Vegetables

5. A leafy vegetable with tightly packed layers. Cabbage is often used in salads, coleslaw, or cooked dishes and has a mild and slightly sweet taste.
6. A starchy vegetable with a brown or yellow skin and a soft, creamy flesh. Potatoes are versatile and can be boiled, mashed, fried, or baked.
7. A long and green vegetable with a crispy texture and a mild, refreshing taste. Cucumbers are often enjoyed in salads or as a snack.
9. A round and juicy vegetable with a red or yellow skin. Tomatoes are used in various dishes and have a slightly tangy and sweet taste.
10. A round vegetable with layers and a papery skin. Onions have a pungent and savory flavor and are often used as a base in cooking.

1. A dark green leafy vegetable with a slightly bitter taste. Spinach is rich in nutrients and is often used in salads, soups, or cooked dishes.
2. A green vegetable with a dense cluster of small, floret-like buds. Broccoli is known for its crunchy texture and is rich in vitamins and fiber.
3. A leafy green vegetable with a crispy texture. Lettuce is commonly used as a base for salads and is known for its refreshing taste.
4. A vegetable with a variety of colors such as red, green, or yellow. Peppers can be sweet or spicy and are often used in cooking or eaten raw.
5. A long and orange vegetable with a crunchy texture. Carrots are known for their sweet flavor and are a good source of vitamins and minerals.
8. A white vegetable with a dense, compact head of florets. Cauliflower can be eaten raw or cooked and has a mild and slightly nutty taste.