vegetable (redirected from veges)

vegetable, term originally used for any plant, now the name for many food plants, most of them annuals, and for their edible parts. There is no clear botanical distinction between vegetables and fruits. Most vegetables consist largely of water, making them low in calories. They are excellent sources of fiber, vitamins A and C, potassium, calcium, and iron. Legumes (e.g., dried beans, peas, and lentils) are a good source of complex carbohydrates, have a high protein content, and can be used to some extent as meat substitutes. In the United States the demand for fresh vegetables during all seasons has been met by improved methods of handling and shipping and the development of large commercial truck farms and market gardens, especially in California, Florida, and Texas, plus importation from other countries such as Chile. U.S. Dept. of Agriculture guidelines for a healthy diet recommend 3 to 5 servings of vegetables daily.

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vegetable

In the broadest sense, all plant life and plant products (vegetable matter); in common, narrow usage, the fresh edible portion of herbaceous plants (roots, stems, leaves, flowers, or fruit), either eaten fresh or prepared in some way. Almost all current vegetables were cultivated in ancient Old or New World civilizations, though some have been greatly modified. Vegetables are good sources of minerals (especially calcium and iron), vitamins (especially A and C), and dietary fiber. All the amino acids needed to synthesize protein are available in vegetables. Fresh vegetables quickly age and spoil, but their storage life can be extended by such preservation methods as dehydration, canning, freezing, fermenting, and pickling.