What are commonly found vegetables?

Root Vegetables:

* Carrots: Sweet and crunchy, good source of Vitamin A.

* Potatoes: Versatile and starchy, a staple in many cuisines.

* Sweet Potatoes: A sweeter, orange variety of potato, rich in Vitamin A.

* Beets: Earthy and sweet, available in red, golden, and striped varieties.

* Turnips: Mildly sweet and crunchy, often used in salads or roasted.

* Radishes: Spicy and crunchy, often eaten raw.

* Parsnips: Sweet and nutty, a good source of fiber.

* Onions: Strong flavor, used in countless dishes.

* Garlic: Aromatic and pungent, used for flavoring.

Leafy Greens:

* Lettuce: Crisp and refreshing, used in salads and sandwiches.

* Spinach: Rich in iron and vitamins, used in salads, soups, and dishes.

* Kale: Nutrient-packed, used in salads, smoothies, and cooked dishes.

* Collard Greens: Hearty and earthy, often cooked with meat.

* Swiss Chard: Similar to spinach, with a slightly milder flavor.

* Arugula: Peppery and pungent, often used in salads.

* Mustard Greens: Spicy and flavorful, often cooked with meat.

Cruciferous Vegetables:

* Broccoli: Crunchy and flavorful, rich in vitamins and minerals.

* Cauliflower: Versatile, can be roasted, mashed, or used in salads.

* Brussels Sprouts: Small, leafy vegetables with a slightly bitter flavor.

* Cabbage: Available in many varieties, used in salads, soups, and stews.

* Kohlrabi: Bulb-shaped vegetable with a crunchy texture and mild flavor.

Other Vegetables:

* Tomatoes: Juicy and flavorful, used in salads, sauces, and dishes.

* Bell Peppers: Sweet and crunchy, available in red, green, yellow, and orange varieties.

* Cucumbers: Refreshing and hydrating, used in salads and sandwiches.

* Zucchini: Mild and versatile, used in salads, soups, and dishes.

* Squash: Variety of shapes and sizes, used in salads, soups, and dishes.

* Mushrooms: Earthy and flavorful, used in soups, stews, and dishes.

* Asparagus: Tender and flavorful, often roasted or grilled.

* Green Beans: Crisp and flavorful, can be steamed, roasted, or sauteed.

* Peas: Sweet and delicate, often eaten fresh or frozen.

* Corn: Starchy and sweet, can be grilled, roasted, or boiled.

* Eggplant: Versatile, used in stews, dips, and dishes.

This is not an exhaustive list, but it highlights some of the most commonly found vegetables. Availability and popularity can vary by region and season.