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Fresh vegetables

Unprocessed vegetables used fresh in salads, side dishes, soups, and other preparations.

Fresh vegetables — illustrative ingredient image

About Fresh vegetables

Fresh vegetables are unprocessed or minimally handled edible plant parts used soon after harvest, including roots, bulbs, stems, leaves, flowers, fruits, and immature seeds. This category does not identify a particular vegetable, so colour, shape, firmness, moisture, flavour, and edible portion vary widely.

They are commonly eaten raw in salads and sides or cooked in soups, stews, stir-fries, sautés, roasts, braises, fillings, and other preparations. Texture may be crisp, juicy, tender, fibrous, starchy, or dense, and flavour may be mild, sweet, bitter, earthy, peppery, or aromatic.

The produce may be whole, trimmed, washed, peeled, sliced, or cut without being cooked or preserved. Storage and preparation state affect appearance and texture, while cooking can soften or otherwise change the plant part. The exact changes cannot be assigned without identifying the vegetable.

Ingredient type
whole food

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Where will you meet it?

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ON A MENU OR LABEL

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Where fresh vegetables appears

4 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–4 of 4

Main dishes

Soups

Noodle dishes

Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fresh vegetables

Names and romanised forms to recognise on menus and labels.

English

Fresh vegetables

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fresh vegetables nutrition & diet

Fresh vegetables nutritional value

Reference: Vegetables (average), raw

Per 100 g of 100 g edible portion in the named official reference form.

Calories
29kcal
Protein
1.3g
Carbs
4.3g
Fat
0.3g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

This category is too broad for a single nutrition reference: identify each vegetable, edible portion, maturity, and raw or cooked state. Cutting, boiling, roasting, fermenting, juicing, or blending changes the form, while oil, sauces, salt, dairy, meat, and grains belong to the finished preparation.

Compare the right form: Reference the exact vegetable species or blend, edible portion, raw or cooked state, and preparation; for packaged mixtures, brand or recipe matters.

Diet considerations

Fresh vegetables are plant-derived, but this label does not establish which species or mixture is present. Compatibility changes with animal additions, dairy, coatings, sauces, oils, pickling, and cereal ingredients. Starchy vegetables and mixed dishes can show different portion-dependent carbohydrate patterns, so identity and recipe must be confirmed.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Swiss Food Composition Database 7.1 (2026) — 1152 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .