vegetales

Vegetales, or vegetables, are edible plant parts consumed by humans as part of meals. In culinary terms they are typically savory and are used in mains, sides, and salads, as opposed to fruits which are often sweet. Botanically, vegetables comprise edible parts such as roots (carrot, beet), stems (celery, asparagus), leaves (spinach, lettuce), bulbs (onion, garlic), flowers (broccoli, cauliflower), seeds (peas, beans), and tubers (potato, yam). The classification varies by context. In many cuisines, fruiting vegetables like tomatoes and peppers are used as vegetables in cooking despite their botanically fruit status.

They are grown in farms and gardens worldwide, with major producers including China, India, the United States, and parts of Europe. They can be fresh, frozen, canned, or dried. Storage conditions differ: leafy greens require refrigeration; root vegetables store well in cool, dark places.

Nutrition: vegetables are low in calories and rich in vitamins, minerals, fiber, and phytochemicals. A balanced diet emphasizes a variety of vegetables across colors to obtain a spectrum of nutrients. Public health guidelines often recommend multiple servings daily.

Culinary uses span raw consumption in salads to cooked preparations such as steaming, roasting, sautéing, or stewing. Sustainability considerations include seasonal sourcing, local production, reduced food waste, and organic farming practices.

The term 'vegetales' is used in Spanish-speaking regions to refer to vegetables as a general category.