vegetable | Description, Types, Farming, & Examples

Vegetables are normally classified on the basis of the region of the establish that is used for food. There are etymon vegetables, shank vegetables, comestible tubers ( underground stems ), leaf and petiole vegetables, bulb vegetables, head or flower vegetables, fruits normally considered vegetables by virtue of their use ( cucumbers, eggplants, dulcet corn ), and seed vegetables ( peas, beans ). The root, stem, leaf and petiole, bloom, fruits, and seeds are the parts of plants that are eaten as vegetables. Most vegetables are gloomy in calories and have a water content of over 70 percentage, with only about 3.5 percentage protein and less than 1 percentage fat. Vegetables are dependable sources of minerals, particularly calcium and iron, and vitamins, chiefly A and C. Nearly all vegetables are rich in dietary fiber and antioxidants. In common custom, the term vegetable normally refers to the comestible portions of sealed herbaceous plants. These plant parts are either eat fresh or prepared in several ways.

vegetable, in the broadest feel, any kind of plant biography or plant product, namely “ vegetable matter ” ; in park, specialize use, the terminus vegetable normally refers to the fresh edible portions of certain herbaceous plants— roots, stems, leaves, flowers, fruit, or seeds. These plant parts are either eat fresh or prepared in a number of ways, normally as a savory, preferably than sweet, dish .Cucumber (Cucumis sativus). Cucumber ( Cucumis sativus ) .Walter Chandohabroccolibroccoli Broccoli ( Brassica oleracea, assortment italica ) florets .© Nitr/Fotolia A brief treatment of vegetables and vegetable farm follows. For in-depth treatment of vegetable polish, see vegetable grow. For treatment of the food composition and processing of vegetables, see vegetable serve. about all of the more authoritative vegetables were cultivated among the ancient civilizations of either the Old or the New World and have farseeing been noted for their nutritional importance. Most fresh vegetables are first gear in calories and have a water contentedness in surfeit of 70 percentage, with only about 3.5 percentage protein and less than 1 percentage fat. Vegetables are well sources of minerals, specially calcium and iron, and vitamins, chiefly A and C. about all vegetables are rich in dietary fiber and antioxidants .potatoespotatoes variety of potatoes ( Solanum tuberosum ) .Frances Fruit—iStock/Thinkstock

Vegetables are normally classified on the footing of the share of the plant that is used for food. The root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables include asparagus and kohlrabi. Among the edible tubers, or metro stems, are potatoes. The leaf and petiole vegetables include brussels sprouts, pilfer, celery, lettuce, rhubarb, and spinach. Among the bulb vegetables are garlic, leek, and onions. The head, or flower, vegetables include artichokes, broccoli, and cauliflower. The fruits normally considered vegetables by virtue of their habit include cucumbers, eggplant, okra, odoriferous corn, squash, peppers, and tomatoes. Seed vegetables are normally legume, such as peas and beans .Unshelled peas. Unshelled peas .William Whitehurst/Corbisartichokeartichoke edible artichoke heads ( Cynara cardunculus, variety show scolymus ) for sale .© Vladyslav Danilin/Fotolia Modern vegetable farming ranges from small-scale production for local sale to vast commercial operations utilizing the latest advances in automation and technology. In accession, vegetables can be grown conventionally or using organic grow methods. Most vegetables are planted by seeding in the fields where they are to be grown, but occasionally they are germinated in a nursery or greenhouse and transplanted as seedlings to the field. During the growing season synthetic or constituent herbicides, pesticides, and fungicides are normally used to inhibit damage by weeds, insects, and diseases, respectively. Depending on the crop, harvesting operations are normally mechanized in well-developed countries, but the practice of harvesting by hand is however employed in some areas or is used in concurrence with car operations. Another concern of the vegetable farmer is postharvest storage, which may require refrigerated facilities .Learn whether frozen vegetables are less nutritious than fresh vegetables Learn whether freeze vegetables are less alimentary than bracing vegetables Are freeze vegetables healthier than fresh vegetables ?© American Chemical Society (A Britannica Publishing Partner)See all videos for this article Vegetables may be washed, sorted, graded, cut, and packaged for sale as newly products. fresh vegetables are subject to quick aging and spoilage, but their repositing life can be extended by such preservation processes as dehydration, can, freeze, ferment, or pickling.

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Category : Health

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