Onions are the most used flavouring vegetable in the world.

The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial

Tomato, (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable

The most common varieties of garlic contain 10 cloves (or segments) with white skin. Other varieties have pink or purple skin and larger cloves. As a rule, the smaller the clove, the stronger the taste.

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow.

Beans are in the legume family. This is a subgroup of the vegetable food group according to the USDA Dietary Guidelines, but consuming beans does not count toward your daily vegetable recommendations.

Use in stir-fries, salads, vegetable side dishes, frittatas and all short-time cooking dishes

Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears usually cylindrical fruits, which are used as vegetables.

Pepper is a warm-season crop requiring three to four months of frost-free growing days. Transplants are used to start the crop.

Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. They come in a variety of sizes and colors including orange, white, and purple and are rich in vitamins, minerals, antioxidants, and fiber.

The carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants

Zucchini is 95% water. Its very low caloric intake (15 cal / 100 g) makes it a good ally of balanced diets.