Chapter 07: Vegetables and some edible tubers, tubers and roots

Potatoes, fresh or chilled.

Tomatoes, fresh or chilled.

Onions, shallots, chives, garlic, leeks and other alliaceous vegetables, fresh or chilled.

Cabbage, cauliflower, kohlrabi, kale and similar edible brassicas, fresh or chilled.

Lettuce, lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled.

Carrots, radishes, salad beets, lettuce, celery, radishes and similar edible roots, fresh or chilled.

Cucumbers and gherkins, fresh or chilled.

Legumes, shelled or unshelled, fresh or chilled.

Other vegetables, fresh or chilled.

Vegetables of all kinds (whether or not steamed or boiled in water), frozen.

Vegetables that have been temporarily preserved (for example, by sulfur gas, in brine, in sulfur water or in other preservative solutions), but cannot be eaten immediately.

Dried vegetables, whole, cut, sliced, shredded or powdered, but not further processed.

Dried beans, shelled, whether or not shelled or broken.