Types of Vegetables

How are vegetables categorized, explain!

Vegetables can be categorized into a few category based on their shape of the vegetables and also the part of that is eaten. After some researched that I had done, here are some of the categories I have managed to compile. Learn the complete list of vegetables here.

Bulb Vegetables

green onion and white onion

Source : BBC.com

Bulb vegetables are aromatic vegetables, usually used to flavor soup, casserole, broth and stock. As the name says, bulb, so is definitely not the leafy part. To name a few – shallot, scallion, garlic, leek, onion, etc. Bulb vegetables are very important key ingredients that turn a bland dish to an exciting one. Some bulb are even said to have anti-cancer properties and also boost immunity.

Stem Vegetables

asparagus

Source : justripe.com.au

This category of vegetables are usually consist of above-ground stem vegetables. Asparagus is an obvious example of stem vegetables. Although there is plenty of other vegetables with substantial amount of stem tissue, the term “stem vegetables” are only referred to above-ground stem vegetables – celery, chard, fennel, fiddlehead, cardoon, bamboo shoot, etc.

Flower Vegetables

cabbage

Source : oldhouseonline.com

The flower vegetables are where the flower part of the plant are used as food. Technically, this category of vegetables do also consist of leaf, stem and roots but in general, only the flower parts are consumed. They are broccoli, broccoli flowers, artichoke, cauliflower, daylily, caper, squash blossoms and courgette flowers.

Root Vegetables

root vegetables

Source : pintest.com

Root vegetables are generally underground vegetables, they are the storage organ of the vegetables. Consist of carbohydrates, sugar and starches. Root vegetables are nutrient dense, owing to they grow underground hence absorbing a lots of nutrients from the soil. To name a few of them – carrot, radish, turnips, etc.

Leaf Vegetables

mixed vegetables

Source : superlife.com

Either consumed raw or cooked, these vegetables are largely harvested for their leafy part. Also known as potherbs, greens, vegetable greens, leafy greens, or salad greens.  Excellent source of fiber and protein per calorie and low in fats. Dark green colored vegetables, for example spinach and bak choy are an excellent source of calcium which is the best substitute for people who are lactose intolerance.

Tuber Vegetables

tuber vegetebles

Source : visualdictionaryonline.com

Tuber vegetables also grow underground, similar to the roots vegetables, which is also a plant’s storage organ. The tuber part is a fleshy and thickened underground stem to store starch, which function as perennation – survival for winter or fry months. Some of the examples of tubers are yam, taro, sweet potato, potato, jicama, etc.

Fruit Vegetables

tomato eggplant chili squash

Source : eatlocal.org

As the name says, it is basically a vegetables like fruit or, in another way, is a fruit of a seeding plant. Generally, these fruit vegetables contain seeds. Imagine a seeding plant that bear fruits after flowering, except that the fruits are a vegetables – fruit vegetables. Tomato, squash, cucumber, eggplant, okra, olive and bell pepper are some of the example of fruit vegetables.

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