Vegetable is a nutritional and culinary term denoting any part of a
plant that is commonly consumed by humans as
food but that is not regarded as a
fruit,
nut,
herb,
spice or
grain. In common use, it includes most non-sweet fruit such as
cucumbers,
squashes,
pumpkins,
tomatoes,
avocadoes, green
peppers, et cetera.
Vegetables include the leaves (e.g. lettuce), seed-pods (beans), seeds (peas), stems (rhubarb) and roots (carrot) of various plants.
See also
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