grøntsager

Grøntsager is the Danish word for vegetables, describing edible plant parts that are typically eaten as part of savory meals. The term covers a broad range of foods, regardless of botanical classification, and is distinguished from fruits used in sweet dishes or from animal products. Grøntsager are usually prepared cooked or fresh, and form a staple in diets around the world.

Common groups include leafy greens such as spinach and lettuce; root and tuber vegetables such as carrot and potato; bulbs like onion and garlic; stems such as celery; cruciferous vegetables like broccoli and cabbage; legumes like beans and peas; gourds and squashes such as cucumber and zucchini; and nightshades such as tomato and pepper when used in savory dishes.

Nutritionally, grøntsager are typically high in dietary fiber, vitamins, and minerals while being low in fat and calories. They contribute important nutrients such as vitamin C, vitamin A (as carotenoids), vitamin K, folate, potassium, and various phytonutrients. A balanced intake supports digestion, immune function, and overall health.

Cultivation and storage vary by species and climate. Many grøntsager are grown seasonally and locally, often in fields or greenhouses. Fresh produce is usually stored in refrigeration; some varieties keep longer when kept dry and unwashed. Proper washing and handling helps reduce contamination and spoilage.

In everyday cooking, grøntsager are used in salads, soups, stews, sautés, roasts, and sides, reflecting regional cuisines and seasonal availability. They are a central element of sustainable and plant-based diets.