Safe Fruits and Veggie

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include Savoury fruits such as tomatoes and courgettis, flowers such as broccoli, and seeds such as pulses.

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

Some common vegetables

Some common vegetables
Image	Species	Parts used	Origin	Cultivars	World production (×106 tons, 2018)[17]
	Brassica oleracea	leaves, axillary buds, stems, flower heads	Europe	cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, Savoy cabbage, Chinese broccoli, collard greens	69.4
	Brassica rapa	root, leaves	Asia	turnip, Chinese cabbage, napa cabbage, bok choy
	Raphanus sativus	root, leaves, seed pods, seed oil, sprouting	Southeastern Asia	radish, daikon, seedpod varieties
	Daucus carota	root, leaves, stems	Persia	carrot	40.0[n 1]
	Pastinaca sativa	root	Eurasia	parsnip
	Beta vulgaris	root, leaves	Europe and Near East	beetroot, sea beet, Swiss chard, sugar beet
	Lactuca sativa	leaves, stems, seed oil	Egypt	lettuce, celtuce	27.2
	Phaseolus vulgaris Phaseolus coccineus Phaseolus lunatus	pods, seeds	Central and South America	green bean, French bean, runner bean, haricot bean, Lima bean	55.1[n 2]
	Vicia faba	pods, seeds	Mediterranean and Middle East	broad bean	4.9
	Pisum sativum	pods, seeds, sprouts	Mediterranean and Middle East	pea, snap pea, snow pea, split pea	34.7[n 2]
	Solanum tuberosum	tubers	South America	potato	368.1
	Solanum melongena	fruits	South and East Asia	eggplant (aubergine)	54.0
	Solanum lycopersicum	fruits	South America	tomato, see list of tomato cultivars	182.2
	Cucumis sativus	fruits	Southern Asia	cucumber, see list of cucumber varieties	75.2
	Cucurbita spp.	fruits, flowers	Mesoamerica	pumpkin, squash, marrow, zucchini (courgette), gourd	27.6
	Allium cepa	bulbs, leaves	Asia	onion, spring onion, scallion, shallot, see list of onion cultivars	102.2[n 2]
	Allium sativum	bulbs	Asia	garlic	28.5
	Allium ampeloprasum	leaf sheaths	Europe and Middle East	leek, elephant garlic	2.2
	Capsicum annuum	fruits	North and South America	pepper, bell pepper, sweet pepper	40.9[n 2]
	Spinacia oleracea	leaves	Central and southwestern Asia	spinach	26.3
	Dioscorea spp.	tubers	Tropical Africa	yam	72.6
	Ipomoea batatas	tubers, leaves, shoots	Central and South America	sweet potato, see list of sweet potato cultivars	91.9
	Manihot esculenta	tubers	South America	cassava	277.8

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