Vegetables

2. A fleshy fungus with various shapes and sizes, used as a savory ingredient in a wide range of dishes, including stir-fries and pizzas.
4. A crunchy, orange vegetable with a sweet taste, often used in salads, soups, and as a snack.
8. A versatile vegetable with a white, compact head made up of small florets, often steamed, roasted, or used as a low-carb rice substitute.
10. potato A starchy root vegetable with an orange flesh and a sweet taste, often baked, mashed, or used in pies and fries.
12. A bulbous vegetable with a strong flavor and multiple layers, used as a flavoring ingredient in various cuisines and dishes.
13. pepper A colorful vegetable with a crunchy texture, available in various colors such as red, green, and yellow, used in cooking and salads.
14. A golden-yellow vegetable with sweet kernels, often eaten boiled, grilled, or used in various dishes, including salads and soups.

1. A crisp, green vegetable with a mild taste, commonly eaten raw in salads or used for pickling.
3. A summer squash with a mild flavor and tender texture, often used in various dishes, including stir-fries, pastas, and bread.
5. beans Long, slender pods with small seeds inside, known for their crunchy texture and used in stir-fries, salads, and side dishes.
6. Small, round, green vegetables packed with vitamins and fiber, commonly used in soups, stews, and as a side dish.
7. A juicy, red fruit often considered as a vegetable, used in a variety of dishes, including salads, sauces, and sandwiches.
9. A leafy green vegetable with a mild taste, high in nutrients, and commonly used in salads, soups, and sautés.
11. A purple or white vegetable with a smooth, glossy skin and a meaty texture, commonly used in Mediterranean and Asian cuisines.
13. A green vegetable with a dense, flowery head and edible stalks, packed with nutrients and often steamed or stir-fried.