Are Vegetables Real? Decoding Nature’s Edibles
Unraveling the Botanical Classification
The rumors are true: Vegetables aren’t real — that is, in botany, anyway. While the term fruit is recognized botanically as anything that contains a seed or seeds, vegetable is actually a broad umbrella term for many types of edible plants. According to Steve Reiners, a professor of horticulture at Cornell University’s College of Agriculture and Life Sciences, carrots, beets, and other vegetables that grow in the ground are actually the true roots of plants. Lettuce and spinach are the leaves, while celery and asparagus are the stems. Greens such as broccoli, artichokes, and cauliflowers are immature flowers.
Fruit or Vegetable? Settling the Debate
Produce that grow from flowers, such as peppers and tomatoes, are botanically classified as fruits. Cucumbers, squash, eggplant, and avocados are also classified as fruit due to their anatomy, as highlighted by the European Food Information Council.
The Ambiguous Definition of Vegetables
In the world of botany, the term vegetable does not have a set definition. However, in horticulture, the science of growing garden crops, a vegetable is defined as any herbaceous plant in which some portion is eaten during the principal part of the meal. This portion must not be consumed as a snack or dessert. The legal definition of a vegetable versus a fruit, at least in the United States, was determined during a 19th century US Supreme Court case that concluded that the tomato is a vegetable.
The Importance of Eating Nutrient-Dense Vegetables
Eating a variety of vegetables is essential to obtaining a range of beneficial nutrients. Dark leafy greens, such as spinach and kale, are great sources of certain phytonutrients that contribute to maintaining sharp eye vision. Additionally, carrots are known to strengthen night vision. Potassium-rich vegetables and fruits, such as potatoes, pumpkin, and squash, can help lower and maintain blood pressure.
Educating Young Minds on the Power of Vegetables
For parents looking to encourage young kids to eat their fruits and veggies, educational tactics that involve breaking down the anatomy of plants and describing their colors, taste, and textures could be the key. Introducing children to vegetables at a younger age significantly increases the chances of them consuming vegetables throughout their life, thus reducing the risk of chronic diseases.
