Sub Heading Code Chapter-7 Edible Vegetables and Certain Roots and Tubers HS Code
Sub Heading Description
0701 HS Code of Potatoes, fresh or chilled
0702 HS Code of Tomatoes, fresh or chilled
0703 Harmonized Codes of Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled
0704 HS Codes of Cabbages, cauliflowers, kohlrabi,kale and similar edible brassicas, fresh or chilled
0705 ITC HS Code of Lettuce (lactucasativa) And Chicory (cichorium Spp. ), Fresh Or Chilled – Lettuce
0706 HS Codes of Carrots, Turnips, Salad Beetroot, Salsify, Celeriac, Radishes And Similar Edible Roots, Fresh Or Chilled
0707 HS Codes of Cucumbers or gherkins, fresh or chilled
0708 HS Code of Leguminous vegetables, shelled or unshelled, fresh or chilled
0709 HS Codes of Other vegetables, fresh or chilled
0710 Harmonized Codes of Vegetables (uncooked or cooked by steaming or boiling in water), frozen
0711 HS Codes of Vegetables Provisionally Preserved (for Example, By Sulphur Dioxide Gas, In Brine, In Sulphur Water Or In Other Preservative Solutions), But Unsuitable In That State For Immediate Consumption
0712 Harmonised Codes of Dried vegetables, whole, cut, sliced , broken or in powder, but not further prepared
0713 HS Code of Dried leguminous vegetables, shelled, whether or not skinned or split
0714 HS Code 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
Chapter-7 HS Code for vegetables