"Vegetable" comes from the Latin vegetabilis and from vegetare which is derived from vegetus, in reference to the process of a plant growing.
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. In biological terms, "vegetable" designates members of the plant kingdom.
The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.
Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked to destroy certain natural toxins or microbes in order to be edible, such as eggplant, unripe tomatoes, potatoes, winter melon, fiddlehead fern, and most kinds of legume/beans (such as common beans). A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant,antibacterial, antifungal, antiviral and anticarcinogenic properties. Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases and type 2 diabetes. These diets may also protect against some cancers and decrease bone loss. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.
The USDA Dietary Guidelines for Americans recommends consuming 3 to 5 servings of vegetables daily. This recommendation can vary based on age and gender, and is determined based upon standard portion sizes typically consumed, as well as general nutritional content.
Most vegetables are produced using traditional farming practices. However, the yield of vegetables from Organic farming is growing.
At Sanjeevani, the fresh vegetables are taken from farm to process plant within 6 hours and compete the process of cleaning, sorting, grading in next few hours to avoid the decay of nutritional values/taste. Thus the cleaned and blanched vegetables are free from microbial lives. These vegetables pass through IQF (Independent quick freezing) process to lock the nutritional values and aroma within the vegetable and finally preserve at -18degree Celsius. The self life of these preserved vegetables are 24 months.