Vegetable means the product of the garden. If used for feeding,
vegetables can provide good quantities of vitamins, mineral salts, essential oils
and enzymes important for the body.
Depending on the part of the plant used in food, vegetables are divided into:
fruit vegetables: cucumber, carousel, tomato, courgette, pumpkins, pepper, aubergine,
okra or okra rich in sugars and mineral salts, watermelon, melon;
flower vegetables: artichoke (vegetables rich in iron and vitamin C), cauliflower, broccoli;
seed vegetables: legumes (fava beans, peas, kidney beans, lentils, chickpeas, cicerchia, lupin)
rich in starch and protein; leafy vegetables: lettuce, radicchio, endive, borage, spinach,
rocket, catalonia, cabbage, chard, low in calories;
stem vegetables: celery, fennel, parsley, thistle, asparagus; wild asparagus
grows spontaneously in spring;
root vegetables: radish, carrot, parsnip, beetroot, turnip, swede;
tuber vegetables: potato, Jerusalem artichoke, tuberous oxalis;
bulb vegetables: onion, garlic, shallot, leek, spring onion.
After harvesting, the vegetables suffer a drop in vitamins, even if they are stored
refrigerated, due to the interruption of their metabolic activity: this decrease is
proportionate to the time elapsed between collection and consumption.
From a gastronomic point of view, vegetables are considered vegetables. (source Wikipedia)


(Selection 2023)