Vegetables rotting is a chemical reaction. During the process of rotting, the organic matter in the vegetables undergoes decomposition, which involves the breakdown of complex molecules into simpler ones. This decomposition is facilitated by the action of enzymes and microorganisms, such as bacteria and fungi, which release enzymes that break down the organic compounds present in the vegetables. As a result, various chemical reactions occur, including oxidation, hydrolysis, and fermentation, leading to the production of new compounds and the release of gases, such as carbon dioxide and methane. Therefore, the process of vegetables rotting is a chemical reaction.