Vegetable
Vegetable
Vegetable (/vɛdʒɪtəbəl/), from the Latin vegetabilis meaning "animate", is a term used to describe a type of plant or plant part that is typically consumed as food.
Etymology
The term "vegetable" comes from the Latin vegetabilis, which means "animate" or "enliven". This term was used to describe plants because they were considered to be "alive" and growing. The term was first used in English in the 14th century.
Definition
In culinary terms, a vegetable is an edible plant or part of a plant, but usually excludes seeds and most sweet fruit. This typically means the leaf, stem, or root of a plant. However, in a broader context, the term could also include herbs, nuts, grains, cabbages, and flowers.
Types of Vegetables
There are many different types of vegetables, including root vegetables like carrots and potatoes, leafy greens like spinach and kale, and fruit vegetables like bell peppers and tomatoes.
Nutritional Value
Vegetables are well-known for their nutritional value. They are rich in vitamins, minerals, and dietary fiber, and are low in calories and fat. They are also a good source of a variety of antioxidants and phytochemicals, which can help to protect against various diseases, including heart disease and cancer.
See Also
References
External links
- Medical encyclopedia article on Vegetable
- Wikipedia's article - Vegetable
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