CLASSIFICATION OF VEGETABLES vegetables are

classified according to which part of the plant is eaten. Some vegetables may fall into more than one category when more than one part of the plant is eaten, e.g. both the roots and leaves of beetroot can be eaten. bulbs Usually grow just below the surface of the ground and produce a fleshy, leafy shoot above ground. Bulbs usually consist of layers or clustered segments. e.g. onion, shallot, garlic, spring onion, leek, fennel e.g. cauliflower, broccoli, gaai laan (Chinese sprouting broccoli) e.g. egg plant, capsicum, courgette, okra, pumpkin, tomato Mushrooms e.g. bok choy, cabbage, lettuce, , spinach e.g. carrot, turnip, beetroot, radish. e.g. broad been, French bean, pea, snake beans, e.g. asparagus, celery. e.g. potato, yam, Jerusalem artichoke,

flowers The edible flowers of certain vegetables.

fruits

Vegetable fruit are fleshy and contain seeds.

fungi leaves roots seeds stems tubers

When referring to vegetables, fungi are commonly known as mushrooms. The edible leaves of plants. Usually a long or round-shaped taproot. Also know as legumes, seeds are usually obtained from pods. The pod is sometimes eaten along with the seed. The edible stalks of plants when the stalk is the main part of the vegetable. Vegetables which grow underground on the root of a plant.

Importance of vegetable.
Vegetables normally have high water content which ranges from approximately 70%-95% except for the dried vegetables such as dried legumes. Of the other food stuff present in the vegetable, Carbohydrate stand first in the quantity. Normally they are present in the form of starch, sugar, cellulose. Starch is the chief nutrient of roots and tubers; highest % is there in potatoes. The beet root has the highest amount of sugar, as well rich in carrots and turnips. Cellulose become tougher when the vegetable mature. Some time its too tough to eat raw, e.g. To lettuce and cabbage. Veg. eaten raw contribute vitamins and minerals to the diet. Other than these nutrient component veg. have certain other component which have no food value. But they have great concern in vegetable cookery. They have an effect upon flavour, colour, and general palatability of the cooked product. These materials are – flavouring substances, plant pigment, and Tannins.