Vegetables are plants or different parts of plants that are used as food. They are important protective food and are highly beneficial for the maintenance of health and prevention of disease.
Vegetables are classified based on the parts of the plants which are used.
Such as spinach, fenugreek leaves, colocassia leaves, cabbage, etc. these vegetables are high in water and cellular content and low in calories and proteins. They are also rich in vitamins and minerals. Dark green leafy vegetables are very good source of beta carotene, calcium, iron and fair source of vitamin C and B complex vitamins.
Potatoes, sweet potato, carrot, beet root, onion, etc. They are rich in carbohydrate. Therefore provides good amount of calories.
Tomatoes, cucumber, pumpkin, brinjal, ladies finger, etc. They are high in water and cellulose but low in calories and proteins. They supply vitamins and minerals as well as bulk to the diet.
Beans, peas, green gram, etc. They are low in water and cellulose but contain fair amount of calories and proteins. They are also good source of B complex vitamin and iron.
Cauliflower, drumstick, stems of amaranth, colocassia, celery, lotus and onion stalks. They are high in water and low in carbohydrate. They are fairly good source of calcium, carotene and other vitamin and minerals.