What are Vegetables?
Vegetables are plant parts that are eaten by humans and other species. The original term is still widely used, and it refers to all edible plant matter, which includes flowers, fruits, stems, leaves, roots, and seeds. The term’s alternative meaning is frequently applied haphazardly, inspired by culinary and cultural practices. It may exclude fruits, flowers, nuts, and cereal grains derived from certain plants, but it does include savory fruits like tomatoes and courgettes, flowers like broccoli, and seeds like pulses. Vegetables, which are usually low in fat and carbohydrates but rich in vitamins, nutrients, and dietary fiber, can be consumed raw or cooked and play an important role in human nutrition.
Classification of Vegetables
Vegetables can be classified into nine (9) broad groups based on their various characteristics, namely:
- Brassica
- Fruit vegetables
- Gourds and squashes
- Greens
- Fungus
- Roots and tubers
- Pods and seeds
- Stems
- Baby vegetables
Brassica
Brassica is a plant genus that encompasses cabbage and mustard species (Brassicaceae). Informally, cruciferous vegetables, cabbages, and mustard plants are also members of the genus. Crops in this genus are often referred to as cole crops, which derives from the Latin caulis, which refers to a plant’s stem or stalk. Broccoli, cauliflower, cabbage, choy sum, rutabaga, turnip, and some seeds used in the processing of canola oil and the condiment mustard are all Brassica species and varieties widely used for cooking.
Many Brassica species have edible seeds, leaves, stalks, and tender leaves that can be eaten raw or cooked. Almost all parts of some species, including the root (swede, turnip), stems (kohlrabi), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli), buds (Brussels sprouts, cabbage), and seeds, have been developed for food (many, including mustard seed, and oil-producing rapeseed). Some cultivars with white or purple leaves or flowerheads are often cultivated for ornamental purposes.
Brassica vegetables are rich in vitamin C, vitamin K, manganese, and soluble fiber, and they also contain glucosinolates, which are being researched for their possible biological properties when eaten. Brassica vegetables can protect against cancers of the lungs and gastrointestinal tract, according to epidemiological studies. Glucosinolates, a broad group of sulfur-containing glucosides, are present in cruciferous vegetables. Unless rodents, food handling, or chewing put these compounds into contact with the enzyme myrosinase, they remain unchanged. Myrosinase produces isothiocyanates as well as glucose and other decomposition products. In vitro, these highly reactive compounds are successful inducers of Phase II enzymes. In vitro and in vivo, isothiocyanates suppress mitosis and induce apoptosis in human tumor cells.
Fruit Vegetables
These are the fruits of flowering plants. They also contain seeds. Examples of fruit vegetables include tomato, eggplant, peppers (Capsicum), bitter gourd, bottle gourd, string beans, and many more.
Gourds and Squashes
Squash and gourds (along with pumpkins, which are a form of squash) belong to the Cucurbitaceae plant family. Fruit-bearing, flowering vines grow alongside the ground to identify them. Squash and gourds aren’t the same thing, notwithstanding their similarity.
“A squash is any of various marrow-like cucurbitaceous plants of the genus Cucurbita that grow fruits with a hard rind surrounding edible flesh,” according to the description. Squash is a vegetable that can be consumed raw or cooked. Summer squash, such as zucchini and yellow squash, have soft skins and are harvested in the summer, while winter squash, such as pumpkins, have a hard shell protecting a soft edible flesh and seeds and are harvested in the winter. Summer squash plants require 45 to 60 days to mature, while winter squash takes 80 to 100 days.
When people talk of gourd, they’re referring to squash varieties that aren’t edible (or those that are simply less pleasant and nutritious to eat). A gourd is described as “any of various plants’ hard-shelled fruit.” These are accessible in the summer as well as the winter. Summer squashes and winter gourds are the two forms of gourds. Gourds come in over 750 different varieties and are cultivated all over the world. This vegetable is generated by the long trailing vines of a complex root chain, which are decorated with large leaves and attractive flowers. The flowers are still commonly used in western cuisine.
Greens
The term greens are usually referred to as vegetables that are leafy and eaten cooked, with the exception of lettuce. Most of the greens are mildly spiced and slightly strong in flavours. Examples are spinach, watercress, and radicchio
Fungus
Although not a real vegetable, fungus is a plant that has no seed, stem, or flower and usually reproduces from the spores. It is commonly known as mushroom and usually has a stalk covered with an umbrella. One must be careful in selecting a mushroom, as not all varieties are edible and some can cause poisoning and can be fatal. Examples are button mushroom, shitake, portabella, and porcini
Roots and Tubers
Roots and tubers are interchangeable words. However, scientifically speaking, tubers are fat underground stems while roots are the single bulbs that extend into the ground which supplies the plant with nutrients. The tubers would be more starchy. Examples are Root vegetables—carrots, radish, and onions. Tubers—potatoes, Jerusalem artichoke, and colocasia
Pods and Seeds
Some vegetables contain seeds enclosed in a pod. In some cases, only seeds are eaten like in the case of peas, corn, and pulses. In some cases, the plant is eaten as a whole such as okra, snap peas, and French beans. The pods and seeds contain the highest source of proteins and carbohydrates. Examples are green peas, okra, snap peas, and pulses
Stems
Also known as stalk vegetables, they have the highest percentage of cellulose fibre and are usually eaten when they are young and tender. Examples are celery and rhubarb
Baby Vegetables:
This is a very modern classification of vegetables that include vegetables that are either created with hybrid varieties or are picked up before maturity. These vegetables are rarely peeled as they are quite attractive and one would not like to lose the appeal. Examples are Tiny turnips, baby cauliflower, baby carrots, and baby squashes.
