Vegetables include a large number of herbaceous, domesticated or wild plants which are suitable for human consumption whole or in part (fruit, leaves, shoots, roots, tubers, bulbs, buds, flowers, seeds, etc.), either raw or prepared in various ways. Vegetables are healthy food of excellent dietary properties. In general they contain lots of water, yet relatively little proteins and fats. Thus their energetic value is comparatively low. Vegetables whet the appetite and stimulate the assimilation of proteins and other nutrients. Vegetables which contain phytoncides have therapeutic properties (garlic, onions, horseradish, etc.)

In addition to principal nutrients (proteins, fats, carbohydrates) vegetables also contain vitamins, minerals, organic acids, dietary fibres and other components. These balance and stimulate the secretion of digestive glands, hinder fermenting processes in the intestines and remove toxic substances and cholesterol from the body.
Vegetable articles are written by gardening specialist and publicist Leopold Meensalu.