#1 Carrot
A crunchy, typically orange root vegetable, well-known for being rich in beta-carotene.
#2 Broccoli
A green vegetable of the cabbage family, characterized by its tree-like structure and high nutrient content.
#3 Spinach
A leafy green vegetable, prized for its high iron content, often eaten raw in salads or cooked.
#4 Potato
A starchy, tuberous root vegetable, incredibly versatile and a staple food in many cuisines worldwide.
#5 Bell Pepper
A fruit (botanically) used as a vegetable, available in various colors like red, yellow, green, and orange, known for its sweet flavor.
