Search results
Results from the WOW.Com Content Network
Classification of Vegetables: 9 Categories. This article throws light upon the nine categories of vegetables. The categories are: 1. Brassica 2. Fruit vegetables 3. Gourds and squashes 4. Greens 5. Fungus 6. Roots and tubers 7.
Vegetable, in the broadest sense, any kind of plant life or plant product; in common usage, the term usually refers to the fresh edible portions of certain herbaceous plants. Vegetables can be roots, stems, leaves, flowers, fruits, or seeds and are usually savory rather than sweet.
Vegetable Classification. Vegetables are classified according to which part of the plant is eaten. Some vegetables fit into more than one category when several different parts of the plant are edible, e.g. both the roots and leaves of beetroot can be eaten. View the vegetable classification poster here.
They are plant-based foods that can be consumed raw or cooked and are typically low in fat and calories. Vegetables are classified into different categories based on their botanical families and edible parts. The most common classifications include leafy greens, cruciferous vegetables, root vegetables, bulb vegetables, and legumes.
Broccoli, cauliflower, Brussels sprouts, and cabbage are cruciferous veggies. Allium Vegetables: Alliums have a distinctive aroma and include garlic, onions, leeks, and shallots. Podded Vegetables: These are vegetables enclosed in a pod or shell. Examples are peas, beans, and lentils. Stem Vegetables: Stem vegetables are plants whose edible ...
The root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables include asparagus and kohlrabi. Among the edible tubers, or underground stems, are potatoes. The leaf and leafstalk vegetables include brussels sprouts, cabbage, celery, lettuce, rhubarb, and spinach.
The MyPlate Vegetable Group is one of the five food groups. Any vegetable or 100% vegetable juice counts as part of the MyPlate Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Based on their nutrient content, vegetables are organized into 5 subgroups: dark green ...
Biology and Classification of Vegetables. Vegetable Tissues and Organs. Ecological Adaptation of Vegetables. Taxonomy of Vegetables. Acknowledgements. References.
Vegetables are usually classified on the basis of the part of the plant that is used for food. There are root vegetables, stem vegetables, edible tubers (underground stems), leaf and leafstalk vegetables, bulb vegetables, head or flower vegetables, fruits commonly considered vegetables by virtue of their use (cucumbers, eggplants, sweet corn), and seed vegetables (peas, beans).
This chapter contains sections titled: Introduction Biology and Classification of Vegetables Vegetable Tissues and Organs Ecological Adaptation of Vegetables Taxonomy of Vegetables Acknow...
Grilling. Blanching. Fermenting. Understanding the different types of vegetables is essential for anyone looking to maintain a healthy diet and make an informed food choice. In this reading, you’ll learn about 10 main vegetable types: leafy, cruciferous, root, stem, tuber, flower, bulbs, fruit, legumes, and fungi.
Classification of vegetable crops by temperature is based on three sets of values, or cardinal temperatures, that describe the minimum, maximum, and optimum temperature ranges for crop growth. A practical application resulting from the dominant influence of temperature on vegetable crop biology is the use of a heat unit system (or temperature ...
So you’ll likely hear about different classifications, groups, and types of vegetables depending on who you’re talking to. Most commonly, vegetables are grouped into eight main types based on their edible parts. Flower vegetables . Flower vegetables are plants that produce flowers that are commonly used for culinary purposes.
Fat: 0.7 g. Protein: 2.6 g. 3. Asparagus. Asparagus is another flavorful vegetable that is common to find in high-end dining restaurants. As well as being one of the tastiest vegetables, it provides a good source of nutrition too, with particularly high levels of vitamin K.
There are a number of types of beans that are delicious to eat. Some of the most popular bean varieties include kidney beans, pinto beans, cannellini beans, soybean, chickpeas (garbanzo beans), and black beans. A cup of cooked kidney beans contains an impressive 15 g of protein (31% RDI) and only 225 calories.
He gave examples of vegetable crops under the following classifications: (1) leafy vegetables, (2) cole crop or crucifers, (3) root and bulb crops, (4) legumes or pulses, (5) solanaceous vegetables, and (6) cucurbits. It is to be noted that these are a mixture of types of vegetables based on plant parts that are edible and in the botanical family.
To improve your diet at the root, opt for root vegetables. As "an incredibly nutritious and energizing addition to your plate," Desiree Nielsen, R.D., author of Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well, says they contain high-quality, nutrient-dense carbohydrates for energy and a host of vitamins and phytochemicals.
Classification of vegetables based on edible parts Various parts of plants, including the roots, rhizomes, tubers, bulbs, stems, leaves, fruits, and flowers, can be considered as vegetables. Despite this, even when two plants are closely related, the same parts of each plant may not be edible – see an example of potato towards the end of this ...
The cucurbits are also known as the gourd family as they contain all vegetables that are generally referred to as gourds. This includes pumpkins, squash, cucumber, bitter melon, and luffa. Many of these plants are annual vines with white or yellow flowers easily distinguishable as male or female. The fertilized female flowers proceed to grow ...
Vegetables are generally classified as annual or perennial crops based on whether they must be replanted each year or will produce crops for multiple years before replanting. Most vegetables are considered annual crops. Common perennial crops are artichoke, asparagus, rhubarb, and many herbs. Consider the long-term space and cultural needs of ...