When a vegetable is harvested, it is cut off from its source of water and nourishment. It continues to transpire and loses moisture as it does so, a process most noticeable in the wilting of green leafy crops.
Botanically speaking, a vegetable is anything that is not a reproductive part of a plant-derived from a flower. Our list from A to Z does contain many botanically classified fruits (looking at you, avocado and zucchini).
List of Vegetables: 240 Vegetables From A to Z - Live Eat Learn
Okra is an unusual looking vegetable, with green stems that contain edible seeds, and both the outer and inner of the vegetable are eaten. It has a notably slimy texture due to its high content of soluble fiber.
Vegetable, in the broadest sense, any kind of plant life or plant product; in common usage, the term usually refers to the fresh edible portions of certain herbaceous plants. Vegetables can be roots, stems, leaves, flowers, fruits, or seeds and are usually savory rather than sweet.
Mushrooms (A fungus used as a vegetable) Endive (Frisee) Spinach Lettuce Bok Choy Chard (Beet Greens) Collard Greens Kale Okra Chives Turnip Garlic Ginger Radish Shallot Leek Onion Scallion (Green Onion US, Spring Onion, UK) Chilli Pepper Bell Pepper Habanero Jalapeño Paprika Cayenne Pepper Tabasco Pepper Yam Pea Pumpkin Green Beans Runner ...
Vegetables and Fruits Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day.
Depending on the vegetable, fermenting can increase or decrease specific nutrients. Either way, fermented veggies are high in probiotic bacteria and may help boost metabolism and lower the risk of obesity, gastrointestinal diseases, and chronic diseases.