Vegetable 67.0

In the context of human consumption, vegetables are defined as specific parts of plants that serve as food within savory meals. Traditionally, the term encompassed a wide range of botanical structures—including flowers, fruits, stems, leaves, roots, tubers, bark, seeds, and other plant matter—though contemporary culinary definitions often exclude certain food sources such as fruits, nuts, and cereal grains. Instead, terms such as pulses may be included. The classification of vegetables remains somewhat subjective and can vary significantly based on culinary practices and cultural traditions.

The history of vegetable consumption dates back to societies of hunter-gatherers, evolving into cultivation practices that emerged between 10,000 BC and 7,000 BC. Initially, local flora was harvested; however, as agricultural methods advanced and trade networks developed, exotic species were introduced to enhance local varieties. Presently, vegetables are cultivated around the globe in accordance with climatic conditions, and even in regions with less favorable climates, they are produced in controlled environments. As the largest producer of vegetables, China is a significant player in the global agricultural market, enabling consumers to access produce from distant locations. The spectrum of production spans from small-scale subsistence farming to extensive agribusiness operations focused on single-crop cultivation. The process following harvest typically involves grading, storing, processing, and marketing.

Vegetables can be consumed either in their raw state or cooked and are vital for human nutrition. They tend to be low in fats and carbohydrates while being rich in essential vitamins, minerals, and dietary fiber. Nutritionists frequently advocate for a diet rich in fruits and vegetables, often recommending a minimum of five portions daily to support overall health.