Varying the color of vegetables helps introduce a variety of all of the following EXCEPT flavors.
textures.
nutrients.
food groups.


food groups

Explanation:

There are primarily 5 different food groups and these are: vegetables, dairy, fruits, grains and meat. Even if you choose a variety of vegetables in different colors, they all belong in the same food group. It doesn't introduce the other kinds of food groups. So this makes "food groups" the exception above.

However, having vegetables of different colors will help you introduce different flavors, textures and nutrients. Example, vegetables with dark green colors are usually bitter and crunchy. They also help increase the level of iron in the body. Their bitterness is due to the presence of "glucosinolates."

what are the options that have to match them to?