veges

veges is an informal term for vegetables, used in some forms of English, notably in Australian and British informal speech. It refers to plant-based foods that are typically consumed as part of meals and can include leafy greens, root crops, tubers, stems, bulbs, and fruit vegetables.

Vegetables are categorized by the part of the plant that is eaten: leaves (spinach, lettuce), stems (celery, asparagus), roots (carrots, beets), tubers (potatoes), bulbs (onions, garlic), and fruits used as vegetables (tomatoes, peppers), as well as cruciferous greens (cabbage, broccoli) and others. The boundaries between categories can be flexible in culinary contexts, and some items, such as tomatoes, are botanically fruits but commonly treated as vegetables in cooking.

Vegetables are generally low in fat and calories and provide dietary fiber, vitamins (notably A, C, K), minerals (potassium, folate), and phytochemicals. A varied intake across colors is often recommended to cover a broad range of nutrients.

They are grown worldwide and are a staple of diets in many regions. Availability is influenced by season, climate, and storage. Proper storage (cool, dry for many vegetables; refrigeration for leafy greens) can extend shelf life, and washing before use is common to remove soil.

People use veges both raw, in salads, and cooked by boiling, steaming, roasting, sautéing, or grilling in diverse cuisines. The term is informal; in formal writing, "vegetables" is typically used.