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| The subcategories can be grouped by process and number of ingredients: | | The subcategories can be grouped by process and number of ingredients: |
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− | * Fresh vegetables - products that underwent minimal processing (peeling, cutting, refrigeration) and mostly have one ingredient (or more for mixed vegetables); | + | * Fresh vegetables - products that underwent minimal processing (peeling, cutting, refrigeration) and mostly have one ingredient (or more for mixed vegetables). Can these be called raw vegetables; |
| * Canned vegetables - products that underwent some processing (pre-cooking, additives added for preservation) | | * Canned vegetables - products that underwent some processing (pre-cooking, additives added for preservation) |
| * Prepared vegetables - products that underwent preparation processes (grilling) and have usually few ingredients; | | * Prepared vegetables - products that underwent preparation processes (grilling) and have usually few ingredients; |
| * Vegetable dishes - products that combine multiple ingredients, but are mainly based on one ingredient (> 50%?). ; | | * Vegetable dishes - products that combine multiple ingredients, but are mainly based on one ingredient (> 50%?). ; |
| * Vegetable meals - to be eaten as a main meal (culture dependent?); | | * Vegetable meals - to be eaten as a main meal (culture dependent?); |
| + | An alternate subcategory grouping is based on the vegetable involved, like [https://world.openfoodfacts.org/category/aubergines Aubergine], [https://world.openfoodfacts.org/category/okras Okras] or [https://world.openfoodfacts.org/category/potatoes Potatoes]. |
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| + | The two subcategories can be combined to give dedicated categories like Fresh Aubergines or Canned Peas. This is however not necessary. |
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| == Ingredients == | | == Ingredients == |