Vegetables

Vegetables are the food which we make out of plants (it is useful, not in biology, but in the kitchen, to separate fruits, most seeds, etc., from vegetables, although not roots, like the carrot).

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended. The diet that reduces to them exclusively is veganism.

Most important vegetables:

• artichoke (leaves)
• cabbage (leaves, axillary buds, stems, flowerheads)
• turnip ( navet) (tubers, leaves)
• radish (root)
• carrot (root tuber)
• parsnip (root tuber)
• beetroot ( betterave), tubers, leaves
• lettuce (leaves)
• beans (seeds)
• green beans (seeds)
• peas (seeds)
• potato (root tuber)
• eggplant ( aubergine) (fruit)
• tomato (fruit)
• cucumber (fruit)
• pumpkin (fruit)
• onion (bulb)
• garlic (bulb)
• leek (leaf)
• lentils (seeds)
• pepper (leaf)
• spinach (leave)