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Those that are un-diseased and un-treated by additives are vegetables that can be composted.

Specifically, the food group in question attracts foraging wildlife. It can be less likely that wildlife will raid compostable materials when inputs do not include dairy products, greases, and oils. Heavily salted vegetables may contribute to drying conditions which alter moisture levels necessary for the breakdown of compostable materials. Vegetables that are recycled or unused because of bacterial, fungal or viral diseases must not be included.

Vegetables can be composted with all other compostable materials, deposited underground, or isolated in tightly sealed food waste containers.

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