Vegetables represent a large and diverse group of foods and are known for providing important nutrients.

Any vegetable has the potential to cause an allergic reaction, including:   

• Asparagus;
• Avocado;
• Cabbage;
• Carrot;
• Celery;
• Cucumber;
• Lettuce;
• Onion;
• Potato;
• Spinach.

Vegetables can be eaten raw, blanched, or cooked and can be found in sauces and soups or dried and used as a spice.