07Chapter
Vegetables and certain roots and tubers; edible
Section II — Vegetable products
| Code | Description |
|---|---|
| 07.01 | Potatoes; fresh or chilled |
| 07.02 | Tomatoes; fresh or chilled |
| 07.03 | Onions, shallots, garlic, leeks and other alliaceous vegetables; fresh or chilled |
| 07.04 | Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas; fresh or chilled |
| 07.05 | Lettuce (lactuca sativa) and chicory (cichorium spp.) fresh or chilled |
| 07.06 | Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots; fresh or chilled |
| 07.07 | Cucumbers and gherkins; fresh or chilled |
| 07.08 | Leguminous vegetables; shelled or unshelled, fresh or chilled |
| 07.09 | Vegetables; n.e.c. in chapter 07, fresh or chilled |
| 07.10 | Vegetables (uncooked or cooked by steaming or boiling in water); frozen |
| 07.11 | Vegetables provisionally preserved, but unsuitable in that state for immediate consumption |
| 07.12 | Vegetables, dried; whole, cut, sliced, broken or in powder, but not further prepared |
| 07.13 | Vegetables, leguminous; shelled, whether or not skinned or split, dried |
| 07.14 | 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 |