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3.1: Vegetables

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    64468
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    The debates between what is a fruit and what is a vegetable has been a ongoing one among many. In this chapter we explain that vegetables are defined as "mostly herbaceous annual plants of which some portion is eaten, either cooked or raw, during the principal part of the meal to complement starchy food and other food items", and dive deeper into the different categories of vegetables as well as how to utilize the. Click on the image bellow for a brief introduction to vegetables:

                              Vegetable stand

                                            "Vegetable stand" by comprock is licensed under CC BY-SA 2.0.

    The term vegetable refers to any herbaceous plant that can be partially or, wholly eaten. An herbaceous plant has little or no woody tissue. The portions we consume include the leaves, stems, roots, tubers, seeds and flowers. Vegetables contain more starch and less sugar than fruits. Therefore, vegetables tend to be savory, not sweet. Also unlike fruits, vegetables are most often eaten cooked, not raw.

    Classification:

    Click the images bellow to learn more about the categories of vegetables. 

    vegetablesOrganic Vegetable Boxes

                               ***"vegetables" by rick ligthelm is licensed under CC BY 2.0.                    ***"Organic Vegetable Boxes" by AndyRobertsPhotos is licensed under CC BY 2.0.

                                                                                                


    3.1: Vegetables is shared under a not declared license and was authored, remixed, and/or curated by LibreTexts.

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