VegetableFrom Wikipedia, the free encyclopedia In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1] In biological terms, "vegetable" designates members of the plant kingdom. The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.[1] Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[2][3] while others consider them a separate food category;[4] some cultures group potatoes with cereal products such as noodles or rice,[5] while most English speakers would consider them vegetables. Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them. Vegetables in a market in the Philippines. Contents 1 Etymology 2 Terminology 3 Examples of different parts of plants used as vegetables 4 Nutrition 5 Dietary recommendations 6 Color pigments 7 Commercial cultivation 7.1 Method of vegetable production 7.2 Origin countries 8 Domestic cultivation 9 Safety 10 Storage 11 Standards 12 See also 13 References 14 Further reading 15 External links however. as well as some spices like black pepper and chili peppers. The court did acknowledge. Hedden that a tomato is correctly identified as. a tomato is a fruit. for the purposes of the Tariff of 1883 on imported produce. and thus taxed as. grocery-store. plums. the words "fruit" and "vegetable" are mutually exclusive[citation needed ].Etymology The word vegetable was first recorded in English in the early 15th century from Old French. a derivation of the verb vegetare "enliven". Vegetable (legal): commodities that are taxed as vegetables in a particular jurisdiction In everyday. bell peppers. in Brazil the avocado is traditionally consumed with sugar as a dessert or in milkshakes. and tomatoes — are botanically fruits. botanically speaking. the word vegetable is used in scientific and technical contexts with a different and much broader meaning. which is considerably different from its culinary meaning. While peaches. Fruit (culinary): any edible part of a plant with a sweet flavor. etc. The word "fruit" has a precise botanical meaning (a part that developed from the ovary of a flowering plant). The court ruled unanimously in Nix v.[8] Vegetables in a supermarket in the Terminology There are at least four definitions relating to fruits and vegetables:[citation needed ] Fruit (botany): the ovary of a flowering plant (sometimes including accessory structures).[6] As an adjective. that. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893. while the cereals (grains) are both a fruit and a vegetable. vegetable origin. in reference to the process of a plant growing. edible herb or root." The year 1955 noted the first use of the shortened. of a plant). the meaning of the term "vegetable" was specified to mean United States. "plant cultivated for food. Vegetable (culinary): any edible part of a plant with a savory flavor. edible or not — as in vegetable matter.e. flourishing" (i. slang term "veggie". This is still the sense of the adjective "vegetable" in biological context. and viceversa. which is derived from vegetus "to be alive.[6] and was in origin applied to any plant. quickening". namely of "related to plants" in general. a semantic change from a Late Latin meaning "to be enlivening. In 1767.[9] Languages other than English often have categories that can be identified with the common English meanings of "fruit" and "vegetable".[7] The word is taken from Medieval Latin vegetabilis "growing. active" (related to vigor). but their precise meaning often depends on local culinary traditions. a vegetable.[7] The meaning of "vegetable" as "plant grown for food" was not established until the 18th century. culinary language. plant products that are called fruit are hardly ever classified as vegetables. and hence it is regarded as A Venn diagram shows the overlap in the terminology of "vegetables" in a culinary sense and "fruits" in the botanical sense . and includes many poisonous fruits. and oranges are "fruit" in both senses. For example. vegetable kingdom. many items commonly called "vegetables" — such as eggplants. and includes many different parts of plants: Flower bud broccoli. Tibet. bamboo shoots Tubers potatoes. UK Farmers' market showing vegetables for sale near the Potala palace in Lhasa. parsnips. and yams Whole-plant sprouts soybean. galangal. beets. radishes. and alfalfa Roots carrots. turnips. Chinese celery Stem shoots asparagus. taro.a culinary fruit. beet greens. endive. capers Leaves kale. collard greens. lettuce. Jerusalem artichokes. and burdocks A coriander leaf Melon Yard at Heligan Cornwall.[citation needed ] Examples of different parts of plants used as vegetables The list of food items called "vegetable" is quite long. rutabagas. garlic chives. . chard. and ginger Stems of leaves celery. choi sum. cardoon. gai lan Leaf sheaths leeks Buds Brussels sprouts Stem Kohlrabi. cauliflower. spinach. whereas in other countries (including Mexico and the United States) it is used in salads and dips. globe artichokes. arugula. turnip greens. mung beans. mustard greens. England. sweet potatoes. bok choy. and hence considered to be a vegetable. watercress. rhubarb. urad. cucumbers. Cooking and/or other processing may be necessary to eliminate or reduce them. cyanide and cyanide precursors. a single serving is typically 1 cup. but used as vegetables tomatoes. pizza sauce. avocado. Vegetables contain important nutrients necessary for healthy hair and skin as well. breadfruit. as part of main meals and as snacks. dietary minerals and carbohydrates. pods. important for gastrointestinal function. one serving is equal to 1/2 cup and can be eaten raw or cooked. α-chaconine. and tomato paste. garlic Fruits in the botanical sense. Vegetables contain a great variety of other phytochemicals. nutritional value. pumpkins. Nutrition Vegetables are eaten in a variety of ways. and more. eggplant. Vitamin K and Vitamin B6. but usually follow the 1/2 cup standard. antibacterial. okra. provitamins. protease. such as lettuce and spinach.Bulbs onions. Examples of vegetable-derived products subject to this standard are ketchup.[16] This recommendation can vary based on age and gender. green beans and snow peas. Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases and type 2 diabetes. Currently. and eats only plants (including vegetables) is known as a vegan. peppers. shallots. since different vegetables contain a wide variety of nutrients. vegetables often also contain toxins and antinutrients such as α-solanine. Vegetables (and some fruit) for sale on a street in Guntur. squash. etc. as well as general nutritional content. amylase. some of which have been claimed to have antioxidant.[14] enzyme inhibitors (of cholinesterase. there is no specific standard for measuring a vegetable serving in regards to its nutrient content.[10][11] and varying proportions of vitamins such as Vitamin A. and health benefits of dietary vegetables. A person who refrains from dairy and meat products. India South Asian style stir fry ipomoea aquatica in chili and sambal Dietary recommendations The USDA Dietary Guidelines for Americans recommends consuming 3 to 5 servings of vegetables daily. seeds such as corn. These diets may also protect against some cancers and decrease bone loss. oxalic acid. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones. zucchinis.[12][13] Some vegetables also contain fiber. antiviral and anticarcinogenic properties. and is determined based upon standard portion sizes typically consumed. tomatillos. The nutritional content of vegetables varies considerably. antifungal.[15] Depending on the concentration. For leafy greens.[17] For most vegetables. However. though generally they contain little protein or fat.). such compounds may reduce the edibility. chayote. . Serving sizes for vegetable-derived products have not been definitively determined. broccoli. turnip) Leafy green vegetables (cabbage. Origin countries Of all the world's nations. for example. and when alkaline. with one major online UK seed supplier currently offering well over 1200 cultivars of seeds. onions. Chlorophyll is affected by the pH. beetroot. the yield of vegetables from organic farming is growing. asparagus. They report that sale of vegetable seeds now outstrips that of flower seeds. shallot) Potatoes Legumes (peas and beans) Pumpkin family (cucumber. particularly if cooked without a cover. bean sprouts) Other vegetables (pepper. marrow. pumpkin. Brussels sprout. gourd) Tomatoes Salad crops (lettuce. Commercial cultivation Method of vegetable production Most vegetables are produced using traditional farming practices.[18] French dietary guidelines follow similar guidelines and set the daily goal at 5 servings. lettuce. These pigments are quite water-soluble. cabbage.[19] Color pigments The green color of leaf vegetables is due to the presence of the green pigment chlorophyll.International dietary guidelines are similar to the ones established by the USDA. with top productions in potato. and it changes to olive green in acid conditions. celery. plants and potato tubers. Domestic cultivation Amateur vegetable growing has a long history dating back to the establishment of agriculture and is a substantial business in itself. leek.g. radish. squash. courgette. China is the leading cultivator of vegetables. However. cress. blue. This property can be used in rudimentary testing of pH. spinach.. blackberries and red cabbage) are due to anthocyanins. tomatoes and broccoli. cauliflower) Alliums (onion. the pigments are purple. parsnip. recommends the consumption of 5 to 6 servings of vegetables daily. The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids. which are sensitive to changes in pH. The red/blue coloring of some fruits and vegetables (e. garlic. mushroom)[20] . When the pH is neutral. artichoke. Japan. when acidic. red. sweet potato. Plants are usually divided into the following categories:Root vegetables (carrot. which are also affected by normal cooking processes or changes in pH. corn. rocket. and to bright green in alkaline conditions. Some of the acids are released in steam during cooking. kale. All cut.g. Other issues are also discussed at length. if they are not going to be cooked. harmful bacteria may grow on them and increase the risk of foodborne illness. cutting boards). aphids and caterpillars[21] The substantial literature and other media on the subject advise deep digging. and seafood. small plants (plug plants) are offered for sale in spring and summer. but the overall requirements for the vast majority of vegetable plants are: deep. seafood or eggs. they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. After a certain time.[23] Storage Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain application. It should be done just before preparing or eating to avoid premature spoilage. annual top dressing with manure or home-made compost. have come into contact with them (e. This recommendation also applies to produce with rinds or skins that are not eaten. and crop rotation. the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness. or cooked fruits and vegetables should be refrigerated within 2 hours. All fruits and vegetables should be rinsed before eating. poultry. as well as any cooking utensils or surfaces that may Pulse seeds. At the store. All vegetables benefit from proper post harvest care. Safety For food safety. should be thrown away if they have touched raw meat. Fruits and vegetables. peeled.[24] . including:raised beds successional sowing garden design allotments[22] raising plants for competition comparative evaluation of different varieties organic gardening Vegetables on display at Hampton Court Flower Show Increasingly. rich soil with a neutral or slightly alkaline composition plenty of sunshine plenty of water regular feeding regular weeding protection against pests such as slugs. poultry.Each group has its own cultivation needs. Fresh fruits and vegetables should be carefully selected. Fruits and vegetables should be kept separate from raw foods like meat. 2. and dry place to prevent the growth of mold. 9.html). greening and sprouting. ^ a b Swedenborg. Swedenborg Concordance 1888. United States Department of Agriculture.pl? court=US&vol=149&invol=304). Fruits And Vegetables (http://books. ISBN 0-446-67658-6. New York: Arcade Publishing.gov/nal_display/index.com/books? id=RiKjvAzzwFYC&pg=PA). ^ a b Vainio. "Mushrooms" classified under "Other vegetables" 3. Harri and Bianchini. Dictionary of Word Origins. Julian M. N. p. ISBN 0-89529668-3. OCLC 33022699 (//www. Retrieved 2011-06-02.choosemyplate.com/index. (1995). Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts.com.org/oclc/33142807).worldcat.cooks. Findlaw. Sandra L. ^ von Polenz. Garden City Park. 149 U.S.usda. Retrieved 2009-06-24. p. 8. ^ NIX v. Deutsche Sprachgeschichte vom Spätmittelalter bis zur Gegenwart. ISBN 07661-3728-7. Retrieved 200911-25.Y: Avery Publishing Group.etymonline. United States Department of Agriculture.com. 6.findlaw. ^ What foods are in the vegetable group? (http://www. Cooks. . They should be stored for as short a time as possible in a cool place. Retrieved 2009-0624. ^ Alternative Crops and Plants: Vegetables and Mushrooms (http://afsic. ISBN 1-55970-214-1. ^ Woodruff. 7. in a sealed container or a plastic bag. ISBN 9283230086. 502. 430. and the vitamin C in them degrades rapidly. New York: Warner Books. Franca (2003). OCLC 33142807 (//www. 2.lp. 10.php?search=vegetable). ^ "Suggestions – Vegetables" (http://www. 5.php? info_center=2&tax_level=3&tax_subject=298&topic_id=1424&level3_id=5934). ^ a b Online Etymology Dictionary (http://www. Peter (1991). 2009-06-08. Reversing Diabetes. HEDDEN. 2011-05-31. IARC.com/rec/ch/vegetables.worldcat. During storage. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. ^ Ayto. These vegetables can last through to early spring and be nearly as nutritious as when fresh. John (1993). ^ Whitaker.com/scripts/getcase. Emanuel (2003). Kessinger Publishing. dark.[25] "Vegetables" See also Food quality Food safety Herbivore List of vegetables Market gardening Perennial vegetable Post-harvest losses (Fruit and vegetables) Veganism Vegetable carving Vegetable disease Vegetarianism References 1.html).nal. 11. 4. leafy vegetables lose moisture. 304 (1893) (http://caselaw.google.gov/foodgroups/vegetables. p. (2001).Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool. Standards There is a series of ISO standards regarding fruits and vegetables.org/oclc/33022699). doi. ^ Harrison. Derek B. 17. 2011-09-09. Bertone. (http://www. Vittorio (2006). ^ Food Safety Basics for Fruits and Vegetables (http://www. ^ Kohli. Aldo.1080/07352680591008628 (http://dx.archive. the-food-guide-pyramid. 13.org/10. Healthy Diet. p. Retrieved 2009-04-23.11.046 (http://dx. PMID 8841165 (//www.08. Joy (2002).foodchem. "Vegetables.doi.info/Documents/Care%20of%20F%20n%20V.doi. (2001).html). p.1016/j. doi:10.foodchem.com. Suppliers Directory. 384.gov 16.gc. ^ Fabulous fruits.about. p. E. OCLC 45058465 (//www. The vegetable & herb expert. "Impact of Environmental Factors on Product Quality of Greenhouse Vegetables for Fresh Consumption". Healthy Life and Food Tips. Grow your own vegetables.nrccnrc.htm). United Kingdom: Expert. and cancer prevention: a review".com/) . doi:10.html) NRC Research Press.org/web/20111005161248/http://www. Pawanexh (2008) "Why Cold Chain for Vegetables" in Fruits and Vegetables Post-Harvest Care: The Basics (http://crosstree.edu/veginfo) Fruits and Vegetables – Your Reference to Fruits and Vegetables. versatile vegetables. Reversing Diabetes. (http://pubs. International Organization for Standardization.edu/) Michigan Vegetable Information Network (http://web4.. 22. ISBN 071121963X.. Retrieved 2012-02-17. Pawanexh Kohli UC Vegetable & Research Information Center (http://vric. John (2009). "Balance between nutrients and anti-nutrients in nine Italian potato cultivars".fruitsandveggiesmatter. Vivanti. ^ Finotti.htm? ICS1=67&ICS2=80). (1997).pdf) by Capt. ^ Larkcom. J Am Diet Assoc 96 (10): 1027–39. United Kingdom: Frances Lincoln.the-food-guidepyramid. New York: Warner Books. N (2005).org/iso/iso_catalogue/catalogue_ics/catalogue_ics_browse. 21. fruit. United Kingdom: Right Way. Critical Reviews in Plant Sciences 24 (3): 227–247. fda. ^ Bad Bug Bock > BBB – Clostridium botulinum (http://www. Vegetables" (http://www.cnpp.080: Fruits.1080%2F07352680591008628).com 20.nlm. Further reading Munro. Small. ^ "What is a Serving of Fruit or a Vegetable?" (http://nutrition.com/od/fruitsandvegetables/f/servingfruit.the-food-guidepyramid. Julian M.fda. 12. ^ "67.1016%2FS00028223%2896%2900273-8).info/Documents/Veggies%20ID.08.htm).html) at the Centers for Disease Control and Prevention 24. Retrieved 2013-07-21. ^ The French Dietary Guide (http://web.ucdavis.msu. 144. doi:10.com/japanese-diet. ^ The Japanese Diet (http://web.org/oclc/45058465).ncbi. 15.gov/Publications/DietaryGuidelines/2000/2000DGBrochureFabulousFruits. Crosstree Techno-visors 25.ca/eng/books/books/9780660195032. ISBN 0-446-67658-6.iso. D.org/10..gov/health_professionals/food_safety. Ottawa ISBN 978-0-66019503-2 External links Photo ID of Vegetables (http://crosstree.org/web/20111005161248/http://www.msue. Veg Recipes.html). ^ Gruda.nih.com 19. ISBN 0716022125. ^ Steinmetz KA. 256.worldcat. Enrico. the-food-guide-pyramid. 1997 Vegetables of Canada. Nutrition.org/10. Food Chemistry 99 (4): 698.2005.1016/S0002-8223(96)00273-8 (http://dx. The essential allotment guide.2005. ^ Whitaker.046).com/frenchdiet.gov/pubmed/8841165). 14. (http://www. ISBN 0903505460.pdf) United States Department of Agriculture. Potter JD (1996). G.fruitsnvegetables.1016%2Fj.about.archive. Dr.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbu gbook/ucm070000. Storage Information. ^ Hessayon.pdf).usda. 18. 23. Inc. ..php?title=Vegetable&oldid=596235664" Categories: Vegetables This page was last modified on 19 February 2014 at 20:42. a non-profit organization. By using this site.org/w/index.Retrieved from "http://en.wikipedia. Wikipedia® is a registered trademark of the Wikimedia Foundation. additional terms may apply. Text is available under the Creative Commons Attribution-ShareAlike License. you agree to the Terms of Use and Privacy Policy.
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