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Classification policy and listing

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Main Group 8: Vegetables and vegetable products


Classification policies

Group 8 classification


  1. Plants and parts of plants eaten as vegetables, i.e. normally consumed as a savoury and usually with other foods as sources of protein and/or grain starch
  2. Edible fungi and seaweed
  3. Pickled and other preserved single vegetables
  4. A food product whose predominant constituent is vegetables
  5. A recipe dish whose main ingredient is considered to be vegetables


  1. Fruiting body of a plant when this is consumed as a dessert fruit, see Fruits and fruit products
  2. Seeds, kernels or nuts, including pulses (except where the seed is consumed with the enclosing pod or from the seed head), see Pulses, seeds, kernels, nuts and their products
  3. Oils produced from vegetable plants, see Oils, fats and their products
  4. Herbs and spices, see Miscellaneous foods
  5. Chutney and pickles produced from vegetables, see Chutney and pickles in the Miscellaneous foods main group
  6. A food product produced wholly or partially from vegetables but used as a substitute for a food assigned to another main group, for example Potato flour


  1. A vegetable fruit is usually considered to be consumed as a vegetable when the starch content is high before ripening converts the starch to sugars.
  2. Where different parts of a vegetable may be consumed independently, e.g. Turnip root and Turnip tops (leaves), these are assigned to separate categories, each in the appropriate subgroup.
  3. Categories in the Vegetable mixtures are used for food items that are habitually named as a combination, whether the name cites the constituents specifically (as in Mustard and cress) or non-specifically (as in Pot-herb)


  1. New codes have been assigned. The system is described in Discussion Note N003: Revised hierarchical food codes.
  2. The Core Classification version 98/1 category for Bulb vegetables has been replaced by Onion-family vegetables as all the categories are Allium spp. and it can conveniently include Chives.


  1. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked. This is rather arbitrary and possibly all herbs should be included in the Vegetables group. However this would probably create a need for further subdivision at the top, subgroup level, particularly of Leaf vegetables.
  2. Two subgroups are proposed for vegetable fruits, Fruit vegetables (preferred to "Fruiting vegetables" since this implies the plant produces fruits, not that these are the food consumed) and Pods and seed-head vegetables. The latter subgroups might be called Pods and seeds but in that case it possibly should also include immature seeds such as Peas and Broad beans which at present are classified within the Pulses, seeds, kernels, nuts and their products main group. Should immature seeds be separated from mature, dried pulses in this way?


Main Group 8: Vegetables and vegetable products

 Group 8 policy
Sub-groups8.10:    Leaf vegetables8.40:    Fruit vegetables
8.15:    Brassicas8.45:    Pod and seed-head vegetables
8.20:    Stalk vegetables8.50:    Edible fungi
8.25:    Shoot vegetables8.55:    Seaweeds
8.30:    Onion-family vegetables8.60:    Vegetable mixtures
8.34:    Tubers8.70:    Vegetable products
8.38:    Root vegetables

Code and category
Scientific name
Synonym or similar product
8. Vegetables and vegetable products    
8.10 Leaf vegetables   
  8.10.10 Endive Cichorum endivia inc. Curly endive, Batavian endive, Radicchio
  8.10.12 Lettuce Lactuca sativa inc. Iceberg lettuce, Cabbage lettuce, Cos lettuce, Leaf Lettuce
  8.10.16 Lamb's lettuce Valerianella olitoria Corn salad, Mâche (Fr)
  8.10.20 Swiss chard Beta vulgaris var cicla syn. Chard, Silver beet, Seakale beet, Leaf beet; inc. Spinach beet, Ruby/Rhubarb beet
  8.10.24 Spinach Spinacia oleracea Spinage
  8.10.28 Garden orache Atriplex hortensis Orach
  8.10.30 Cress seedling Lepidium sativum  
  8.10.32 Mustard seedling Sinapis alba  
  8.10.34 Land cress Barbarea verna American cress, Winter cress
  8.10.36 Watercress Nasturtium officinale  
  8.10.40 Vine leaf Vitis vinifera  
  8.10.44 Dandelion leaf Taraxacum officinalis  
  8.10.48 Nettle Urtica dioica Perennial nettle
  8.10.50 Sorrel Rumex spp. syn. Sour grass; inc. Common sorrel, French sorrel
  8.10.55 Purslane Portulaca oleracea  
  8.10.60 Parsley Petroselinum crispum  
8.15 Brassicas    
  8.15.10 Broccoli Brassica oleracea var italica  
  8.15.12 Broccoli tops Brassica oleracea var italica Mainly leaves
  8.15.15 Cauliflower Brassica oleracea var botrytis  
  8.15.20 Cabbage Brassica oleracea var capitata alber Inc. White cabbage, Spring greens
  8.15.24 Red cabbage Brassica oleracea var capitata rubra  
  8.15.28 Chinese cabbage Brassica oleracea var pekinensis Celery cabbage
  8.15.32 Cabbage penca    
  8.15.40 Brussels sprouts Brassica oleracea var gemmifera  
  8.15.42 Brussels tops Brassica oleracea var gemmifera Cabbage-like top of plant
  8.15.46 Turnip tops Brassica rapa var rapifera  
  8.15.50 Kohlrabi Brassica oleracea var gongylodes Turnip cabbage
  8.15.55 Curly kale Brassica oleracea var acephala Borecole
8.20 Stalk vegetables   
  8.25.10 Celery Apium graveolens var dulce  
  8.25.20 Fennel Foeniculum vulgare var dulce Florence fennel
  8.25.30 Sea kale Crambe maritima  
  8.20.50 Rhubarb Rheum rhaponticum Pie-plant
8.25 Shoot vegetables   
  8.25.10 Asparagus Asparagus officinalis var altilis  
  8.25.20 Chicory Cichorium intybus Belgian / white chicory, Witloof
  8.25.30 Globe artichoke Cynara scalymus French artichoke, Leafy artichoke
  8.25.40 Bamboo shoot Bambusa spp.  
  8.25.50 Palm heart Palmaceae spp.  
8.30 Onion-family vegetables   
  8.30.10 Onion Allium cepa inc. Pickling onion, Red onion, Spanish onion
  8.30.15 Spring onion Allium cepa  
  8.30.20 Shallot Allium ascalonicum  
  8.30.30 Leek Allium ampeloprasum var porrum  
  8.30.40 Garlic Allium sativum  
  8.30.50 Chives Allium schoenoprasum Chive garlic
8.34 Tubers   
  8.34.10 New potato Solanum tuberosum  
  8.34.15 Main-crop potato Solanum tuberosum  
  8.34.20 Jerusalem artichoke Helianthus tuberosus Root artichoke
  8.34.30 Sweet potato Ipomea batatas  
  8.34.40 Yam Dioscorea spp.  
  8.34.50 Cassava Manihota esculenta Tapioca, Manioc, Manihot
  8.34.55 Taro Colocasia spp.  
8.38 Root vegetables   
  8.38.10 Carrot Daucus carota  
  8.38.20 Salsify Scorzonera hispanica Vegetable oyster; inc. Scorzonera (Black salsify)
  8.38.30 Celeriac Apium graveolens var rapaceum  
  8.38.34 Parsnip Pastinaca sativa  
  8.38.38 Turnip Brassica rapa var rapifera  
  8.38.42 Swede Brassica napus var napobrassica Rutabaga, Swedish turnip, Yellow turnip
  8.38.50 Radish Raphanus sativus Inc. Red radish, White radish, Black radish, Daikon radish
  8.38.55 Beetroot Beta vulgaris var conditiva Red beet
  8.38.60 Parsley root Petroselinum crispum var tuberosus Parsley potato, Hamburg parsley
8.40 Fruit vegetables   
  8.40.10 Aubergine Solanum melongena Egg plant
  8.40.20 Sweet pepper Capsicum annuum var grossum Bell pepper, Capsicum pepper; inc. various coloured forms
  8.40.25 Chilli pepper Capsicum frutescens Pimento
  8.40.30 Tomato Lycopersicum esculentum Peruvian apple
  8.40.40 Cucumber Cucumis sativa  
  8.40.50 Courgette Cucurbita pepo Zucchini; inc. Marrow (mature)
  8.40.55 Cucurbita squash Cucurbita spp. Inc. Acorn squash, Spaghetti squash, Custard squash, Golden nugget, Pumpkin
  8.40.59 Other gourds Cucurbitaceae spp. Inc. Ash gourd, Bottle gourd, Butternut squash, Chayote, Snake squash
  8.40.60 Ackee Blighia sapida Akee, Akee apple
  8.40.62 Breadfruit Artocarpus attilis See also: Jack fruit
  8.40.64 Matoki Musa sapientium Green banana; see also: Banana
  8.40.66 Plantain Musa paradisiaca See also: Banana
8.45 Pod and seed-head vegetables   
  8.45.10 French bean Phaseolus vulgaris Green bean
  8.45.20 Runner beans Phaseolus coccineus Green bean, String bean
  8.45.30 Wax beans Phaseolus vulgaris Butter bean, Lima bean
  8.45.40 Sweet corn Zea mays Sweet maize; inc. "Baby corn" (immature)
  8.45.50 Okra Hibiscus esculentus Gumbo, Ladyfinger, Okro
8.50 Edible fungi   
  8.50.10 Cultivated mushroom Agaricus bisporus Inc. Button mushroom, Cup mushroom, Open mushroom
  8.50.15 Field mushroom Agaricus spp.  
  8.50.20 Honey mushroom Armillaria mellea Honey agaric, Honey fungus
  8.50.25 Boletus Boletus (and other) spp. Inc. Yellow boletus, Red boletus, Rough stemmed boletus, Ringed boletus
  8.50.30 Truffle Tuber melanosporum Swine bread
  8.50.35 Morel Morchella esculanta  
  8.50.40 Cantharelle Cantharellus cibarius  
  8.50.45 Orange agaric Lactarius deliciosus Saffron milk-cap
  8.50.50 Oyster mushroom Pleurotus ostreatus  
  8.50.55 Shiitake mushroom Lentinus edodes  
  8.50.60 Straw mushroom Volvaria volvaria  
8.55 Seaweeds   
  8.55.10 Irish moss Chondrus crispus Carrageen moss
  8.55.20 Kombu Laminaria spp.  
  8.55.30 Laver Porphyra spp. Inc. Sea lettuce, Nori (Japanese laver)
  8.55.40 Wakame Undaria spp.  
8.60 Vegetable mixtures   
  8.60.10 Vegetable mixes    
  8.60.20 Mustard and cress Sinapis alba / Lepidium sativum  
  8.60.30 Pot-herb    
8.70 Vegetable products   
  8.70.10 Garlic purée    
  8.70.14 Tomato purée    
  8.70.18 Vegetable purée    
  8.70.30 Pickled gherkins    
  8.70.34 Pickled onion    
  8.70.38 Pickled red cabbage    
  8.70.50 Sauerkraut    



Policy updated:  7 September 1999
Classification updated:  30 July 1999
Discussion updated:  21 April 1999
Ian Unwin