vegetable 2

Type of Vegetables

Type of Vegetables, This is a beautiful universe and there are a lot of things which were created by God. Which machine God provides us, that needs energy for performing their operations. Such as when we want to move one place to another we have to use feet and legs. 

But if legs have enough energy then they move  to forward otherwise they can not. Similarly when we need to work we use hands but if hands have enough energy then they can do work otherwise they can not. 

So that energy which we need to perform our body operation we need food. This is the food which provides us energy. There are various types of food available in the universe.

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Type of Vegetables

What are the different types of food and Type of Vegetables

There are different types of food which we eat to give energy to our body. Food also varies from culture to culture , country to country and religion to religion and also season to season. But the basic purpose of food is gaining energy for performing body operation. There are various type of food as following:

  • Vegetables
  • Fruits
  • Grains
  • Beans
  • Nuts
  • Red Meat
  • White Meat
  • Fish
  • Sea Food
  • Dairy Food

These are the types of food but different people eat different types of food such as some people like vegetables but some people like meat (red meat or white meat). Similarly some like beans or nuts or fish. But some people do not do anything but eat food for energy.

What is a true vegetable and type of vegetables:

Vegetables, in the broadest study, any type of plant life or plant product, namely vegetable matter in common, the term vegetable normally refers to the fresh eatable part of specific herbaceous plants such as roots, stems, flowers, leaves, seeds or fruit.

 These plant’s parts either eat as fresh or cook in a different  way, normally as a savory, rather than sweet dish. 

Normally all of the more useful vegetables were cultivated among the earlier civilizations period of either the new or the old World and have long been checked for their nutritional importance. Fresh vegetables are low in calories and have a healthy water content in excess of 70%, including only about 3.5% protein and almost less than 1% fat. Vegetables are important sources of minerals, including calcium and iron, and vitamins, such as A and C. Approximately all vegetables are full of  dietary fibre and antioxidants.

What are vegetables and examples and Type of Vegetables:

One type of food that commonly everyone eats on a daily basis is the group of food called vegetables. 

Roots is Type of Vegetables

Some vegetables produce under the surface including potatoes, yams, turnips, carrots and beetroot.

Bulb vegetable is Type of Vegetables:

 Bulb vegetable is aromatic vegetables, normally used to change the flavor soup, casserole, broth and stock. This is a very common stock of kitchen. According to his name bulb, so is definitely neither the leafy part or root or seed. 

Such as shallot, garlic, onion, scallion, leek etc. Bulb vegetables are very useful and  key ingredients for all dishes that also change a bland dish to an exciting one. Some bulbs are also known as anti cancer properties.

Green or Flower vegetable is Type of Vegetables

According to his name, every vegetable which flower or leaves use as a cook for food is green or flower vegetable. Very commonly, this type of vegetables do also contain leaf, root, stem but in general, we can use only flower parts. These are  broccoli flowers, cauliflower, artichoke, caper, daylily, and courgette flowers.

Seeds is Type of Vegetables:

Many vegetables have seeds inside the product which are used as a vegetable including pumpkin, squash, eggplant and the many types of pepper like the green pepper, bell pepper, chilli pepper. 

Salad vegetables is Type of Vegetables:

Some vegetables also used as salad such as lettuce and cucumber eat as raw form while other vegetables including cauliflower, mushrooms, carrot, onion.

 Stem vegetables is Type of Vegetables:

These types of vegetables normally contain the part which falls above the surface, that is stem vegetables. Asparagus is a very common example of stem vegetables. Although there are others with perfect amounts of stem tissue. Such as celery, fiddlehead, chard, cardoon, fennel, bamboo shoot, etc

Type and name of Vegetables

Artichoke:

Nutritionally, artichokes provide a useful mix of vitamins and minerals per 100g

  • Calories: 47 kcal
  • Carbohydrate: 10.5 g
  • Fiber: 5.4 g
  • Sugar: 1.0 g
  • Fat: 0.2 g
  • Protein: 3.3 g
  • Vitamin C: 20% RDA
  • Vitamin K1: 18% RDA
  • Folate: 17% RDA
  • Magnesium: 15% RDA
  • Manganese: 13% RDA
  •  

Carrots:

Carrots are a sweet tasting, bright orange in color, a root vegetable grouped.

it is possible to find rare cultivars of the type that are red in color, yellow and even black simultaneously.Carrots produce under the surface, and they are openly famous for their high vitamin A content. 

Carrot is vegetable
Carrot

It is essential to eat them with a source of fat if you want to absorb this vitamin. We can only digest 3% of the vitamin in raw form of carrots and the  figure moves upward to 39% in cooked carrots with fat. It is also use as salad in raw form because it has sweet taste and easy to eat due to his shape

  • Calories: 41 kcal
  • Carbohydrate: 9.6 g
  • Fiber: 2.8 g
  • Sugar: 4.7 g
  • Fat: 0.2 g
  • Protein: 0.9 g
  • VitaminA: 334% RDA
  • VitaminK1: 16% RDA
  • Vitamin C: 10% RDA
  • Potassium: 9% RDA
  • Vitamin B6: 7% RDA

Beet Greens:

The leaves of the beetroot plant are beneficial nutritious, so do not throw them away Out of all plant foods, beet greens are one of the most important for nutrient density such as

Beet green is vegetable
Beet Green
  • Calories: 22 kcal
  • Carbohydrate: 4.3 g
  • Fiber: 3.7 g
  • Sugar: 0.5 g
  • Fat: 0.1 g
  • Protein: 2.2 g
  • Vitamin K1: 500% RDA
  • VitaminA: 127% RDA
  • VitaminC: 50% RDA
  • Potassium: 22% RDA
  • Manganese: 20% RDA

Cabbage:

It is a large headed green vegetable category that is very close botanical connection to broccoli, cauliflower, and brussels sprouts. Cabbage falls in  cruciferous groups of vegetables and some like others, it has connected to similar anti cancer health benefits.

Cabbage is vegetable
Cabbage
  • Calories: 25 kcal
  • Carbohydrate: 5.8 g
  • Fiber: 2.5 g
  • Sugar: 3.2 g
  • Fat: 0.1 g
  • Protein: 1.3 g
  • Vitamin K1: 95% RDA
  • Vitamin C: 61% RDA
  • Folate: 11% RDA
  • Manganese: 8% RDA
  • Vitamin B6: 6% RDA

Bok Choy:

Bok choy is part of the cruciferous vegetable family, alongside different vegetables such as cabbage and brussels sprouts. It’s a very tasty vegetable that has characteristics in a wide range of Asian dishes.

  • Carbohydrate: 2.2 g
  • Fiber: 1.0 g
  • Sugar: 1.2 g
  • Fat: 0.2 g
  • Protein: 1.5 g
  • VitaminA: 89% RDA
  • VitaminC: 75% RDA
  • Vitamin K: 57% RDA
  • Folate: 16% RDA
  • Calcium: 11% RDA

Arugula:

It is very tasty vegetable, The basic part of it use that is leaves.These leaves are nutrient dense  and their nutritional profile as following:

  • Calories: 25 kcal
  • Carbohydrate: 3.7 g
  • Fiber: 1.6 g
  • Sugar: 2.1 g
  • Fat: 0.7 g
  • Protein: 2.6 g
  • VitaminK1: 136% RDA
  • Vitamin A: 47% RDA
  • VitaminC: 25% RDA
  • Folate: 24% RDA
  • Calcium: 16% RDA
  •  

Brinjal :

This is also famous in asia. This falls in the nightshade family of plants with other vegetables such as tomatoes, tomatillos and bell peppers.It is a very delicious vegetable. Brinjal also use as salad in some area and they use commonly cooked but some area also use fry in oil for better taste

Brinjal, Type of Vegetables
Brinjal
  • Calories: 24 kcal
  • Carbohydrate: 5.7 g
  • Fiber: 3.4 g
  • Sugar: 2.4 g
  • Fat: 0.2 g
  • Protein: 1.0 g
  • Manganese: 13% RDA
  • Potassium: 7% RDA
  • Folate: 5% RDA
  • Vitamin C: 4% RDA
  • Copper: 4% RDA

Rapini:

Rapini has a strong, spicy but comparatively bitter taste. It is commonly found in the Mediterranean region’s cuisine. Nutritionally speaking broccoli rabe has a lot to offer

  • Calories: 22 kcal
  • Carbohydrate: 3.1 g
  • Fiber: 2.7 g
  • Sugar: 0.4 g
  • Fat: 0.5 g
  • Protein: 3.2 g
  • VitaminK1: 280% RDA
  • VitaminA: 52% RDA
  • VitaminC: 34% RDA
  • Folate: 21% RDA
  • Manganese: 20% RDA

Cauliflower:

cauliflower is one of the most popular types of vegetables around the world and also a part of group cabbage. For home cooking, cauliflower pizza is also very tasty. On the other hand, this vegetable is approximately very nutritious.

Type of Vegetables
CouliFlower, Type of Vegetables
  • Calories: 25 kcal
  • Carbohydrate: 5.3 g
  • Fiber: 2.5 g
  • Sugar: 2.4 g
  • Fat: 0.1 g
  • Protein: 2.0 g
  • Vitamin C: 77% RDA
  • Vitamin K1: 20% RDA
  • Folate: 14% RDA
  • Vitamin B6: 11% RDA
  • Potassium: 9% RDA

Radish:

The radish is very famous in Asia. radish has various culinary uses and also various pickles, soups, salads are made with it.

Radish, is vegetable
Radish, Type of Vegetables

It is very soft and low in calories

  • Calories: 18 kcal
  • Carbohydrate: 4.1 g
  • Fiber: 1.6 g
  • Sugar: 2.5 g
  • Fat: 0.1 g
  • Protein: 0.6 g
  • Vitamin C: 37% RDA
  • Folate: 17% RDA
  • Copper: 6% RDA
  • Potassium: 6% RDA
  • Magnesium: 4% RDA
  •  

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