fruitsvegetables

Fruits and vegetables are the edible parts of plants that are consumed as food. The term sometimes appears as a combined concept in nutrition and commerce, reflecting the shared role of plant-derived foods in diets. In everyday language, fruits are usually sweet or tart and eaten as snacks or desserts, while vegetables are typically savory and used in meals.

Botanically, a fruit is the mature ovary of a flowering plant, often containing seeds; vegetables include roots, stems, leaves, flowers, or other plant parts. By this standard, foods such as tomatoes, cucumbers, peppers, and avocados are botanically fruits, though they are often treated as vegetables in cooking.

Fruits and vegetables are important sources of vitamins, minerals, fiber, and phytonutrients, with low fat and calories. Regular consumption is associated with a reduced risk of heart disease, certain cancers, and other chronic conditions.

Global production is concentrated in several countries, with varying seasons and climates influencing supply. Storage and processing methods such as refrigeration, freezing, canning, drying, and pickling help extend shelf life. Proper handling and washing support food safety.

They are central to many cuisines and dietary patterns, and culinary classification often emphasizes flavor, texture, and usage rather than strict botanical definitions.

Seasonality and locality affect availability and price; choosing locally grown, seasonal produce can reduce environmental impact and support sustainable farming.