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22-AUGUST-2008 06:13:22 - Vegetable Redirected from Vegetables For other uses, see Vegetable disambiguation. Farmers' market showing vegetables for sale in Lhasa, Tibet Farmers' market showing vegetables for sale in Lhasa, Tibet Fruit and vegetable output in 2004 Fruit and vegetable output in 2004 The term vegetable generally means the edible parts of plants. The definition of the word is traditional rather than scientific, however. Therefore the usage is somewhat arbitrary and subjective, as it is determined by individual cultural customs of food selection and food preparation. Generally speaking, a herbaceous plant or plant part which is regularly eaten as unsweetened or salted food by humans is considered to be a vegetable. Mushrooms, though belonging to the biological kingdom Fungi, are also generally considered to be vegetables, at least in the retail industry.12 Nuts, seeds, grains, herbs, spices and culinary fruits are usually not considered to be vegetables, even though all of them are edible parts of plants. In general, vegetables are regarded by cooks as being suitable for savory or salted dishes, rather than sweet dishes, although there are many exceptions, such as pumpkin pie. Some vegetables, such as carrots, bell peppers and celery, are eaten either raw or cooked; while others, such as potato, are traditionally eaten only when cooked. Contents 1 Is it a fruit or a vegetable? 2 A list of vegetables defined as different parts of plants 3 Etymology 4 In the diet 5 Color 6 Storage 7 See also 8 Notes 9 External links Is it a fruit or a vegetable? A simplified Venn diagram shows the overlap in the terminology of vegetables in the culinary sense and fruits in the botanical sense. A simplified Venn diagram shows the overlap in the terminology of vegetables in the culinary sense and fruits in the botanical sense. The word vegetable is a culinary term, not a botanical term. The word fruit on the other hand can be a culinary term or a botanical term, and these two usages are quite different. Botanically speaking, fruits are fleshy reproductive organs of plants, the ripened ovaries containing one or many seeds. Thus, many botanical fruits are not edible at all, and some are actually extremely poisonous. In a culinary sense however, the word fruit is only applied to those botanical fruits which are edible, and which are considered to be a sweet or dessert food such as strawberries, peaches, plums, etc. In contrast to this, a number of edible botanical fruits, including the tomato, the eggplant, and the bell pepper are not considered to be a sweet or dessert food, are not routinely used with sugar, but instead are almost always used as part of a savory dish, and are salted. This is the reason that they are labeled as vegetables. Thus a plant part may scientifically be referred to as a fruit, even though it is used in cooking or food preparation as a vegetable. The question The tomato: is it a fruit, or is it a vegetable? found its way into the United States Supreme Court in 1893. The court ruled unanimously in Nix v. Hedden that a tomato is correctly identified as, and thus taxed as, a vegetable, for the purposes of the 1883 Tariff Act on imported produce. The court did acknowledge however that botanically speaking, a tomato is a fruit. A list of vegetables defined as different parts of plants Flower bud: broccoli, cauliflower, globe artichokes Seeds: Corn Leaves: kale, collard greens, spinach, beet greens, turnip greens, endive Leaf sheaths: leeks Buds: Brussels sprouts Stems of leaves: celery, rhubarb sometimes called a fruit because sweet pies are made from it Stem of a plant when it is still a young shoot: asparagus Underground stem of a plant or tuber: potatoes, Jerusalem artichokes, sweet potato often incorrectly called a yam in the USA, also the true yam Whole immature plants: bean sprouts Roots: carrots, parsnips, beets, radishes, turnips Bulbs: onions, garlic, shallots Fruits in the botanical sense: tomatoes, cucumbers, squash, pumpkins, capsicums bell peppers and hot peppers, eggplant, tomatillos, christophene, okra, tree fruits eaten as vegetables, such as breadfruit, and also the following: Legumes: peas, beans Whole unripe seed pods of legumes: green beans, snap peas Etymology Vegetable comes from the Latin vegetabilis animated and from vegetare enliven, which is derived from vegetus active, in reference to the process of a plant growing. This in turn derives from the Proto-Indo-European base weg- or wog-, which is also the source of the English wake, meaning become or stay alert. The word was first recorded in print in English in the 14th century. The meaning of plant grown for food was not established until the 18th century. 3 The word is still sometimes used as an archaic literary term for any plant: vegetable matter, vegetable kingdom.4 In the diet Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain a small proportion of protein and fat,56 and a relatively high proportion of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Many vegetables also contain phytochemicals which may have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.78 Color Vegetables and some fruit for sale on a street in Guntur, India Vegetables and some fruit for sale on a street in Guntur, India The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and 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 also affected 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 to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble. Storage Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can last through to early spring and be nearly as nutritious as when fresh. During storage, leafy vegetables lose moisture, and the vitamin C in them degrades rapidly. They should be stored for as short a time as possible in a cool place, in a container or plastic bag. See also Wikibooks Wikibooks Cookbook has an article on Vegetable Wikimedia Commons has media related to: Vegetable List of vegetables Perennial vegetable Vegetarianism Veganism Herbivore Market gardening Notes ^ Sainsbury's vegetable offering. ^ Ocado's vegetable offering. ^ Ayto, John 1993. Dictionary of Word Origins. New York: Arcade Publishing. ISBN 1-55970-214-1. ^ Swedenborg, Emanuel. 2003 Swedenborg Concordance 1888. Kessinger Publishing. p. 502. ISBN 0-7661-3728-7. ^ Woodruff, Sandra L.. Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts. Garden City Park, N.Y: Avery Publishing Group. ISBN 0-89529-668-3. ^ Whitaker, Julian M.. Reversing Diabetes. New York: Warner Books. ISBN 0-446-67658-6. ^ Gruda, N. Impact of Environmental Factors on Product Quality of Greenhouse Vegetables for Fresh Consumption, Crit. Rev. Plant Sci. 243: Taylor Francis Group, pp. 227-247. ^ Steinmetz KA, Potter JD 1996. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 96 10: 1027-39. doi:10.1016/S0002-82239600273-8. PMID 8841165. External links UC Vegetable Research Information Center Michigan Vegetable Information Network Retrieved from http://en..org/wiki/Vegetable Categories: Vegetables | Vegan cuisine | Vegetarian cuisine Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Afrikaans العربية Aragonés Asturianu Bân-lâm-gú БеларуÑ?каÑ? Boarisch Bosanski БългарÑ?ки Català Česky Cymraeg Dansk Deutsch Español Esperanto Euskara Ù?ارسی Français 贛語 Hrvatski Bahasa Indonesia Ã?slenska Italiano עברית Basa Jawa ქáƒ?რთული Kiswahili Latina Lietuvių Limburgs Magyar МакедонÑ?ки മലയാളം Bahasa Melayu Nederlands Nedersaksisch 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Nouormand Plattdüütsch Polski Português Română Runa Simi РуÑ?Ñ?кий Sámegiella Sicilianu Simple English SlovenÄ?ina SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Srpskohrvatski / СрпÑ?кохрватÑ?ки Suomi Svenska தமிழà¯? ไทย Tiếng Việt Türkçe УкраїнÑ?ька ייִדיש 粵語 ŽemaitÄ—Å¡ka This page was last modified on 17 August 2008, at 13:51
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