Vegetables between Nutritional Value and Healthy Ways

Herbaceous plants (vegetables) constituted the main food for man in antiquity and he used to eat them raw. Later, he got to know the value of fire and found that if he exposed the vegetables to heat, it would cause a change of taste and smell and they would be easy for him to digest. Most people need to eat more of this group to provide themselves with vitamins, minerals, and fibers. Vegetables vary markedly in their nutritional value according to the different parts of the plant used in food.

Classification of vegetables:

1. 1.   Root vegetables, which include: carrots, beets, turnips and so on.
2. Tuber vegetables, which include: potatoes, taro, sweet potatoes and so on.
3. Bulbous vegetables, which include: onions, garlic, leeks and so on.
4. Leafy vegetables, which include: cabbage, spinach, purslane, mallow, lettuce, grape leaves, chard, dill, mint, parsley, watercress and so on.
5. Flower vegetables, which include: cauliflower and so on.
6. Fruit vegetables, which include: tomatoes, eggplant, squash, okra, peppers, cucumbers, cantaloupe, watermelon, and melons.
7. Stems and seeds vegetables, which include: black-eyed peas, peas, kidney beans, beans, coriander, cumin, anise, caraway and so on.

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