vegetablebased

Vegetable-based is an adjective used to describe foods, products, or diets in which vegetables provide the primary source of ingredients. In labeling, it denotes items derived mainly from vegetables rather than animal products or highly processed ingredients. The term covers a range of final foods such as soups, sauces, and ready meals, as well as beverages and meat- or dairy-like products that rely on vegetable ingredients.

Vegetable-based is related to, but distinct from, plant-based. Plant-based refers to foods derived from plants in general, including grains, legumes, nuts, and seeds, while vegetable-based emphasizes vegetables as the predominant component.

Common examples include vegetable-based burgers, broths, purees, and veggie milks or yogurts produced from vegetables. Many products marketed as vegetable-based also contain flavorings, emulsifiers, or fortifications. Home cooks often prepare vegetable-based dishes by centering vegetables as the main ingredient.

Nutritional aspects vary; vegetables supply fiber, vitamins, minerals, and phytochemicals, but some vegetable-based products may be low in protein or overall calories and may rely on fortification. Choosing whole-vegetable preparations can improve nutrient density and balance.

Manufacturing typically involves processing vegetables into concentrates, pastes, emulsions, or powders, with stabilizers and flavorings added. Labeling standards and terminology differ by jurisdiction, and "vegetable-based" is not a universal regulatory category in many regions.