| Condition | Fresh, Raw, and Harvested |
| Varieties | Leafy greens (spinach, lettuce), root vegetables (carrots, potatoes), cruciferous (broccoli, cauliflower), etc. |
| Size | Varies by vegetable (e.g., small for herbs, large for pumpkins) |
| Color | Varies by type (e.g., green, orange, red, purple) |
| Texture | Crisp, firm, or tender depending on the type |
| Packaging | Available loose, in bunches, or in retail packaging (e.g., 500g, 1kg, 2kg) |
| Origin | Locally grown or imported from farms worldwide |
| Shelf Life | Typically 3-7 days for leafy greens, up to 2 weeks for root vegetables, depending on the type and storage |
| Storage | Store in a cool, dry place or refrigerate as required (e.g., leafy greens, carrots) |
| Nutritional Content | High in vitamins A, C, K, folate, fiber, and antioxidants |
| Uses | Cooking, salads, soups, stir-fries, or eating raw as snacks |

