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3. Versatile vegetable, can be roasted, mashed, or used as a low-carb rice substitute.
5. Juicy fruits often used as vegetables, rich in vitamins C and K.
7. Leafy vegetable, enjoyed raw in salads or cooked in stir-fries and soups.
8. Small and crisp vegetables with a slightly spicy flavor, add a refreshing crunch to salads.
11. Dark green leafy vegetable, high in iron and vitamins A and C.
13. Crunchy and sweet root vegetable, rich in vitamin A.
16. Small, round, and green vegetables, packed with protein and vitamins.
17. Dark green and leafy vegetable, a nutrient powerhouse with iron and calcium.

1. Summer squash with a mild flavor, used in various recipes.
2. Cool and refreshing vegetables, hydrating and low in calories.
4. Versatile vegetables, can be baked, boiled, or mashed, a good source of potassium.
6. peppers: Crunchy and sweet vegetables available in various colors, packed with vitamins A and C.
9. Vegetable with a unique shape and various colors, rich in fiber and antioxidants.
10. Green vegetable with a distinct flavor, rich in folate, fiber, and vitamins A and K.
12. Sweet and juicy vegetable often boiled, grilled, or enjoyed as popcorn.
14. Vegetables with different varieties, used as a flavor base in many dishes, add depth and aroma to recipes.
15. Crunchy vegetable with a mild taste, often enjoyed as a snack or used in soups and salads.