Plants or parts of plants cultivated for food. Some foods that are botanically fruits, such as tomatoes and cucumbers, and seeds, such as peas and beans, are included with the vegetables; some plants, such as rhubarb, are classed as fruit, although they are not botanically fruits. The distinction in popular usage depends on whether they are eaten as savoury (vegetables) or sweet (fruit) dishes.
As a source of nutrients most of the vegetables are useful sources of vitamin C and minerals, and the root vegetables supply carbohydrate. Green and yellow or orange vegetables and fruits are sources of vitamin A as carotene.
Subjects: Cookery, Food, and Drink — Medicine and Health.