Vegetables vs. Vegetable Fruits

Difference Between Vegetables And Vegetable Fruits

The term vegetable refers to the different parts of a plant such as leaves, roots, stems etc. that can be eaten raw or cooked and are therefore used as food. The vegetables include plants that are normally cultivated. The vegetable is consumed in different ways. A major feature of vegetables is the high content of water (From 75% to 95%), while carbohydrates, proteins and lipids are present in small amounts. In addition, the vegetables are rich in fiber, Cellulose, hemi-cellulose, pectin etc. which promote intestinal transit helping to prevent the occurrence of some diseases of more or less serious nature. In fact, dieticians and nutritionists recommend them. The importance of vegetables is due to vitamin and minerals they contain. Indispensable supply of vitamins is necessary to maintain structure of human tissues and organs. Vitamins are necessary for the synthesis of enzymes and hormones. They help in producing energy from particular food ingredients. In vegetables of dark green color are rich in fibers, Vitamin A, C, E and K, riboflavin and folic acid. Some vegetables of yellow-orange color, like carrots, spinach, lettuce, radish and celery are full of Beta-carotene which is a potent vitamin A antioxidant. It destroys free radicals, protecting the body from aging early and various diseases.

The term vegetable refers to all vegetables from the garden. They represent a very large and heterogeneous group of plants including leaves, roots, fruits, flowers, seeds etc. Generally vegetables are very digestible and caloric. They contain a lot of water, a few Protein and fat. Many vitamins, minerals and dietary fiber are found in vegetables. That is why they make an essential contribution to a health.  Depending on the part of the plant that is used in the kitchen, vegetables are divided into:

– Vegetables by fruit: Cucumbers, zucchini, pumpkins, peppers, eggplant, tomatoes

– By flower: Artichokes, cauliflower, broccoli, asparagus

– By seed: Legumes

– By leaf: Lettuce, radicchio, endive, borage, spinach, kale, Swiss chard

– By stem: Celery, fennel, thistle

– By root: Radishes, carrots, beets, turnips

– By tuber: Potatoes, Jerusalem artichokes

– By bulb: Onions, garlic, shallots, leeks

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