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Edible Vegetables

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The edible vegetables category contains vegetables plants from several vegetable categories and they are all edible. Vegetables are sometimes categorized into leafy and salad vegetables, flowering vegetables, podded vegetables, bulb and stem vegetables, and root and tuberous vegetables. All are widely used every day as foods or incorporated into food dishes for their high levels of nutritional value. Vegetables contain high values of proteins, vitamins, potassium, magnesium, calcium, selenium, iron, copper and zinc. A high vegetable diet can provide the body with a full compliment of nutritional needs. Does your diet require a recommended mineral or vitamin? Investigate the edible vegetable world for the right vegetable to supply a needed vitamin or mineral. Edible vegetables are great for dieters because most all are low in calories and have minimal fat.

There are several groups of vegetable plants that may be annuals such as carrots and perennials such as asparagus and rhubarb. Biennial vegetables celery, cabbage, beet, and turnip can also be ornamental plants in gardens. A perennial vegetable, rhubarb, can be beautiful when used as an ornamental plant or in a border. There are about 30 species of vegetables and thousand of hybrids of many of these species. There are many heirloom vegetables grown in the United States such as some gourd vegetables. Vegetables have been under cultivation for ages and so there are literally thousands of ways to cook, shred and blend them into food dishes. Eat them raw or steamed, stir fried, or add them to salads and soups. Growing your own vegetables can add an extra sense of gratification to your daily endeavors.

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