Of Vegetables that are spiralized how would you sort them from easy to difficult end of spectrum to Spiralize?

Of Vegetables that are spiralized how would you sort them from easy to difficult end of spectrum to Spiralize?

Which veggies do you find most difficult to spiralize? Even with a counter top Spiralizer?

• It could be because of the vegetables hardness & inability of sharpness/ Blades to cut correctly
• It could be because of vegetable fiber being too strong or too weak causing the spiral/ pieces to fall apart or disintegrate or liquefy/ juice up too much
• Whatever other factors play into the process of Spiralizing veggies?
• What makes vegetables suitable for spiralization? (Easier and/ or more difficult? with examples?)

Note: It's absurd to talk about spiralizing things that dont have typical structure for doing so. e.g. Peas, Cherry Tomatoes. Let's not go to such absurd areas.

PS: Size & structure that fits a spiralizer well or a typically spiralizable.

Why am I asking? I've never spiralized before.

I've been reading various articles, books, reviews on spiralization and spiralizors and some mentioned Zucchini are easy, some kind of Squash and Sweet Potatoes are hard etc etc.

These are all over the place and variable. If someone people here are regular executions of Spiralizing then they could chime in and share their easy vs difficult spectrums and it would be more trustable.

Yes some answers may differ a little bit but the spectrum from easy to difficult will largely have some consistency / bindings.
e.g. A carrot may not suddenly become easiest or softest as per someone.