List Of Vegetables

VEGGIES AND ITS COUNTRIES

ORIGIN OF VEGGIES

Vegetables can be eaten either raw or cooked.It plays an important role in human diet, being low in fats and carbohydrates, but high in vitamins, minerals,protiens and dietary fiber. Many nutritionists appriciates people who consume plenty of fruit and vegetables.

China is the largest producer of vegetables and global trade in agricultural products that allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence of farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crop.

Before the advent of agriculture, humans were relying on flesh of animals. Latterly they found the eatables can be grown all by themselves without risking their own life. After the invention of edible plants, they knew that all can't be grown in same place. This is how vegetables and fruits had its origin

SOME VEGGIES AND ITS ORIGIN

IMAGES

NAMES

ORIGIN

PARTS EDIBLE

CABBAGE

Europe

Leaves
,Buds,Stems
and Flowerheads

ONION

Asia

Tubers and leaves

RADISH

South,
Eastern Asia

Roots,
Seed oil
and leaves

CARROT

Persia

Root tubers

PARSNIP

Eurasia

Root tubers

BEETS

India,
Near east
and Europe

tubers
and leaves

LETTUCE

Egypt

Leaves,
Stems
and Seed oil

BEANS

Central and
South America

pods,
seeds

PEA

Mediterranean
and Middle East

pods,
seeds,
spourting

POTATO

South America

root tubers

SPINACH

Central
and southwestern Asia

Leaves

SWEET POTATO

Central and
South America

tubers,
leaves
, shoots

YAM

Tropical Africa

tubers

ASPARA
GUS

Europe /Asia

Softy green tip

WATER CRESS

Europe /Asia

leaves

CAULI
FLOWER

Europe /Asia

white flesh
part of
of the vegetable

ARTI
CHOKE

North America

buds
before it
could bloom

KALE

Europe

leaves

CELERY

Europe

leaves

EGG
PLANT

Central and
South America

non-green bulb
part of the
vegetable

CORN

Central and
South America

cone shaped yellowish part of the vegetable

PARSLEY

Europe

leaves

NUTRIENTS AND VEGGIES

Diets high in vegetables that are widely recommended for your health-promoting properties. Vegetables have their own historically held a place in dietary guidance because of their vitamins contents, especially vitamins C and A; minerals, especially electrolytes. Additionally, vegetables are recommended as a source of dietary fiber.

Each vegetable vary widely in nutrient content, should not expected to have similar physiological effects. Although dietary guidance is more supportive for vegetarian eating pattern. Prospective cohort studies find weak support for the protectiveness of vegetables against chronic diseases, yet intake of vegetables in U.S. cohorts is low. Additionally, few randomized controlled trials have been published on the addition of fruits and vegetables to the diet and changes in biomarkers or health status. Nutrients in vegetables, such as dietary fiber, vitamins, minerals, and phytochemicals, including polyphenols, all play a role in health.

Food form may play an important role in satiety. Fiber added to drinks appears less effective than whole fruits or vegetables in enhancing satiety. Limited studies suggest that whole-fiber foods may slow gastric emptying compared with liquid foods with added fiber.