Vegetables

Front

A green vegetable that resembles a small tree, rich in vitamins and minerals.

Back

broccoli

Front

Edible seeds from various plants, often high in protein and fiber.

Back

beans

Front

A leafy green, red, or white biennial plant grown as an annual vegetable crop.

Back

cabbage

Front

A root vegetable, usually orange in color, though purple, black, red, white, and yellow varieties exist.

Back

carrot

Front

A marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.

Back

celery

Front

A cereal plant that yields large grains, or kernels, set in rows on a cob.

Back

corn

Front

A long, green-skinned fruit with watery flesh, usually eaten raw in salads or pickled.

Back

cucumber

Front

A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.

Back

garlic

Front

A leafy green vegetable often used in salads and sandwiches.

Back

lettuce

Front

A vegetable with a pungent taste and smell, composed of several layers, used in cooking.

Back

onion