pea | the small spherical, green seed or the seed-pod of the legume Pisum sativum, each pod containing several peas |
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 |
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 |
celery | a European herb of the carrot family; the green stalks of this herb eaten as a vegetable |
salad | a food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise |
rice | cereal plants of the grass family whose white seeds are used as food, being the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia |
carrot | a vegetable with a nutritious, juicy, orange, sweet root |
sweet corn | corn suitable for being eaten by humans, as distinguished from corn raised as animal feed; a variety of maize with a high sugar content and prepared as a vegetable |
cucumber | a long plant with a green rind and crisp white flesh |
leek | a vegetable of the lily family, having edible leaves and an onion-like bulb but with a milder flavour than the onion |
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 |
chard | artichoke leaves and shoots, blanched to eat |
courgette | a small, green summer squash which generally has a similar shape to a ridged cucumber |
tomato | a round, red savoury fruit when ripe, treated as a vegetable in horticulture |
