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VEGETABLES, ROOTS, STEMS. BULBS, STEMS AND SHOOTS, TUBERS, LEAVES, FRUITS, FLOWERS MARKET FORMS OF VEGETABLES- FRESH VEGETABLES, CANNED VEGETABLES, FROZEN VEGETABLES, AND DRIED VALUE OF VEGETABLES VEGETABLES. - NUTRITIVE 5
VEGETABLES, ROOTS, STEMS. BULBS, STEMS AND SHOOTS, TUBERS, LEAVES, FRUITS, FLOWERS MARKET FORMS OF VEGETABLES- FRESH VEGETABLES, CANNED VEGETABLES, FROZEN VEGETABLES, AND DRIED VALUE OF VEGETABLES VEGETABLES. - NUTRITIVE 5
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STEMS- Asparagus.Celery.Rhubarb.Broccoli.Cauliflower.Bamboo shoots.Brussels sprouts.Kohlrabi.
BULBS-Bulb vegetables, such as garlic, onion, and leek, are aromatic vegetables that are used to flavor casseroles, broths, courts-bouillons, and soups. They get their name because it's not the leaves of the vegetables that are eaten, but the bulbs.
STEMS AND SHOOTS- A shoot is the above-ground part of the plant that bears the flowering buds, lateral buds, and flowering stems. A stem is the axis of the plant that consists of nodes and internodes. It is responsible for food production or photosynthesis in plants. It helps transport water, minerals, and food to all parts of the plant.
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