Vegetable

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A plate of vegetables

Vegetable in a general and common sense refers to any edible part (root, leaves, stem, flowers, seeds, bulbs, fruit) of herbaceous plants consumed as food by humans, as well as to the plant itself that is cultivated for an edible part. However, vegetable is a culinary term more so than one of scientific classification, and its use is somewhat arbitrary and subjective. Though the exceptions are many, in general, vegetables are thought of as being savory and not sweet.

Mushrooms, though belonging to the biological kingdom fungi, are also commonly considered vegetables. Nuts, grains, herbs, and spices are normally not considered vegetables.

Vegetables are an essential part of good nutrition. Longevity studies have shown that correlates of long life include consumption of fruits, vegetables, and whole grains, and a World Health Organization (2005) statement on diet recommends increased consumption of fruits and vegetables. Good health requires individuals to exhibit discipline in their eating habits.

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. Given this general rule of thumb, vegetables can include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (garlic), seeds (peas and beans), and of course the botanical fruits like cucumbers, squash, pumpkins, and capsicums.

The merit of the ongoing question, "is it a fruit, or is it a vegetable?," has even found its way before the bench of the United States Supreme Court which ruled unanimously in Nix v. Hedden, 1883, that a tomato is a vegetable for the purposes of 1883 Tariff Act even though botanically, a tomato is a fruit.

In a broad, historical, and sometimes literary sense, vegetable also has been used to refer to any plant or plant part, in the sense of "vegetable matter" or "vegetable kingdom."

Commercial production of vegetables is a branch of horticulture called olericulture. Vegetarianism is the practice of not consuming meat, with or without the use of other animal derivatives, such as dairy products or eggs.

Etymology

Tomatoes growing in a vegetable garden.

Vegetable comes from Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing. This in turn derives from the Proto-Indo-European base *weg- or *wog-, which is also the source of the English wake, meaning "not sleep."

The word vegetable was first recorded in print in English in the fourteenth century. The meaning of "plant grown for food" was not established until the eighteenth century (Ayto 1993).

Vegetables in the diet

Vegetables are eaten in a variety of ways as part of main meals and as snack food.

The nutrient content of different types varies considerably. With the exception of pulses (annual leguminous crops yielding from one to twelve grains or seeds within a pod, such as protein beans, chickpeas, lima beans, and garden peas), vegetables provide little protein and fat (Woodruff 1995, Whitaker 2001).

Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins, including vitamin A and vitamin D, and also contain carbohydrates and minerals.

Colorful vegetables (as well as colorful fruits) are an important source of trace chemicals collectively called phytochemicals. One of the principal classes of phytochemicals are polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. One rigorously tested phytochemical is zeaxanthin, a yellow-pigmented carotenoid present in many yellow and orange fruits and vegetables. Repeated studies have shown a strong correlation between ingestion of zeaxanthin and the prevention and treatment of age-related macular degeneration (AMD) (Seddon et al. 1994).

Consumption of vegetables is often advanced as especially important for good nutrition. As such, personal responsibility and discipline are required in one's eating habits. One example of such discipline is seen in the Book of Daniel in the Bible. Daniel and his friends were captured by the king of Babylon during an invasion of Israel. Selected as court servants, they were to share in the king's fine foods and wine. But they objected, preferring vegetables (pulses) and water in accordance with their Jewish dietary restrictions. The king's chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for 10 days and were then compared to the king’s men. Appearing healthier, they were allowed to continue with their diet.

Color in vegetables

Colorful vegetables at market

The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.

The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.

The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple; when acidic, red; and when alkaline, blue. These pigments are very water soluble.

Storage of vegetables

Potatoes and other root vegetables should be stored in a dark, cool, and dry place to prevent mold, greening, and sprouting.

During storage leafy vegetables lose moisture and vitamin C degrades rapidly. They should be stored for as short a time as possible in a cool place in a container, such as a plastic bag.

Many root vegetables can be stored through winter in a root cellar. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. Many can last through to early spring and be nearly as nutritious as when fresh.

List of vegetables

This is a list of vegetables in the culinary sense, which means it includes some botanical fruits like pumpkins and does not include herbs, spices, cereals, and most culinary fruits and culinary nuts. Some culinary vegetables (seaweeds like nori) are not even members of the plant kingdom.

A vegetable can be any of the major plant parts—root, stem, leaf, flower, fruit, or seed. Vegetables are usually eaten during the main part of a meal while culinary fruits are usually sweet and eaten as desserts, snacks, or juices. There are often exceptions, e.g. vegetables can be used in desserts such as sweet potato pie, sweet green tomato pie, and sweet eggplant pie. Vegetables are also used in vegetable juices.

Western Brassicas

Closeup of romanesco broccoli.

Asian Brassicas

Leafy and salad vegetables

Iceberg lettuce field in Northern Santa Barbara County.
Spinach in flower

Fruiting and flowering vegetables

Avocado fruit (cv. 'Fuerte'); left: whole, right: in section
Pumpkins

Podded vegetables

Diversity in dry common beans
Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled.

Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes.
Potatoes are one of the most used staple foods.

Seaweed

The Caulerpa is a genus of edible seaweed.

References
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