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 |