Vegetables
Vegetables
Vegetables (/vɛdʒɪtəbəlz/, from Latin vegetabilis meaning "animate, lively") are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
Etymology
The word "vegetable" was first recorded in English in the early 15th century. It comes from Old French vegetable, derived from Latin vegetabilis ("enlivening"), a semantic change from a Late Latin meaning "to be enlivening, quickening".
Classification
Vegetables can be classified into several groups based on their nutritional content: Leafy green vegetables, Cruciferous vegetables, Marrow vegetables, Root vegetables, Edible plant stem, Allium vegetables, and Sea vegetables.
Health Benefits
Vegetables are rich in vitamins, minerals, and fiber, but low in calories. Regular consumption of vegetables can help prevent heart disease, diabetes, and certain types of cancer.
Related Terms
- Fruit: The mature ovary of a flowering plant, typically containing seeds.
- Herb: A plant or plant part used for its scent, flavor, or therapeutic properties.
- Legume: A plant in the family Fabaceae, or a fruit or seed of such a plant.
- Grain: A small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
External links
- Medical encyclopedia article on Vegetables
- Wikipedia's article - Vegetables
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