Vegetable
* All vegetables are sources of fiber
  - contain protein and too much protein consumption is unhealthy
  - lose some of their nutrient value in any kind of cooking
  - provide a variety of different nutrients
* Many vegetables actually produce and taste better when grown in the cool days of autumn.
* Many vegetables are also high in vitamin C, and can help prevent cancer of the throat and stomach
  - closely related and have the same pests
  - herbaceous plants
  - most susceptible to aphid damage during the seedling stage
  - ornamental in appearance
* Many vegetables are rich in fiber, minerals, iron, calcium, and vitamins
  - vitamin C and other antioxidants
  - unique to foreign countries
* Many vegetables contain all of the protein that the body needs
  - indigestible carbohydrate, welcomed by the colon flora
* Many vegetables have nematode resistance and are readily available for the home gardener
  - ornamental, as well as food value
  - lose their fresh flavor during drying
* Most vegetables affect digestion.
* Most vegetables are actually very attractive plants which produce flowers before fruiting
  - annuals
  - best when harvested fresh and used promptly
  - botanical fruits that develop from flowers on the plants
  - high in fiber, low in sugar, and almost all are rich in complex carbohydrates
* Most vegetables are low in fat and calories, and they re full of vitamins and fiber
  - quick-growing crops
  - stems, leaves, or roots
  - benefit from an inch or more water each week, especially when they are fruiting
* Most vegetables contain a small amount of plant lignins
  - active enzymes
  - amounts
  - compounds
  - essential minerals
  - nutrient compounds
  - starches
  - sulfur compounds
  - germinate readily, however
* Most vegetables grow best in slightly acid soil, and vine crops are no exception
  - on neutral soil
* Most vegetables grow in countries
  - gardens
  - private gardens
* Most vegetables have a high fiber content
  - rich color
  - some acid which slows the growth of bacteria
  - very little carbohydrate
* Most vegetables help bone health
  - lose quality quickly after harvest
* Most vegetables prefer full sun, although leafy greens can be grown with half a day of sun
  - several hours of direct sunlight each day
* Most vegetables provide carbohydrates
  - necessary nutrients
* Most vegetables require food
  - full sunlight
  - moisture to a depth of six to eight inches
  - six hours of sunlight per day
  - respond to water deficit with reduced yield and quality
  - retain moisture
  - show a decrease in yield with increasing salt levels
* Remove any remaining flowers from summer vegetable plants.
* Some vegetables add proteins
  - also contain fiber
  - are dangerous for babies because they have high amounts of nitrates
* Some vegetables are part of bananas
  - beets
  - bloodroots
  - buttercups
  - cardamoms
  - cereals
  - clover
  - cordgrasses
  - corn
  - dandelions
  - fireweeds
  - foxgloves
  - geraniums
  - gingers
  - herbages
  - legumes
  - lettuce
  - marjorams
  - milkweeds
  - milos
  - oats
  - parsleys
  - peanuts
  - pineapples
  - plantains
  - reeds
  - rosemaries
  - saxifrages
  - sundews
  - violet
  - wheat
  - worts
  - spinach , carrots , onions , peppers , and broccoli
* Some vegetables are very good sources of the mineral iron
  - prone to increased levels of UV light
  - attract pests
  - benefit from a sidedressing of fertilizer during the growing season
* Some vegetables contain a larger amount of carbohydrate thus increasing calories
  - amino acid asparagines
  - carotenoids
  - chemicals
  - irons
  - polysaccharides
  - products
  - sodium salt
  - soy products
  - vitamin E which is also an antioxidant
* Some vegetables have a short harvest season
  - concentration
* Some vegetables help blood pressure
  - breast cancer
  - intestines
  - lower blood pressure
  - lung cancer cancer
* Some vegetables help prevent breast cancer
  - toxins
* Some vegetables make up diets
  - nutritious diets
  - mature so rapidly that they take up garden space for only a short time
* Some vegetables produce fluid
  - seeds in a fleshy fruit, such as watermelon and tomato
* Use a mix of vegetables, some for seasoning, and some for bulk.
* absorb mineral goodness as they grow and animals digest it through their diet.
* add fiber to the diet and make it easier to digest the matza
  - taste, color, texture, and nutritional value to many favorite meals
* also contain a wide variety of antioxidants and other disease-fighting compounds
  - carbohydrates, but in small amounts
  - most of the hazardous substances found in meat
  - protein, but in smaller amounts
  - some carbs, but foods in the meat and fat groups contain very little carb
  - have fiber, which helps regulate children's bowel habits
* also provide fiber to aid in elimination of body wastes
  - protein, vitamins, minerals, essential fatty acids, fiber, etc
  - the body with energy-producing carbohydrates, as well as fiber
  - work well in parchment, alone or combined with proteins
* are a fantastic source of vitamins and fiber
  - good choice and are a good source of nutrients and fiber
* are a good source of key nutrients such as vitamin A, vitamin C and fiber
  - total dietary fiber and rich in soluble fiber
  - vitamins and minerals
  - healthy snack food instead of high fat or high calorie foods
  - major source of nutrition
  - nutritious addition to any diet
  - source of incomplete protein
  - very important part of our diet
  - wonderful source of vitamins, calcium and iron
  - actually a better source of iron than meat
* are also a good source of fiber which aids in digestion
  - naturally high in fiber
* are an essential component of a healthful human diet
  - part of guinea pigs' diet
  - excellent, low-calorie source of vitamins, minerals, and fiber
  - important part of everyones diet
  - basic to Chinese cooking and are found in some form in most dishes
  - best lightly cooked or even eaten raw
  - easy to grow from seed, with the exception of tomatoes and peppers
  - edibles
  - especially nutrient dense
  - extremely protective against cancers
  - generally low in calories and help diabetics lose weight
  - genrally a good source of calcium, and green beans, in particular are a good source
  - green things, rice and coffee beans
  - groceries
  - healthy for everyone, including people with diabetes
  - herbaceous plants that can be eaten whole or in part
  - herbs
* are high in fiber
* are important because they provide the body with many vitamins and minerals
  - to get enough vitamins for health
  - in most soups
  - local, grown by island farmers
* are located in cans
  - fridges
  - markets
  - refrigerators
  - supermarkets
  - vegetable gardens
* are low in calories and high in vitamins
  - have no cholesterol
  - provide fiber to the diet
  - protein and the protein they do contain is of less value than animal protein
* are low in sugar and acid, which increases the risks for food spoilage
  - most nutritious when eaten raw
  - naturally low in fat and sodium, and also provide fiber
  - often attractive plants
  - other plant parts
  - part of herbs
  - particularly rich in vitamins and minerals
  - peaceful living things that do no harm
  - plant matter
  - powerhouses of vitamins, minerals, phytochemicals and fiber
  - present in all regions and almost every single country
* are rich in certain classes of phytochemicals
  - fiber, antioxidants and many nutrients that are important for the human body
  - structures that develop from one of the the three vegetative organs
  - susceptible to several foliage, fruit, and root pathogens
* are the edible parts of garden plants
  - foods most likely to be shunned by children
  - main agricultural industry
  - mainstay of a healthy diet
  - major dietary source of beta carotene
  - most abundant sources of folate, particularly green leafy vegetables and beans
  - root, stem or leaf of a plant
  - tubers
  - usually a savory or maincourse food
  - what food eats
* can absorb the metals into their root system, contaminating the entire plant.
* can also be a good source if grown in selenium-rich soils
  - provide almost all the nutrients that a body needs
* can be a treat for the eyes, as well as the palate
  - as filling as flavorful as any piece of meat, especially when cooked on the grill
  - further sub-divided by type, e.g. leafy, legumes, fruit, and root
  - stir-fried in water instead of oil to keep colors bright and flavors fresh
  - contain iron
* can have beneficial effects
* can have similar beneficial effects
* can include chopped mushrooms, scallions or grilled vegetables
  - tomatoes, peppers, cucumbers, and onions
* combine well with animal protein
  - legumes and beans
  - non-gluten grains
  - nuts and seeds
* come alive with a squeeze of lemon instead of salt.
* contain active enzymes
  - calcium also
  - fat in the form of vegetable oils
* contain many biologically active components
  - other phytochemicals that are known to prevent heart attacks and cancers
  - more nutrients than fruits, and less sugar
  - much water and woody fiber
  - phytochemicals that appear protective against colorectal cancer
  - so many substances that nobody knows for sure which ones truly prevent disease
  - very little fats and skunks are mainly vegetarians
  - vitamins, minerals, and other nutrients that include anti-cancer substances
* continue to carry on life processes even after picking
  - cook a short time after being microwaved
* cook very quickly in the pressure cooker.
* differ in their nutrient or fertilizer requirements.
* freeze best when they are blanched, dipped in boiling water, then quickly cooled.
* germinate at different rates.
* grow best in rich soil in at least six hours of direct sun.
* growing underground are the depository of countless very small creatures.
* grown in contaminated soil can absorb chemicals
  - without the use of pesticides are tastier and healthier
* have a variety of end uses
  - almost no saturated fat and no cholesterol
  - fields
  - high values
  - more fiber and less of a sugar content, generally
  - neither the neutrality nor the texture of raw fish
* have no carnitine
  - properties
  - rations
  - several good properties
  - their own special flavors
* hold a significant position in the hierarchy of Jordanian food.
* improve taste.
* include broccolis
  - cabbages
* is produce
* lose some vitamins just by sitting around
  - water because they are alive and respiring
* maintain their color and flavor.
* may have benefits
  - health benefits
* may have other benefits
* mix with vegetables.
* naturally vary with region and ,season.
* need nutrients.
* offer benefits
* offer tangible benefits
  - vitamins, minerals, and fibre in a variety of flavours and textures
* play a very important role in Italian cuisine.
* play an important role in Mexican cuisine
  - human nutrition
* primarily contain monounsaturated fat and polyunsaturated fat.
* provide a great source of vitamins and minerals for parakeets
  - variety of vitamins and minerals essential for health
  - healthy doses of various vitamins, antioxidants and fiber
  - many minerals, vitamins, enzymes and medicinal substances
  - nourishment
  - plenty of essential nutrients and fiber and are virtually calorie-free
  - small amounts of protein
  - starch, fiber, protein, vitamins, and minerals
  - use with many vitamins and minerals
  - varying amounts of other vitamins and minerals, too
  - vitamin A, vitamin C, folate, some calcium and some iron, plus potassium
* remains are a rarity in Palaeolithic contexts.
* require at least six hours of direct sun each day
  - full sun for optimum growth
  - the best of soils and irrigation
* result in reductions.
* start losing enzymes from the moment they re picked.
* starts, herbs, annuals, perinnels, shrubs, trees and bulbs.
* stimulate the secretive functions of various glands within the body.
* supply nutrients that are important for growth and development
  - the carbohydrates
* tend to shrink when they get cooked.
* thrive in full sunlight.
* usually rattle when they are dry.
* vary according to the different regions and the season
  - in their ability to grow in cool and warm temperatures
+ Food group, Common food groups: Nutrition
  * This is usually a large group. Most times, only grains, are a larger group than vegetables in nutrition guides. Some vegetables are spinach, carrots, onions, peppers, and broccoli.
+ Snack
  * Vegetables are a healthful snack.
+ Soup:
  * A 'soup' is a kind of food. People make soups by boiling things in water. Then they put the things they boiled into a bowl and eat them. Vegetables are in most soups. You can also put meat in soups. Soups that are thicker than normal, with more meat or vegetables, are stews. The liquid in soup is broth.