vegetable - Hutchinson encyclopedia article about vegetable Printer Friendly
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vegetable

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vegetable

Any food plant, especially leafy plants (cabbage and lettuce), roots and tubers (carrots, parsnips, and potatoes), legumes (peas, lentils, and beans), and even flowers (cauliflower, broccoli, and artichoke). Tomatoes, peppers, aubergines, and cucumbers are generally regarded as vegetables but are technically fruits. Green leafy vegetables and potatoes are good sources of vitamin C, though much is lost in cooking, and legumes are a main source of protein. Cooking softens vegetables by dissolving pectins and hemicellulose and gelatinizing starch.


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Although favored by a strictly vegetable descent myself, the laws of nature have not permitted me to escape from the influence of this common rule.
(which always tasted oily), and some rotten vegetable marrows and an old boot or two.
"If you will accompany me to our public gardens," replied the Prince, "I will explain to you much better than I can here the mysteries of our Vegetable Kingdom.
 
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