In MB, vegetables comprise 25 to 30 percent of each meal by volume. About two-thirds are cooked by boiling, steaming, sauteing, or other method, while one-third or less may be prepared as raw salad or as pickles. Vegetables should be grown locally and consumed in season. Each day's menu should have a balance of root vegetables, ground and stem varieties, and leafy greens. The proportions and cooking methods vary with the season, personal needs and condition, and other factors.