Many vegetables are used to product juices, integrators or even in cocktails. Usually they are mixed with other ingredients to add flavour, to obtain healthy beverages or simply as natural colourings. Preparing cocktails they are often placed on the glass, together with fruit, as an eatable ornament.

Artificial colourings have been studied from EFSA because of some undesired effects on children health, especially E104, E110 and E124 are now limited and have to be declared on labels. Concentrates from vegetables are valid alternatives: to law they are just ingredients not dyes. Furthermore they have high levels of nutritionals as polyphenols, carotenoids and mineral salts.

Natural sweeteners are usually healthier than artificial ones; if derived from vegetables, they both represent a low calorie choice and a supplement of fiber and mineral salts. Sugar beet even contains betaine, which has positive effects on circulatory system, allergies and cell respiration.

Carrot powder, combined with wheat powder (20% carrot powder, 80% wheat powder) is a perfect ingredient for bread, breadsticks and crackers. It permits to obtain a rough product and it gives carrot color and flavour. In confectionary carrot puree is used to prepare cakes, plum cakes, muffin and ciambellone; carrot powder and concentrates are often used as natural colourings. Furthermore carrot powder is gluten free, then high suitable for preparing baked food for celiacs.

Celiac disease is a permanent intolerance to gluten, a proteic complex formed by prolamine and glutamine present in many cereals. Generally the most permitted and safe foods are vegetables and fruits. In particular carrots, potatoes, corn and rice are naturally gluten free, then high suitable to be regularly used in a gluten free diet.

Soups and sauces are generally made by combining different ingredients. Vegetables are the most used: in particular carrot, celery, potato and tomato give them a very good flavour and a natural colour; in addition to bioflavonoids, carotenoids and antioxidants they supply mineral salts and fibre, making soups perfect for low-calorie diets.