Vegetable (food)
A vegetable is an edible plant or plant part commonly used in savory cooking. The term is culinary rather than a precise botanical category.
Root vegetable: An edible plant part that grows underground, including roots, tubers, and bulbs. Carrots and beets show how vegetables can be classified by the plant part eaten.
Horticulture: The science and practice of growing fruits, vegetables, ornamental plants, and other garden crops. Vegetable production is one branch of horticultural practice.
Fruit: A plant structure that develops from a flower’s ovary and usually contains seeds. Culinary vegetables such as tomatoes can be botanical fruits.
Dietary fiber: Carbohydrates and related plant substances that resist digestion in the small intestine. Many vegetables contribute dietary fiber to meals.
Leaf vegetable: A vegetable whose edible portion consists mainly of leaves. Lettuce, spinach, and kale are vegetables eaten chiefly for their leaves.
Kitchen garden: A garden cultivated primarily to supply food for household cooking. Kitchen gardens grow vegetables close to where they are prepared and eaten.
Meat: Animal flesh used as food. Vegetables are commonly contrasted with meat in meal planning and dietary guidance.
Micronutrient: A vitamin or mineral required in small amounts for normal growth and function. Vegetables supply varied micronutrients, though amounts differ by type and preparation.
Brassica: A genus of plants that includes cabbage, broccoli, cauliflower, and several other crops. Many familiar vegetables are related members of this crop-rich genus.
Crop rotation: The practice of growing different crops in sequence on the same land. Rotating vegetable families can reduce some soil-borne pests and nutrient imbalances.