Vegetables

2. – A leafy green vegetable packed with iron and other nutrients, used in salads and cooking.
3. – A starchy root vegetable that grows underground and is used in many dishes.
7. – A green vegetable related to cauliflower, rich in vitamins and often eaten steamed.
9. – A strong-flavored vegetable known for its antibacterial properties and use in cooking.
10. – A large, orange vegetable often used in soups, pies, and decorations.
11. – A vegetable with white edible flower heads, often steamed or roasted.
13. small,green vegetables
14. – A leafy green vegetable mainly used in salads and sandwiches.
15. – A pungent vegetable with a strong flavor, widely used as a base in cooking.

1. – An orange root vegetable rich in vitamins and often eaten raw or cooked.
3. – A vegetable that comes in various colors and flavors, including sweet and spicy varieties.
4. – A red or yellow juicy vegetable (botanically a fruit) commonly used in salads and sauces.
5. – A small, crunchy root vegetable with a spicy flavor, often eaten raw.
6. – A watery green vegetable commonly eaten fresh in salads or pickled.
8. – A green summer squash with a mild flavor, used in various dishes.
11. – A leafy vegetable with tightly packed leaves, often used in salads and soups.
12. – A deep purple vegetable with a spongy texture, commonly roasted or fried.