Vegetarianism

Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products.

There are several variants of the diet, some of which also exclude eggs and/or some products produced from animal labor such as dairy products and honey. Veganism, for example, excludes all animal products from diet and in some definitions from attire also, whether or not the production of clothing or items has involved the actual death of an animal (dairy, eggs, honey, wool, silk, down feathers, etc.).

A generic term for both vegetarianism and veganism as well as for similar diets is "Plant-based diets".

The reasons for choosing vegetarianism may be related to moral, religious, cultural, ethical, aesthetic, environmental, social, economic, political, or health concerns.

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of edible seeds. Nuts. Nut-like gymnosperm seeds

Cycads
Ginkgo
Gnetum gnemon
Juniper
Monkey-puzzle
Pine nuts, including
Chilgoza Pine
Korean Pine
Stone Pine
Colorado Pinyon
Mexican Pinyon
Single-leaf Pinyon
Podocarps

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of edible seeds. Nuts

According to the botanical definition, nuts are a particular kind of seed. Walnuts and acorns are example of nuts, under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of culinary nuts include almonds, peanuts and cashews.
Almond
Beech
Butternut
Brazil nut
Candlenut
Cashew
Chestnuts, including:
Chinese Chestnut
Malabar chestnut
Sweet Chestnut
Colocynth
Cucurbita ficifolia
Filbert
Hickory, including
Pecan
Shagbark Hickory
Indian Beech or Pongam Tree
Kola nut
Macadamia
Mamoncillo
Maya nut
Mongongo
Oak acorns
Ogbono nut
Paradise nut
Pili nut
Walnut
Water Caltrop

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of edible seeds. Cereals. Pseudocereals

Breadnut
Buckwheat
Cattail
Chia
Cockscomb
Grain amaranth
Kañiwa
Pitseed Goosefoot
Quinoa
Wattleseed (also called acacia seed)

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of edible seeds. Cereals

True cereals are the seeds of certain species of grass. Three — maize, wheat and rice — account for about half of the calories consumed by people every year. Grains can be ground to make flour, used as the basis of bread, cake, noodles or other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, provided a large fraction of the calories in the places that they are eaten. Cereals include:
Barley
Fonio
Kamut
Maize (corn)
Pearl Millet
Oats
Palmer's grass
Rice
Rye
Sorghum
Spelt
Teff
Triticale
Wheat
Wild rice

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Fruit:

Some other fruits native to North America that are eaten in a small way - Several cacti yield edible fruits, which are important traditional foods for some Native American peoples - Podocarps are conifers in the family Podocarpaceae - Some exceptions to the statement that temperate fruits grow on woody perennials are - The accessory fruits, seed organs which are not botanically berries at all.

Carrot:

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence - Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods. - In 2005, China was the largest producer of carrots and turnips, according to the FAO - This is a list of diseases of carrots (Daucus carota subsp. sativus).
Bacterial diseases, Bacterial leaf blight, Xanthomonas campestris, Bacterial soft rot Erwinia chrysanthemi
- Fungal diseases, Alternaria leaf blight Alternaria dauci, Black root rot, Thielaviopsis basicola


Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of edible seeds. Beans

Beans, also known as legumes or pulses include:

Bambara groundnut
Chickpeas
Cowpeas
Dry beans, including
Common bean
several species of Vigna
Fava or broad beans
Hyacinth bean
Lablab
Lentils
Lupins
Peas
Peanuts
Pigeon peas
Soybeans
Tonka beans
Velvet beans
Vetch
Winged beans
Yam beans

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.

List of edible seeds

A list of edible seeds here includes seeds that are directly foodstuffs, rather than yielding derived products.

A variety of species can provide edible seeds. Of the six major plant parts, seeds are the most important source of human food. The other five major plant parts are roots, stems, leaves, flowers, and fruits. Most edible seeds are angiosperms, but a few are gymnosperms. The most important seed food source is cereals, followed by legumes, and nuts.

The list is divided into the following categories:
Beans (or Legumes) are protein-rich soft seeds.
Cereals (or grains) are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world Botanically, true cereals are members of the Poaceae or Grass family.
Pseudocereals are cereal crops that are not members of the Poaceae or Grass Family.
Nuts are botanically a specific type of fruit but the term is also applied to many edible seeds that are not botanically nuts.
Gymnosperms produce nut-like seeds but not flowers or fruits.

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.

List of culinary vegetables. Sea vegetables

Aonori (Monostroma spp., Enteromorpha spp.)
Carola (Callophyllis variegata)
Dabberlocks or badderlocks (Alaria esculenta)
Dulse (Palmaria palmata)
Hijiki (Hizikia fusiformis)
Kombu (Laminaria japonica)
Mozuku (Cladosiphon okamuranus)
Nori (Porphyra spp.)
Ogonori (Gracilaria spp.)
Sea grape (Caulerpa spp.)
Sea lettuce (Ulva lactuca)
Wakame (Undaria pinnatifida)

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.

List of culinary vegetables. Root and tuberous vegetables

Acorn squash (Cucurbita pepo)
Ahipa (Pachyrhizus ahipa)
Arracacha (Arracacia xanthorrhiza))
Bamboo shoot
Beetroot (Beta vulgaris subsp. vulgaris)
Black cumin (Bunium persicum)
Broadleaf arrowhead (Sagittaria latifolia)
Canna (Canna spp.)
Carrot (Daucus carota)
Cassava (Manihot esculenta)
Chinese artichoke (Stachys affinis)
Daikon (Raphanus sativus Longipinnatus group)
Earthnut pea (Lathyrus tuberosus)
Elephant Foot yam (Amorphophallus_paeoniifolius)
Ensete (Ensete ventricosum)
Ginger (Zingiber officinale)
Gobo (Arctium lappa)
Hamburg parsley (Petroselinum crispum var. tuberosum)
Jerusalem artichoke (Helianthus tuberosus)
Jícama (Pachyrhizus erosus)
Parsnip (Pastinaca sativa)
Pattypan squash
Pignut (Conopodium majus)
Plectranthus (Plectranthus spp.)
Potato (Solanum tuberosum)
Prairie turnip (Psoralea esculenta)
Radish (Raphanus sativus)
Rutabaga (Brassica napus Napobrassica group)
Salsify (Tragopogon porrifolius)
Scorzonera (Scorzonera hispanica)
Skirret (Sium sisarum)
Sweet Potato (Kumara)
Taro (Colocasia esculenta)
Ti (Cordyline fruticosa)
Tigernut (Cyperus esculentus)
Turnip (Brassica rapa Rapifera group)
Ulluco (Ullucus tuberosus)
Wasabi (Wasabia japonica)
Water chestnut (Eleocharis dulcis)
Yacón (Smallanthus sonchifolius)
Yam (Dioscorea spp.)

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.

List of culinary vegetables. Bulb and stem vegetables

Asparagus (Asparagus officinalis)
Cardoon (Cynara cardunculus)
Celeriac (Apium graveolens var. rapaceum)
Celery (Apium graveolens)
Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
Florence fennel (Foeniculum vulgare var. dulce)
Garlic (Allium sativum)
Kohlrabi (Brassica oleracea Gongylodes group)
Kurrat (Allium ampeloprasum var. kurrat)
Leek (Allium porrum)
Nopal (Opuntia ficus-indica)
Onion (Allium cepa)
Prussian asparagus (Ornithogalum pyrenaicum)
Shallot (Allium cepa Aggregatum group)
Welsh onion (Allium fistulosum)
Wild leek (Allium tricoccum)

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.

List of culinary vegetables. Podded vegetables

American groundnut (Apios americana)
Azuki bean (Vigna angularis)
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
Chickpea (Cicer arietinum)
Drumstick (Moringa oleifera)
Dolichos bean (Lablab purpureus)
Fava bean (Vicia faba)
French bean (Phaseolus vulgaris)
Guar (Cyamopsis tetragonoloba)
Horse gram (Macrotyloma uniflorum)
Indian pea (Lathyrus sativus)
Lentil (Lens culinaris)
Lima bean (Phaseolus lunatus)
Moth bean (Vigna acontifolia)
Mung bean (Vigna radiata)
Okra (Abelmoschus esculentus)
Pea (Pisum sativum)
Peanut (Arachis hypogaea)
Pigeon pea (Cajanus cajan)
Rice bean (Vigna umbellatta)
Runner bean (Phaseolus coccineus)
Soybean (Glycine max)
Tarwi (tarhui, chocho; Lupinus mutabilis)
Tepary bean (Phaseolus acutifolius)
Urad bean (Vigna mungo)
Velvet bean (Mucuna pruriens)
Winged bean (Psophocarpus tetragonolobus)
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)

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Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.

List of culinary vegetables. Fruiting and flowering vegetables

Armenian cucumber (Cucumis melo Flexuosus group)
Eggplant or Aubergine (Solanum melongena)
Avocado (Persea americana)
Bell pepper (Capsicum annuum)
Bitter melon (Momordica charantia)
Caigua (Cyclanthera pedata)
Cape Gooseberry (Physalis peruviana)
Cayenne pepper (Capsicum frutescens)
Chayote (Sechium edule)
Chili pepper (Capsicum annuum Longum group)
Cucumber (Cucumis sativus)
Globe Artichoke (Cynara scolymus)
Luffa (Luffa acutangula, Luffa aegyptiaca)
Malabar gourd (Cucurbita ficifolia)
Marrow (Cucurbita pepo)
Parwal (Trichosanthes dioica)
Perennial cucumber (Coccinia grandis)
Pumpkin (Cucurbita maxima, Cucurbita pepo)
Snake gourd (Trichosanthes cucumerina)
Sweetcorn (Zea mays)
Sweet pepper (Capsicum annuum Grossum group)
Tinda (Praecitrullus fistulosus)
Tomato (Lycopersicon esculentum)
Tomatillo (Physalis philadelphica)
Winter melon (Benincasa hispida)
West Indian gherkin (Cucumis anguria)
Zucchini or Courgette (Cucurbita pepo)

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Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.

List of culinary vegetables. Leafy and salad vegetables

Amaranth (Amaranthus cruentus)
Bitterleaf (Vernonia calvoana)
Catsear (Hypochaeris radicata)
Celtuce (Lactuca sativa var. asparagina)
Ceylon spinach (Basella alba)
Chicory (Cichorium intybus)
Chinese Mallow (Malva verticillata)
Chrysanthemum (Chrysanthemum coronarium)
Corn salad (Valerianella locusta)
Cress (Lepidium sativum)
Dandelion (Taraxacum officinale)
Endive (Cichorium endivia)
Epazote (Chenopodium ambrosioides)
Fat hen (Chenopodium album)
Fiddlehead (Pteridium aquilinum, Athyrium esculentum)
Fluted pumpkin (Telfairia occidentalis)
Golden samphire (Inula crithmoides)
Good King Henry (Chenopodium bonus-henricus)
Ice plant (Mesembryanthemum crystallinum)
Kuka (Adansonia spp.)
Lagos bologi (Talinum fruticosum)
Land cress (Barbarea verna)
Lettuce (Lactuca sativa)
Lizard's tail (Houttuynia cordata)
Melokhia (Corchorus olitorius, Corchorus capsularis)
Mustard (Sinapis alba)
New Zealand Spinach (Tetragonia tetragonioides)
Orache (Atriplex hortensis)
Polk (Phytolacca americana)
Radicchio (Cichorium intybus)
Garden Rocket (Eruca sativa)
Samphire (Crithmum maritimum)
Sea beet (Beta vulgaris subsp. maritima)
Seakale (Crambe maritima)
Sierra Leone bologi (Crassocephalum spp.)
Soko (Celosia argentea)
Sorrel (Rumex acetosa)
Spinach (Spinacia oleracea)
Summer purslane (Portulaca oleracea)
Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
Watercress (Nasturtium officinale)
Water spinach (Ipomoea aquatica)
Winter purslane (Claytonia perfoliata)



Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.

List of culinary vegetables. Asian brassicas

Kai-lan (Brassica rapa var. alboglabra)
Bok choy (also spelt Bok choi and Pak choi)(Brassica rapa var. chinensis) (Brassica rapa var. pekinensis)
Komatsuna (Brassica rapa var. perviridis)
Mizuna greens (Brassica rapa var. nipposinica)
Mustard greens (Brassica juncea)
Salad rape (Brassica napus)

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Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.

Storage

Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can last through to early spring and be nearly as nutritious as when fresh.

During storage, leafy vegetables lose moisture and vitamin C degrades rapidly. They should be stored for as short a time as possible in a cool place, in a container or plastic bag.



Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.

Colour

The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.

The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.

The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.

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In the diet

Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates and minerals and fiber. Among the nutrients vegetables may have include antioxidants, antibacterial, antifungal, antiviral, anticarcinogenic nutrients. Also, decaying or rotting vegetables (plant matter in general) may have reduced nutrients.

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Etymology

Vegetable is also used as a literary term for any plant: vegetable matter, vegetable kingdom. It comes from Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing. This in turn derives from the Proto-Indo-European base *weg- or *wog-, which is also the source of the English wake, meaning "not sleep". The word vegetable was first recorded in print in English in the 14th century. The meaning of "plant grown for food" was not established until the 18th century.

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Fruit, vegetable

Since “vegetable” is not a botanical term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable. Given this general rule of thumb, vegetables can also include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (garlic), seeds (peas and beans) and botanical fruits such as cucumbers, squash, pumpkins, and capsicums (bell peppers). Botanically, fruits are reproductive organs (ripened ovaries containing one or many seeds), while vegetables are vegetative organs which sustain the plant.

The question "is it a fruit, or is it a vegetable?" has even found its way into the United States Supreme Court, which ruled unanimously in Nix v. Hedden, 1893, that a tomato is a vegetable for the purposes of 1883 Tariff Act, although botanically, a tomato is a fruit.

Commercial production of vegetables is a branch of horticulture called olericulture.

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Vegetable

Vegetable is a term which generally refers to an edible part of a plant. The definition is traditional rather than scientific and is somewhat arbitrary and subjective. All parts of herbaceous plants eaten as food by humans, whole or in part, are normally considered vegetables. Mushrooms, though belonging to the biological kingdom Fungi, are also commonly considered vegetables. In general, vegetables are thought of as being savory, and not sweet, although there are many exceptions. Nuts, grains, herbs, spices and culinary fruits (see below) are normally not considered vegetables.

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