Vegetables
Fresh, frozen, and cooked vegetables including potatoes, roots, leaves, fungi, and leguminous vegetables.
- Ackee
- Alfalfa
- Amaranth
- Arrowhead
- Artichoke, Globe
- Artichoke, Jerusalem
- Asparagus
- Aubergine
- Beans, Broad
- Beans (runner)
- Beetroot
- Broccoli (green)
- Broccoli (purple)
- Brussels Sprouts
- Butternut Squash
- Cabbage
- Carrots
- Cassava
- Cauliflower
- Celeriac
- Celery
- Chanterelles
- Chicory
- Courgette
- Cucumber
- Endive
- Fenugreek
- Garlic
- Gherkins
- Horseradish
- Jackfruit
- Kale
- Kohlrabi
- Leeks
- Lentils
- Lettuce
- Marrow
- Mushrooms
- Mushrooms, Dried
- Okra
- Onions
- Pak Choi
- Parsnip
- Peas
- Peas, Frozen
- Peppers (capiscum)
- Plantain
- Potatoes
- Pumpkin
- Radicchio
- Radish
- Red Pepper
- Salad, green
- Salsify
- Sauerkraut
- Shallots
- Spinach
- Spring Greens
- Spring Onions
- Swede
- Sweetcorn
- Sweet Potato
- Swiss Chard
- Tofu
- Turnip
- Water Chestnuts
- Watercress
- Wild Garlic
- Yam