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