Achi news desk-
The rumors are true: Vegetables aren’t real—that is, in botany, anyway.
Although the term fruit is botanically recognized as anything containing a seed or seeds, vegetables are actually a broad umbrella term for many types of edible plants.
You might think you know what carrots and beets are. Carrots, beets and other vegetables that grow in the ground are actually true plant roots. The leaves are lettuce and spinach, while the stems are celery and asparagus, and green vegetables such as broccoli, artichokes and cauliflower are immature flowers, according to Steve Reiners, professor of horticulture at Cornell University’s College of Agriculture and Life Sciences.
When it comes to produce that grows from flowers, such as peppers and tomatoes, the hotly debated crops are botanically classified as fruits, Reiners added. Cucumbers, squash, eggplant and avocados are also classified as fruit due to their anatomy, according to the European Food Information Council.
What is a vegetable?
The term vegetable has no specific botanical definition. However, in horticulture, the science of growing garden crops, a vegetable is defined as any herbaceous plant – a fleshy plant that completes its life cycle in a growing season – of which some portion “is eaten either cooked or raw , during the main part) of the meal, and not as a snack or dessert,” says Reiners.
The legal definition of vegetable versus fruit – at least in the United States – was decided during a 19th century US Supreme Court case which concluded that the tomato is a vegetable.
Although vegetables are really just the roots, stems and leaves of plants, experts do not recommend eating just any roots, stems and leaves.
One example is rhubarb. The fleshy stem is the edible part of the plant, but the leaves are poisonous, Reiners said. Be safe by eating plants that grocery stores usually call vegetables.
“We know (vegetables) are healthy. We know the vitamin content, we know the mineral content,” Reiners said. “We know how much fiber is in it.
“We also know that the vegetables that you either grow or that you buy at a farmer’s market or grocery store are safe to eat,” she said.
Eat your vegetables
By understanding the different parts of vegetables and the nutrients they carry, people can eat well, according to Sherri Stastny, a registered dietitian and professor in the department of health, nutrition and exercise sciences at North Dakota State University.
The head of broccoli is a great source of nutrients, but the stalk of the green, which is more commonly discarded, is also rich in fiber and nutrients, Stastny says. Regular consumption of flowering produce such as broccoli and cauliflower was found to be associated with a reduced risk of cancer, he added.
“Heart disease is still the No. 1 killer in the United States, and we know that if you eat enough fruits and vegetables, you reduce your risk of heart disease – and that goes with obesity, diabetes and all these other chronic diseases,” Stastny said.
It is important to eat a variety of vegetables as each one will have various beneficial nutrients, he added. Dark leafy greens such as spinach and kale are great sources of specific phytonutrients, natural nutrients from plants that are beneficial to human health, which help maintain sharp eye vision, while carrots will help strengthen night vision.
“If you think about the richest, darkest, most colorful vegetables, that’s where you’re going to find those (nutrients),” says Stastny, while potassium-rich vegetables and fruits, such as potatoes , pumpkin and squash, help lower and maintain blood pressure.
‘Start them young’
For parents who want to get young children to eat their fruits and vegetables, analyzing the anatomy of the plant, while describing the colors, taste and texture, could be a fun and educational way to introduce nutritious foods to the early explorers. .
“Start them young,” Stastny said. “If you introduce vegetables to children at a younger age … they are more likely to eat vegetables throughout their lives and therefore reduce the risk of chronic disease.”
