Q:

What are vegetables?

A:

Quick Answer

Scientifically, vegetables are any part of a plant that does not contain seeds or develop from flowers. This includes the roots, stems, leaves and tubers. On the dinner table, however, vegetables are produce that tastes more savory than sweet.

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Full Answer

Examples of vegetables include carrots, celery, kale, beets, broccoli and potatoes. Although many people classify beans, corn, pepper, cucumber and tomatoes as vegetables, they are technically fruits because they contain seeds. Despite the semantic differences, fruits and vegetables have similarities. They contain fiber, vitamins, minerals, antioxidants and phytochemicals. These nutrients help protect against heart disease, obesity and certain types of cancer, according to the U.S. Department of Agriculture.

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Related Questions

  • Q:

    Which vegetables have Vitamin K?

    A:

    The vegetables with the most vitamin K include green leafy/salad vegetables, such as spinach and lettuce, brassica vegetables, such as broccoli and cabbage, asparagus, okra, leeks and fennel. While some vegetables contain little vitamin K, a majority of vegetables have a moderate to high amount of this nutrient.

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  • Q:

    What are cruciferous vegetables?

    A:

    Cruciferous vegetables are those vegetables in the cabbage family including broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy. Cruciferous vegetables contain fiber and important phytochemicals, vitamins and minerals.

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  • Q:

    Is watermelon a vegetable?

    A:

    Commonly mistaken for a fruit, watermelons are actually vegetables that are part of the squash and cucumber family. The first watermelons, which originally grew in Africa, were mostly seeds and rind, while the watermelons eaten all over the world today are sweeter, larger and have thinner rinds.

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  • Q:

    How do you pickle vegetables?

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    To pickle vegetables, boil brine made from equal parts of water and vinegar, salt, sugar equal to half the vinegar, and herbs and spices to taste. Pour the brine to within a half inch from the rims of clean, wide-mouth jars holding sliced vegetables. Add lids, and refrigerate.

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