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Vegetables are edible parts of plants that are consumed by humans or animals as food. They are typically classified by the part of the plant that is eaten, such as leaves, roots, tubers, stems, seeds, and flowers.
Eating a variety of vegetables is crucial for a balanced diet and provides numerous health benefits, including reducing the risk of chronic diseases, supporting immune function, and promoting overall well-being. It’s recommended to include a mix of different vegetables in daily meals to ensure a wide range of nutrients.
Beets have a sweet flavor and can be eaten raw or cooked.
Broccoli is rich in vitamins C and K, and it helps keep your bones strong.
Carrots were originally purple before they became orange.
Eggplants are low in calories and high in fiber.
Mushrooms are a type of fungi, not plants.
Okra is also known as “lady’s fingers” due to its long, finger-like shape.
Onions come in various colors, including yellow, white, red, and green.
They have a starchy, tuberous texture and a thin skin that can be smooth or rough.
Pumpkins are rich in vitamins A and C, potassium, and fiber.
Radishes are a crunchy, peppery vegetable that adds a burst of flavor and color to many dishes.
Red chilies are typically small, elongated, and tapered, though they can vary in size and shape.
Although we call tomatoes vegetables, they are botanically fruits.
