In macrobiotics, we consider the food as a whole. There are three categories for vegetables. A leafy green is any vegetable that grows up from the soil, and this includes things like leeks and scallions. The second category is root vegetables, which grow mostly beneath the soil such as carrots and daikon radishes. The other category is round vegetables, plants which grow just above or below the soil surface. Squash, turnips, and broccoli are round vegetables.