Differences between vegetables

Although it is true that they are usually used as synonyms, the reality is that we are faced with foods that we might consider to be different, since although the vegetable shop to be more used and known in the food and nutrition sector, the term vegetable It is usually used more in general botany or in horticulture.

When we talk about vegetables, we refer to the green part of the vegetables. That is, vegetables are part of the vegetables, while these are products that are produced in the garden and do not belong to fruits.

We are, therefore, before the term hortaliza, that tends to be in definite much more ampler than the one of vegetable, since whereas the vegetables would be the stems, fruits, seeds, bulbs, leaves or roots of the vegetables produced for his consumption, the vegetable refers only to tender stems or leaf foods.

Obviously this differentiation is not so clear, so we find that the term vegetable is not well defined, hence some nutritionists and chefs identify a vegetable as vegetable, and vice versa. Let's take an example: aubergines, tomatoes and carrots should be considered only and exclusively as vegetables, but they are often referred to as vegetables, or even as synonyms.

At this point we can make the following differentiation:

  • Vegetables: vegetables produced in the garden. We must differentiate them from the fruits of the trees, known as fruits. According to the Spanish Food Code, with this term "any horticultural herbaceous plant in season is designated that can be used as food, either raw or cooked".
  • Vegetables: leafy vegetables, which are eaten raw or cooked. It is the green part of the vegetable. According to the Spanish Food Code, with this term we distinguish "a group of vegetables in which the edible part is constituted by its green organs".

Image | comprock This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.

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