pea | the small spherical, green seed or the seed-pod of the legume Pisum sativum, each pod containing several peas |
tomato | a round, red savoury fruit when ripe, treated as a vegetable in horticulture |
leek | a vegetable of the lily family, having edible leaves and an onion-like bulb but with a milder flavour than the onion |
bean | a rather small, but long, green, edible vegetable with many little seeds inside |
cucumber | a long plant with a green rind and crisp white flesh |
courgette | a small, green summer squash which generally has a similar shape to a ridged cucumber |
soybean | a species of legume native to East Asia, classed as an oilseed, soybean meal is a primary, low-cost, source of protein for animal feeds and most prepackaged meals |
cabbage | the green, white or red leaves of an edible plant eaten as a vegetable |
chard | artichoke leaves and shoots, blanched to eat |
spring onion | a species of onion from Asia, with slender bulbs |
carrot | a vegetable with a nutritious, juicy, orange, sweet root |
potato | a round, yellow fruit which grows underground, one of the world's fourth-largest food crop, used for french fries and chips for example |
onion | a plant allied to garlic, used as vegetable and spice, being grown underground, which can be used, usually chopped or sliced, in almost every type of food |
vegetable | a plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, or spice in the culinary sense |
spinach | an edible flowering plant with green leaves, being an especially rich source of iron |
