What is vegetables and classification of vegetables
VEGETABLES Any part of a herbaceous plant that can be eaten, either raw or cooked, is termed asvegetable. Vegetables contain more of starch than sugar unlike fruits and hence, they are used extensively in savoury dishes. Vegetables can be used in a variety of forms such as frozen, canned, cooked, mashed, dried, dehydrated, or fresh. However, only selected parts of some plants are eaten such as flowers, flower buds (globe artichoke), leaves (lettuce), leaf buds (brussels sprouts), shoots (asparagus), shoot buds (cabbage), stems (rhubarb), flower stems (cauliflower), seed pods (green beans), and immature seeds (broad bean). Vegetables are eaten in a variety of ways—raw or cooked, as main courses, or as snacks Different vegetables have different types of nutrients in them. Vegetables have water soluble vitamins such as vitamin B and C, and fat soluble vitamins such as A, D, E, and K, and also contain minerals and carbohydrates. Since each category of vegetable responds to a particu