Vegetables | Description |
---|---|
Pumpkin | Large orange squash used in cooking and baking. |
Peas | Small green seeds often eaten fresh or frozen. |
Bell Pepper | Colorful vegetable rich in vitamin C. |
Okra | Green pod vegetable often used in stews. |
Zucchini | Green summer squash used in many cuisines. |
Beetroot | Root vegetable with deep red color and sweet flavor. |
Spinach | Leafy green packed with iron and nutrients. |
Chili Pepper | Spicy fruit used to add heat to dishes. |
Sweet Corn | Yellow kernels eaten boiled, grilled, or roasted. |
Green Beans | Long, slender pods eaten cooked or raw. |
Leek | Member of the onion family with mild flavor. |
Parsnip | Sweet root vegetable similar to carrots. |
Celery | Crisp stalk vegetable used in soups and salads. |
Potato | Starchy tuber widely used in many dishes. |
Eggplant | Purple vegetable used in various global dishes. |