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.