Vegetables in a market in the

Philippines.

VegetableFrom Wikipedia, the free encyclopedia

In culinary terms, a vegetable is an edible plant or its part, intended

for cooking or eating raw.[1] In biological terms, "vegetable"designates members of the plant kingdom.

The non-biological definition of a vegetable is largely based onculinary and cultural tradition. Apart from vegetables, other maintypes of plant food are fruits, grains and nuts. Vegetables are mostoften consumed as salads or cooked in savory or salty dishes, whileculinary fruits are usually sweet and used for desserts, but it is not the

universal rule.[1] Therefore, the division is somewhat arbitrary, basedon cultural views. For example, some people consider mushrooms to

be vegetables even though they are not biologically plants,[2][3] while

others consider them a separate food category;[4] some cultures

group potatoes with cereal products such as noodles or rice,[5] whilemost English speakers would consider them vegetables.

Some vegetables can be consumed raw, while some, such as cassava,must be cooked to destroy certain natural toxins or microbes in orderto be edible. A number of processed food items available on themarket contain vegetable ingredients and can be referred to as"vegetable derived" products. These products may or may notmaintain the nutritional integrity of the vegetable used to producethem.

Contents

1 Etymology

2 Terminology

3 Examples of different parts of plants used as vegetables

4 Nutrition

5 Dietary recommendations

6 Color pigments

7 Commercial cultivation

7.1 Method of vegetable production7.2 Origin countries

8 Domestic cultivation

9 Safety

10 Storage

11 Standards

12 See also

13 References

14 Further reading

15 External links

Vegetables in a supermarket in the

United States.

A Venn diagram shows the overlap in

the terminology of "vegetables" in a

culinary sense and "fruits" in the

botanical sense

Etymology

The word vegetable was first recorded in English in the early 15th

century from Old French,[6] and was in origin applied to any plant.This is still the sense of the adjective "vegetable" in biological

context.[7] The word is taken from Medieval Latin vegetabilis"growing, flourishing" (i.e. of a plant), a semantic change from a LateLatin meaning "to be enlivening, quickening", a derivation of the verbvegetare "enliven", which is derived from vegetus "to be alive, active"(related to vigor), in reference to the process of a plant growing.

In 1767, the meaning of the term "vegetable" was specified to mean"plant cultivated for food, edible herb or root." The year 1955 noted

the first use of the shortened, slang term "veggie".[6] As an adjective,the word vegetable is used in scientific and technical contexts with a different and much broader meaning,namely of "related to plants" in general, edible or not — as in vegetable matter, vegetable kingdom,

vegetable origin, etc.[7] The meaning of "vegetable" as "plant grown for food" was not established until the 18th

century.[8]

Terminology

There are at least four definitions relating to fruits and

vegetables:[citation needed]

Fruit (botany): the ovary of a flowering plant (sometimesincluding accessory structures),

Fruit (culinary): any edible part of a plant with a sweet flavor,Vegetable (culinary): any edible part of a plant with a savoryflavor.

Vegetable (legal): commodities that are taxed as vegetables in aparticular jurisdiction

In everyday, grocery-store, culinary language, the words "fruit" and

"vegetable" are mutually exclusive[citation needed]; plant products thatare called fruit are hardly ever classified as vegetables, and vice-versa. The word "fruit" has a precise botanical meaning (a part thatdeveloped from the ovary of a flowering plant), which is considerably different from its culinary meaning, andincludes many poisonous fruits. While peaches, plums, and oranges are "fruit" in both senses, many itemscommonly called "vegetables" — such as eggplants, bell peppers, and tomatoes — are botanically fruits, whilethe cereals (grains) are both a fruit and a vegetable, as well as some spices like black pepper and chili peppers.The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Courtin 1893. The court ruled unanimously in Nix v. Hedden that a tomato is correctly identified as, and thus taxedas, a vegetable, for the purposes of the Tariff of 1883 on imported produce. The court did acknowledge,

however, that, botanically speaking, a tomato is a fruit.[9]

Languages other than English often have categories that can be identified with the common English meanings of"fruit" and "vegetable", but their precise meaning often depends on local culinary traditions. For example, inBrazil the avocado is traditionally consumed with sugar as a dessert or in milkshakes, and hence it is regarded as

Farmers' market showing vegetables

for sale near the Potala palace in

Lhasa, Tibet.

Melon Yard at Heligan Cornwall,

England, UK

A coriander leaf

a culinary fruit; whereas in other countries (including Mexico and the United States) it is used in salads and dips,

and hence considered to be a vegetable.[citation needed]

Examples of different parts of plants used as vegetables

The list of food items called "vegetable" is quite long, and includesmany different parts of plants:

Flower bud

broccoli, cauliflower, globe artichokes, capers

Leaves

kale, collard greens, spinach, arugula, beet greens, bok choy,chard, choi sum, turnip greens, endive, lettuce, mustard greens,

watercress, garlic chives, gai lan

Leaf sheaths

leeks

Buds

Brussels sprouts

Stem

Kohlrabi, galangal, and ginger

Stems of leaves

celery, rhubarb, cardoon, Chinese celery

Stem shoots

asparagus, bamboo shoots

Tubers

potatoes, Jerusalem artichokes, sweet potatoes, taro, and

yams

Whole-plant sprouts

soybean, mung beans, urad, and alfalfa

Roots

carrots, parsnips, beets, radishes, rutabagas, turnips, andburdocks

South Asian style stir fry ipomoea

aquatica in chili and sambal

Vegetables (and some fruit) for sale

on a street in Guntur, India

Bulbs

onions, shallots, garlic

Fruits in the botanical sense, but used as vegetables

tomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, chayote, okra,breadfruit, avocado, pods, seeds such as corn, green beans and snow peas.

Nutrition

Vegetables are eaten in a variety of ways, as part of main meals andas snacks. The nutritional content of vegetables varies considerably,

though generally they contain little protein or fat,[10][11] and varyingproportions of vitamins such as Vitamin A, Vitamin K and VitaminB6, provitamins, dietary minerals and carbohydrates. Vegetablescontain a great variety of other phytochemicals, some of which havebeen claimed to have antioxidant, antibacterial, antifungal, antiviral and

anticarcinogenic properties.[12][13] Some vegetables also containfiber, important for gastrointestinal function. Vegetables containimportant nutrients necessary for healthy hair and skin as well. Aperson who refrains from dairy and meat products, and eats onlyplants (including vegetables) is known as a vegan.

However, vegetables often also contain toxins and antinutrients such

as α-solanine, α-chaconine,[14] enzyme inhibitors (of cholinesterase,protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid,

and more.[15] Depending on the concentration, such compounds mayreduce the edibility, nutritional value, and health benefits of dietaryvegetables. Cooking and/or other processing may be necessary toeliminate or reduce them.

Diets containing recommended amounts of fruits and vegetables mayhelp lower the risk of heart diseases and type 2 diabetes. These dietsmay also protect against some cancers and decrease bone loss. Thepotassium provided by both fruits and vegetables may help preventthe formation of kidney stones.

Dietary recommendations

The USDA Dietary Guidelines for Americans recommends consuming 3 to 5 servings of vegetables daily.[16]

This recommendation can vary based on age and gender, and is determined based upon standard portion sizes

typically consumed, as well as general nutritional content.[17] For most vegetables, one serving is equal to1/2 cup and can be eaten raw or cooked. For leafy greens, such as lettuce and spinach, a single serving istypically 1 cup. Serving sizes for vegetable-derived products have not been definitively determined, but usuallyfollow the 1/2 cup standard. Examples of vegetable-derived products subject to this standard are ketchup, pizzasauce, and tomato paste. Currently, there is no specific standard for measuring a vegetable serving in regards toits nutrient content, since different vegetables contain a wide variety of nutrients.

International dietary guidelines are similar to the ones established by the USDA. Japan, for example,

recommends the consumption of 5 to 6 servings of vegetables daily.[18] French dietary guidelines follow similar

guidelines and set the daily goal at 5 servings.[19]

Color pigments

The green color of leaf vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll isaffected by the pH, and it changes to olive green in acid conditions, and to bright green in alkaline conditions.Some of the acids are released in steam during cooking, particularly if cooked without a cover.

The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are alsoaffected by normal cooking processes or changes in pH.

The red/blue coloring of some fruits and vegetables (e.g., blackberries and red cabbage) are due toanthocyanins, which are sensitive to changes in pH. When the pH is neutral, the pigments are purple, whenacidic, red, and when alkaline, blue. These pigments are quite water-soluble. This property can be used inrudimentary testing of pH.

Commercial cultivation

Method of vegetable production

Most vegetables are produced using traditional farming practices. However, the yield of vegetables from organicfarming is growing.

Origin countries

Of all the world's nations, China is the leading cultivator of vegetables, with top productions in potato, onions,cabbage, lettuce, tomatoes and broccoli.

Domestic cultivation

Amateur vegetable growing has a long history dating back to the establishment of agriculture and is a substantialbusiness in itself, with one major online UK seed supplier currently offering well over 1200 cultivars of seeds,plants and potato tubers. They report that sale of vegetable seeds now outstrips that of flower seeds.

Plants are usually divided into the following categories:-

Root vegetables (carrot, parsnip, beetroot, turnip)

Leafy green vegetables (cabbage, broccoli, Brussels sprout, kale, spinach, cauliflower)Alliums (onion, leek, garlic, shallot)

Potatoes

Legumes (peas and beans)

Pumpkin family (cucumber, courgette, marrow, squash, pumpkin, gourd)Tomatoes

Salad crops (lettuce, radish, rocket, celery, cress, bean sprouts)

Other vegetables (pepper, sweet potato, corn, artichoke, asparagus, mushroom)[20]

Vegetables on display at Hampton

Court Flower Show

Pulse seeds.

Each group has its own cultivation needs, but the overall requirements for the vast majority of vegetable plantsare:

deep, rich soil with a neutral or slightly alkaline compositionplenty of sunshine

plenty of water

regular feedingregular weeding

protection against pests such as slugs, aphids and

caterpillars[21]

The substantial literature and other media on the subject advise deepdigging, annual top dressing with manure or home-made compost,and crop rotation. Other issues are also discussed at length,including:-

raised beds

successional sowing

garden design

allotments[22]

raising plants for competition

comparative evaluation of different varieties

organic gardening

Increasingly, small plants (plug plants) are offered for sale in spring and summer.

Safety

For food safety, the CDC recommends proper fruit handling andpreparation to reduce the risk of food contamination and foodborneillness. Fresh fruits and vegetables should be carefully selected. At thestore, they should not be damaged or bruised and pre-cut piecesshould be refrigerated or surrounded by ice. All fruits and vegetablesshould be rinsed before eating. This recommendation also applies toproduce with rinds or skins that are not eaten. It should be done justbefore preparing or eating to avoid premature spoilage. Fruits andvegetables should be kept separate from raw foods like meat, poultry,and seafood, as well as any cooking utensils or surfaces that mayhave come into contact with them (e.g. cutting boards). Fruits andvegetables, if they are not going to be cooked, should be thrown

away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetablesshould be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the

risk of foodborne illness.[23]

Storage

Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain

application. All vegetables benefit from proper post harvest care.[24]

"Vegetables"

Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or othersimilarly cool, dark, and dry place to prevent the growth of mold, greening and sprouting. Care should be takenin understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can lastthrough to early spring and be nearly as nutritious as when fresh.

During storage, leafy vegetables lose moisture, and the vitamin C inthem degrades rapidly. They should be stored for as short a time aspossible in a cool place, in a sealed container or a plastic bag.

Standards

There is a series of ISO standards regarding fruits and vegetables.[25]

See also

Food quality

Food safety

Herbivore

List of vegetables

Market gardening

Perennial vegetable

Post-harvest losses (Fruit and vegetables)Veganism

Vegetable carving

Vegetable disease

Vegetarianism

References

1. ̂a b Vainio, Harri and Bianchini, Franca (2003). Fruits And Vegetables (http://books.google.com/books?id=RiKjvAzzwFYC&pg=PA). IARC. p. 2. ISBN 9283230086.

2. ^ What foods are in the vegetable group? (http://www.choosemyplate.gov/foodgroups/vegetables.html). UnitedStates Department of Agriculture. 2011-05-31. Retrieved 2011-06-02. "Mushrooms" classified under "Othervegetables"

3. ^ "Suggestions – Vegetables" (http://www.cooks.com/rec/ch/vegetables.html). Cooks.com. Retrieved 2009-06-24.

4. ^ Alternative Crops and Plants: Vegetables and Mushrooms (http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=3&tax_subject=298&topic_id=1424&level3_id=5934). United States Department ofAgriculture. 2009-06-08. Retrieved 2009-06-24.

5. ^ von Polenz, Peter (1991). Deutsche Sprachgeschichte vom Spätmittelalter bis zur Gegenwart. p. 430.

6. ̂a b Online Etymology Dictionary (http://www.etymonline.com/index.php?search=vegetable). Retrieved 2009-11-25.

7. ̂a b Swedenborg, Emanuel (2003). Swedenborg Concordance 1888. Kessinger Publishing. p. 502. ISBN 0-7661-3728-7.

8. ^ Ayto, John (1993). Dictionary of Word Origins. New York: Arcade Publishing. ISBN 1-55970-214-1.OCLC 33022699 (//www.worldcat.org/oclc/33022699).

9. ^ NIX v. HEDDEN, 149 U.S. 304 (1893) (http://caselaw.lp.findlaw.com/scripts/getcase.pl?court=US&vol=149&invol=304). Findlaw.com.

10. ^ Woodruff, Sandra L. (1995). Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes fromBreakfast to Dinner-Appetizers to Desserts. Garden City Park, N.Y: Avery Publishing Group. ISBN 0-89529-668-3. OCLC 33142807 (//www.worldcat.org/oclc/33142807).

11. ^ Whitaker, Julian M. (2001). Reversing Diabetes. New York: Warner Books. ISBN 0-446-67658-6.

11. ^ Whitaker, Julian M. (2001). Reversing Diabetes. New York: Warner Books. ISBN 0-446-67658-6.OCLC 45058465 (//www.worldcat.org/oclc/45058465).

12. ^ Gruda, N (2005). "Impact of Environmental Factors on Product Quality of Greenhouse Vegetables for Fresh

Consumption". Critical Reviews in Plant Sciences 24 (3): 227–247. doi:10.1080/07352680591008628(http://dx.doi.org/10.1080%2F07352680591008628).

13. ^ Steinmetz KA, Potter JD (1996). "Vegetables, fruit, and cancer prevention: a review". J Am Diet Assoc 96(10): 1027–39. doi:10.1016/S0002-8223(96)00273-8 (http://dx.doi.org/10.1016%2FS0002-8223%2896%2900273-8). PMID 8841165 (//www.ncbi.nlm.nih.gov/pubmed/8841165).

14. ^ Finotti, Enrico; Bertone, Aldo; Vivanti, Vittorio (2006). "Balance between nutrients and anti-nutrients in nine

Italian potato cultivars". Food Chemistry 99 (4): 698. doi:10.1016/j.foodchem.2005.08.046(http://dx.doi.org/10.1016%2Fj.foodchem.2005.08.046).

15. ^ Bad Bug Bock > BBB – Clostridium botulinum(http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm070000.htm). fda.gov

16. ^ Fabulous fruits... versatile vegetables.(http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2000/2000DGBrochureFabulousFruits.pdf) UnitedStates Department of Agriculture. Retrieved 2012-02-17.

17. ^ "What is a Serving of Fruit or a Vegetable?"(http://nutrition.about.com/od/fruitsandvegetables/f/servingfruit.htm). Nutrition.about.com. 2011-09-09.Retrieved 2013-07-21.

18. ^ The Japanese Diet (http://web.archive.org/web/20111005161248/http://www.the-food-guide-pyramid.com/japanese-diet.html). the-food-guide-pyramid.com

19. ^ The French Dietary Guide (http://web.archive.org/web/20111005161248/http://www.the-food-guide-pyramid.com/frenchdiet.html). the-food-guide-pyramid.com

20. ^ Hessayon, Dr. D. G. (1997). The vegetable & herb expert. United Kingdom: Expert. p. 144.ISBN 0903505460.

21. ^ Larkcom, Joy (2002). Grow your own vegetables. United Kingdom: Frances Lincoln. p. 384.ISBN 071121963X.

22. ^ Harrison, John (2009). The essential allotment guide. United Kingdom: Right Way. p. 256.ISBN 0716022125.

23. ^ Food Safety Basics for Fruits and Vegetables(http://www.fruitsandveggiesmatter.gov/health_professionals/food_safety.html) at the Centers for DiseaseControl and Prevention

24. ^ Kohli, Pawanexh (2008) "Why Cold Chain for Vegetables" in Fruits and Vegetables Post-Harvest Care: TheBasics (http://crosstree.info/Documents/Care%20of%20F%20n%20V.pdf). Crosstree Techno-visors

25. ^ "67.080: Fruits. Vegetables" (http://www.iso.org/iso/iso_catalogue/catalogue_ics/catalogue_ics_browse.htm?ICS1=67&ICS2=80). International Organization for Standardization. Retrieved 2009-04-23.

Further reading

Munro, Derek B., Small, E. 1997 Vegetables of Canada. (http://pubs.nrc-

cnrc.gc.ca/eng/books/books/9780660195032.html) NRC Research Press, Ottawa ISBN 978-0-660-

19503-2

External links

Photo ID of Vegetables (http://crosstree.info/Documents/Veggies%20ID.pdf) by Capt. Pawanexh Kohli

UC Vegetable & Research Information Center (http://vric.ucdavis.edu/)

Michigan Vegetable Information Network (http://web4.msue.msu.edu/veginfo)

Fruits and Vegetables – Your Reference to Fruits and Vegetables, Veg Recipes, Healthy Diet, HealthyLife and Food Tips, Storage Information, Suppliers Directory. (http://www.fruitsnvegetables.com/)

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