Vegetables

3. - A sweet and yellow vegetable enjoyed fresh on the cob or cooked in salads, soups, and cornbread.
4. - A crunchy, orange root vegetable rich in vitamin A, often used in soups and stir-fries. Enjoyed for its natural sweetness and health benefits.
7. - A leafy green vegetable known for iron and calcium content. Nutrient-dense option used in salads, sautéed as a side dish, or blended into smoothies.
10. - A white vegetable with a slightly nutty flavor and versatile nature. Roasted, mashed, or used as a low-carb alternative.
11. - A green vegetable with a tree-like appearance, packed with vitamins and minerals like vitamin C and fiber. Commonly steamed, roasted, or stir-fried to retain nutrients.

1. - A juicy and red fruit, often considered a vegetable in cooking. Versatile ingredient used in salads, sauces, and various dishes, offering flavor and vibrant color.
2. - A type of squash with mild taste and tender texture. Versatile vegetable used in grilling, sautéing, or baked goods like zucchini bread.
3. - A long, green vegetable with high water content, making it refreshing and hydrating. Enjoyed raw in salads, sandwiches, or pickled.
5. - A bulbous vegetable with pungent taste, often used as flavor base. Caramelized, sautéed, or added raw to salads and sandwiches.
6. - A small, crunchy vegetable with a peppery taste. Added to salads as a colorful and flavorful garnish.
8. - Small, round, and sweet green vegetables, packed with vitamins and fiber. Enjoyed fresh, frozen, or cooked in dishes like risotto and stir-fries.
9. - A starchy vegetable available in different varieties. Commonly mashed, baked, fried, or boiled for various dishes.
11. Pepper - Comes in various colors, adding sweet and crunchy element to dishes. Eaten raw in salads or cooked in stir-fries, rich in vitamins and antioxidants.
12. - A leafy vegetable used in salads and sandwiches, offering mild flavor and crispy texture.