Vihanneskasvit

Vihanneskasvit, commonly known as vegetables, are edible plants or parts of plants used for food. This broad category encompasses a wide range of plant types including roots, stems, leaves, flowers, and fruits. In culinary terms, vegetables are typically savory rather than sweet, distinguishing them from fruits in common usage, though botanically some items considered vegetables are technically fruits.

The cultivation of vihannekset, or vegetables, is a fundamental aspect of agriculture worldwide. Different types of vegetables thrive in various climates and soil conditions, leading to diverse agricultural practices and regional specialties. They are a vital source of nutrients in the human diet, providing essential vitamins, minerals, and fiber.

Common examples of vihannekset include root vegetables like carrots and potatoes, leafy greens such as spinach and lettuce, cruciferous vegetables like broccoli and cauliflower, and fruits used as vegetables in cooking such as tomatoes and cucumbers. Their preparation methods are varied, ranging from raw consumption in salads to cooking through boiling, steaming, roasting, and frying. The economic and nutritional significance of vegetables makes them a cornerstone of global food security and healthy eating.