Definition
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Concept Hierarchy
Broader Concepts 1
Current Concept
Narrower Concepts 14
Potatoes; fresh or chilled
0701
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Tomatoes; fresh or chilled
0702
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Onions, shallots, garlic, leeks and other alliaceous vegetables; fresh or chilled
0703
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Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas; fresh or chilled
0704
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Lettuce (lactuca sativa) and chicory (cichorium spp.) fresh or chilled
0705
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Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots; fresh or chilled
0706
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Cucumbers and gherkins; fresh or chilled
0707
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Leguminous vegetables; shelled or unshelled, fresh or chilled
0708
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Vegetables; n.e.c. in chapter 07, fresh or chilled
0709
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Vegetables (uncooked or cooked by steaming or boiling in water); frozen
0710
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Vegetables provisionally preserved; (e.g. by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption
0711
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Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared
0712
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Vegetables, leguminous; shelled, whether or not skinned or split, dried
0713
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Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content; fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith
0714
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Notes
History Notes
Concept Information
IRI
https://glossary.bonsai.uno/HS-2017/07
Notation
07
Status
Accepted