In common usage, the term vegetable usually refers to the fresh edible portions of certain herbaceous plants—roots, stems, leaves, flowers, fruit, or seeds. These plant parts are either eaten fresh or prepared in a number of ways, usually as a savory, rather than sweet, dish.
Most fresh vegetables are low in calories and have a water content in excess of 70 percent, with only about 3.5 percent protein and less than 1 percent fat. Vegetables are good sources of minerals, especially calcium and iron, and vitamins, principally A and C. Nearly all vegetables are rich in dietary fibre and antioxidants.
You’ll likely hear about different classifications, groups, and types of vegetables.
We also have a post with the clasiffication for fruits.
In this lesson you’ll find a list vegetables grouped into 8 main types based on their edible parts:
- Root vegetables (Vegetables that generally grow underground and are sources of edible roots)
- Stem vegetables (Plants that grow above ground and have edible stems)
- Edible Tubers (Veggies that grow underground on the root of a plant)
- Leaf vegetables (Also known as greens, salad greens, or vegetable greens)
- Bulb vegetables (Plants that grow just below the ground and produce edible bulbs)
- Head and Flower vegetables
- Fruit vegetables (Fruit vegetables are certain types of plants that are botanically classified as fruits but are used as vegetables for culinary purposes)
- Pod and Seed vegetables (Podded vegetables, popularly known as legumes are types of vegetables that contain seeds inside a pod)
Although mushrooms are classified as vegetables, technically they are not plants but part of the kingdom called fungi.
If you come this far, please visit my Pinterest to support me. Thanks 😊😉