In common usage, the term vegetable usually refers to the edible portions of certain herbaceous plants. These plant parts are either eaten fresh or prepared in several ways.

vegetable

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vegetable

Q: What is the nutritional value of vegetables?

Most vegetables are low in calories and have a water content of over 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 fiber and antioxidants.

Q: What parts of plants are eaten as vegetables?

The root, stem, leaf and leafstalk, flower, fruits, and seeds are the parts of plants that are eaten as vegetables.

Q: What are the main types of vegetables?

Vegetables are usually classified on the basis of the part of the plant that is used for food. There are root vegetables, stem vegetables, edible tubers (underground stems), leaf and leafstalk vegetables, bulb vegetables, head or flower vegetables, fruits commonly considered vegetables by virtue of their use (cucumbers, eggplants, sweet corn), and seed vegetables (peas, beans).

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Written and fact-checked by The Editors of Encyclopaedia Britannica

Last Updated: Dec 19, 2024 • Article History

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vegetable, in the broadest sense, any kind of plant life or plant product, namely “vegetable matter”; in common, narrow 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. A brief treatment of vegetables and vegetable farming follows. For in-depth treatment of vegetable cultivation, see vegetable farming. For treatment of the nutrient composition and processing of vegetables, see vegetable processing. Virtually all of the more important vegetables ...(100 of 462 words)

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