Vegetables

• A root vegetable, typically orange.

• Rich in beta-carotene, an antioxidant.

• Crunchy texture and slightly sweet flavor.

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Vegetable

• A green, tree-like vegetable from the cabbage family.

• High in vitamins C and K.

• Often eaten steamed, raw, or roasted.

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Vegetable

• A leafy green vegetable.

• Excellent source of iron and calcium.

• Commonly used in salads or cooked dishes.

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Vegetable

• A red, juicy fruit commonly treated as a vegetable.

• Rich in lycopene, beneficial for heart health.

• Used in sauces, salads, and sandwiches.

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Vegetable

• A long, green-skinned vegetable with watery flesh.

• Low in calories and refreshing.

• Frequently used in salads and pickling.

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Vegetable

• A sweet or mildly spicy vegetable available in various colors.

• High in vitamins A and C.

• Often used in stir-fries, salads, and stuffed dishes.

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Vegetable

• A white, crunchy vegetable from the cabbage family.

• High in fiber and B vitamins.

• Can be roasted, mashed, or made into rice.

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Vegetable

• A green or yellow summer squash.

• Low in calories and versatile in cooking.

• Commonly grilled, sautéed, or spiralized.

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Vegetable

• A purple, spongy vegetable.

• Rich in fiber and antioxidants.

• Often used in dishes like ratatouille and eggplant Parmesan.

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Vegetable

• A starchy, sweet root vegetable.

• Packed with vitamin A and fiber.

• Baked, mashed, or roasted.

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Vegetable