With the term vegetables we mean the products cultivated in the vegetable garden. If used for food purposes, vegetables can provide good amounts of vitamins, mineral salts, essential oils and enzymes important for the body.

With the term vegetable plants we mean the plants that produce vegetables.

Depending on the part of the plant used in nutrition, vegetables are divided into:

  • fruit vegetables: cucumber, carousel, tomato, courgette, pumpkins, pepper, eggplant, okra or okra rich in sugars and minerals, watermelon, melon;
  • flower vegetables: artichoke (vegetables rich in iron and vitamin C), cauliflower, broccoli;
  • seed vegetables: legumes (broad bean, pea, bean, lentil, chickpea, cicerchia, lupine, green beans) rich in starch and proteins;
  • leafy vegetables: lettuce, radicchio, endive, borage, spinach, rocket, catalonia, cabbage, chard, low in calories;
  • stem vegetables: celery, fennel, parsley, thistle, asparagus; wild asparagus grows spontaneously in spring;
  • root vegetables: radish, carrot, parsnip, beetroot, turnip, swede;
  • tuber vegetables: potato, Jerusalem artichoke, tuberous oxalide;
  • bulb vegetables: onion, garlic, shallot, leek, spring onion.