### vegetable:

Eggplant
* All eggplants are high in potassium and are considered a natural laxative and sedative
  - have a dimple at the blossom end that can either be round or oval
* Most eggplants become rich purple and have a high gloss.
* are delectable vegetables
  - fruit
  - heavy feeders and benefit from regular fertilization throughout the growing season
  - herbs
  - in the same family as tomatoes and peppers
  - part of eggplants
  - slightly larger plants than peppers and are spaced slightly farther apart
  - suitable for growing in large containers or tubs
* are very perishable and become bitter with age
  - responsive to the use of plastic mulches in the Midwest
* become bitter with age and are very perishable.
* bruise easily so harvest gently.
  - small amount of nutrients
  - no egg
  - their best flavor when they are harvested young
* love warm temperatures and grow best in full sun.

### vegetable | eggplant:

Asian eggplant
* are long, slender and light purple in color.
* are milder and more delicate in flavor than American and Italian types
  - flavor than other types

Japanese eggplant
* are a beautiful purple color.
* is smaller and thinner than regular eggplant.

### vegetable:

Fresh vegetable
* account for about a quarter of all vegetable exports.
* are an important part of the bird diet
  - green
* are located in fridges
  - markets
  - refrigerators
  - low in calories and rich in essential, health-enhancing nutrients
  - more nutritious than frozen or canned
  - the second most important part of the house rabbit diet
  - usually high in vitamins, minerals, and fiber
  - very important in avoiding scurvy
  - whole foods, as are most grains
* contain very little sodium.
* require only rinsing in cold water before cooking.
* retain their color and crispness
  - vitamins, colors and flavors
* tend to cook more slowly than meat.

Frozen vegetable
* are a dinner table staple that go with meat loaf or tuna casserole
  - as nutritious as fresh ones
  - cleaned for human consumption, and flash frozen to maintain nutritional value
  - located in freezers
  - nutritionally inadequate compared to fresh
* can contain more nutrients than some fresh produce, so they're a useful stand-by.

Fruit vegetable
* Most fruit vegetables contain essential minerals
* Most fruit vegetables help bone health
  - prevent cancer
* Some fruit vegetables help blood pressure
  - lower blood pressure
* may have benefits
  - health benefits
* may have other benefits

Green vegetable
* Most green vegetables contain amounts.
* Most green vegetables provide carbohydrates
* Some green vegetables belong to families
  - lily families
  - contain calcium
  - have calcium
* are generally low in calories
  - high in calcium and magnesium in just the right proportions
  - important to the African diet
  - part of meals
  - very low in calories while high in water and fiber
* have a protective effect
  - components
  - high values
* include cabbages.

Heirloom vegetable
* are old-fashioned varieties passed down from generation to generation
  - tastier and hardier than their hybrid counterparts
* come in far more varieties than modern hybrids do.

Leafy green vegetable
* have high values
* provide nutrients.

Leafy vegetable
* Most leafy vegetables contain amounts
* Some leafy vegetables belong to families
  - sunflower families
  - have calcium
* adapt easily to containers.
* are easy to grow.
* contain abundant amounts of provitamins A, e.g., beta-carotene
  - more vitamins and minerals and fewer calories than any other vegetables
* require quick, continuous growth for best quality.