- Alfalfa
- Bamboo shoots
- Bean sprouts
- Beetroot, canned and pickled
- Bok choy / pak choi
- Broccoli, whole – 1 cup
- Broccoli, heads only – 1 cup
- Broccoli, stalks only – 1/2 cup
- Brussels sprouts – 1 serving of 2 sprouts
- Butternut squash – 1/4 cup
- Cabbage, common and red up to 1 cup
- Callaloo
- Carrots
- Celeriac
- Celery – less than 5cm of stalk
- Chicory leaves
- Chick peas – 1/4 cup
- Chilli – if tolerable
- Chives
- Cho cho – 1/2 cup diced
- Choy sum
- Collard greens
- Corn / sweet corn – if tolerable and only in small amounts – 1/2 cob
- Courgette
- Cucumber
- Eggplant / aubergine
- Fennel
- Green beans
- Green pepper / green bell pepper / green capsicum
- Ginger
- Kale
- Karela
- Leek leaves
- Lentils – in small amounts
- Lettuce:
- Butter lettuce
- Iceberg lettuce
- Radicchio lettuce
- Red coral lettuce
- Rocket lettuce
- Romaine/Cos lettuce
- Marrow
- Okra
- Olives
- Parsnip
- Peas, snow – 5 pods
- Pickled gherkins
- Pickled onions, large
- Potato
- Pumpkin
- Pumpkin, canned – 1/4 cup, 2.2 oz
- Radish
- Red peppers / red bell pepper / red capsicum
- Scallions / spring onions (green part)
- Seaweed / nori
- Silverbeet / chard
- Spaghetti squash
- Spinach, baby
- Squash
- Sun-dried tomatoes – 4 pieces
- Swede
- Swiss chard
- Sweet potato – 1/2 cup
- Tomato – canned, cherry, common, roma
- Turnip
- Water chestnuts
- Yam
- Zucchini