Vegetable

A vegetable is a common culinary term for the edible parts of plants, especially roots, stems, leaves, flowers, fruits, or seeds eaten as savoury foods.

A vegetable is a common culinary term for the edible parts of plants, especially roots, stems, leaves, flowers, fruits, or seeds eaten as savoury foods. In botany, the word can also refer more broadly to plant life or plant matter, but there is no single strict scientific definition for vegetables. In Canada, the term is used in everyday cooking, grocery labelling, and gardening references, following standard English-language food terminology.

Definition

The term vegetable is used mainly in cooking and everyday language for edible plant parts. In a broad sense it can refer to plant life or plant matter, but in common narrow usage it denotes the edible portions of herbaceous plants. Vegetables are typically eaten fresh or prepared as savoury foods rather than sweet dishes.

Botanical classification

Vegetables are often grouped by the part of the plant that is eaten, such as roots, stems, leaves, bulbs, flowers, fruits, or seeds. This classification is practical rather than strictly scientific, as botanical and culinary definitions do not always align. For example, some foods commonly called vegetables are botanically fruits or seeds.

Culinary use

Vegetables are generally prepared as savoury foods and are commonly eaten cooked or raw. Their culinary treatment explains why the category of vegetables differs across cultures and traditions. In Canada, common vegetable types include root vegetables, leafy greens, and stem vegetables, used in a wide variety of dishes.

Nutrition

Vegetables are typically low in calories and rich in water, dietary fibre, vitamins, minerals, and antioxidants. Their exact nutritional profile varies widely by plant type, but they are considered an important part of a healthy diet. Vegetables contribute essential nutrients and are often recommended for daily consumption.