Plant broadly means any type of plant life or plant product, namely “plant material”; In common and limited usage, the term vegetable generally refers to the fresh edible parts of certain herbaceous plants: roots, stems, leaves, flowers, fruits, or seeds. These parts of the plant are eaten fresh or prepared in a variety of ways, usually as a savory dish rather than a sweet one.
There follows a brief treatment of vegetables and vegetable growing.

For an in-depth treatment of growing vegetables, see Growing Vegetables. For a discussion of nutrient composition and vegetable processing, see Vegetable Processing.Almost all major vegetables were grown by ancient civilizations in either the Old or New World and have long been recognized for their nutritional importance.

Most fresh vegetables are low in calories and have over 70% water content with only 3.5% protein and less than 1�t.

Vegetables are a good source of minerals, especially calcium and iron, and vitamins, mainly A and C.

Almost all vegetables are high in fiber and antioxidants.

Vegetables are generally classified according to the part of the plant used for food. Root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables include asparagus and turnips. Edible tubers or underground stems include potatoes. Leafy and stemmed vegetables include Brussels sprouts, cabbage, celery, lettuce, rhubarb, and spinach.Bulbous vegetables include garlic, leeks, and onions. Head or flower vegetables of
are artichokes, broccoli, and cauliflower. Fruits that are commonly considered vegetables because of their uses include cucumber, eggplant, okra, corn, squash, peppers, and tomatoes. Seed vegetables are usually legumes like peas and beans.

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