Vegetables

1. Nutrient-rich leafy green with a slightly bitter taste, often used in salads and smoothies.
9. Green or white vegetable with tender shoots, known for its unique taste and texture.
10. Small green vegetable with sweet, round seeds, often used in salads and side dishes.
13. Bulb vegetable with layers, used to add flavor to a wide range of dishes.
14. Root vegetable with a sweet and earthy flavor, often used in salads and pickling.
15. Orange root vegetable with a sweet taste, often used in salads and cooking.
17. White vegetable with a dense texture, versatile for cooking in various dishes.
18. Red fruit often used as a vegetable in cooking, versatile in various dishes.
19. Small, crunchy root vegetable with a peppery flavor, used in salads and garnishes.

2. Edible flower bud with a nutty flavor, commonly used in salads and dips.
3. Purple vegetable with a spongy texture, often used in Mediterranean and Asian cuisines.
4. Crisp and refreshing green vegetable, commonly eaten raw or pickled.
5. Green vegetable with a clustered appearance, known for its nutritional benefits.
6. Leafy green or purple vegetable with a dense head, used in various cuisines.
7. Fungi with various shapes and flavors, commonly used in cooking and as a meat substitute.
8. Leafy green vegetable rich in iron and vitamins, commonly used in salads and dishes.
11. A pungent bulb with cloves, used to add flavor to savory dishes.
12. Starchy tuber with a versatile culinary use, available in various varieties.
16. Green summer squash with a mild flavor, commonly used in cooking and baking.