Fresh Vegetables
Fresh Vegetables

In the broadest sense, the botanical term vegetable refers to any plant, edible or not, including trees, bushes, vines and vascular plants, and distinguishes plant material from animal material and from inorganic matter. There are two slightly different botanical definitions for the term vegetable as it relates to food.

According to one, a vegetable is a plant cultivated for its edible part(s); according to the other, a vegetable is the edible part(s) of a plant, such as the stems and stalk (celery), root (carrot), tuber (potato), bulb (onion), leaves (spinach, lettuce), flower (globe artichoke), fruit (apple, cucumber, pumpkin, strawberries, tomato) or seeds (beans, peas). The latter definition includes fruits as a subset of vegetables. 

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