Answer: The following are 18 kinds of vegetables that can be eaten raw: carrots, cucumbers, tomatoes, celery, lettuce, spinach, peppers, cabbage, onions, green peppers, zucchini, bean sprouts, mushrooms, asparagus, celery, bitter gourd, eggplant and garlic. These vegetables are rich in variety and can be used as the main ingredients of raw food or salad, providing rich nutrition and fiber. Eating raw vegetables can retain most of the activities of vitamins and enzymes, help digestion and absorption, and increase the intake of vegetables in life.