Vegetables

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Vegetable includes products that meet the culinary definition of a vegetable. This article is a comparison of the greenhouse gas (GHG) emissions (carbon footprints) associated with vegetables. This emissions information does not include the environmental impact of retail sale, consumer transport, storage, cooking, or disposal.

Carbon Footprint[edit]

Global Warming Potential of Vegetables
Product Total (kg CO2e)
Artichoke (1 kg) 0.48
Asparagus (1 kg) 0.92
Beetroot (1 kg) 0.23
Broccoli (1 kg) 0.7
Butter bean (1 kg) 0.36
Carrot (1 kg) 0.22
Cauliflower (1 kg) 0.35
Celery (1 kg) 0.18
Chickpea (1 kg) 0.67
Corn (1 kg) 0.63
Cowpea (1 kg) 0.48
Cucumber (1 kg) 0.33
Cucumber (heated greenhouse) (1 kg) 2.23
Edible mushroom (1 kg) 0.27
Eggplant (1 kg) 1.35
Fennel (1 kg) 0.48
French bean (1 kg) 0.85
Garlic (1 kg) 0.57
Ginger (1 kg) 0.88
Green bean (1 kg) 0.51
Lentil (1 kg) 1.03
Lettuce (heated greenhouse) (1 kg) 3.15
Olive (1 kg) 0.56
Onion (1 kg) 0.18
Pea (1 kg) 0.6
Pepper (1 kg) 0.6
Pepper (greenhouse) (1 kg) 1.08
Pinto bean (1 kg) 0.73
Potato (1 kg) 0.2
Rutabaga (1 kg) 0.29
Spinach (1 kg) 0.54
Squash (1 kg) 0.42
Tomato (1 kg) 0.46
Tomato (heated greenhouse) (1 kg) 2.69
Tomato (passive greenhouse) (1 kg) 0.67
Zucchini (1 kg) 0.42
Zucchini (passive greenhouse) (1 kg) 1.77