Vegetables: Vegetables are parts of plants that are consumed by humans or other animals as food

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1. Vegetables:

                        Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

1.1. Dark Leaf vegetable :

Dark greens are rich in carotene, a yellow pigment, calcium, riboflavin, folic acid and vitamin C. If you want a nutritious meal at a low cost, eat one of these dark greens every day.

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.

Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves.

The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.

Leaf vegetables contain many typical plant nutrients, but their vitamin K levels are particularly notable since they are photosynthetic tissues. Phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis

1.2. Tubers :

Potatoes, tapioca, carrots, radishes, beetroots and onions are rich in vitamin C. Yellow potatoes and carrots are rich in carotene. Potatoes, sugar beets and cassava can be considered as energizing staples. Young green shoot leaves of tuber plants are highly nutritious. Eat them too.

Tubers are a type of enlarged structure that plants use as storage organs for nutrients, derived from stems or roots. Tubers help plants perennate (survive winter or dry months), provide energy and nutrients

Stem tubers manifest as thickened rhizomes (underground stems) or stolons (horizontal connections between organisms); examples include the potato and yam. The term root tuber describes modified lateral roots, as in sweet potatoes, cassava, and dahlias.

Eat them too

1.3.Other vegetables:

Eggplant, zucchini, drumstick, mung bean, pumpkin, cauliflower etc are rich in vitamin C and mineral salts.

1.4. Fruits:

Almost all fruits contain vitamin “C”. Gooseberry and Guava are very high in Vitamin "C".

Ripe tomatoes, papaya, citrus fruits and pineapple are all good sources of vitamin “C”. Apples, Pears, Grapes, Bananas are not high in Vitamin C. Some fruits like mango, papaya etc

They are rich in yellow pigment. They are rich in vitamin 

fruit, the fleshy or dry ripened ovary of a flowering plant, enclosing the seed or seeds. Thus, apricots, bananas, and grapes, as well as bean pods, corn grains, tomatoes, cucumbers, and acorns and almonds, are all technically fruits

In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering (see Fruit anatomy).

Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long been propagated using the movements of humans and other animals in a symbiotic relationship that is, the means for seed dispersal for the one group and nutrition for the other. Humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language and culinary usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term fruit also includes many structures that are not commonly called as such in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.

In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells (hazelnut, acorn). Vegetables, so-called, typically are savory or non-sweet produce (zucchini, lettuce, broccoli, and tomato). but some may be sweet-tasting (sweet potato)

Examples of botanically classified fruit that are typically called vegetables include cucumber, pumpkin, and squash (all are cucurbits); beans, peanuts, and peas (all legumes); and corn, eggplant, bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper, chili pepper, cumin and allspice.In contrast, rhubarb is often called a fruit when used in making pies, but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant.Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat is a kind of fruit (termed a caryopsis). However, the fruit wall is thin and fused to the seed coat, so almost all the edible grain-fruit is actually a seed.