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1.uncountable cumin 2.uncountable paprica
3.countable good herb 4.countable cilantro
5. accounting parsley 6. accounting chili
7.countable cloves 8.countable cinnamon
9.countable oregano 10.countable mint
11.uncountable anise 12.countable coriander
13.countable nut 14.uncountable salt
15.uncountable sugar 16.countable ginger
17.countable laurel 18.uncountable dressing
19.countable prune 20.uncountable achiote
21.countable basil 22.uncountable curry
23.countable ajinomoto 24.countable
saffron 25.countable garlic
JOSTIN NORIEGA

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Spices are substances of vegetable origin that are highly appreciated in the kitchen for their great capacity to flavor, give color or highlight the flavor of the ingredients.  Spices are mainly dried vegetables, which contain aromatic substances and oils that season and improve the flavor of food.

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Carrot: countable
Broccoli: uncountable
Asparagus: uncountable
Cauliflower: uncountable
Corn: uncountable
Cucumber: countable
Eggplant: countable
Green pepper: countable
Lettuce: uncountable
Mushrooms: countable
Onion: countable
Potato: countable
Pumpkin: countable
Red pepper: countable
Tomato: countable
Beetroot: uncountable
Brussel sprouts: uncountable
Peas: uncountable
Zucchini: countable
Radish: countable
Sweet potato: countable
Artichoke: countable
Leek: countable
Cabbage: uncountable
Celery: uncountable
DENNIS PÉREZ

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Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.

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Meat - uncountable
Fish -  accountant
Egg  -  accountant
Milk -  uncountable
Lentil - accountant
Chickpea - accountant
Cerea -  accountant
Rice  -  uncountable
Paste -  uncountable
Nuts  -  accountant
Greek yogurt - uncountable
Quinoa  -  uncountable
Bread  -  uncountable
Mushrooms - accountant
Cucumber -  accountant
Spinach  -  accountant
Black pudding - accountant
Peanuts  - uncountable
Corn- accountant
Oats - uncountable
Liver - uncountable
Ham  - uncountable
Jelly - uncountable
Pope -  accountant
Wheat flour - uncountable
KASSANDRA DOMINGUEZ

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Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another.

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Apple =countable                  Strawberries= countable
Bananas= countable
Oranges = countable
Watermelons= countable
Pears=  countable
Cherries = uncountable
Grapes=  countable
Potatoes=  uncountable
Carrot= countable
Onion= countable
Broccoli= countable
Cauliflower= countable
Maize= countable
Vetch= uncountable
Radish= countable
Tomatoes= countable
Beetroot= countable
cucumber= countable
celery= uncountable
spinach= uncountable
pumpkin= uncountable
pineapple= countable
Mandarin= countable
Kiwi= countable
ALEXIS ARTEAGA

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They are a rich source of vitamins and minerals, fiber, and a group of health-promoting substances called phytochemicals, such as flavonoids and carotenoids. The varied consumption of fruits and vegetables ensures an adequate intake of essential nutrients (vitamins and minerals).

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                                  Carbohydrates 

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                                  Carbohydrates 

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1 Carob: countable
2 Plum: countable
3 Tamarind: countable
4 Asparagus: uncountable
5 Honey: uncountable
6 Fig: countable
7 Coconut Glucose: countable
8 Dairy: uncountable
9 Cereals Lactose: uncountable
10 Milk: uncountable
11 Cheese: uncountable
12 Yogurt: uncountable
13 Turnip Glycogen : countable
14 Bread: uncountable
15 Rices: uncountable
16 Pulp: uncountable
17 Oatmeal: uncountable
18 Lettuce: uncountable
19 Lentils: uncountable
20 Quinoa: uncountable
21 Yucca: countable
22 Wheat: uncountable
23 Noodles: uncountable
24 Potatos: countable
25 Bananas: countable
YULISSA FAJARDO

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Carbohydrates are very abundant biomolecules in nature and are related, among other functions, to providing energy to our body, also known as sugars, mainly made up of carbon, hydrogen and oxygen atoms. They are the most abundant biomolecules in nature.