Recommended Foods

/2 Sesame Oil Or Avocado Oil Pepper, Oregano, Turmeric, Cumin, Etc

/4 Dried Onion Powder

“Stir-Fry Blend” Vegetable

A stir-fry blend vegetable mix is typically a combination of cut vegetables such as broccoli, carrots, bell peppers, snap peas, and similar produce intended for quick cooking. Its nutrition varies by the exact mix, but it is generally a low-calorie, fiber-rich vegetable product.

• ½ Cup 100% Apple Juice + ¼ Cup Water

A diluted beverage made from 100% apple juice and water. It provides hydration and natural fruit sugars but is less nutrient-dense and lower in fiber than whole apples.

• ½ Cup Tomato Sauce (No Sugar Added)

No-sugar-added tomato sauce is a cooked tomato product commonly used in soups, pasta dishes, and sauces. It provides concentrated tomato flavor with no added sugars.

• ½ Cup Unsweetened Cranberry Juice Or Water

Unsweetened cranberry juice is a tart beverage made from cranberries and water; if the ingredient is water, it is simply a hydration source with no meaningful calories or micronutrients. The import category of Produce is not clearly appropriate for juice, so this is better classified as Beverages.

• 1 Cup Chopped Kale, Stems Removed

Kale is a dark leafy green vegetable in the brassica family with a sturdy texture and mildly bitter, earthy flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

• 1 Cup Steamed Broccoli (Side)

Steamed broccoli is a cruciferous vegetable commonly served as a side dish. It is low in calories and provides fiber along with a range of vitamins, minerals, and protective plant compounds.

• 1 Tablespoon Chopped Parsley Or Lemon Zest For Garnish

Parsley and lemon zest are common garnishes that add fresh herbal or citrus flavor with minimal calories. Parsley is an herb, while lemon zest is the outer peel of the lemon rich in aromatic compounds.

¼ C Cucumber, Thinly Sliced

Cucumber is a mild, crisp vegetable with very high water content and a refreshing taste. Thinly sliced cucumber is low in calories and commonly eaten raw in salads, sandwiches, and snacks.

¼ Cup Cucumber, Finely Diced

Cucumber is a mild, crisp vegetable with very high water content and a refreshing taste. A 1/4 cup finely diced portion is low in calories and commonly used raw in salads, salsas, and garnishes.

½ Cup Cabbage (Optional Garnish)

Cabbage is a cruciferous vegetable commonly eaten raw or cooked and often used as a garnish in salads, tacos, and slaws. It is low in calories and adds crunch, fiber, and mild peppery sweetness.

½ Cup Carrots, Sliced Into Round

Carrots are a root vegetable commonly eaten raw or cooked, with a naturally sweet flavor and crisp texture. A 1/2-cup sliced serving is a low-calorie produce item rich in carotenoid pigments.

½ Cup Cucumber, Sliced Into Matchstick

Cucumber is a mild, crisp vegetable commonly eaten raw in salads, snacks, and cold dishes. A 1/2-cup matchstick serving is very low in calories and contributes mostly water with small amounts of vitamins and minerals.

½ Cup Pickled Red Onion

Pickled red onion is red onion preserved in an acidic brine, often vinegar-based, giving it a tangy flavor and crisp texture. It is commonly used as a condiment or garnish rather than a main vegetable serving.

½ Cup Zucchini, Finely Grated And Squeezed Dry

Finely grated zucchini is a mild, low-calorie summer squash commonly used to add moisture and bulk to savory dishes and baked goods. Squeezing it dry removes much of its excess water while retaining fiber and micronutrients.

½ Cups Of Broccoli Floret

Broccoli florets are the flowering heads of broccoli, a cruciferous vegetable commonly eaten raw or cooked. They are low in calories and provide fiber and a range of vitamins and phytonutrients.

½ Large Cucumber, Ribboned

¾ Cup Corn Kernel

Corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable or grain food. They provide carbohydrates for energy along with fiber and small amounts of vitamins and minerals.

10- To 12-Oz. Packages Frozen Ripe Jackfruit

Frozen ripe jackfruit is the sweet, edible flesh of mature jackfruit preserved by freezing. It is commonly eaten as fruit and provides carbohydrates, fiber, and several vitamins and minerals.

1½- To 2-Inch Diameter Fresh Mushroom

Fresh mushrooms are edible fungi commonly used as a vegetable in cooking, with a mild savory flavor and tender texture. They are low in calories and provide a range of vitamins, minerals, and antioxidant compounds.

1-Inch Pieces Cleaned Nopales

Nopales are the edible pads of the prickly pear cactus, commonly eaten as a vegetable in Mexican cuisine. They have a slightly tart flavor and are rich in fiber and water.

2 Drops Of Lemongrass Essential Oil From Primavera

2-Inch-Thick Wedge Yellow Onion

3 Drops Of Peppermint Essential Oil, As Desired

Peppermint essential oil is a highly concentrated extract from peppermint leaves used mainly for flavoring or aroma rather than as a whole food ingredient. It is not considered produce and fits best under herbs-derived ingredients.

6 Pitted Dates (I Use Medjool Dates Because They

A 12-Oz. Package Frozen Artichoke Heart

Frozen artichoke hearts are the edible flower buds of the artichoke plant, trimmed and preserved by freezing. They are a non-starchy vegetable commonly used in salads, dips, pasta dishes, and grain bowls.

A Few Lemon Wedges, For Serving

Lemon wedges are pieces of fresh lemon commonly served as a garnish or to add bright, acidic flavor to foods and drinks.

Acai

Acai is a dark purple berry from the acai palm, commonly sold frozen, dried, or as puree. It is known for its high antioxidant content and is typically used in smoothies, bowls, and beverages.

Acorn Squash

Acorn Squash Unpeeled

Acorn squash is a winter squash with mildly sweet orange flesh and an edible rind when cooked. It is commonly roasted or baked and fits within the produce category.

Additional Tablespoons Fresh Lemon Juice

Aleppo Pepper Or ½ Teaspoon Crushed Red Pepper

Aleppo pepper and crushed red pepper are dried chile pepper seasonings used to add mild to moderate heat and fruity, smoky flavor to foods. They are typically used in small amounts as a spice rather than eaten as a vegetable serving.

Anaheim Chile Pepper

Anaheim Or Poblano Chiles

Anaheim Pepper

Anaheim pepper is a mild to moderately hot chili pepper commonly used fresh, roasted, or cooked in savory dishes. It is a produce vegetable that adds flavor with relatively few calories.

Ancho Chile Or

And 1/2 Tablespoons Chipotle Adobo Sauce

Chipotle adobo sauce is a smoky, spicy condiment typically made from chipotle peppers, tomatoes, vinegar, garlic, and seasonings. It is used in small amounts to add heat and flavor rather than as a major source of nutrition.

Artichoke Heart

Artichoke heart is the tender, edible center of the artichoke flower bud, commonly eaten cooked in salads, dips, and vegetable dishes. It is a non-starchy vegetable with a mild, slightly nutty flavor.

Arugula

Fresh arugula is a leafy green vegetable with a peppery, slightly bitter flavor commonly used in salads, sandwiches, and cooked dishes.

Arugula Or Other Greens

Asparagus Spears

Asparagus spears are the young shoots of the asparagus plant, commonly eaten steamed, roasted, grilled, or raw. They are a non-starchy vegetable with a mild, earthy flavor and tender-crisp texture.

Asparagus, Woody Ends Removed And

Assorted Cauliflower Eggplant And Zucchini

A mixed non-starchy vegetable blend of cauliflower, eggplant, and zucchini, commonly used roasted, sautéed, or in mixed dishes. It is generally low in calories and provides fiber along with a range of vitamins, minerals, and phytonutrients.

Assorted Green Beans Carrots And Bell Peppers

A mixed vegetable blend of green beans, carrots, and bell peppers commonly used as a side dish or in stir-fries. It is a low-calorie produce mix that provides fiber, vitamins, and antioxidants.

Assorted Heirloom Tomatoes Cored And

Assorted Mushroom

Assorted mushrooms are a mix of edible fungi commonly used as vegetables in cooking, with varieties such as cremini, shiitake, oyster, and button offering different textures and flavors. They are low in calories and provide micronutrients and bioactive compounds.

Assorted Vegetable

A mixed assortment of vegetables, typically including a variety of fresh produce with differing colors, textures, and nutrient profiles. As a group, vegetables are staple plant foods valued for their fiber, vitamins, minerals, and phytonutrients.

Assorted Vegetables Like Zucchini Tomatoes And Red Onion

Avocado (Optional Garnish)

Avocado is a creamy fruit commonly used fresh in slices, mash, or as a garnish. It is rich in unsaturated fats and provides fiber along with several vitamins and minerals.

Avocado Cream

Avocado cream is a creamy preparation made primarily from avocado, often blended with ingredients such as citrus juice, herbs, dairy, or seasonings. It is best categorized as a prepared food rather than raw produce.

Avocado Oil Cooking Spray

Avocado oil cooking spray is a spray form of refined or expeller-pressed avocado oil used for greasing pans and high-heat cooking. It is an oil product, not produce, so the import category appears incorrect.

Avocado, Thinly Sliced

Avocado is a creamy fruit commonly eaten fresh in slices, salads, sandwiches, and spreads. It has a mild flavor and a rich texture.

Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

Bag Shredded Cabbage Or Coleslaw Mix

Baked Sweet Potato Tightly

Baked Sweet Potatoe

Baked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture when cooked. It is commonly eaten as a side dish and provides complex carbohydrates along with fiber and carotenoid antioxidants.

Baking Potato

A baking potato is a starchy tuber, commonly referring to larger potatoes such as russets that are typically baked, roasted, or mashed. It is a versatile vegetable that provides carbohydrate energy along with several essential nutrients.

Bananas Or Any Kind Of Fruit Equivalent To That

Bananas Or Other Fresh Fruit

Bananas Or Papaya

Bananas and papaya are sweet tropical fruits commonly eaten fresh and used in breakfasts, snacks, smoothies, and desserts. Both are produce items and are nutritionally distinct but broadly similar as fruit ingredients.

Bananas Thickly

Bananas are a sweet tropical fruit commonly eaten fresh or used in smoothies, baking, and snacks. They provide quick energy and are a familiar produce item.

Base Greens (Spinach, Kale, Romaine)

A mixed base of leafy greens including spinach, kale, and romaine, commonly used in salads and bowls. These vegetables are low in calories and provide a range of vitamins, minerals, and fiber.

Basil + A Few Leaves

Basil And/Or Italian Parsley

Basil and Italian parsley are aromatic culinary herbs commonly used fresh or dried to add flavor to savory dishes. They are low-calorie produce items that provide small amounts of vitamins, minerals, and plant antioxidants.

Basil Or 1 Teaspoon Dried Basil

Basil is a culinary herb from the mint family used fresh or dried to add a sweet, aromatic flavor to savory dishes. One teaspoon of dried basil provides flavor and small amounts of micronutrients but is typically consumed in modest quantities.

Basil Tightly

Beets, Peeled And Steamed

Beets are root vegetables with a naturally sweet, earthy flavor. Peeled and steamed beets are tender and retain many of their naturally occurring nutrients.

Bell Pepper Any Color

Bell peppers are sweet, crisp fruits commonly used as vegetables in meals, with green, red, yellow, and orange varieties differing slightly in flavor and nutrient levels. They are low in calories and widely used raw or cooked.

Bell Peppers From The Jar

Bell peppers from the jar are preserved sweet peppers, typically packed in water, vinegar, oil, or brine. They retain some of the nutrients of fresh peppers but are often higher in sodium depending on the packing liquid.

Bell Peppers Seeds Removed And

Berries And/Or Sliced Banana

A mixed fruit item that typically includes berries and/or sliced banana. It provides naturally occurring carbohydrates, fiber, and a range of vitamins and antioxidant compounds.

Berries Or Fruit

A general category that includes many edible fruits and berries commonly eaten fresh, frozen, or cooked. Nutritional value varies by type, but most provide water, carbohydrates, fiber, and protective plant compounds.

Berries Or Fruit (Topping)

A generic fruit or berry topping typically refers to fresh or minimally processed berries or cut fruit used as a garnish or topping. It can vary widely in nutrient profile depending on the specific fruits included.

Bias-Sliced Or Ribbon-Cut Multicolor Spring Carrots

Multicolor spring carrots are young carrots harvested for their tender texture and sweet flavor; bias-sliced or ribbon-cut describes the preparation rather than a different food. They are a produce vegetable rich in carotenoids and fiber.

Bias-Sliced Scallions

Bias-sliced scallions are cut green onions, a mild allium vegetable used raw or cooked for flavor, texture, and garnish. They are considered produce, and the categorization as Vegetables is appropriate.

Bite-Size Strips Red Bell Pepper

Red bell pepper strips are sliced pieces of sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They have a crisp texture and are especially rich in vitamin C.

Black Pepper

Black pepper is a common culinary spice made from dried berries of the Piper nigrum plant. It is used in small amounts to add pungency and aroma to savory dishes.

Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are rich in polyphenol antioxidants and fit well into many balanced eating patterns.

Boston Lettuce Or 8 To 10 Spinach Leave

Boston lettuce is a tender leafy green lettuce with soft leaves and a mild flavor. It is low in calories and commonly eaten raw in salads or wraps.

Broccoli And/Or Cauliflower Floret

Broccoli and cauliflower florets are the edible flowering heads of cruciferous vegetables with a mild, versatile flavor. They are commonly eaten raw or cooked and are valued for their nutrient density.

Broccoli Slaw Mix

Broccoli slaw mix is a prepared vegetable blend typically made from shredded broccoli stems, carrots, and sometimes red cabbage. It is a crunchy, low-calorie produce item commonly used in salads, slaws, and stir-fries.

Brown Onions

Brown onions are pungent bulb vegetables commonly used as a savory base in cooked dishes and sauces. They become milder and sweeter when cooked.

Brussels Sprout

Brussel Sprouts are an incredibly nutritious vegetable that are rich in antioxidants, phytonutrients, vitamins C, A, and E, and alkalizing minerals such as calcium, copper, iron, and manganese.

Butterhead Lettuce Leave

Butterhead lettuce leaves are a tender, mild-flavored leafy vegetable commonly eaten raw in salads and wraps. They are low in calories and provide hydration and modest amounts of vitamins and minerals.

Butterhead Or Bibb Lettuce

Butternut Squash

Butternut squash is a winter squash with sweet, orange flesh and a smooth texture when cooked. Peeled butternut squash is commonly roasted, steamed, pureed, or added to soups and stews.

Button Mushroom

Button mushroom is the common edible mushroom harvested at an immature stage, with a mild flavor and firm texture. It is widely used in cooked dishes and salads.

Cabbage

Shredded cabbage is a pre-cut form of cabbage, a cruciferous vegetable commonly used in slaws, salads, and stir-fries. It is low in calories and provides fiber and several vitamins.

Cabbage Kimchi

Cabbage kimchi is a traditional fermented cabbage dish, typically made with salt, chili, garlic, ginger, and other seasonings. It is known for its tangy flavor and live cultures when unpasteurized.

Cabbage With Carrot

Cabbage with carrot is a non-starchy vegetable combination commonly used raw in slaws or cooked in mixed dishes. It provides fiber and a range of antioxidant vitamins and plant compounds.

Can Diced Green Chiles (Drained)

Canned diced green chiles are typically mild green chili peppers that are chopped and packed for convenience, then drained before use. They add pepper flavor with few calories, but canned varieties may contain added salt.

Can Diced Tomatoes With Green Chilies

Can Diced Tomatoes With Their Juice

Canned diced tomatoes with their juice are processed tomatoes preserved in liquid, commonly used in sauces, soups, and stews. They retain many of the nutrients and phytochemicals found in tomatoes, though sodium can vary widely if salt is added.

Can Fire-Roasted Diced Tomatoes With Juices

Can Green Chiles With Juices

Can Water-Packed Jackfruit

Canned Chipotle Chiles In Adobo Sauce

Canned chipotle chiles in adobo sauce are smoked, dried jalapeños packed in a tangy tomato-vinegar sauce. They are used primarily as a condiment or flavoring ingredient and are typically spicy, smoky, and relatively high in sodium compared with fresh produce.

Canned Corn Kernels

Canned Crushed Pineapple In Juice

Canned crushed pineapple in juice is pineapple that has been finely chopped and preserved in its own juice rather than syrup. It provides the sweet-tart flavor of pineapple with convenient storage, though some heat-sensitive nutrients may be lower than in fresh fruit.

Canned Diced Tomatoe

Canned diced tomatoes are chopped tomatoes preserved in juice or puree, commonly used in soups, sauces, and stews. They provide many of the same nutrients as fresh tomatoes, though sodium can be high in salted varieties.

Canned Juice-Pack Pineapple

Canned juice-pack pineapple is pineapple preserved in its own juice rather than heavy syrup, retaining a sweet-tart flavor and soft texture. It is a fruit product that provides vitamin C and natural sugars, though some heat-sensitive nutrients may be reduced during canning.

Canned Pumpkin

Canned pumpkin is cooked, pureed pumpkin sold shelf-stable, typically without added sugar or spices unless labeled as pie filling. It provides a convenient source of fiber and carotenoid-rich vegetable nutrients.

Carrot

Shredded carrot is carrot that has been finely grated or cut into thin strips, commonly used raw in salads, slaws, and garnishes or cooked in savory and sweet dishes. It has a mildly sweet flavor and crisp texture.

Carrot Or Celery

Carrot or celery refers to common produce vegetables often eaten raw or cooked. Because this entry is ambiguous, the details reflect general shared characteristics rather than one specific item.

Carrot, Matchstick

Matchstick carrots are carrots cut into thin, uniform strips, commonly used raw in salads, slaws, and quick-cooked dishes. They have a mildly sweet flavor and crisp texture.

Carrots With Green Top

Carrots with green tops are root vegetables; the orange taproot is commonly eaten, while the feathery greens are also edible and herb-like in flavor. They can be eaten raw or cooked and are valued for their carotenoid content.

Cauliflower Pizza Crust

Celery And Carrot Sticks And Snap Pea Pods For Dipping

A raw vegetable snack mix of celery sticks, carrot sticks, and snap pea pods commonly served for dipping. It is low in calories and provides fiber, water, and a range of vitamins and phytonutrients.

Cherry Tomatoe

Whole cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or cooked. They are a produce vegetable in culinary use, though botanically they are fruit.

Chile De Árbol Or Chipotle Chile Powder

Chile De Árbol Powder Or Cayenne Powder

Chile de árbol powder and cayenne powder are ground dried hot chili peppers used as pungent spices in many cuisines. They add heat and small amounts of nutrients rather than serving as a major calorie source.

Chile-Garlic Sauce Or Sriracha Sauce

Chile-garlic sauce, including sriracha-style sauce, is a spicy condiment typically made from chili peppers, garlic, vinegar, sugar, and salt. It is used in small amounts to add heat and flavor rather than as a major nutrient source.

Chiles De Árbol Or Other Dried Red Chiles Seeds Removed

Chinese Cabbage

Chinese cabbage is a mild, leafy cruciferous vegetable commonly used in stir-fries, soups, salads, and fermented dishes such as kimchi. It is low in calories and provides fiber along with several vitamins and minerals.

Chipotle Chile

Chipotle Chile Powder Or Smoked Paprika

Chipotle chile powder and smoked paprika are ground dried peppers used as spices, valued for smoky flavor and mild to moderate heat depending on the product. They are typically used in small amounts rather than eaten as a primary vegetable.

Chives Or ½ Tsp. Dried Chives

Chives Or Sliced Green Onion

Chives and sliced green onion are mild allium vegetables commonly used fresh as a garnish or flavoring. They add onion-like flavor with very few calories.

Cilantro Leaves And Tender Stems

Cilantro leaves and tender stems are the fresh leafy parts of coriander, used as an herb to add a bright, citrusy flavor to savory dishes. They are low in calories and commonly eaten raw or added at the end of cooking.

Cilantro Loosely Packed With No Large Stems

Cilantro Or Basil

Cilantro and basil are leafy culinary herbs commonly used fresh to add bright, aromatic flavor to dishes. They are low-calorie produce items that provide small amounts of vitamins, minerals, and protective plant compounds.

Cilantro Or Basil Leave

Cilantro and basil are aromatic culinary herbs commonly used fresh to add flavor to savory dishes, sauces, and salads. Both are low-calorie ingredients that contribute small amounts of vitamins and protective plant compounds.

Cilantro Roughly Chopped & Large Stems Removed

Cilantro Tightly

Cilantro, Parsley, Bell Peppers, Green Onion

Collard Leave

Collard leaves are the large, sturdy edible leaves of the collard plant, a leafy green vegetable in the Brassica family. They are commonly cooked and have an earthy, slightly bitter flavor.

Combination Of Chopped Red Peppers And Green Peppers

A mix of chopped red and green bell peppers, commonly used raw or cooked in salads, sautés, and mixed dishes. These sweet peppers are non-starchy vegetables with a crisp texture and mild flavor.

Cooked Beet

Cooked beet is the softened root of the beet plant, with a sweet, earthy flavor. It is commonly eaten roasted, boiled, or steamed as a vegetable side or salad ingredient.

Cooked Carrot

Cooked carrot is a softened root vegetable with a naturally sweet flavor that becomes more pronounced after heating. It is commonly steamed, roasted, boiled, or added to soups and mixed dishes.

Cooked Potato

Cooked potato is a starchy tuber commonly eaten boiled, baked, roasted, or mashed. It provides carbohydrate for energy and can be part of many savory meals.

Cooked Red Pepper

Cooked red pepper is the softened edible fruit of the sweet pepper plant, commonly used in savory dishes. Cooking can make it sweeter and easier to digest while retaining useful nutrients.

Cooked Sweet/Yellow Onion

Cooked sweet or yellow onion is a common allium vegetable with a milder, sweeter flavor and softer texture after cooking. It is widely used as a base ingredient in savory dishes.

Corn

Corn is a starchy cereal grain commonly eaten fresh, dried, or ground into meal and flour. It provides carbohydrate energy and also contains fiber and protective plant compounds, especially in whole-kernel forms.

Corn Husk And Silks Removed

Corn Husks Removed And Cut Into 2-Inch Rounds

Corn Kernels Fresh Or Frozen

Cracked Pepper

Cracked pepper is coarsely ground black pepper made from dried peppercorns and used as a pungent seasoning. It is a spice, not produce.

Cranberries Unsweetened Or Fruit Juice Sweetened

Unsweetened cranberries are tart red berries, and fruit-juice-sweetened cranberry products are typically less tart but still retain some of the fruit’s characteristic compounds. They are commonly used fresh, dried, or in sauces and beverages.

Cranberry Drizzle

Cranberry drizzle is typically a sweet cranberry-based sauce or topping rather than a whole produce item. It is generally made from cranberries with added sweeteners and sometimes fruit juice or flavorings.

Cremini Mushroom

Cremini mushrooms are young brown mushrooms related to button and portobello mushrooms, with a firmer texture and deeper flavor than white mushrooms. They are commonly used as a cooked vegetable in savory dishes.

Cremini Or White Mushrooms

Cremini and white mushrooms are edible cultivated mushrooms with a mild, savory flavor and low calorie density. They are commonly used as a vegetable in cooking, though botanically they are fungi.

Crudités Carrot And Celery Stick

Crudités of carrot and celery sticks are a raw vegetable snack or appetizer made from cut carrots and celery. They are low in calories and provide hydration, fiber, and micronutrients.

Cubed Yellow Sweet Potato

Cubed yellow sweet potato is a starchy root vegetable with naturally sweet flavor and dense, moist flesh. It is commonly used roasted, steamed, mashed, or added to soups and bowls.

Cups Fresh Cilantro Leaves And Stems

Cups Fresh Curly Or Flat-Leaf Parsley Leaves And Stems

Curly Kale

Curly kale is a leafy green cruciferous vegetable with a robust texture and slightly bitter, peppery flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and grain dishes.

Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

Daikon Radishe

Daikon radish is a large, mild-flavored white root vegetable commonly eaten raw, pickled, or cooked in East Asian cuisines. It is low in calories and adds crisp texture and a slightly peppery taste to dishes.

Delicata Squash

Delicata squash is a winter squash with thin, edible skin and mildly sweet flesh. It is commonly roasted and used as a starchy vegetable side dish.

Dice Zucchini

Diced zucchini is simply zucchini cut into small pieces, a mild summer squash commonly used raw or cooked in savory dishes. It is a low-calorie, high-water vegetable.

Dill Or ½ Cup Chopped Fresh Flat-Leaf Parsley

Fresh flat-leaf parsley is a leafy culinary herb commonly used as a garnish and flavoring. It has a bright, slightly peppery taste and is typically eaten raw or lightly cooked.

Dill Or ½ Tsp. Dried Dill Weed

Dill Or 1 Tablespoon Dried Dill

Dill is an aromatic herb used fresh or dried to flavor savory dishes, dressings, and pickled foods. One tablespoon of dried dill provides concentrated flavor with small amounts of vitamins, minerals, and plant antioxidants.

Dragon Fruit

Dragon fruit is a tropical cactus fruit with mildly sweet flesh and edible seeds. It is commonly eaten fresh and provides hydration along with fiber and antioxidants.

Dressing, Such As Vegan Ranch, Orange Vinaigrette

Dried Berries Or Nut

Dried Cherries Or Cranberries

Dried cherries or dried cranberries are dehydrated fruits with a concentrated sweet-tart flavor. They are often eaten as snacks or used in baking, cereals, salads, and trail mixes.

Dried Cranberrie

Dried cranberries are sweetened, dehydrated cranberries commonly used in snacks, salads, and baked goods. They provide some of the cranberry fruit's polyphenols but are often higher in sugar than fresh cranberries.

Dried Minced Garlic

Dried minced garlic is dehydrated garlic cut into small pieces and used as a concentrated seasoning ingredient. It provides garlic flavor and some of the sulfur-containing compounds found in fresh garlic, though amounts can vary with processing and storage.

Dried Mushroom

Dried mushroom refers to edible mushrooms that have been dehydrated to extend shelf life and concentrate flavor. They are commonly rehydrated for cooking and provide many of the same nutrients as fresh mushrooms in a more concentrated form.

Dried Onion Flake

Dried onion flake is dehydrated onion used as a seasoning or cooking ingredient, with concentrated onion flavor and a long shelf life. It is nutritionally similar to onion but typically consumed in small amounts.

Dried Shiitake Mushrooms, Stems Removed

Dried shiitake mushrooms are edible fungi with a rich, savory flavor that becomes concentrated when dried. They are commonly rehydrated for soups, stir-fries, broths, and grain or noodle dishes.

Dried Tart Cherries, Minced

Dried tart cherries are the dried fruit of sour cherry varieties, with a tangy-sweet flavor and concentrated nutrients due to water removal. Minced dried tart cherries are commonly used in baking, snacks, cereals, and savory dishes.

Eggplant

Eggplant is a non-starchy vegetable with a mild flavor and spongy texture that absorbs seasonings well. It is commonly roasted, grilled, sautéed, or stewed.

English Cucumber

English cucumber is a long, thin-skinned variety of cucumber commonly eaten raw in salads, sandwiches, and cold dishes. It is mild in flavor and has a high water content.

English Cucumber, Matchstick

English cucumber is a long, thin-skinned cucumber commonly eaten raw and often cut into matchsticks for salads, wraps, and snack trays. It has a mild flavor and high water content.

English Or 2 Persian Cucumbers

English Peas Or Frozen Green Pea

English peas, including frozen green peas, are sweet green legumes commonly eaten as a vegetable side or added to mixed dishes. Frozen peas retain much of their nutrition and are a convenient source of plant nutrients and fiber.

Enoki Or Sliced Shiitake Mushroom

Enoki and shiitake are edible mushrooms commonly used in soups, stir-fries, and other savory dishes. They are low in calories and provide fiber, B vitamins, and antioxidant compounds.

Escarole Or Endive

Escarole and endive are leafy greens in the chicory family with a mildly bitter flavor, commonly eaten raw in salads or cooked. They are low in calories and nutrient-dense vegetables.

Extra Cilantro, For Serving

Cilantro is the fresh leafy herb from the coriander plant, commonly used as a garnish or finishing herb for added brightness and aroma.

Extra Lime Wedges

Extra lime wedges are cut pieces of lime, a citrus fruit commonly used to add tart flavor and acidity to foods and drinks. They are low in calories and provide small amounts of vitamin C and plant antioxidants.

Fennel Bulb

Fennel bulb is a crisp, pale vegetable with a mild licorice-like flavor often eaten raw or cooked. It is commonly used in salads, roasts, soups, and Mediterranean-style dishes.

Fennel Frond

Fennel fronds are the feathery green leaves of the fennel plant, used as a fresh herb with a mild anise-like flavor. They are edible and commonly added to salads, seafood dishes, soups, and garnishes.

Fermented Ginger Carrots

Fermented ginger carrots are carrots preserved through lactic acid fermentation, often with ginger added for flavor. They are a tangy fermented vegetable food that provides probiotics along with carrot nutrients.

Fill Zucchini With The Mixture.

Finely Chopped Pineapple

Finely chopped pineapple is pineapple fruit cut into small pieces, commonly used fresh, canned, or frozen in sweet and savory dishes. It has a juicy texture and a sweet-tart flavor.

Fingerling Potatoe

Fingerling potato is a small, narrow variety of potato with a firm, waxy texture and earthy flavor. It is a starchy vegetable commonly roasted, boiled, or pan-cooked.

Fire-Roasted Corn

Fire-roasted corn is corn kernels or ears cooked over high heat to develop a smoky flavor and light charring. It is a starchy vegetable commonly used as a side dish or ingredient in salads, salsas, and grain bowls.

Fire-Roasted Diced Tomatoe

Fire-roasted diced tomatoes are chopped tomatoes that have been charred or roasted to add a smoky flavor, then canned or packed for use in cooking. Despite the import label, this is more accurately categorized as a vegetable ingredient in culinary use.

Fire-Roasted Or Plain Diced Tomatoe

Diced tomatoes are chopped tomato pieces, sold fresh or canned, including fire-roasted varieties with a smoky flavor. They are commonly used as a vegetable ingredient in soups, sauces, stews, and side dishes.

Flat-Leaf Italian Parsley

Flatleaf Parsley

Flat-leaf parsley is a leafy green herb commonly used fresh to add a bright, slightly peppery flavor to savory dishes. Although often used as a garnish, it also contributes meaningful vitamins and plant compounds.

Flavor (Basil, Parsley, Oregano, Tarragon

Freeze-Dried Raspberries

Freeze-dried raspberries are raspberries with most of their water removed, resulting in a crisp texture and concentrated flavor. They retain much of the fruit's fiber, vitamins, minerals, and polyphenol antioxidants.

Freeze-Dried Strawberries

Fresh Baby Spinach, Loosely Packed

Fresh baby spinach is a tender leafy green vegetable commonly eaten raw or lightly cooked. It has a mild flavor and is nutrient-dense relative to its low calorie content.

Fresh Lemon Juice

Lemon juice is the acidic liquid extracted from lemons, commonly used to add tart flavor to foods and beverages. It is typically used in small amounts in cooking, dressings, marinades, and drinks.

Fresno Chile

Fresno chile is a medium-hot red or green chili pepper commonly used fresh, roasted, or in salsas and sauces. It is produce botanically classified as a fruit but culinarily used as a vegetable.

From Romaine Lettuce Heart

Romaine lettuce heart is the crisp, pale inner leaves of romaine lettuce, commonly eaten raw in salads and wraps. It is low in calories and provides hydration along with several vitamins and minerals.

Frozen Cauliflower

Frozen cauliflower is cauliflower that has been cleaned, cut, and frozen to preserve it for longer storage. It has a mild flavor and works well in roasted, steamed, mashed, and blended dishes.

Frozen Corn

Frozen corn is corn that has been harvested and quickly frozen to preserve sweetness and nutrients. It is a starchy vegetable commonly used as a side dish or ingredient in soups, salads, and mixed dishes.

Frozen Raspberries

Frozen raspberries are whole raspberries preserved by freezing, retaining most of their fiber, vitamins, and polyphenols. They have a tart-sweet flavor and are commonly used in smoothies, oatmeal, yogurt, and baking.

Fruit Topping

Garlic Cloves, Minced

Garlic cloves are the pungent bulbs of the garlic plant, commonly chopped and used to flavor savory dishes. They are a concentrated culinary ingredient rather than a substantial calorie source.

Garlic Sauce

Garlic sauce is a condiment made primarily from garlic, often blended with oil and sometimes emulsified with egg, lemon juice, or other seasonings. It is not produce; it fits best as a prepared sauce in Other.

Garnish With Chopped Parsley Or Lemon Zest Before Serving If Desired.

Gluten-Free, Vegan Bread Or Onion Flat Bread, Page

Golden Potatoes, Cubed

Golden potatoes are a variety of potato with smooth yellow flesh and a mildly buttery flavor. Cubed golden potatoes are commonly used for roasting, boiling, soups, and skillet dishes.

Granny Smith Apples

Granny Smith apples are a tart, crisp variety of apple commonly eaten raw or used in cooking and baking. They are a source of fiber and vitamin C with relatively low calorie density.

Granulated Garlic

Granulated garlic is dried garlic that has been coarsely ground and used as a seasoning. It provides concentrated garlic flavor with many of the same sulfur-containing compounds found in fresh garlic, though some may be reduced by processing.

Grape Tomatoes

Grated Rind And Juice Of 1 Lime

Lime juice and grated lime rind (zest) are citrus ingredients used to add acidity, aroma, and bright flavor to foods and drinks. They provide vitamin C and citrus phytochemicals, with the rind contributing concentrated aromatic compounds and some fiber if consumed.

Green

Green And/Or Red Bell Pepper

Bell peppers are sweet, mild peppers commonly eaten raw or cooked; green peppers are less ripe and slightly more bitter than red peppers. They are a produce vegetable rich in vitamins and phytochemicals.

Green And/Or Red Cabbage

Green and red cabbage are cruciferous vegetables with tightly layered leaves and a mild to peppery flavor, depending on variety. They are commonly eaten raw, cooked, or fermented.

Green And/Or Red Grapes

Green and red grapes are sweet, juicy fruits commonly eaten fresh and used in cooking. They provide water, natural carbohydrates, and plant compounds including polyphenols such as resveratrol, especially in red grapes.

Green Apple

Green apple is a tart, crisp variety of apple commonly eaten fresh or used in salads, baking, and sauces. It is a whole fruit that provides fiber, water, and vitamin C.

Green Apple Unpeeled Cored And

Green apple with the peel retained and core removed; it is a crisp, mildly tart fruit commonly eaten raw. As a whole apple, it provides fiber and water with relatively low calorie density.

Green Bell Pepper

Green bell pepper is the unripe form of the sweet pepper and is commonly eaten raw or cooked in savory dishes. It has a crisp texture, mild grassy flavor, and is low in calories.

Green Cabbage

Green cabbage is a cruciferous vegetable with tightly packed pale-green leaves and a mild, slightly peppery flavor that becomes sweeter when cooked. It is commonly eaten raw, steamed, sautéed, roasted, or fermented.

Green Cilantro Dressing

Green cilantro dressing is a blended condiment typically made with cilantro, acidic ingredients like lime or vinegar, oil, and seasonings; some versions also include yogurt, mayonnaise, or avocado. It is used as a topping, dip, or salad dressing rather than eaten as a whole produce item.

Green Onion

Green onions, also called scallions, are young onions harvested before the bulb fully develops. They have a mild onion flavor and are commonly used raw or cooked in savory dishes.

Green Onion White And Green Parts

Green onion, also called scallion or spring onion, is a mild allium vegetable used raw or cooked. Both the white bulb and green tops are edible and add onion flavor with fewer calories.

Green Onions Or Cilantro

Green Onions White And Green Parts Only

Green Onions White And Light Green Parts

The white and light green parts of green onions, also called scallions, are mild allium vegetables commonly used raw or cooked for flavor and texture. They provide a lighter onion taste than bulb onions.

Green Or Yellow Pepper

Green and yellow peppers are sweet bell peppers harvested at different stages of ripeness. They are commonly eaten raw or cooked and are low in calories with a high water content.

Green String Beans

Green string beans are immature bean pods eaten whole as a non-starchy vegetable. They have a mild flavor and are commonly steamed, sautéed, roasted, or added to mixed dishes.

Green Tomatoe

Green tomatoes are unripe tomatoes with a firm texture and tart flavor, commonly used cooked or pickled. Botanically they are the same fruit as red tomatoes but harvested before ripening.

Green-Leaf Lettuce Leave

Green-leaf lettuce is a leafy vegetable with tender green leaves and a mild flavor, commonly eaten raw in salads and sandwiches. The import category "Produce" is broadly correct; the specific food category is Vegetables.

Greens Of Choice

Greens Of Your Choice (Spinach, Kale, Sprouts, Lettuce

Guajillo Chile Powder

Guajillo chile powder is a ground spice made from dried guajillo peppers, known for a mildly to moderately spicy, slightly sweet and smoky flavor. It is commonly used to season sauces, marinades, soups, and Mexican dishes.

Habanero Chile

Habanero chile is a very hot variety of Capsicum chinense used fresh, dried, or in sauces to add intense heat and fruity flavor. It is botanically a pepper and nutritionally fits within vegetables/produce.

Half A Lemon, Juiced

Halved Grape Or Cherry Tomatoes

Halved grape or cherry tomatoes are small, sweet tomato varieties commonly eaten raw in salads, snacks, and cooked dishes. They are botanically fruits but are typically used as vegetables in meals.

Halved Or Coarsely Chopped Mixed Fresh Mushrooms

Mixed fresh mushrooms are edible fungi commonly used in savory dishes and may include varieties such as cremini, shiitake, oyster, or white mushrooms. They are low in calories and provide a range of micronutrients and bioactive compounds.

Halved Red And/Or Yellow Cherry Tomatoes

Cherry tomatoes are small, sweet varieties of tomato commonly eaten raw or cooked. Red and yellow types provide similar nutrition, with red tomatoes typically containing more lycopene.

Halved Red And/Or Yellow Grape Tomatoes

Halved red and/or yellow grape tomatoes are small, sweet-tart tomatoes commonly eaten raw or lightly cooked. They are a low-calorie produce item that provides water, vitamins, and antioxidant carotenoids.

Handful Of Fresh Herbs Such As Mint Or Cilantro

Fresh herbs such as mint or cilantro are aromatic leafy plants used in small amounts to add flavor and freshness to meals. They are very low in calories and can contribute small amounts of vitamins, minerals, and protective plant compounds.

Hass Avocado

Heaping Cup Baby Arugula

Heirloom Tomatoes Or On-The-Vine Tomatoes

Hemp Seeds, Grated Apple, And/Or Cranberrie

A mixture of hemp seeds, grated apple, and cranberries combines seeds with fruit for a nutrient-dense topping or snack ingredient. It provides a balance of healthy fats, fiber, and naturally occurring carbohydrates.

Himalayan Salt & Pepper To Taste

A seasoning instruction referring to Himalayan salt and black pepper added as desired, rather than a single whole food ingredient. It is typically used in small amounts to enhance flavor.

Himalayan Salt & Pepper, To Taste Cauliflower)

Himalayan Salt/Pepper + Whatever Herbs You Like For

Iceberg Or Bibb Lettuce Leave

Iceberg and Bibb lettuce are mild, crisp leafy vegetables commonly eaten raw in salads, sandwiches, and wraps. They are low in calories and high in water content.

Italian Parsley

Italian parsley is a flat-leaf culinary herb with a fresh, slightly peppery flavor commonly used in Mediterranean and many other cuisines. It is typically eaten raw or cooked in small to moderate amounts as a garnish, seasoning, or salad ingredient.

Jalapeño Chile

Jalapeño chile is a medium-hot chili pepper commonly used fresh, pickled, or cooked in savory dishes. It is botanically a fruit but nutritionally and culinarily used as a vegetable.

Jalapeño Chile Pepper Slices

Jalapeño chile pepper slices are cut pieces of a medium-hot chili pepper commonly used fresh or pickled to add heat and flavor to foods. As produce, they are a low-calorie vegetable ingredient with notable pungency from capsaicin.

Jalapeño Pepper

Jalapeño pepper is a medium-hot chili pepper commonly used fresh, pickled, or cooked in savory dishes. It is low in calories and provides capsaicin along with vitamin C and other antioxidants.

Jalapeño Pepper Jelly

Jalapeño, Seeded And Minced

Jalapeño is a medium-hot chili pepper commonly used fresh in salsas, sauces, and savory dishes. Seeded and minced jalapeño retains its characteristic heat and bright, grassy flavor, though removing the seeds and membranes can reduce pungency somewhat.

Japanese Cucumbers

Japanese cucumbers are slender, thin-skinned cucumbers with a crisp texture and mild, slightly sweet flavor. They are commonly eaten raw in salads, pickles, and side dishes.

Japanese Or Regular Sweet Potatoe

Sweet potato is a starchy root vegetable that includes Japanese varieties and common orange-fleshed types. It is naturally sweet and commonly eaten baked, steamed, roasted, or mashed.

Jar Roasted Red Pepper

Jar-roasted red peppers are mature red bell peppers that have been roasted and preserved in a jar, often in water, oil, vinegar, and salt. They have a sweet, smoky flavor and are used in salads, sandwiches, dips, and sauces.

Jarred Jalapeno Slices

Jarred Roasted Red Bell Peppers

Jarred roasted red bell peppers are sweet peppers that have been roasted and preserved in a jar, often packed in water, brine, or oil. They provide many of the same nutrients as fresh red peppers, though sodium can be higher depending on the packing liquid.

Jarred Roasted Red Pepper

Jarred roasted red pepper is red bell pepper that has been roasted and preserved, often in water, brine, or oil. It offers many of the same nutrients as fresh red pepper, though sodium can be higher in packaged versions.

Jicama

Jicama is a crisp, mildly sweet root vegetable commonly eaten raw or cooked. It is low in calories and notable for its high water and fiber content.

Jicama, Radishes, Beets, Tomato, Parsnip

Juice Of 3 Limes Or Lemons (More For More Sour/Tart

Fresh lime or lemon juice is a citrus ingredient used to add acidity and bright, tart flavor to foods and drinks. It is typically used in small amounts for seasoning, marinades, dressings, and beverages.

Kabocha Squash

Kaffir Lime Leaf

Kale Chard Or Arugula

Kale Leave

Kale leaves are dark leafy greens in the cabbage family with a sturdy texture and mildly bitter, earthy flavor. They are commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

Kale Leaves Ribs Removed

Kale Or Cabbage

Kale and cabbage are cruciferous leafy vegetables commonly eaten raw or cooked. They are nutrient-dense produce items with a mild to robust flavor depending on the variety.

Kale Or Chard

Kale and chard are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense produce items with a slightly bitter, earthy flavor.

Kale Or Spinach

Kale and spinach are leafy green vegetables commonly eaten raw or cooked. Both are nutrient-dense produce items, though they differ somewhat in vitamin, mineral, and oxalate content.

Kale Or Swiss Chard Leaves Thick Stems Removed

Kale or Swiss chard leaves with thick stems removed are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense and provide substantial vitamins, minerals, and phytonutrients with few calories.

Kale Ribs Removed

Kale Thick Stems Removed Leaves Chopped Fine

Kale leaves are a dark leafy green vegetable with a sturdy texture and mildly bitter, earthy flavor. Finely chopped kale is commonly used raw in salads or cooked in soups, sautés, and grain dishes.

Key Lime Juice Or Persian Lime Juice

Key lime juice and Persian lime juice are tart citrus juices commonly used for flavoring in beverages, marinades, dressings, and desserts. They provide acidity and small amounts of vitamin C and other citrus phytonutrients.

Key Lime Zest Or Persian Lime Zest

The aromatic outer peel of key limes or Persian limes, used to add concentrated citrus flavor to foods and drinks. It is edible and contains citrus essential oils along with small amounts of vitamins and plant compounds.

Kohlrabi

Kohlrabi is a bulbous cruciferous vegetable with a mild, slightly sweet flavor similar to broccoli stems or cabbage. It can be eaten raw or cooked and is commonly used in slaws, salads, and roasted vegetable dishes.

Large Apple, Sliced (Honeycrisp Or Gala Work Great)

Apple slices are a fresh fruit commonly eaten raw as a snack or added to salads and lunches. Honeycrisp and Gala apples are sweet, crisp varieties with similar overall nutrition profiles.

Large Carrots, Ribboned

Ribboned large carrots are thinly shaved pieces of carrot, a commonly eaten root vegetable. They are mildly sweet, crisp, and typically used raw in salads or lightly cooked in side dishes.

Layer Cucumber Slices On Top.

Cucumber is a mild, crisp vegetable commonly eaten raw in salads, sandwiches, and snacks. It has a very high water content and a light, refreshing taste.

Leaf Lettuce

Leaf lettuce is a leafy green vegetable commonly eaten raw in salads and sandwiches. It is low in calories and provides hydration, fiber, and a range of vitamins and phytonutrients.

Leafy Greens (Kale, Spinach)

Leafy greens such as kale and spinach are nutrient-dense edible leaves commonly used raw in salads or cooked in a wide range of dishes. They are valued for their high vitamin, mineral, and phytonutrient content.

Lebanese Cucumber

Lebanese cucumber is a small, thin-skinned cucumber with a mild flavor and high water content, commonly eaten raw in salads and snacks. It is a non-starchy produce item low in calories.

Leek

Leek is a mild-flavored allium vegetable related to onions and garlic, commonly used in soups, sautés, and braised dishes. The edible white and light green parts provide fiber and a range of vitamins and phytonutrients.

Leek White Part Only

The white part of leek is the tender lower stalk of this mild allium vegetable, commonly used in soups, sautés, and braises. It has a subtle onion-like flavor and provides fiber and antioxidant compounds.

Lemon Juice (Dressing)

Lemon juice is the acidic liquid pressed from lemons and is commonly used in dressings, marinades, and cooking for brightness and flavor. It is recognizable as a fruit-derived ingredient, so classifying it under produce is reasonable.

Lemon Peel

Lemon peel is the aromatic outer rind of the lemon, commonly used to add citrus flavor and fragrance to foods and drinks. It is edible and contains concentrated plant compounds not found in the juice alone.

Lemon, Juiced And Zested

Lemon juice and zest come from the fruit and peel of lemon, adding bright acidity and citrus flavor to foods and drinks. They are commonly used in cooking, baking, dressings, marinades, and beverages.

Lemon, Rind Of

Lemon rind is the outer peel of the lemon, valued for its concentrated citrus aroma and flavor. It contains plant compounds and fiber, though it is typically used in small amounts.

Lemongrass

Lemongrass Or Lemon Zest

Lemon-Tahini Dressing

Lemon-tahini dressing is a savory condiment typically made from tahini, lemon juice, oil, and seasonings. It is commonly used on salads, grain bowls, and roasted vegetables.

Lettuce

Lettuce is a leafy vegetable commonly eaten raw in salads, sandwiches, and wraps. Varieties differ in texture and nutrient density, with darker green types generally providing more micronutrients than iceberg lettuce.

Lettuce Leaves

Lettuce leaves are a leafy vegetable commonly eaten raw in salads and sandwiches. They are low in calories and provide water, fiber, and small amounts of several vitamins and minerals.

Lettuce Leaves Or Other Salad Green

Lettuce and other salad greens are leafy vegetables commonly eaten raw in salads, sandwiches, and wraps. They are low in calories and add hydration, fiber, and micronutrients to meals.

Lettuce Mix

Lettuce mix is a blend of leafy salad greens such as romaine, green leaf, red leaf, butter lettuce, or baby greens. It is low in calories and commonly eaten raw in salads and sandwiches.

Lettuce Or Kale

Lettuce and kale are leafy green vegetables commonly eaten raw or cooked. Kale is generally denser in vitamins and minerals, while lettuce is milder and higher in water content.

Lightly Packed Fresh Mint

Fresh mint is an aromatic leafy herb commonly used in salads, beverages, sauces, and garnishes. It has a cool, refreshing flavor and is typically consumed in small amounts.

Lightly Packed Fresh Parsley

Fresh parsley is a leafy green herb commonly used as a garnish and flavoring ingredient in savory dishes. It has a bright, slightly peppery taste and provides notable nutrients despite being used in small amounts.

Lime

Lime is a small citrus fruit with tart, acidic juice and aromatic peel, commonly used in cooking and beverages. It is eaten fresh or used as juice and zest.

Lime Juice

Juice from one lime is a tart citrus ingredient commonly used to flavor foods and beverages. It provides acidity and small amounts of vitamin C and other plant compounds.

Lime Juice (Freshly Squeezed)

Freshly squeezed lime juice is the acidic juice extracted from limes, commonly used to add tart flavor to foods and beverages. It is a concentrated source of vitamin C and citrus phytochemicals.

Lime Or Lemon Juice

Lime or lemon juice is the acidic liquid pressed from limes or lemons, commonly used to flavor foods and beverages. It adds brightness with minimal calories and is often used fresh or bottled.

Lime Wedges If Desired

Long Thin Shreds Carrot

Loosely Packed Cup Fresh Cilantro Leaves And Stem

Fresh cilantro leaves and tender stems are a fragrant culinary herb commonly used raw or lightly cooked in many cuisines. It has a bright, citrusy flavor and is typically used as a garnish or seasoning rather than a major calorie source.

Loosely Packed Fresh Basil Leave

Fresh basil leaves are a culinary herb with a sweet, aromatic flavor commonly used in salads, sauces, and cooked dishes. Despite being imported as produce, basil is more accurately categorized as an herb.

Mango Ginger Marinade, For Serving

A mango ginger marinade is a prepared sauce or seasoning blend typically made with mango, ginger, and other ingredients such as oil, acid, or spices, used to flavor foods before or during serving. It is not a whole produce item and is better categorized as a mixed condiment or prepared food ingredient.

Matchstick-Cut Celery Root

Matchstick-cut celery root is celeriac that has been peeled and cut into thin strips for convenient use in salads, slaws, sautés, and roasts. It is a starchy root vegetable with a mild celery-like flavor.

Matchstick-Cut Red Or Yellow Bell Pepper

Matchstick-cut red or yellow bell pepper is a pre-cut form of sweet bell pepper with a crisp texture and mild, fruity flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

Medium Fresh Tomatoes, Diced (To Replace 14 Oz Canned)

Fresh diced tomatoes are juicy, mildly acidic fruits commonly used in sauces, soups, salads, and cooked dishes. They provide flavor, color, and moisture with relatively few calories.

Medium Zucchinis, Halved Lengthwise And Scooped

Zucchini is a mild, tender summer squash commonly used in savory dishes. Halved and scooped zucchini is often prepared for stuffing and baking.

Medium Zucchinis, Thinly Sliced

Medium zucchinis are a mild, tender summer squash often used raw or cooked in savory dishes. Thinly sliced zucchini is low in calories and adds moisture, texture, and bulk to meals.

Medium-Sized Bananas

Bananas are a sweet, starchy tropical fruit commonly eaten fresh as a snack or added to smoothies, cereals, and baked goods. Medium-sized bananas provide quick energy along with fiber and potassium.

Medjool Date, Pitted

Medjool dates are large, soft, sweet fruits from the date palm, commonly sold dried or semi-dried with the pit removed. They are often eaten as a snack or used as a natural sweetener in recipes.

Medjool Or Deglet Noor Dates

Medjool and Deglet Noor dates are sweet edible fruits from the date palm, commonly eaten fresh or dried. They are naturally high in carbohydrates and provide fiber along with several minerals.

Meyer Or Other Lemon

Mild Green Chiles

Mild green chiles are immature green chili peppers with a fresh, slightly pungent flavor and relatively low heat compared with hotter chile varieties. They are commonly used fresh, roasted, or canned in savory dishes.

Mini Bell Pepper

Mini bell peppers are small, sweet varieties of bell pepper commonly eaten raw or cooked. They are a colorful produce vegetable with a crisp texture and mild flavor.

Miniature Bell Peppers In Assorted Colors

Mint

Mint is an aromatic culinary herb commonly used fresh or dried in savory dishes, sweets, teas, and garnishes. It has a cooling flavor and is most often from spearmint or peppermint varieties.

Mint Leave

Mint leaves are aromatic herb leaves commonly used fresh or dried in cooking, teas, and garnishes. They add a cool, refreshing flavor and are typically considered an herb rather than general produce.

Mint Or 1 Tablespoon Dried Mint

Mint Or Thai Basil

Mint and Thai basil are aromatic culinary herbs commonly used fresh in salads, teas, curries, and garnish. They add strong flavor with very few calories and provide small amounts of beneficial plant compounds.

Mixed Fruit

Mixed fruit is a combination of fruits, often served fresh or packed together, providing a variety of flavors and textures. Its nutrition varies by the fruits included but is generally rich in water, natural carbohydrates, vitamins, and protective plant compounds.

Mixed Leafy Greens

Mixed leafy greens are a blend of tender salad greens such as lettuce, spinach, arugula, chard, and similar leaves. They are low in calories and commonly eaten raw or lightly cooked.

Mixed Raw Vegetables

A mix of uncooked vegetables, often including leafy greens, carrots, cucumbers, peppers, celery, or similar produce. It is generally low in calories and rich in fiber, water, vitamins, minerals, and plant antioxidants.

Mixed Raw Veggies And Herb

A mix of raw vegetables and fresh herbs commonly used in salads, platters, or garnishes. The exact nutrition varies by ingredients, but it is generally low in calories and rich in water, fiber, and micronutrients.

Mushroom

Chopped mushrooms are edible fungi commonly used in savory dishes for their mild umami flavor and tender texture. They are typically low in calories and provide a range of micronutrients.

Mushroom Bacon

Napa Cabbage

Napa cabbage is a mild, tender Chinese cabbage commonly eaten raw in salads and slaws or cooked in stir-fries, soups, and kimchi. It is a low-calorie cruciferous vegetable with a high water content.

Napa Cabbage Or Red Cabbage

Napa cabbage and red cabbage are leafy cruciferous vegetables commonly eaten raw or cooked. They are low in calories and provide fiber, vitamin C, vitamin K, and protective plant compounds.

Nectarines

Nectarines are smooth-skinned stone fruits closely related to peaches, with sweet-tart flesh that can be eaten fresh or cooked. They are commonly used in snacks, salads, desserts, and preserves.

New Mexico Chile Powder

New Mexico Red Chile

New Mexico red chile is a cultivar of Capsicum annuum commonly used fresh or dried in Southwestern cuisine. It is a low-calorie chile pepper valued for its pungency, color, and antioxidant compounds.

Of Baby Spinach, Or 1/3 Cup Frozen Spinach

Baby spinach is a tender leafy green vegetable; frozen spinach is the same vegetable cooked or blanched and preserved. It is commonly eaten raw or cooked and is nutrient-dense relative to its calories.

Of Garlic Avoiding Fat, Use 1 Steamed White Potato)

Okra

Okra is a green seed pod vegetable known for its mild flavor and mucilaginous texture when cooked. It is commonly used in soups, stews, and sautés.

Onion Or Shallot

Onion and shallot are closely related allium vegetables commonly used for their pungent flavor and aroma in savory cooking. They provide small amounts of beneficial plant compounds along with fiber and micronutrients.

Onion, Roughly Chopped

Onion is a pungent bulb vegetable commonly used raw or cooked to add flavor, aroma, and texture to savory dishes. Roughly chopped onion retains the same nutritional profile as whole onion aside from minor changes from cutting and storage.

Onions Thickly

Onions are bulb vegetables commonly used raw or cooked to add pungent, sweet, and savory flavor to many dishes. They are a produce item and are recognized as a vegetable.

Option 2 Cups Shredded Sweet Potato Instead Of Yukon Gold Potatoes

Optional Toppings Cilantro Leaves

Cilantro leaves are the fresh leafy herb of the coriander plant, commonly used as a garnish or flavoring in many cuisines. They have a bright, citrusy flavor and are typically eaten in small amounts.

Optional Toppings Sliced Jalapeño Chile Pepper Radishes And/Or Scallions ; Cilantro Leaves; And/Or ¼ Cup Tofu Sour Cream

Or, The Same Amount Of Cauliflower Floret

Orange Bell Pepper

Orange bell pepper is a sweet, crisp variety of Capsicum annuum commonly eaten raw or cooked. It is a non-spicy pepper and a colorful produce vegetable used in salads, stir-fries, and roasting.

Orange Juice Plus Zest Of One Orange

A citrus juice preparation made from orange juice with the zest of one orange, adding concentrated citrus aroma and peel compounds. It is a source of vitamin C and naturally occurring citrus flavonoids.

Orange Rind

Orange rind is the outer peel of the orange, including the colored zest and sometimes the white pith. It is aromatic and commonly used in cooking, baking, and marmalades.

Orange Segments Or Sliced Kumquats

Orange segments or sliced kumquats are citrus fruits commonly eaten fresh. They are juicy, tart-sweet, and provide vitamin C and other protective plant compounds.

Orange Vinaigrette Dressing

Orange vinaigrette dressing is a salad dressing typically made from oil, vinegar, orange juice or zest, and seasonings. It is a mixed condiment rather than a whole produce item, so the produce classification is not appropriate.

Oz. Pkg. Poultry Blend Fresh Herb

A fresh herb blend intended for poultry seasoning, typically made from culinary herbs such as rosemary, thyme, and sage. It is best categorized as Herbs rather than Produce because it is a seasoning herb mix, not a general produce item.

Package Frozen Spinach

Paddles Nopales Cleaned

Parsley & Lemon Slices

Parsley Flake

Parsley flake is dried parsley leaf used as a culinary herb for flavor and garnish. It provides concentrated herb flavor with small amounts of vitamins and plant compounds.

Parsley Leave

Parsley leaves are a culinary herb commonly used fresh or dried to add a bright, grassy flavor to foods. Despite the import category, parsley is more accurately classified as an herb rather than general produce.

Parsley Or ½ Tsp. Dried Parsley

Parsley Or Cilantro

Parsley and cilantro are leafy culinary herbs commonly used fresh to add bright flavor to savory dishes. They are low-calorie produce items that contribute vitamins, minerals, and plant antioxidants in small serving sizes.

Parsley Or Dill

Pasilla Chile Powder

Pattypan Squash

Pattypan squash is a tender summer squash with a mild, slightly sweet flavor and edible skin. It is commonly roasted, sautéed, grilled, or stuffed and is categorized as produce, more specifically a vegetable.

Pattypan Squash Or 1 Medium Zucchini

Peach (For Dressing)

Peach is a sweet, juicy stone fruit commonly eaten fresh or used in salads, dressings, desserts, and sauces. It provides water, natural sugars, and a modest amount of fiber and antioxidants.

Peach Pit Removed & Cut Into Chunks

Peas And Carrot

Peas and carrots are a common mixed vegetable combination of green peas and carrots. They provide fiber and a range of vitamins, minerals, and plant antioxidants.

Pepperoncini

Pepperoncini are mild chili peppers commonly eaten fresh or pickled, with a tangy flavor and low calorie content. They are botanically peppers and nutritionally fit the vegetable category.

Pepperoncini Salad Pepper

Pepperoncini salad pepper is a mild chili pepper commonly eaten fresh, pickled, or added to salads and sandwiches. It is a low-calorie produce item with a tangy flavor and modest heat.

Persian Cucumber

Persian cucumber is a small, thin-skinned cucumber with a crisp texture and mild flavor, commonly eaten raw in salads, snacks, and pickles. It is a hydrating, low-calorie vegetable.

Petite Diced Tomatoe

Petite diced tomatoes are small-cut pieces of ripe tomato, typically used fresh or canned in sauces, soups, and mixed dishes. They are a low-calorie vegetable ingredient with a high water content and bright, acidic flavor.

Pickled Carrot

Pickled carrot is carrot preserved in a vinegar or brine solution, often with salt and spices. It retains some of the nutrients of carrots but its sodium content is usually much higher than fresh carrots.

Pickled Radish

Pickled radish is radish preserved in a brine or vinegar solution, often used as a tangy, crunchy condiment or side dish. It is typically low in calories, but its nutrition profile varies depending on whether it is fermented and how much salt or sugar is added.

Piece Dried Red Chile Any Hot Variety

Pineapple

Chopped pineapple is the cut fruit of the pineapple plant, commonly eaten fresh or used in sweet and savory dishes. It has a juicy texture and a distinctly sweet-tart flavor.

Pineapple Juice

Pineapple juice is a sweet tropical fruit juice made from pineapple. It provides natural sugars, vitamin C, and manganese, but is lower in fiber than whole pineapple.

Pineapple Or Fresh If Available

Pineapple is a tropical fruit with sweet-tart flesh that is commonly eaten fresh, cooked, or juiced. It is classified as produce and fits nutritionally in the fruit category.

Pineapple Or Papaya

Pineapple and papaya are tropical fruits with sweet flesh and high water content. Both are commonly eaten fresh and provide vitamin C and digestive enzymes.

Pitted Whole Dates Snipped

Pitted whole dates are dried fruits from the date palm, often snipped for easier use in baking, snacking, or topping dishes. They are naturally sweet and energy-dense.

Plums Nectarines Or Persimmons

Plums, nectarines, and persimmons are sweet fruits commonly eaten fresh and used in salads, desserts, and preserves. They provide water, natural carbohydrates, fiber, and a range of vitamins and protective plant compounds.

Poblano Chile

Poblano chile is a mild to moderately spicy green pepper commonly used in Mexican cuisine. It is a non-starchy vegetable often eaten fresh, roasted, or stuffed.

Poblano Chile Pepper

Poblano chile pepper is a mild to moderately spicy green pepper commonly used in Mexican cuisine. It is a low-calorie vegetable that provides vitamins, fiber, and antioxidant compounds.

Poblano Chiles Roasted

Poblano Pepper

Pomegranate Seed

Fresh pomegranate seeds, also called arils, are the juicy edible seed coverings found inside pomegranates. They have a sweet-tart flavor and are commonly eaten raw or added to salads, yogurt, and grain dishes.

Portobello Mushroom

Portobello mushroom is a mature form of Agaricus bisporus with a dense, meaty texture and savory flavor. It is commonly used as a vegetable-like ingredient in roasted, grilled, or sautéed dishes.

Portobello Mushroom Cap

Portobello mushroom caps are the mature caps of Agaricus bisporus, valued for their meaty texture and savory flavor. They are commonly grilled, roasted, stuffed, or sliced into cooked dishes.

Potatoes Washed And Unpeeled; Any Variety

Washed, unpeeled potatoes are starchy tubers that provide carbohydrate for energy, with the skin contributing additional fiber and micronutrients. They can be prepared in many ways and are a common staple vegetable.

Potatoes, Any Variety

Potatoes are starchy tubers eaten worldwide and prepared in many ways, including boiling, baking, roasting, and mashing. Different varieties vary in texture and color, but their basic nutritional profile is similar.

Pounds Gold Potatoes, Washed And Cubed Into ½"

Precooked Beet

Precooked beet is beetroot that has been cooked for convenience while retaining much of its natural sweetness and earthy flavor. It is commonly eaten chilled, reheated, or added to salads and side dishes.

Pressed Orange Juice Or Other Fruit

Pressed Orange Juice, Pure Filtered Water, Etc.)

Pumpkin Or Butternut Squash

Pumpkin and butternut squash are winter squashes with mildly sweet orange flesh that can be roasted, steamed, pureed, or added to soups and stews. They are commonly used as starchy vegetables in savory and sweet dishes.

Purple Eggplant

Purple eggplant is a non-starchy vegetable in the nightshade family with a mild flavor and spongy texture that softens when cooked. It is commonly roasted, grilled, sautéed, or baked.

Purple Onion

Purple onion is a pungent bulb vegetable commonly eaten raw or cooked, with a slightly sweet flavor and deep red-purple skin and flesh layers. It is nutritionally similar to red onion and contains antioxidant plant compounds.

Purple Or Green Cabbage Leaves

Purple Sweet Potatoe

Purple sweet potato is a starchy root vegetable with vibrant purple flesh, valued for its naturally sweet flavor and high anthocyanin content. It is commonly cooked by steaming, baking, roasting, or boiling.

Quartered Fresh Kumquats

Quartered fresh kumquats are small citrus fruits typically eaten whole, including the sweet peel and tart pulp. They provide a bright, tangy flavor and are commonly used fresh in salads, desserts, and preserves.

Radishes, Chopped (Around 8)

Radishes are crisp root vegetables with a peppery flavor, commonly eaten raw in salads or as a crunchy garnish. Chopped radishes are low in calories and add texture, water, and micronutrients to meals.

Radishes, Thinly Sliced

Radishes are crisp root vegetables with a peppery flavor that becomes milder when thinly sliced. They are commonly eaten raw in salads, sandwiches, and slaws.

Rainbow Chard

Rainbow chard is a colorful leafy green vegetable in the beet family with mild, earthy leaves and crisp stalks. It is commonly eaten sautéed, steamed, or added to soups and grain dishes.

Raisins Or Currants

Raisins and currants are dried fruits, typically made from grapes, with a sweet flavor and concentrated nutrients due to water removal. They are commonly eaten as snacks or used in baking and savory dishes.

Raisins Snipped

Snipped raisins are chopped dried grapes with a concentrated sweet flavor and chewy texture. They are commonly used in baking, cereals, salads, and snack mixes.

Raspberries Strawberries Or Blueberries Or Chopped Peeled Kiwifruit Peach Or Mango

Raw Garlic

Raw garlic is the pungent bulb of Allium sativum, commonly used to flavor savory dishes. It is widely used in cuisines worldwide and can be eaten fresh, minced, sliced, or crushed.

Raw Zucchini, Peeled And Chopped

Raw zucchini is a mild, tender summer squash commonly eaten fresh or lightly cooked. Peeled and chopped zucchini has a soft texture and subtle flavor that works well in salads, slaws, and mixed dishes.

Recipe Creamy Dairy-Free Dill Ranch Dip

A creamy dairy-free ranch-style dip typically made from plant-based ingredients and seasoned with dill, garlic, and other herbs and spices. It is a prepared recipe food rather than produce.

Red And/Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, mild peppers commonly eaten raw or cooked. They are non-spicy vegetables rich in vitamin C and carotenoid antioxidants.

Red Bell Pepper

Red bell pepper is a sweet, crisp vegetable that is the fully ripened form of the bell pepper. It is commonly eaten raw or cooked and is especially valued for its high vitamin C content.

Red Bell Pepper Or Halved Grape Tomatoe

This entry appears to combine two produce items: red bell pepper and halved grape tomato. Both are non-starchy vegetables commonly used raw or cooked and are rich in vitamin C and protective carotenoids.

Red Bell Pepper Strip

Red bell pepper strips are sliced pieces of mature sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They are crisp, mildly sweet, and widely used in salads, stir-fries, and snack trays.

Red Cabbage, Thinly Sliced

Red cabbage is a cruciferous vegetable with crisp texture and a mildly peppery, slightly sweet flavor. Thinly sliced red cabbage is commonly used raw in slaws and salads or cooked in stir-fries and braised dishes.

Red Capsicum

Red capsicum is a sweet, fully ripened bell pepper commonly eaten raw or cooked. It is a low-calorie produce vegetable known for its bright color and high vitamin C content.

Red Cherry Tomatoes, Halved

Red cherry tomatoes are small, juicy tomatoes with a sweet-tart flavor, here prepared halved for easy use in salads, roasting, or snacking. They are a non-starchy vegetable commonly used fresh or cooked.

Red Green And/Or Yellow Bell Peppers

Red Leaf Lettuce Leaves

Red leaf lettuce is a leafy salad vegetable with tender burgundy-tinged leaves and a mild, slightly sweet flavor. It is commonly eaten raw in salads, wraps, and sandwiches.

Red Onion Or Shallots

Red onions and shallots are pungent allium vegetables commonly used raw or cooked to add flavor, aroma, and mild sweetness. They are similar nutritionally, with red onions generally higher in anthocyanin pigments and shallots offering a slightly milder taste.

Red Onion Slices Separated

Red onion is a pungent bulb vegetable commonly eaten raw or cooked, with separated slices often used in salads, sandwiches, and savory dishes. It provides flavor along with fiber and antioxidant plant compounds.

Red Or Green Chili

Red and green chili peppers are the fruits of Capsicum plants, commonly used fresh or dried to add heat and flavor to foods. Green chilies are typically less ripe, while red chilies are fully ripened and often slightly sweeter.

Red Or Orange Bell Pepper

Red and orange bell peppers are sweet, crisp vegetables commonly eaten raw or cooked. They are mature varieties of sweet pepper and are especially rich in antioxidant vitamins.

Red Orange Yellow And/Or Green Bell Peppers

Red Pitaya (Dragon Fruit)

Red pitaya, also called dragon fruit, is a tropical cactus fruit with vibrant red flesh and tiny edible black seeds. It has a mildly sweet taste and is commonly eaten fresh.

Red Sweet Potatoes

Red sweet potatoes are starchy root vegetables with naturally sweet, orange-red flesh when cooked. They are commonly baked, roasted, mashed, or steamed and are a nutrient-dense source of complex carbohydrates.

Red Tomato

Red tomato is a juicy, edible fruit commonly used as a vegetable in salads, sauces, and cooked dishes. It is low in calories and rich in water, with a mild sweet-tart flavor.

Red Yukon Gold Purple And/Or Sweet Potatoes

Red-Skin Potatoe

Red-skinned potatoes are starchy tubers with thin red skin and white to creamy flesh, commonly cooked by roasting, boiling, or mashing. They provide carbohydrate for energy along with some fiber, especially when eaten with the skin.

Roasted Carrot

Roasted carrot is a cooked root vegetable with a naturally sweet flavor and tender texture. Roasting concentrates its flavor while retaining many of its key nutrients.

Roasted Corn

Roasted Corn Or 3 Ears Fresh Corn

Roasted Garlic Clove

A roasted garlic clove is a cooked segment of garlic bulb with a softer texture and milder, sweeter flavor than raw garlic. It is commonly used to add savory flavor to spreads, sauces, and cooked dishes.

Roasted Garlic Date Sauce

Roasted garlic date sauce is a sweet-savory condiment typically made from dates, roasted garlic, and seasonings. It is commonly used as a glaze, dipping sauce, or spread.

Roasted Garlic, Mashed

Roasted mashed garlic is cooked garlic with a softened texture and milder, sweeter flavor than raw garlic. It is commonly used as a vegetable-based ingredient or seasoning in savory dishes.

Roasted Red Bell Peppers

Roasted Yellow Bell Pepper

Roasted yellow bell pepper is a sweet, mild pepper that becomes softer and slightly smoky when cooked. It is a non-starchy vegetable commonly used in salads, sandwiches, sauces, and roasted vegetable dishes.

Roma Tomatoe

Roma tomato is a plum-style tomato commonly used in sauces, roasting, and salads. It is a low-calorie vegetable-like fruit with firm flesh and relatively low moisture compared with other tomatoes.

Roma Tomatoes Cored And Cut Into ¼-Inch Dice

Romaine

Romaine And Radicchio

Romaine and radicchio are leafy salad vegetables commonly eaten raw in mixed greens. Romaine is crisp and mild, while radicchio is firmer with a slightly bitter flavor.

Romaine Lettuce Leave

Romaine lettuce is a crisp leafy green commonly eaten raw in salads and sandwiches. It is low in calories and provides vitamins, minerals, and water.

Romaine Lettuce Or Shredded Cabbage With Carrot

A raw produce mix of romaine lettuce or shredded cabbage with carrot, commonly used in salads or slaws. It is low in calories and provides fiber, water, and a range of vitamins and phytonutrients.

Romaine Lettuce Or Spinach

Romaine Or Butter Lettuce

Romaine and butter lettuce are leafy salad greens with mild flavors and crisp to tender textures. They are commonly eaten raw in salads, wraps, and sandwiches.

Rosemary Or Thyme

Rosemary and thyme are aromatic culinary herbs commonly used fresh or dried to season savory dishes. They provide flavor with minimal calories and contain naturally occurring antioxidant plant compounds.

Roughly Chopped Fresh Basil

Fresh basil is a leafy culinary herb commonly used to add a sweet, aromatic flavor to savory dishes. Roughly chopped fresh basil is typically used raw or added near the end of cooking.

Roughly Chopped Red Cabbage

Roughly chopped red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery, slightly sweet flavor. It is commonly eaten raw in slaws and salads or cooked in sautés, soups, and braises.

Ruby Grapefruits

Ruby grapefruits are a red-fleshed citrus fruit with a sweet-tart flavor and high water content. They are commonly eaten fresh or juiced.

Russet Potatoe

Russet potato is a starchy root vegetable commonly used for baking, mashing, and frying. It provides carbohydrates for energy and is especially rich in potassium and vitamin C when eaten with the skin.

Rutabaga

Rutabaga is a root vegetable with a mildly sweet, earthy flavor, commonly roasted, mashed, or added to soups and stews. It is a cruciferous vegetable and is nutritionally similar to turnips and cabbage.

Salad Greens

Salad greens are a mix of leafy vegetables commonly eaten raw in salads, such as lettuce, spinach, arugula, and mixed spring greens. They are low in calories and generally rich in water, fiber, and micronutrients.

San Marzano Crushed Tomatoe

San Marzano crushed tomatoes are a tomato product made from a plum-style variety known for balanced sweetness and acidity. They are commonly used in sauces, soups, and braised dishes.

Sauce Or Crushed Red Pepper

Crushed red pepper is a spicy seasoning made from dried, crushed chili peppers, often including seeds. It is used in small amounts to add heat and flavor to foods.

Scallion

Scallion, also called green onion or spring onion, is a mild allium vegetable with edible white bulbs and green tops. It is commonly used raw or cooked to add fresh onion flavor to dishes.

Scallions And Fresh Cilantro Leave

Scallions and fresh cilantro leaves are aromatic culinary vegetables and herbs commonly used raw or cooked to add pungent, fresh flavor to dishes. They are low in calories and contribute small amounts of vitamins, minerals, and protective plant compounds.

Scallions White And Green Parts

Scallions, also called green onions, are a mild allium vegetable eaten raw or cooked, including both the white bulb and green tops. They add onion-like flavor while contributing small amounts of vitamins and antioxidants.

Scotch Bonnet Or Habanero Chile

Scotch bonnet and habanero are very hot varieties of Capsicum chinense commonly used fresh or cooked to add intense heat and fruity flavor to dishes. Botanically they are chile peppers and fit the produce category as vegetables in culinary use.

Scrubbed Beet

Scrubbed beet refers to beetroot that has been cleaned for cooking or eating. It is a root vegetable with an earthy flavor and naturally occurring pigments and nitrates.

Seasonings Of Your Choice (I Used Dulse, Onion

Serrano Chile

Serrano chile is a small, hot chili pepper commonly used fresh in salsas, sauces, and cooked dishes. It is a produce vegetable that adds heat and flavor with very few calories.

Serrano Or Jalapeno, Minced

Minced serrano or jalapeño refers to finely chopped chili peppers commonly used to add heat and fresh flavor to dishes. These peppers are produce items and are typically eaten raw, cooked, or pickled.

Serve Right Away, Optionally Accompanied By A Lemon Wedge Or Some Olives On The Side.

Shelled English Peas

Shelled English peas are the round edible seeds of the garden pea, commonly eaten fresh or cooked. They are a starchy green vegetable with a mildly sweet flavor.

Shiitake Mushroom Caps

Shredded Cabbage (Green Or Napa)

Shredded green or napa cabbage is a mild, crunchy cruciferous vegetable commonly eaten raw in slaws and salads or lightly cooked. It is low in calories and provides fiber along with several vitamins and protective plant compounds.

Shredded Savoy Or Napa Cabbage

Shredded Savoy or Napa cabbage is a mild, tender leafy brassica commonly eaten raw in slaws, salads, stir-fries, soups, and fermented dishes. It is low in calories and provides fiber along with vitamin-rich leafy vegetable nutrition.

Sliced Fresh Cremini Or Button Mushroom

Cremini and button mushrooms are edible fungi commonly used as a versatile vegetable in cooking. They have a mild, savory flavor and a firm texture when fresh.

Sliced Mushrooms (Shiitake Or Cremini Work Well)

Sliced mushrooms such as shiitake or cremini are edible fungi commonly used in savory dishes. They are low in calories and provide a mix of fiber, minerals, and bioactive compounds.

Slivered Fresh Basil

Slivered fresh basil is the cut leaf of the basil herb, commonly used to add a sweet, peppery aroma and flavor to dishes. It is typically used fresh in salads, sauces, pasta, and vegetable preparations.

Slivered Green Cabbage

Slivered green cabbage is thinly sliced green cabbage, a cruciferous vegetable commonly eaten raw or cooked. It has a mild, slightly peppery flavor and is often used in slaws, salads, and stir-fries.

Slivered Radishe

Likely a misspelling of slivered radish, which refers to radish cut into thin strips. Radish is a crisp root vegetable commonly eaten raw in salads, slaws, and garnishes.

Slivered Red Bell Pepper

Slivered red bell pepper is the sliced form of ripe sweet pepper, valued for its crisp texture and mild, sweet flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

Slivered Red Onion

Slivered red onion is a sliced form of red onion, a pungent bulb vegetable commonly eaten raw or cooked. It adds sharp flavor, crunch, and color to salads, sandwiches, and cooked dishes.

Slivered Scallion

Slivered scallion refers to thinly sliced scallion, also called green onion, a mild allium vegetable used raw or cooked for flavor and garnish. It has a fresh onion-like taste and is low in calories.

Slivered Yellow Bell Pepper

Slivered yellow bell pepper is a sweet, crunchy form of mature bell pepper commonly used raw or lightly cooked. It is a non-starchy vegetable with high water content and a mild flavor.

Small Golden Beet

Small golden beet is a sweet, earthy root vegetable variety of beet with golden-yellow flesh. It is commonly roasted, steamed, or eaten raw, and both the root and greens are edible.

Small Red Or White Potatoe

Small red or white potatoes are starchy root vegetables commonly used as a versatile side or ingredient. They provide carbohydrates for energy and, when eaten with the skin, also contribute fiber and micronutrients.

Small Red Potatoe

Small red potatoes are a variety of potato with thin red skin, white flesh, and a waxy texture that holds its shape well when cooked. They are a starchy vegetable commonly used roasted, boiled, or in salads.

Small Round Red Potatoe

Small round red potatoes are waxy potatoes with smooth red skin and moist, firm flesh that holds its shape well when cooked. They are a starchy vegetable commonly used roasted, boiled, or in salads.

Small Yellow Or Red Potatoe

Small yellow or red potatoes are starchy tubers commonly eaten with the skin on and used roasted, boiled, or steamed. They provide carbohydrate for energy along with potassium, vitamin C, and some fiber, especially when the skin is retained.

Snap Pea Pods Thinly Sliced Diagonally

Snap pea pods are the edible pods of garden peas, commonly eaten raw or lightly cooked, and thin slicing is simply a preparation style. They are a crisp, mildly sweet vegetable.

Snipped Fresh Basil

Fresh basil is a fragrant leafy culinary herb commonly used in salads, sauces, and cooked dishes. It is low in calories and adds flavor along with small amounts of vitamins and protective plant compounds.

Snipped Fresh Dill

Fresh dill is a feathery green herb with a distinctive bright, slightly tangy flavor commonly used in salads, sauces, soups, and pickled dishes. It is typically used in small amounts but contributes flavor and some micronutrients.

Snipped Fresh Parsley

Fresh parsley is a leafy green herb commonly used as a garnish and flavoring ingredient in savory dishes. It has a bright, slightly peppery taste and contributes small amounts of nutrients when used fresh.

Snipped Fresh Thyme

Fresh thyme is an aromatic culinary herb from the mint family, commonly used to season savory dishes. It provides flavor with small amounts of vitamins, minerals, and antioxidant plant compounds.

Snow Pea

Snow pea is a flat-podded edible-pod pea with a crisp texture and mild, slightly sweet flavor, commonly eaten raw or lightly cooked. It is a non-starchy vegetable.

Spaghetti Squash, Cooked

Cooked spaghetti squash is a winter squash with mild flavor and flesh that separates into noodle-like strands when cooked. It is commonly used as a lower-calorie vegetable substitute for pasta.

Spinach Leaves

Spinach Or A Mix Of Baby Spinach And Arugula

Spinach and arugula are leafy green vegetables commonly eaten raw in salads or lightly cooked. A mix of baby spinach and arugula provides a mild-to-peppery flavor and is nutrient-dense with relatively few calories.

Spinach Or Arugula

Leafy green vegetables with a peppery to mild flavor, commonly eaten raw or cooked. Spinach and arugula are nutrient-dense produce choices that provide vitamins, minerals, and protective plant compounds.

Spinach Or Salad Greens

Spinach and mixed salad greens are leafy vegetables commonly eaten raw or cooked. They are low in calories and provide a range of vitamins, minerals, and plant compounds.

Spinach Ranch Dip

Spinach ranch dip is a prepared dip typically made from spinach, dairy ingredients, and ranch-style seasonings. It is generally a mixed prepared food rather than a fresh produce item.

Spinach To Your Liking

Spinach, Loosely Packed

Spinach is a leafy green vegetable commonly eaten raw or cooked in salads, sautés, soups, and mixed dishes. "Loosely packed" describes a volume measure rather than a different food.

Spring Onion

Spring onion, also called scallion or green onion, is a mild allium vegetable with edible white bulbs and green stalks. It is commonly eaten raw or cooked in salads, stir-fries, soups, and garnishes.

Spring Onions, White And Green Parts Sliced

Spring onions are young alliums with a mild onion flavor; both the white bulbs and green tops are commonly eaten raw or cooked. They add aroma, crunch, and color to savory dishes.

Sprouts, Cilantro, Avocado (Toppings)

A topping combination of fresh sprouts, cilantro, and avocado commonly used to add texture, flavor, and freshness to meals. These ingredients are generally considered produce and are typically served raw.

Squeeze Orange Juice

Orange juice is a beverage made by squeezing oranges and collecting their liquid. It is commonly consumed fresh or pasteurized and provides citrus flavor without the fiber found in whole oranges.

Steamed Broccoli

Steamed Sweet Potato

Stir-Fry Vegetable

A stir-fry vegetable mix is typically a blend of assorted vegetables prepared for quick cooking, such as broccoli, carrots, bell peppers, snow peas, or similar produce. Its nutrition varies by the specific vegetables included, but it is generally a low-calorie, fiber-rich produce item.

Strawberries, Blackberries, The List Goes On!)

Summer Squash

Summer squash is a tender-skinned vegetable that includes varieties such as zucchini and yellow squash. It has a mild flavor, high water content, and is commonly eaten cooked or raw.

Sundried Tomatoes

Sun-dried tomatoes are ripe tomatoes that have been dehydrated to concentrate their flavor and nutrients. They are commonly used in salads, pasta dishes, sauces, and spreads.

Sun-Dried Tomatoes

Sun-dried tomatoes are dehydrated ripe tomatoes with a concentrated sweet-tart flavor and chewy texture. They are commonly used in salads, pasta dishes, sauces, and Mediterranean-style recipes.

Sun-Dried Tomatoes In Oil

Sun-dried tomatoes packed in oil are preserved tomatoes with a concentrated sweet-tart flavor and chewy texture. They are typically used in salads, pasta, sandwiches, and antipasti.

Sweet Corn

Sweet corn is the tender, edible kernel of certain maize varieties commonly eaten as a starchy vegetable. It has a naturally sweet flavor and is typically consumed fresh, frozen, or canned.

Sweet Corn Husks And Silks Removed

Sweet Corn Husks And Silks Removed Kernels Cut Off Cob

Sweet Corn Kernel

Sweet corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable. They have a mildly sweet flavor and provide carbohydrate along with fiber and several vitamins and minerals.

Sweet Potato Buns, Shaped Into Hot-Dog

Sweet potato hot-dog buns are a prepared bread product made primarily from flour and sweet potato, shaped for hot dogs. They are not a whole produce item and are better categorized as a grain-based food.

Sweet Potatoes, Cubed Or Green On Green Dressing

Sweety Drop Peppers Or Chopped Peppadew Peppers

Sweety Drop and Peppadew peppers are small, sweet-tangy pepper varieties commonly sold fresh, pickled, or chopped. They are produce vegetables and are typically low in calories while adding color and mild heat to dishes.

Swiss Chard Center Stems Removed Leaves

Swiss chard leaves are the tender leafy portion of the chard plant, with the thicker center stems removed. They are commonly cooked or eaten raw and provide a low-calorie, nutrient-dense vegetable option.

Swiss Chard Leaves

Swiss chard leaves are dark leafy greens with a mildly earthy, slightly bitter flavor that become tender when cooked. They are commonly used sautéed, steamed, in soups, or added raw in small amounts to salads.

Tamarind Paste Or A Squeeze Of Lemon Or Lime

Thai Basil

Thai basil is a fragrant culinary herb with a sweet, spicy, anise-like flavor commonly used in Southeast Asian cooking. It is typically eaten fresh or lightly cooked in small amounts.

Thai Chili

Thai chili is a small, very hot chili pepper commonly used fresh or dried in Southeast Asian cooking. It is a produce item and is typically used to add heat and flavor rather than bulk nutrition.

Thai Or Common Basil

Thawed Frozen Corn Kernels

Thyme Or Rosemary As Desired

Tightly Packed Fresh Basil Leaves

Tiny New Potatoes

To 1 Cup Ro-Tel Diced Tomatoes And Green Chilie

Ro-Tel diced tomatoes and green chilies is a canned tomato-and-chile mixture commonly used in soups, dips, casseroles, and Tex-Mex dishes. It is generally classified with vegetables, so keeping the import as Produce is reasonable.

To 2 Cups Roughly Chopped Baby Spinach Or Tender Kale Leave

Baby spinach or tender kale leaves are leafy green vegetables commonly eaten raw or lightly cooked. They are nutrient-dense ingredients used in salads, smoothies, sautés, and other savory dishes.

To Ten 2½-Inch-Diameter Fresh Baby Portobello Or Cremini Mushroom

Baby portobello, also called cremini, is a young brown variety of Agaricus bisporus mushroom with a firm texture and mild earthy flavor. It is commonly used as a vegetable in soups, sautés, roasts, and mixed dishes.

Tomatillo

Tomatillo is a tart, green fruit in the nightshade family commonly used in sauces and salsas. It is low in calories and provides fiber along with several vitamins and minerals.

Tomato Juice

Tomato juice is a beverage made from tomatoes, often consumed plain or seasoned. It provides many of the same nutrients and phytonutrients as tomatoes, though sodium can be high in commercial versions.

Tomatoes, Cut Into Eighth

Tomatoes are the edible fruit of the tomato plant and are commonly used as a vegetable in meals. Cut tomatoes retain the same nutritional profile as whole tomatoes, with high water content and a bright, mildly acidic flavor.

Toppers Sliced Onion Lettuce

A produce topping blend of sliced onion and lettuce, commonly used on sandwiches, burgers, and salads. It is low in calories and adds crunch, moisture, and mild vegetable flavor.

Toppings Such As Shredded Lettuce

Torn Frisee Or Napa Cabbage

Frisée and napa cabbage are leafy produce items in the chicory and cabbage families, respectively. Both are low-calorie vegetables commonly eaten raw or lightly cooked and provide fiber and a range of vitamins.

Trumpet Mushroom

Trumpet mushroom is an edible mushroom with a firm, meaty texture and mild savory flavor. It is commonly used in sautés, roasting, grilling, and other cooked dishes.

Turnip

Turnip is a root vegetable with a mildly peppery flavor when raw and a sweeter, softer texture when cooked. Both the root and leafy greens are edible, though the root is the part most commonly referred to as turnip.

Turnip Or Beet

Unpeeled Apples

Unpeeled apples are whole apples eaten with their skin, which contributes additional fiber and phytonutrients. They are a commonly consumed fruit with a crisp texture and naturally sweet-tart flavor.

Unpeeled Zucchini Patted Dry

Unseasoned Mexican Or Southwest Corn Blend

A Mexican or Southwest corn blend is typically a mixed frozen or fresh vegetable blend centered on corn and may include peppers, beans, or other vegetables. It is a starchy vegetable mix that can provide fiber and a range of vitamins and minerals depending on the exact ingredients.

Unseasoned Shredded Young Jackfruit

Young jackfruit is the immature fruit of the jackfruit tree, commonly used as a savory meat alternative because of its fibrous, shreddable texture. Unseasoned shredded young jackfruit is low in calories and naturally contains some fiber and potassium.

Vegetable

A vegetable is a broad culinary category for edible plant parts such as leaves, stems, roots, flowers, and pods. Nutritional value varies widely by type, but vegetables are generally nutrient-dense foods commonly included in healthy dietary patterns.

Vegetable Medley

A vegetable medley is a mixed dish or blend of assorted vegetables, typically used as a side or ingredient. Its nutrition varies by the vegetables included and how it is prepared.

Veggies Of Choice

Veggies Of Your Choice (Radishes, Bell Pepper

Veggies, For Filling

Vidalia Onion

Vidalia onion is a sweet variety of onion known for its mild flavor and high water content. It is commonly eaten raw or cooked in savory dishes.

Vidalia Or Other Sweet Onion

Vidalia and other sweet onions are mild, sweet varieties of onion commonly eaten raw or cooked in savory dishes. They are low in calories and add flavor, small amounts of fiber, and beneficial plant compounds.

Vine Tomatoe

Vine tomato is a fresh, ripe tomato commonly sold attached to the vine for flavor and aroma. It is a low-calorie fruit used as a vegetable in salads, sauces, and cooked dishes.

Vines Of Cherry Tomatoes, Halved

Cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or lightly cooked. Halved cherry tomatoes on the vine are a fresh produce vegetable ingredient used in salads, roasting, and garnishes.

Wash And Dry The Kale.

Kale is a dark leafy green vegetable commonly eaten raw or cooked. It is known for its high nutrient density and low calorie content.

Wheatgrass

Wheatgrass is the young grass of the common wheat plant, typically consumed as a juice, powder, or fresh shot rather than as a grain. It is valued for its concentrated supply of chlorophyll, antioxidants, vitamins, and minerals.

White-Fleshed Sweet Potatoe

White-fleshed sweet potato is a starchy root vegetable with a mildly sweet flavor and pale interior. It is commonly cooked by baking, steaming, roasting, or boiling.

Wild Blueberries (Fold-In)

Wild blueberries are small, dark-blue berries with a sweet-tart flavor, often used in baking, smoothies, and dairy fold-ins. Despite the product-style wording, the food itself is a fruit.

Wild Mushroom

Wild mushrooms are edible fungi sold as produce and commonly used for their savory, earthy flavor and meaty texture. Nutritional value varies by species, but many are low in calories and provide useful micronutrients.

Winter Squash Or Sweet Potato

Winter squash and sweet potato are starchy root or gourd vegetables commonly used in savory and sweet dishes. They provide complex carbohydrates and are especially valued for their beta-carotene content, particularly orange-fleshed varieties.

Yellow Bell Pepper

Yellow bell pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is a non-starchy vegetable with high water content and notable vitamin C content.

Yellow Cherry Or Grape Tomatoes

Yellow Cherry Tomatoes, Halved

Yellow cherry tomatoes are small, sweet, juicy tomatoes commonly eaten raw in salads, snacks, and garnishes. They are a produce vegetable in culinary use but botanically a fruit.

Yellow Heirloom Tomatoes

Yellow Onion, See Marinara Sauce, Page 25)

Yellow Onion, Thinly Sliced

Yellow onion is a common aromatic vegetable with a balanced sharpness and sweetness that intensifies when cooked. Thinly sliced yellow onion is often used raw in salads or sandwiches and cooked in soups, sautés, and sauces.

Yellow Or Red Onion

Yellow Or Sweet Onion

Yellow Peaches

Yellow peaches are sweet, juicy stone fruits with yellow flesh and a soft edible skin. They are commonly eaten fresh and also used in baking, sauces, and preserves.

Yellow Potato

Yellow potato is a starchy tuber vegetable with a creamy texture and mild flavor. It is commonly baked, boiled, roasted, or mashed and provides carbohydrates along with several important micronutrients.

Yellow Squash Or Zucchini

Yellow Summer Squash

Yellow summer squash is a tender-skinned summer vegetable with a mild, slightly sweet flavor. It is low in calories and commonly eaten raw or cooked in a variety of dishes.

Yellow Summer Squash And/Or Zucchini

Yellow summer squash and zucchini are mild, tender summer squashes commonly eaten cooked or raw. They are low-calorie vegetables with high water content and a versatile texture.

Yellow Tomato

Yellow tomato is a variety of tomato with a mild, slightly sweet flavor and lower acidity than many red varieties. It is commonly eaten raw or cooked and belongs in the vegetable produce category for culinary use.

Young Thai Coconut Meat

Young Thai coconut meat is the soft, jelly-like flesh from immature coconuts. It has a mild, slightly sweet flavor and is commonly eaten fresh or blended into desserts and smoothies.

Zest And Juice Of 1 Lemon

Lemon zest and juice come from the peel and pulp of lemon, a citrus fruit used to add acidity, aroma, and brightness to foods and drinks. They provide vitamin C and flavorful citrus compounds with minimal calories.

Zest And Juice Of 2 Oranges

Orange zest and juice come from citrus fruit and provide bright flavor along with naturally occurring vitamin C and citrus phytochemicals. This ingredient fits produce rather than a processed food category.

Zucchini Into Thin Rounds.

Zucchini is a mild, tender summer squash commonly eaten raw or cooked. Thin rounds are simply sliced zucchini and remain a non-starchy vegetable.

Zucchini, Cut Into Frie

Zucchini is a mild-flavored summer squash commonly used in savory dishes and side preparations. It has a high water content and a tender texture when cooked.

Beets

Nitrates in beets improve blood flow, lower blood pressure, and enhance exercise performance.

Sweet Potato

Beta-carotene, fiber, and vitamin B6 in sweet potato support immunity, gut health, and mood.

Alfalfa Sprouts

Alfalfa Sprouts are one of the most nutritionally rich foods and are packed with a full range of vitamins including A, D, C, K, and B-Complex as well as minerals such as iron, calcium, magnesium, zinc, silicon.

Sprouts

Whether alfalfa or sunflower, sprouts are a nutritional powerhouse, packed with a full range of vitamins including A, D, C, K, and B-complex, as well as minerals such as iron, calcium, magnesium, zinc, silicon.

Sunflower Sprouts

Sunflower Sprouts (also known as sunflower greens) are a great tasting micro-green that are grown from sunflower seeds.

/2 Serrano Chili Or Jalapeno

Serrano chili and jalapeño are medium-hot chili peppers commonly used fresh, pickled, or cooked to add heat and flavor to dishes.

¼ Cup Frozen Corn, Thawed

Frozen corn, thawed, is a starchy vegetable commonly used as a side or ingredient in mixed dishes. It provides carbohydrates along with some fiber, vitamins, and minerals.

¼ Cup Pumpkin Purée (Not Pumpkin Pie Filling)

Pumpkin purée is cooked, mashed pumpkin with no added sweeteners or spices. It is commonly used in baking, soups, sauces, and smoothies.

½ Cup Canned Corn, Drained

Canned corn is a starchy vegetable made from sweet corn kernels that have been cooked and preserved, then drained before serving. It provides carbohydrates, some fiber, and small amounts of vitamins and minerals.

½ Cup Roasted Beet

Roasted beet is a sweet, earthy root vegetable typically served cooked as a side or salad ingredient. A 1/2-cup serving provides carbohydrates, fiber, and naturally occurring pigments called betalains.

½ Cups Nopales, Cleaned And Spines Removed

Nopales are the edible pads of the prickly pear cactus, commonly eaten cooked or raw in Mexican cuisine. They are low in calories and provide fiber, vitamins, minerals, and antioxidant compounds.

5 -Sized Tomatoe

Tomato is a commonly eaten fruit used as a vegetable in many dishes. It is typically consumed fresh, cooked, or processed into sauces and other products.

Acorn Squashes, Washed

Acorn squash is a winter squash with mildly sweet, orange-yellow flesh that is typically roasted, baked, or steamed. Washed acorn squash is a starchy vegetable commonly used as a side dish or in soups and stuffed preparations.

And Chili Peppers Contain Capsaicin

Chili peppers are spicy fruits commonly used as vegetables in cooking and are notable for capsaicin, the compound responsible for their heat. They are used fresh, dried, or powdered in many cuisines.

Artichokes

Artichokes are a top antioxidant-rich vegetable that is high in fiber and low in fat making them an ideal weight loss food.

Asparagus

Asparagus is a fantastic healing vegetable that is high in essential minerals such as selenium, zinc, and manganese which are vital for a strong and healthy immune system.

Aubergine

Aubergine, also called eggplant, is a nightshade vegetable with a mild flavor and spongy texture that absorbs seasonings well. It is commonly roasted, grilled, baked, or stewed.

Avocado

It is easily digested and contains over 25 essential nutrients including iron, copper, magnesium, and essential fatty acids that help the body to function optimally.

Baby Arugula, Loosely Packed

Baby arugula is a young leafy green with a tender texture and a peppery, slightly bitter flavor, commonly used fresh in salads and sandwiches.

Bell Peppers

Bell Peppers contain an impressive amount of vitamin C with up to as much as six times as oranges.

Bitter Melon

Bitter melon is a tropical gourd with a distinctly bitter flavor that is commonly used in Asian, African, and Caribbean cuisines. It is eaten cooked or juiced and has been studied for its effects on blood sugar metabolism.

Bok Choy

Bok choy is a type of Chinese cabbage with crisp white stalks and tender green leaves. It is commonly eaten cooked or raw in stir-fries, soups, and salads.

Broccoli

Broccoli is a nutrient rich vegetable that has several proven health benefits.

Burdock Root

Burdock Root is a medicinal herb and food that has powerful anti-tumor, anti-fungal, anti-inflammatory, and anti-microbial properties.

Cabbage, Finely Chopped

Finely chopped cabbage is a cruciferous vegetable with a mild, slightly peppery flavor that can be eaten raw or cooked. It is low in calories and commonly used in salads, slaws, stir-fries, and soups.

Cauliflower

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health.

Celeriac Root

Celeriac root, also called celery root, is a knobby root vegetable with a mild celery-like flavor and starchy texture when cooked. It is commonly roasted, mashed, pureed, or eaten raw in slaws.

Celery

Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems.

Chicory

Chicory is a nutrient rich plant whose flowers, green leaves, and roots have been used for thousands of years to help heal numerous health conditions such as heartburn, jaundice, digestive disorders, liver disease.

Chives

Chives are one of the richest plant sources of vitamin K which is vital for bone and neurological health and can help to prevent osteoporosis and Alzheimer’s disease.

Chopped Green Peppers (Or Red, Yellow, Or Orange Peppers)

Chopped green, red, yellow, and orange peppers are crisp, sweet to mildly bitter vegetables from the bell pepper family, commonly eaten raw or cooked. They are low in calories and add color, flavor, and vitamin-rich bulk to meals.

Chopped Romaine Or Mixed Green

Chopped romaine or mixed greens are leafy salad greens commonly eaten raw. They are low in calories and provide water, fiber, and a range of vitamins and phytonutrients.

Collard Greens

Collard Greens are an incredibly nutritious and healing green leafy vegetable that contains anti-viral, anti- biotic, anti-inflammatory and anti-cancer compounds.

Corn (1 Ear Corn)

Corn is a starchy vegetable grain crop commonly eaten fresh on the cob when sweet and immature. One ear of corn provides carbohydrates for energy along with some fiber and naturally occurring plant compounds.

Courgette

Courgette, also known as zucchini, is a mild summer squash commonly eaten cooked or raw. It is low in calories and has a high water content.

Cucumbers

Cucumbers are a highly alkalinizing and hydrating food that are rich in nutrients such as vitamins A, C, K, magnesium, silicon, and potassium.

Dandelion Greens

Dandelion Greens are packed with vitamins and minerals such as Vitamin A, C, E, and K, and calcium, iron, zinc, magnesium and copper.

Fennel

Fennel is considered both a vegetable and a herb due to its wide ranging nutritional and healing benefits.

Fresh Baby Spinach

Fresh baby spinach is the young leaf form of spinach, valued for its mild flavor and tender texture. It is commonly eaten raw in salads or lightly cooked.

Fresh Spinach, Finely Chopped

Fresh spinach is a leafy green vegetable commonly eaten raw or cooked, with a mild flavor and tender texture when finely chopped. It is nutrient-dense and low in calories.

Fresno

Fresno usually refers to the Fresno chili pepper, a medium-hot red or green chili commonly used fresh, roasted, or pickled. It is similar to jalapeño but often slightly fruitier and can become hotter as it ripens red.

G/8 Oz Asparagus, Trimmed And Cut Into 5 Cm/2 In Piece

Asparagus is a non-starchy green vegetable with a tender stalk and mild, earthy flavor. It is commonly steamed, roasted, sautéed, or added to mixed dishes.

Green Beans

Green Beans are a nutritious vegetable that are rich in vitamins, minerals, and phytonutrients such as vitamins A and C, calcium, iron, manganese, beta-carotene, and protein.

Green Peas

Green Peas are one of the most nutritious of the leguminous vegetables and are rich in antioxidants, vitamins A, C, K, and B-complex and minerals such as zinc, iron, calcium, and manganese.

Green Pepper

Green pepper is the unripe form of the sweet bell pepper, with a crisp texture and mildly bitter flavor. It is commonly eaten raw or cooked in savory dishes.

Head Of Cauliflower, Cut Into Floret

Cauliflower florets are the edible flower buds of cauliflower, a mild-flavored cruciferous vegetable commonly eaten raw or cooked. They are low in calories and versatile in a wide range of savory dishes.

Head Of Red Cabbage, Finely Shredded

Red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery flavor, commonly eaten raw or cooked. Finely shredded red cabbage is often used in slaws, salads, stir-fries, and braised dishes.

Head Romanesco Cauliflower, Cut Into Floret

Romanesco cauliflower is a green variety of Brassica vegetable with a mild, nutty flavor and fractal florets. It is typically eaten cooked or raw and is nutritionally similar to cauliflower and broccoli.

Head White Cauliflower, Cut Into Floret

White cauliflower florets are the edible flower buds of a cruciferous vegetable with a mild flavor and firm texture. They are commonly eaten raw or cooked and are naturally low in calories.

Heads Of Butter Lettuce

Butter lettuce is a tender leafy lettuce with soft, loosely formed heads and a mild, slightly sweet flavor. It is commonly eaten raw in salads, wraps, and sandwiches.

Kale

Kale is a nutritionally packed leafy vegetable that contains incredible healing and rejuvenating properties.

Kale, Chopped (Curly Or Tuscan, Stems Removed)

Kale is a dark leafy green vegetable from the cabbage family, commonly eaten raw or cooked. Curly and Tuscan kale are both nutrient-dense and provide a low-calorie source of vitamins, minerals, and phytochemicals.

Lacinato Kale

Lacinato kale, also called dinosaur or Tuscan kale, is a dark leafy green vegetable with long, textured leaves and a slightly sweeter, less bitter flavor than curly kale.

Large Potatoes, Peeled And Cut Into 1 Cm Cube

Large potatoes, peeled and cut into 1 cm cubes, are a starchy vegetable ingredient commonly used in roasting, boiling, soups, and stews. Peeling removes most of the skin while retaining the potato's carbohydrate-rich flesh.

Large Red Bell Pepper, Thinly Sliced

Large red bell pepper is the mature, sweet form of bell pepper, commonly eaten raw or cooked. Thinly sliced red bell pepper is crisp, mildly sweet, and widely used in salads, stir-fries, and sandwiches.

Large Sweet Potato, Cooked And Halved

Cooked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture. It is commonly eaten as a side dish and provides complex carbohydrates along with several vitamins and minerals.

Large, Ripe Tomato (Cored, Seeded, And Finely Chopped, About 1/2 Cup)

A ripe tomato is a juicy, commonly used culinary vegetable that is botanically a fruit. This entry refers to cored, seeded, finely chopped tomato, about 1/2 cup.

Leafy Greens

4 ‘A's: Antiviral, Antibiotic, Anti-inflammatory, and Anticancer.

Mache

Mache is an exceptionally nutritious salad green that is soft, buttery, creamy, and nutty.

Medium Red Onions, Thinly Sliced

Red onions are pungent bulb vegetables commonly eaten raw or cooked, with thinly sliced red onions often used in salads, sandwiches, and garnishes. They provide flavor along with small amounts of fiber, vitamins, and antioxidant compounds.

Medium Shallots, Diced

Medium shallots are small bulb vegetables in the allium family, related to onions and garlic, with a mild, slightly sweet flavor. Diced shallots are commonly used as a savory aromatic in cooking.

Mizuna

Mizuna is a mild, somewhat sweet mustard green that has been grown for centuries in Japan and is now becoming more readily available in the states.

Mustard Greens

Mustard Greens are one of the most nutritious green leafy vegetables and are packed with health promoting and disease preventing properties.

New Potatoe

New potatoes are young potatoes harvested before full maturity, with thin skins and a moist, waxy texture. They are commonly boiled, roasted, or steamed and are a starchy vegetable.

Of Scallions (Green Parts Only)

The green parts of scallions are tender, mildly onion-flavored leaves commonly used raw or cooked as a garnish or vegetable. They are low in calories and provide small amounts of vitamins, minerals, and antioxidant compounds.

Onions

Onions have an amazing array of medicinal benefits and are high in vitamin C, folic acid, biotin, chromium, and calcium.

Parsnips

Parsnips are a sweet, nutritious root vegetable that are high in health promoting antioxidants and dietary fiber.

Plum Tomatoe

Plum tomato is a type of tomato with firm flesh and relatively low moisture, commonly used in sauces, roasting, and canning. It is a fruit botanically but is typically used as a vegetable in cooking.

Potatoes

Potatoes are a nutritious, healthy food that are rich in vitamins A, C, and B-complex and minerals such as manganese, iron, magnesium, copper, and potassium.

Pumpkin

Pumpkin is a very low calorie vegetable (actually technically a fruit) that is packed with antioxidants such as vitamins A, C, E, beta-carotene, and zea-xanthin which can help prevent age-related macular disease.

Purple Cabbage

Purple cabbage is a cruciferous vegetable with tightly packed leaves and a mild, slightly peppery flavor. It is commonly eaten raw, cooked, or fermented.

Purple Potatoe

Purple potato is a starchy tuber variety with naturally deep purple flesh and skin due to anthocyanin pigments. It is used similarly to other potatoes and provides carbohydrate, fiber, and antioxidant compounds.

Purslane

Purslane is a common edible wild food that grows throughout the world and has more recently become a popular cultivated salad green.

Radishes

They are rich in Vitamin C, folic acid, and anthocyanins and are excellent for sinus congestion, sore throats, chest colds, asthma, and hoarseness.

Radishes, Very Thinly

Radishes are crisp root vegetables with a peppery flavor that becomes milder when sliced very thinly. They are commonly eaten raw in salads, sandwiches, and garnishes.

Raw Yellow Beet, Peeled And Thinly Slice

Raw yellow beet is a sweet, earthy root vegetable with a milder flavor than red beet. Peeled and thinly sliced, it is commonly used in salads, slaws, and crudité preparations.

Red Cabbage

Red Cabbage is one of the most healthful and least expensive vegetables available today.

Red Onion

Red onion is a bulb vegetable with a sharp flavor that becomes sweeter when cooked. It is commonly used raw in salads and salsas or cooked in savory dishes.

Red Pepper

Red pepper usually refers to the sweet red bell pepper, a mature form of Capsicum annuum with a crisp texture and mild flavor. It is commonly eaten raw or cooked in savory dishes.

Ribs Of Celery, Diced

Diced celery ribs are the crisp inner and outer stalk portions of celery, commonly used raw or cooked in soups, salads, and savory dishes. They are very low in calories and provide water, fiber, and small amounts of vitamins and minerals.

Roasted Cauliflower

Roasted cauliflower is cauliflower cooked until tender and lightly browned, which brings out a nutty, slightly sweet flavor. It is a non-starchy cruciferous vegetable commonly served as a side dish or used in grain-free recipes.

Roasted Sweet Potatoes, Cubed

Roasted sweet potatoes are sweet, starchy root vegetables cooked until tender and lightly caramelized. They provide complex carbohydrates along with fiber and antioxidant-rich pigments.

Romaine Lettuce

Romaine Lettuce is a fantastic leafy green that contains all 8 of the essential amino acids.

Serrano Pepper, Chopped

Serrano pepper is a small, hot chili pepper commonly used fresh in salsas, sauces, and savory dishes. Chopped serrano adds heat, bright flavor, and small amounts of vitamins and plant compounds.

Shallot, Finely Chopped

Shallot is a small bulb vegetable in the allium family with a milder, slightly sweeter flavor than common onion. Finely chopped shallot is commonly used raw or cooked to add savory aroma and depth to dishes.

Shishito Pepper

Shishito pepper is a mild, thin-skinned East Asian chili pepper usually eaten cooked whole. It is low in calories and adds a slightly sweet, grassy flavor with occasional hotter peppers mixed in.

Sized Carrots, Peeled And Trimmed

Peeled and trimmed carrots are prepared root vegetables commonly eaten raw or cooked. They have a mildly sweet flavor and are widely used in salads, sides, soups, and mixed dishes.

Sized Zucchini, Cut Into Frie

Zucchini is a mild-flavored summer squash commonly used in savory dishes and can be cut into fry-shaped pieces for roasting, baking, or sautéing.

Small Daikon, Cut Into 1‑Inch Chunk

Daikon is a mild white radish commonly eaten raw, pickled, or cooked. Small daikon cut into chunks is a low-calorie cruciferous vegetable with a crisp texture and peppery-sweet flavor.

Small Globe Artichoke

Small globe artichoke is the edible flower bud of a thistle-like vegetable, valued for its tender heart and fleshy leaves. It has a mild, slightly nutty flavor and is commonly steamed, roasted, or braised.

Small Red Onion, Finely Chopped

Small red onion is a pungent bulb vegetable commonly used raw or cooked for flavor, color, and texture. Finely chopped onion provides small amounts of fiber and protective plant compounds such as flavonoids and sulfur-containing compounds.

Stalks Of Green Onion, Thinly Sliced

Thinly sliced green onion stalks are the mild, hollow green tops of scallions, commonly used raw or lightly cooked for flavor and garnish. They add a fresh onion taste with relatively few calories.

Sweet Onion

Sweet onion is a mild, low-pungency onion variety commonly used raw or cooked in a wide range of savory dishes.

Sweet Pepper (Red, Yellow, Or Orange), Thinly Sliced

Sweet peppers are the mature, sweet-tasting fruits of certain Capsicum annuum varieties, commonly eaten raw or cooked. Red, yellow, and orange peppers are crisp, juicy, and mild compared with hot peppers.

Swiss Chard

Swiss Chard is a nutrient dense green leafy vegetable that is rich in omega-3 fatty acids, vitamins A, C, and K, and minerals such as iron, calcium, and magnesium.

To -Size Beets, Peeled And Steamed

Beets are a root vegetable with a naturally sweet, earthy flavor. Peeled and steamed beets are tender and commonly used in salads, side dishes, and blended preparations.

Tomato

Tomato is a widely used edible fruit commonly prepared as a vegetable in savory dishes. It is eaten raw or cooked and used in salads, sauces, soups, and many other foods.

Watercress

Watercress is a green leafy vegetable that is very rich in vitamins A, C, K and beta carotene and minerals such as calcium, magnesium, copper, and potassium.

Winter Squash

Winter Squash is a highly nutritious and alkaline food which rich in phytonutrients and antioxidants.

Yellow Beet

Yellow beet is a sweet, earthy root vegetable closely related to red beet, with a milder flavor and golden flesh. It can be eaten roasted, steamed, raw, or pickled.

Yellow Pepper

Yellow pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is low in calories and adds color, crunch, and vitamin-rich nutrition to meals.

Yellow Squash (Sliced)

Yellow squash is a tender summer squash with mild flavor and high water content, commonly eaten cooked or raw in slices. It is a low-calorie vegetable often used in sautés, casseroles, and mixed dishes.

Zucchini

Zucchini is a highly alkaline food that is one of the mildest and easiest vegetables to digest.

Zucchini, Grated And Squeezed Dry

Grated zucchini is the shredded flesh of zucchini squash, often squeezed dry to remove excess moisture for cooking or baking. It is a low-calorie, water-rich vegetable ingredient with a mild flavor.