What are 3 examples from the different categories of vegetables?

Roots:

* Carrots: These orange root vegetables are a great source of vitamin A.

* Beets: Beets have a sweet, earthy flavor and are often enjoyed roasted or pickled.

* Radishes: Small, crisp roots with a spicy flavor, often eaten raw.

Stems:

* Asparagus: This tender, green vegetable is known for its unique flavor and is often steamed or roasted.

* Celery: A crisp vegetable with a slightly bitter flavor, often eaten raw or cooked.

* Broccoli: This cruciferous vegetable features edible green flower buds.

Leaves:

* Spinach: A leafy green vegetable rich in vitamins and minerals, often used in salads or cooked into dishes.

* Kale: Another leafy green, kale is known for its tough leaves that can be chopped or used to make chips.

* Lettuce: The most common salad green, lettuce is known for its crisp texture and mild flavor.