Vegetables provisionally preserved, but not ready to eat

Compare the sibling codes

Classification decides the rate here: from 0.0% to 12.8%.

• 0701 Potatoes, fresh or chilled 4.5–11.5%^*
• 0702 Tomater, friske eller kølede No rate on file
• 0703 Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled 9.6–10.4%^*
• 0704 Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled 12.0–13.6%^*
• 0705 Lettuce "Lactuca sativa" and chicory "Cichorium spp.", fresh or chilled 10.4–12.0%^*
• 0706 Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled 10.4–13.6%^*
• 0707 Agurker og asier, friske eller kølede 12.8%^*
• 0708 Leguminous vegetables, shelled or unshelled, fresh or chilled 11.2–13.6%^*
• 0709 Other vegetables, fresh or chilled (excl. potatoes, tomatoes, alliaceous vegetables, edible brassicas, lettuce "Lactuca sativa" and chicory "Cichorium spp.", carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, cucumbers and gherkins, and leguminous vegatables) 3.2–12.8%^*
• 0710 Vegetables, uncooked or cooked by steaming or boiling in water, frozen 5.1–15.2%^*
• 0711 Vegetables provisionally preserved, e.g. by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions, but unsuitable in that state for immediate consumption you are here 4.8–12.0%^*
• 0712 Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared 0.0–12.8%^*
• 0713 Dried leguminous vegetables, shelled, whether or not skinned or split 0.0–3.2%^*
• 0714 Roots and tubers of manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith 3.0%^*