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.
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