vegetables

Vegetables are edible plant parts used as part of savory meals. They include roots such as carrots and beets; tubers like potatoes; stems such as celery; leaves such as spinach; bulbs such as onions; flowers such as broccoli; seeds such as peas; and many fruits that are used as vegetables in cooking, such as tomatoes and peppers. Botanically, some items regarded as vegetables are fruits, since they develop from the plant’s ovary.

Nutritionally, vegetables are usually low in calories but rich in vitamins, minerals, fiber, and phytonutrients. They support hydration and digestive health and can help reduce the risk of certain chronic diseases when eaten as part of a balanced diet.

Cultivation and storage: vegetables grow in diverse climates and are produced in fields, gardens, and greenhouses. Cool-season crops are common in many regions. For storage, refrigeration slows spoilage; some vegetables are best kept in a cool, dark place, while others tolerate room temperature.

Culinary uses: vegetables are used fresh in salads or cooked in soups, stews, steamed dishes, roasted preparations, or sautés. They are central to cuisines worldwide and are often paired with proteins, grains, and herbs.

Common examples include carrots, potatoes, onions, tomatoes, lettuce, spinach, broccoli, peppers, peas, and beans. Vegetables form a foundational category in nutrition and cuisine and are continually studied for their health and agricultural implications.