grönsak

Grönsak is the Swedish term for vegetables, referring to edible plant parts that are eaten as part of a main diet. In everyday use the word covers a broad range of categories, including leaves (such as lettuce and spinach), stems and stalks (celery), roots and tubers (carrots, beets, potatoes), bulbs (onion, garlic), seeds and pods (peas, beans), and flowers (cauliflower, broccoli). In culinary practice, some plants that are botanically fruits, such as tomato and cucumber, are commonly treated as vegetables and included under grönsaker.

The word grönsak is formed from grön meaning green and sak meaning thing or object, reflecting the traditional association of these foods with plant-based, green or fresh produce. The plural form grönsaker is used for the collective class of vegetables.

Nutrition and health characteristics of grönsaker vary by type but are generally low in fat and calories while being rich in water, fiber, and a range of vitamins and minerals. Many vegetables contribute important micronutrients such as vitamin C, folate, potassium, and various phytonutrients. Cooking methods and preparation affect nutrient content, texture, and flavor.

Production and availability: grönsaker are grown in fields and, increasingly, in controlled environments such as greenhouses. In Sweden and other temperate regions, seasons influence what is readily available, with imports and storage extending year-round options. Sustainable farming practices and organic options are common considerations in modern cultivation and retail.

Culinary and cultural role: grönsaker are central to diets worldwide, featuring in soups, stews, salads, side dishes, and traditional dishes. They underpin nutritional guidelines and are a staple in many cuisines for flavor, texture, and color.