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Cruciferous Vegetables. Cruciferous vegetables are nonstarchy and part of the Brassica family. They include arugula, bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collard and mustard greens, horseradish, kale, radishes, rutabaga, turnips and watercress.
There are two main types of vegetablesâstarchy and non-starchy. For this section, we are going to focus only on the non-starchy vegetables. Starchy vegetables like potatoes, corn and peas are included in the  Grains and Starchy Vegetables  section because they contain more carbohydrate.tarchy vegetables like potatoes, corn and peas are included in the  Grains and Starchy Vegetables  section because they contain more carbohydrate.