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Vegetables
Lettuce: Various plants of the genus Lactuca, cultivated for their edible leaves.
Arugula: A Mediterranean plant having flowers with purple-veined, pungent and yellowish-white petals.
Brussels sprout: Plant grown for its stout stalks of edible small green heads resembling diminutive cabbages.
Aubergine: Hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable.
Beet greens: Any of various biennial plants belonging to the genus Beta, of the goosefoot family, having a fleshy red or white root.
Endive: Widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched.
Broccoli Rabe: Plant grown for its pungent edible leafy shoots.
Tatsoi: Called spinach mustard, spoon mustard, or rosette bok choy, is an Asian variety of Brassica rapa.
Carrot: Eurasian plant in the parsley family, widely cultivated as an annual for its edible taproot.
Kale: Or borecole is a form of cabbage, green or purple, in which the central leaves do not form a head.
Spinach: Southwestern Asian plant widely cultivated for its succulent edible dark green leaves.
Fruits
Banana: Any of several treelike Asian herbs of the genus Musa. Acuminata, having a terminal crown of large, entire leaves and a hanging cluster of fruits.
Bilberry: Any of several North American species of blueberries.
Apple: Usually rounded fruit of the Apple tree.
Cherry: A small, fleshy fruit containing a smooth, hard pit and ranging from yellow to very dark red, including sweet, sour, and duke cherries.
Clementine: Citrus fruit thought to be either a variety of tangerine or a hybrid between a tangerine and sweet orange.
Grape: Any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters.
Lemon: Edible citrus fruit with a yellow rind and a juicy, sour pulp, rich in ascorbic acid.
Mango: Large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed.
Kiwi: The edible oval fruit of the kiwi plant, a climbing plant native to Asia but grown extensively in New Zealand.
Meat and beans
Meat: The flesh of animals used as food; esp., animal muscle.
Beans: Any of various leguminous plants; esp., any of several species of a genus of the pea family, including the kidney bean.
Grains: A small, hard seed or seed like fruit, esp. that of any cereal plant, as wheat, corn, rice rye, etc.
Milk
A whitish liquid containing proteins, lactose, fats and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth and serves as nourishment for their young.
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