetarian or not.

What is it about the vegetarian lifestyle that can protect your health? And are there risks to being vegetarian? NIH-funded researchers are looking for answers. They’re exploring the many ways that diet and other factors affect our health.

Vegetarian meals focus on fruits and vegetables, dried beans, whole grains, seeds and nuts. By some estimates, about 2% of the U.S. adult population follows this type of diet.

People have many reasons for becoming vegetarians. Some want to eat more healthy foods. Others have religious or economic reasons or are concerned about animal welfare. “Vegetarian diets are also more sustainable and environmentally sound than diets that rely heavily on meat, poultry and fish,” says NIH nutritionist Dr. Susan Krebs-Smith, who monitors trends in cancer risk factors.

Most people think of vegetarian diets as simply eating plant foods and not eating meat, poultry and fish. “But in fact, there are many different types of vegetarian diets,” Krebs-Smith explains. “Some are more restrictive than others.”

Strict vegetarians, or vegans, eat plant foods and reject all animal products—meat, poultry, fish, eggs, dairy and sometimes honey. Those who also eat dairy products are called lacto vegetarians. Vegetarians who eat both dairy and eggs are called lacto-ovo vegetarians.

Some vegetarians eat fish but not meat or poultry. They’re called pescatarians (pesce is Italian for fish).

“Then there are the so-called flexitarians, or semi-vegetarians. These are people who eat a mostly vegetarian diet, but they occasionally eat meat,” says Jody Engel, a nutritionist and registered dietitian at NIH. “They might say ‘I’m a vegetarian, but I need to eat my burgers every Sunday.’ People tend to follow their own rules, which is one reason why it’s hard for researchers to study vegetarians. There’s so much variance.”

Despite the different definitions, “there’s tremendous agreement among nutrition experts and health organizations that a more plant-based diet is beneficial, whether you’re a true vegetarian or not,” says Krebs-Smith. “Most Americans don’t eat enough fruit, vegetables, legumes or whole grains. There’s a huge consensus that eating more of these foods would be a good idea for everyone.”

Vegetarian diets tend to have fewer calories, lower levels of saturated fat and cholesterol, and more fiber, potassium and vitamin C than other eating patterns. Vegetarians tend to weigh less than meat-eaters, and to have lower cancer rates. “Evidence also suggests that a vegetarian diet is associated with a lower risk of death from certain heart diseases, and that those who follow a vegetarian diet tend to have lower LDL [“bad”] cholesterol levels,” says Engel.

In some cases, though, it’s unclear if certain health benefits come from plant-based eating or from the healthy lifestyle of most vegetarians. “Vegetarians are generally more physically active and have healthier habits than non-vegetarians. They also typically have a higher socioeconomic status, at least in the United States,” says Krebs-Smith.

To tease out the effects of diet, scientists have to conduct large, carefully controlled studies that account for other factors. One of the world’s largest studies of plant-based diets is now underway at Loma Linda University in California. Cardiologist Dr. Gary Fraser is leading an NIH-funded team of scientists to analyze data on 96,000 Seventh-day Adventists in all 50 states and in Canada. Members of this religious group have unique dietary habits and a generally healthy lifestyle.

Adventists are encouraged to follow a vegetarian diet, but about half the population sometimes eats meat. These variable eating patterns allow scientists to compare a wide range of dietary habits and look for links between diet and disease.

To date, the researchers have found that the closer people are to being vegetarian, the lower their risk of diabetes, high blood pressure and metabolic syndrome (a condition that raises your risk for heart disease and stroke). “The trend is almost like a stepladder, with the lowest risks for the strict vegetarians, then moving up for the lacto vegetarians and then the pescatarians and then the non-vegetarians,” Fraser explains. Earlier studies found that vegetarian Adventists also tend to live longer than both meat-eating Adventists and non-Adventists. The vegetarians also have less coronary heart disease and lower rates of some cancers.

Because vegetarians by definition don’t eat meat, some people jump to the conclusion that simply cutting meat from your diet will lead to health benefits. “But it’s actually more complicated than that,” says Fraser. “Differences in life expectancy and other health matters might be related to the extra fruits, vegetables, nuts and legumes—including soy—that vegetarians tend to eat. You can’t necessarily conclude it’s based on the absence of meat,” he says.

Experts generally agree that vegetarians who eat a wide variety of foods can readily meet all their body’s needs for nutrients. “At any stage of life, you should be able to eat a healthy diet by consuming vegetarian foods. But it does take a little planning,” says Rachel Fisher, a registered dietitian involved in nutrition research at NIH.

Vegetarians need to be sure they take in enough iron, calcium, zinc and vitamin B12. Studies show that most vegetarians do get enough, in part because so many cereals, breads and other foods are fortified with these nutrients. “Vegans in particular need to be certain to get enough vitamin B12 and omega-3 fatty acids,” says Fisher. Omega-3—found in fish, flax seed, walnuts and canola oil—is important for heart health and vision.

Some vegetarians take dietary supplements to make sure they’re getting everything they need. It’s a good idea to talk to a registered dietitian or other health professional if you’re a vegetarian or thinking of becoming one.

Whether you’re a vegetarian or not, Fisher says, you can benefit from the high fiber, low fat and rich nutrients of a vegetarian diet. “Vegetarian foods can be so delicious, and they’re so good for you,” she says.

Try using a variety of spices and herbs to make things interesting. And make sure not to overcook your vegetables, or they might lose some of their valuable nutrients.

Tips for a Vegetarian Diet

• Meet protein needs by eating a variety of plant foods, nuts, eggs or dairy foods.
• Snack on unsalted nuts and use them in salads or main dishes.
• Vitamin B12 is naturally found only in animal products. Choose fortified foods such as cereals or soy products, or take a vitamin B12 supplement if you don’t eat animal products.
• Get calcium from dairy products and calcium-fortified soy milk, breakfast cereals or orange juice.
• Beans and peas have many nutrients and are recommended for everyone, vegetarians and non-vegetarians alike.

A vegetarian is someone who does not eat meat. Some vegetarians, called vegans, do not eat any animal products, such as eggs or milk. If you are a vegetarian or vegan, you may need to take a dietary supplement, especially if you are pregnant or breastfeeding.

What is a healthy eating plan for women who are vegetarian?

A healthy eating pattern for women who are vegetarian is the same as for any woman. Because vegetarians eat mostly plant-based foods, they usually get more fiber-rich foods and low-cholesterol foods than non-vegetarians do. But women who are vegetarians still need to make sure they are eating healthy, which includes foods with calcium and protein.

Do women who are vegetarian need to take a dietary supplement?

Not always. You can get all the nutrients you need from a vegetarian eating plan by eating a variety of foods from all of the food groups. But you may need to take extra steps to get enough protein, iron, calcium, vitamin B-12, and zinc.

The extra steps you need to take depend on what type of vegetarian you are. For example, low-fat and fat-free milk and milk products are good sources of calcium, vitamin B-12, and complete protein. Eggs are a good source of vitamin B-12, choline, and complete protein. So if you don’t drink milk or eat eggs, you need to get these nutrients from other foods.

Do vegetarians need more nutrients during pregnancy?

Yes. Just like all women, your body needs more of some nutrients, such as folic acid, during pregnancy to help your baby grow and develop. In general, though, choosing a variety of healthy foods from each of the food groups will help you get the nutrients you need during pregnancy. Be sure to get enough protein, found in beans, nuts, nut butters, and eggs if you eat them. See the resources below for vegetarian sources of important nutrients for women.

Use the exchange lists to give yourself more choices.

1,600: 100% RDA met for all nutrients except: Vit E 92%, Vit B3 97%, Vit B6 67%, Magnesium 98%, Iron 73%, Zinc 68%

1,200: 100% RDA met for all nutrients except: Vit E 75%, Vit B1 92%, Vit B3 69%, Vit B6 59%, Iron 54%, Zinc 46%

* No salt added in recipe preparation or as seasoning. Consume at least 32 oz water.

What are beans, peas, and lentils?

Beans, peas, and lentils (also known as “pulses”) include the dried seeds that can be eaten of legumes and are a MyPlate vegetable subgroup. Legume is the scientific term that describes a type of plant that includes pods. The word ‘pulse’ is used to describe the seeds you can eat found in the pods, such as beans, peas, and lentils.

Foods in this subgroup include beans (kidney beans, pinto beans, white beans, black beans, lima beans, fava beans), dried peas (chickpeas, black-eyed peas, pigeon peas, split peas), and lentils.Edamame, which is the soybean in the pod, is also counted in this subgroup (even though it is eaten fresh and not dried).

Green peas and green (string) beans are not part of this subgroup because their nutrition is more like foods in other vegetable subgroups. Green peas and green lima beans are in the Starchy Vegetables group. Green (string) beans are in the Other Vegetables group. Visit the vegetables page to learn more.

Beans, peas, and lentils (also known as pulses, include the dried edible seeds of legumes. The foods in this vegetable subgroup include beans (kidney beans, pinto beans, white beans, black beans, lima beans, fava beans), dried peas (chickpeas, black-eyed peas, pigeon peas, split peas) and lentils.

Edamame, which is the soybean in the pod, is also counted in this subgroup even though it is eaten fresh and not dried.

About the beans, peas, and lentils subgroups

The nutrition found in beans, peas, and lentils are similar to foods in both the vegetables food group and the protein foods group. Like vegetables – beans, peas, and lentils are excellent sources of fiber, folate, and potassium. And like protein foods – they are excellent sources of plant protein, also providing iron and zinc.

Both the vegetable and protein food groups provide the body with important nutrition to keep us healthy. For more information, visit the vegetable page and the protein foods page.

How should I count beans, peas, and lentils?

If you are tracking your food choices as part of a MyPlate Plan, you may be wondering how to count beans, peas, and lentils. Often, people who eat meat, poultry, and seafood would count beans, peas, and lentils in the vegetable group. People who get more of their protein foods from plants may want to count some (or all) of the beans, peas, and lentils they eat in the protein foods group.

To learn what’s best for you, follow these steps:

1. Count the number of ounce-equivalents of all protein foods you’ve eaten other than beans, peas, and lentils.
2. Does this number meet your recommended amount for the protein foods group? If so, count your beans, peas, and lentils as vegetables.
3. If you have not yet met your recommended amount from the protein foods group, count the beans, peas, and lentils you’ve eaten as protein foods. If you go over your recommended amount, you can count the extra as vegetables.
   

Examples:

The following examples use the recommendation for 5 1/2 ounce-equivalents in the Protein Food Group for a 2,000 calorie plan.

Is there anything more delicious and nutritious than vine-ripened tomatoes, just-harvested peaches and corn, or fresh herbs and spices? Growing your own edible plants—whether in a backyard garden or a few pots on your windowsill—can be fun, rewarding, and healthful. If you share your garden’s bounty with friends and neighbors, you might even expand your social connections and spread the health around.

“Gardening has many health benefits. It allows you to get outside, get active, and sit less, which might help to reduce stress,” says Dr. Philip Smith, a life-long gardener who oversees obesity research at NIH. “Gardening can also help to improve your diet if you eat more fruits and vegetables. They’re especially delicious, with a more intense flavor, when ripe and freshly picked.”

Fruits and vegetables are packed with fiber and essential vitamins and minerals. Research has shown that eating fruits and vegetables as part of an overall healthy diet can reduce your risk for long-term diseases, such as heart disease, stroke, and some types of cancer. The fiber in fruits and vegetables can help relieve constipation and normalize your bowel movements.

Fruits and vegetables may also help reduce your calorie intake—especially if they’re replacing high-calorie, high-fat foods—to help you control your weight. Herbs can add rich and interesting flavors to your meals without adding calories.

Gardening might enhance your mental health as well. Some studies have found that being physically active in natural environments—or even simple exposure to nature—can improve mood, reduce anxiety, and enhance self-esteem. “Growing your own vegetables and digging into the dirt can increase physical activity and give one a feeling of well-being and a sense of connection to the Earth,” Smith says.

Children can also benefit from growing and caring for edible plants. Some studies have found that kids involved with gardening programs tend to make healthier food choices, eat more fruits and vegetables, and have improved social skills.

“Gardening can help little children learn about growing and caring for things. They may find that they enjoy eating the fruits and vegetables they’ve grown themselves. And they may like eating the foods they know are good for them,” Smith says. “Adults, too, often find they appreciate the many delicious tastes of fruits and vegetables that come fresh from the garden.”

Cancer survivors who took up gardening in a small NIH-funded study tended to have increased physical activity and vegetable intake, along with improved strength and endurance. A larger NIH-funded study is now under way to see whether gardening might enhance the health and well-being of older cancer survivors.

Another recently launched NIH-funded study is looking at whether American Indian families who engage in community gardening will boost their fruit and vegetable intake and reduce their body weight. “The researchers are also looking at whether gardening can lower blood pressure, increase hand strength, and lead to better mental and physical health,” says NIH’s Dr. Charlotte Pratt, who oversees research on nutrition, physical activity, and heart health.

“Americans generally don’t eat enough fruits and vegetables; it’s one of the major drawbacks of our diets today,” Pratt says. The federal Dietary Guidelines for Americans published in 2015 recommends that adults who eat about 2,000 calories daily should eat about 2.5 cups of vegetables and 2 cups of fruit a day. But only a small percentage of adults and children meet both fruit and vegetable recommendations.

When choosing vegetables, eat an assortment of colors and types every day. Broccoli, spinach, collard greens, kale, and other dark leafy greens are good choices. You might also choose red and orange vegetables, such as tomatoes, carrots, sweet potatoes, or red peppers. Many of these are easy to grow at home.

“These are all good sources of vitamins in general, including vitamins A and C, and they tend to be good sources of fiber as well,” Pratt says. “Some vegetables can also provide minerals, like potassium, iron, and calcium.”

The many nutrients in fruits and vegetables are essential to good health. If you’re taking certain medications, though, you need to be aware that some plant-based products can interfere with how certain medicines work. For instance, grapefruit can interact with certain drugs—including some cholesterol, blood pressure, and allergy drugs—and lead to serious side effects.

“For people who take medications to prevent blood clots, problems might arise from eating dark green vegetables, which are rich in vitamin K, or by taking vitamin K supplements,” Pratt says. Vitamin K helps to promote blood clotting, but blood thinners like warfarin (also called Coumadin) are designed to have the opposite effect. Foods rich in vitamin K include kale, spinach, Brussels sprouts, and some types of lettuce.

Many types of herbs can also interact dangerously with certain medications. But these problems are much more likely when herbs are taken as supplements.

“Herbs and spices have long been used to flavor foods. And they’ve been used since ancient times for medicinal purposes as well,” says Dr. Craig Hopp, an expert in herbal products research at NIH. “When you grow herbs in your garden, you’ve planted the seeds, watched them grow, and you know what they’ll taste like. But when you get these things in supplement form, you’re usually getting a concentrated extract of the plant that’s much more potent than what’s in your garden.”

Hopp adds that some herbs purchased in supplement form are not what they claim to be—“either they’re adulterated with some type of pharmaceutical ingredients, or they don’t contain the ingredients that their labels indicate.”

Hopp stresses that it’s important to talk with your doctor about any supplements you’re taking to ensure they won’t cause harmful interactions with your medications. You can learn more about herbs, potential side effects, and what the science says about their medicinal properties at NIH’s Herbs at a Glance website.

If you think you don’t have space for a backyard garden, think again. “Some vegetables like carrots, lettuce, kale, and hot peppers don’t require much space,” says Smith. These can be grown in pots or small gardens. “You can also try growing hanger tomatoes, which can be suspended from your deck or porch,” Smith says.

But no matter where you get them—whether from your own back yard, a farmer’s market, or a store—make sure you and your family eat plenty of fruits and vegetables every day.

Safety Tips for Gardeners

• Wear gloves to avoid skin rashes, cuts, and contaminants.
• Keep harmful chemicals, tools, and equipment out of kids’ reach. Read all instructions and labels so you use these items properly.
• Cut your risk for sunburn and skin cancer by wearing wide-brimmed hats, sun shades, and sunscreen with sun protective factor (SPF) 15 or higher.
• Protect against diseases carried by mosquitoes and ticks. Use insect repellent. Wear long-sleeved shirts. Tuck pants into your socks.
• If you’re outside in hot weather, drink plenty of water.
• Pay attention to signs of heat-related illness, including high body temperature, headache, rapid pulse, dizziness, nausea, confusion, or unconsciousness. Seek emergency medical care if needed.

Healthy eating is important at every age. Eat a variety of fruits, vegetables, grains, protein foods, and dairy or fortified soy alternatives. When deciding what to eat or drink, choose options that are full of nutrients and limited in added sugars, saturated fat, and sodium. Start with these tips:

Make simple changes

Create main dishes such as pasta primavera with vegetables and chickpeas, pizza topped with vegetables, veggie lasagna, tofu-vegetable stir-fry, and spicy bean burritos.

Think about plant-based protein

Eat a variety of plant protein foods such as black or kidney beans, cooked split peas, and yellow or green lentils. Nuts and seeds are also great options to help you meet protein needs.

Build strong bones with calcium

If you skip dairy, get calcium from fortified products like soy beverages, tofu, and some breakfast cereals and orange juices. Dark-green leafy vegetables like collard greens, spinach, and kale are sources of calcium, too.

Add nuts to your day

Choose unsalted nuts as a snack, or use them in salads or main dishes to bump up your protein, dietary fiber, and healthy fats. Slivered almonds or crushed walnuts are great on a green salad.

Have beans for dinner or lunch

Try a bean-based chili, three bean salad, or split pea soup. Beans, peas, and lentils, which are excellent sources of protein, fiber, folate, and several minerals, are recommended for everyone – vegetarians and nonvegetarians alike – because of their high nutrient content.

Enjoy a vegetarian snack

Snack on raw veggies and hummus – a Middle Eastern dip made from blended chickpeas (garbanzo beans). Hummus is rich in protein, dietary fiber, and several important minerals.

The benefits of healthy eating add up over time, bite by bite.