In general, the more colorful the vegetables, the higer the nutrient content, particulary the antioxidant factor. Purple, orange, yellow, red and vibrant vegetables fall into this category. As for taste, it's a matter of personal preference. For me, I love all kinds of vegetables--the more colorful the better and it looks nice too--whether in a salad or stir-fry. Examples include pumpkin, spinach, carrots, kale, beet, bak choy, eggplant, purple yams and broccoli, amongst others.