Why Eat Vegetables?
Vegetables are edible parts of living organisms, which are eaten by humans or others as food. The original sense of the word is still widely used today and is often applied to all edible vegetable matter, which includes the leaves, stems, fruits, roots, and sometimes seeds, of the plants. The word vegetable can also be applied to the class of products derived from plants, most notably fruit and spice crops. The word “vegetable” can also be used as a generic term for any living matter obtained by nature from living organisms; these include all sap-based life forms as well as non-saponifiable waste material extracted from aquatic plants. The word “vegetable” is believed to have first been used in the 16th century with reference to a garden created for a King, in which all edible things were gathered from the garden and given to the Royal family as gifts.
The modern usage of the word vegetable today generally refers to the class of related products derived from plants, including vegetables, legumes (which may be either whole or in part cooked), and grains. The most familiar vegetable is the cucumber, but there are many more vegetable varieties. Among the most common vegetables are the yellow and green peppers, carrots, cauliflower, broccoli, spinach, cabbage, kale, potatoes, squash, yams, sweet potatoes, peas, onions, carrots, spinach, and rhubarb. Some familiar plants are beans and peanuts, but no nuts (such as cashews) are true vegetable.
There are two primary types of vegetable plants: the annual (which grows for one season) and perennial (which grow for more than one year). The most important vegetable variety for most people is the annual vegetable; it is the one generally seen in a grocery store vegetable section. The vegetables in this group, such as cucumbers, tomatoes, peppers, squash, and zucchini, are all small enough to be easily stored and eaten on any day. In fact, you could say that an annual vegetable is practically a survivalist vegetable! Vegetables can live up to 3 years after they are plucked from the garden.
A related type of vegetable is the perennial. Perennials are usually large and hardy plants that can live for more than one growing season. Some of the most popular perennial vegetables include the bell pepper, the cabbage, the cress, the kale, the asparagus, the Brussels sprout, the Brussels sprouts, the fennel, the French root, the potato, the rhubarb, the Rosemary, the sage, the snowpepper, and the turnip. There are many more familiar seasonal vegetables such as the sweet potatoes, the pearl leaf sweet potatoes, the acorn squash, the okra, the apricot, the persimmon, and the potato of the sea. All these plants grow well as both annuals and perennials.
Fruits are classified as either fruits or vegetables, but they do have some characteristics in common with vegetables. The majority of fruits are eaten raw, but many fruits are treated with the addition of spices before they are eaten. Vegetable juice is considered a vegetable, because it has, in fact, become part of the daily food intake of people who want to eat healthier and lighter. However, the juicing of fruits is considered to be a fruit by most people.
Some common examples of edible flowers are the rose, the beet, the sunflower, the chrysanthemum, and the tulips. The flowers and leaves of most plants contain enzymes, which are responsible for breaking down starches and sugars into simple compounds that can be digested by the micro-organisms in the gut. Some of these micro-organisms are already present in the intestines of human beings, while others come from scraping of the outer layers of the intestine. Examples of micro-organisms that exist in the intestines are called friendly bacteria. Some examples of bacteria that can also exist in the intestines are the bad bacteria called R0utin.