Vegetables

3. :A Small, round green seeds from a pod, eaten fresh or cooked.
4. :A red, juicy fruit often used as a vegetable in cooking, commonly in salads and sauces.
6. :A green vegetable with a tree-like structure, eaten for its flower heads and stems.
8. :A glossy, purple vegetable with spongy flesh, often used in grilling or cooking.
10. :A leafy green vegetable, rich in iron and used in salads or cooked.
13. Pepper:A sweet, colorful vegetable that can be green, red, yellow, or orange.
15. :Aleafy vegetable, typically green or purple, with tightly packed leaves used in salads or cooking.

1. :A long, orange root vegetable that is crunchy and sweet.
2. :A small, crunchy root vegetable with a peppery flavor, usually red or white.
5. :A white, round vegetable consisting of compact clusters of flower buds.
7. :A bulb vegetable with a pungent flavor, used for seasoning in many dishes.
9. :Asmall, white bulb with a strong flavor, used to add spice and flavor to food.
11. :A starchy root vegetable that is often boiled, fried, or baked.
12. :A long, green vegetable with watery flesh, often eaten raw in salads.
14. :A green, cylindrical vegetable that is tender and used in cooking.