Vegetables
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DEALOGIC MULTINATIONAL COMPANY
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Vegetables
| Property | Specification |
| Appearance | Varies (leafy, tuberous, root, or stem-like forms) |
| Color | Varies (green, orange, red, yellow, purple, etc.) |
| Odor | Typically fresh, earthy, or mild |
| Taste | Bitter, sweet, sour, or savory depending on the vegetable |
| Texture | Crisp, firm, tender, fibrous, or leafy depending on the vegetable |
| Density | Varies (0.5 - 1.0 g/cm³ depending on the vegetable) |
| Melting Point | N/A (vegetables are typically consumed fresh or cooked) |
| Solubility | Water-soluble nutrients, soluble fibers |
| Moisture Content | 70% to 95% (depends on the vegetable type) |
| pH Level | 5.0 - 7.0 (depends on vegetable type, often slightly acidic or neutral) |
| Particle Size | N/A (depends on the form: whole, chopped, pureed) |
