veg

Veg, short for vegetables, refers to edible plant parts that are consumed as part of meals. In common usage, it covers a broad range of non-animal foods, often emphasizing fresh or minimally processed plant matter. The term is especially prevalent in British English, while American usage tends to prefer “vegetables” or “produce.”

Culinary and botanical classifications do not always align. Virtually all categories of plant-based foods can be considered vegetables in cooking, including leafy greens, roots, tubers, stems, flowers, and pods. Botanically, some items commonly labeled as vegetables are fruits (for example, tomatoes, cucumbers, peppers) because they develop from plant ovaries. The culinary distinction tends to group vegetables by flavor and use—savory dishes, sides, and salads—rather than by botanical definition.

Production and supply chains involve cultivation, harvest, processing, and distribution. Vegetables are grown worldwide as annual crops, with harvest cycles influenced by climate and season. Major producers include several countries across Asia, Europe, and the Americas. Post-harvest handling emphasizes freshness, food safety, and, when relevant, processing for freezing, canning, or dehydration to extend shelf life.

Nutrition and culinary use are central to the vegetable category. Vegetables supply fiber, vitamins, minerals, and antioxidants while typically being low in fat and calories. They feature in diverse cuisines and cooking methods, from raw preparations to steaming, roasting, or sautéing, and play a key role in dietary guidelines and food security strategies.