Return to Dr. Richards' Home Page Vegetables are plants and plant parts which are served either raw or cooked as a part of the main course of a meal.
Vegetables add color, nutrient value, texture and visual appeal to our meals.
Leaf function - photosynthesis and not storage site for energy. Therefore, low in calories. High in iron, vitamin A, riboflavin, vitamin C. High in water content and cellulose. The greener the leaf, the higher the Vitamin A content. Fruit part of the plant, not sweet, served with main part of meal.