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Potatoes, fresh or chilled.

Tomatoes, fresh or chilled.

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

Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled.

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

Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled.

Cucumbers and gherkins, fresh or chilled.

Leguminous vegetables, shelled or unshelled, fresh or chilled.

Other vegetables, fresh or chilled.

Vegetables (uncooked or cooked by steaming or boiling in water), frozen.

Vegetables provisionally preserved, but unsuitable in that state for immediate consumption.

Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared.

Dried leguminous vegetables, shelled, whether or not skinned or split.

Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith.