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Vegetables

Vegetables are edible plant parts commonly used fresh, cooked, or preserved in a wide range of dishes.

Vegetables — illustrative ingredient image

About Vegetables

Vegetables are edible plant parts used as food, including roots, tubers, bulbs, stems, leaves, flowers, fruits, and seeds. The broad category can describe a single vegetable or a mixture, so culinary use depends on the particular plant part and variety.

Appearance, flavour, texture, and water content vary widely, from crisp and fresh to starchy, tender, fibrous, or creamy after cooking. Vegetables are used across a wide range of dishes, either alone or with other ingredients.

They may be eaten raw, boiled, steamed, roasted, fried, fermented, pickled, dried, frozen, or canned. Fresh vegetables may be whole, trimmed, sliced, grated, or otherwise prepared, and these forms alter their texture and appearance.

Ingredient type
whole food

Forms & related ingredients

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Where will you meet it?

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Where vegetables appears

192 linked foods

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

Showing 1–12 of 192

Main 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 vegetables

Names and romanised forms to recognise on menus and labels.

English

vegetables

English

vegetable (smoked)

Search alias · Not a confirmed translation

English

vegetable (sodium-free, artificially sweetened)

Search alias · Not a confirmed translation

English

vegetable (steamed)

Search alias · Not a confirmed translation

English

vegetable (unprocessed, deep-frozen)

Search alias · Not a confirmed translation

English

vegetable (unprocessed, frozen)

Search alias · Not a confirmed translation

English

vegetable (waxed)

Search alias · Not a confirmed translation

English

vegetable (white, deep-frozen)

Search alias · Not a confirmed translation

English

vegetable (white, dried)

Search alias · Not a confirmed translation

English

vegetable (white, frozen)

Search alias · Not a confirmed translation

English

vegetable (whole or pieces)

Search alias · Not a confirmed translation

English

vegetable white (processed)

Search alias · Not a confirmed translation

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

Vegetables nutrition & diet

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

“Vegetables” is a broad category, so identify the species, plant part, variety, maturity, and preparation before using a reference. Fresh, frozen, canned, dried, fermented, roasted, and fried forms differ in edible portion and added ingredients. Cooking water, oil, sauces, and retained solids should be recorded separately.

Compare the right form: Match references to the exact vegetable species, edible plant part, variety, raw or cooked state, preservation method, and drained or undrained portion.

Diet considerations

Vegetables are plant-derived, but the category includes many species with different preparation characteristics. Animal additions, dairy sauces, coatings, and cereal-based batters change compatibility. Fresh or plain cooked portions differ from pickled, creamed, fried, or stuffed versions, and starchy vegetables create different portion-dependent carbohydrate patterns.

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: .