Vegetables

The definition of Vegetable is traditional rather than scientific. It generally refering to an edible part of a plant. All parts of plants eaten as food by humans, whole or in part, are normally considered vegetables. Mushrooms, though belonging to the biological kingdom Fungi, are also commonly considered vegetables. In general, vegetables are thought of as being savory, and not sweet, although there are many exceptions.

Since Vegetable is not a botanical term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable. Vegetables can also include leaves, stems, roots, flowers, bulbs, seeds and botanical fruits such as cucumbers, squash, pumpkins, and peppers. Botanically, fruits are reproductive organs (ripened ovaries containing one or many seeds), while vegetables are vegetative organs which sustain the plant.

Asparagus, Avocado, Beetroot, Broccoli, Carrot, Celery, Cabbage, Cucumber, Garlic, Ginger, Leek, Lemongrass, Lettuce, Onion, Parsley, Pepper, Potato, Pumpkin, Radish, Spinach, Sweetcorn, Tomato, Watercress, Wheatgrass.

Nutritional value

Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates, minerals and fiber. Among the nutrients vegetables may also include antioxidants, antibacterial, antifungal, antiviral and anticarcinogenic nutrients, and become part of many green smoothies.