If the word vegetable refers to all products grown in the garden, the word vegetable indicates, instead, parts of the plant used in food human , plants that may be present in nature or derived from crops.
Vegetables are therefore two different forms, two different terms, to indicate, in essence, the same if you look at the question from this point of view. Let's try to clarify the difference in the terminology between vegetables, now seeing their differences.
Crop and vitamins
The term vegetable it refers to the parts of a vegetable, as they say, both cultivated and wild, edible: from the roots to the stem or stem to the leaves and buds Parts that are eaten raw or after cooking. For example, wild red chicory can be defined as "vegetable" or vegetable in the strict sense.
At a nutritional level, vegetables contain mainly water, 75 to 95% , few carbohydrates and few lipids. In addition, the contribution of proteins is not relevant, while the contribution of mineral salts, vitamins (A, E, C) and dietary fiber is good, in addition to having satiating power acts positively against disorders of the gastrointestinal tract.
The vegetables (in fact the vegetables belong) are therefore hypocaloric and moisturizing , satiating and diuretic-purifying, especially indicated for those who follow diet regimens based on weight loss . About the properties of vegetables, greens are richer in fiber, yellow and red have more natural antioxidants.
With the term vegetable we refer strictly to all the broad range of garden products , therefore, are plants subject to cultivation: roots, plants and leaves but also seeds and fruits. What has been said about the chemical composition and the calories of vegetables obviously applies to vegetables: low in calories, they contain a large amount of water, vitamins and minerals. The intake of proteins and fats is decidedly low.
In this way, despite having some differences, both vegetables and vegetables are very digestible and low in calories , contain lots of water, few proteins and fats , many vitamins, mineral salts and dietary fiber , which is why they contribute Essentially to a healthy diet and correct.On the other hand, vegetables from the family garden or those brought to the market by the reliable farmer are not subject to this type of problem.
For another On the other hand, vegetables tend to last less than vegetables. Precisely because of the production to which we have referred. In this way, vegetables that we can even buy packed and ready to eat last only a few days, while qu e a vegetable, freshly picked from your garden (either a carrot, or a lettuce) > may last for a few more days and even weeks.
On the other hand, the vegetables can be consumed in different ways , as well as on a plate itself, as an accompaniment to meats, fish and cheeses, or as ingredients for stuffed dishes.
The same could be said for vegetables , although they are often talked about, when you consider eating them raw or directly from the ground.
Types of vegetables
We made the difference between vegetables, but ad The latter can be divided into large "families." Depending on the part of the plant used we have : flowering vegetables, vegetables or fruit vegetables, vegetables or seeds, vegetables or root vegetables, vegetables or stem vegetables, vegetables or leafy vegetables , tubers and bulb vegetables. The vegetables with flowers are, for example, artichokes and asparagus, fruits of eggplant, tomatoes of cucumber and zucchini.
With the term vegetables of seeds, legumes are what define this type of vegetables; the root vegetables are radishes, the stem vegetables include fennel and celery, the leafy vegetables are chard, cabbage and lettuce, those from tubers are potatoes and the bulb ones are garlic or onion.
Unfortunately, after the harvest both vegetables and vegetables suffer a reduction in the content of vitamins , even when kept in a refrigerated environment or frozen , due to the interruption of its metabolic activity.
To conclude, it should be added that from a gastronomic point of view, vegetables are considered vegetables and can be eaten raw or cooked by different methods: boiling, steaming, frying , grilling or broiling, gratin, baked in the oven or stored vacuum at low temperature. The same then we can say of the vegetables, or not? Of course, so perhaps we should start to see less of the differences and consider that they are practically the same in the end.