Vegetables and Vegetables

What is the difference between vegetables and legumes?

Differences between vegetables and legumes

One of the most common doubts among people when it comes to food is the differentiation between vegetables and greens . What is a vegetable? What is a vegetable? Here in this article you will know once and for all what is what.

Vegetables and vegetables are food plants that are part of the group of vegetables and are of great benefit to human health.

The main definition of the difference between vegetables and greens is found in the part of the plant that is fit to be eaten. In vegetables, we eat their fruits and seeds ; in vegetables, their flowers , leaves and stems .


They are salty fruits, vegetables that include the group of legumes, tubers, roots, fruits, oilseeds and cereals. Its edible part is the seeds and fruits, such as rice, beans, potatoes, onions, carrots , corn, peppers, etc. Vegetables can be up to 20% carbohydrates.

The fruits of vegetables can grow both outside and inside the ground, with only their leaves exposed. They are usually eaten raw, steamed, fried or cooked.

Several foods comprise vegetables, but they are divided into categories already mentioned above.

  • Vegetables : include grains, which can be removed from inside the pods, such as beans, soybeans, chickpeas, lentils, peanuts and lupine. They are rich in Calcium, Phosphorus, Iron, Potassium and Zinc, in addition to being an excellent alternative to consuming less beneficial protein foods, such as red meat.
  • Tubers : refer to the thickest part of the stem that develops below the ground. These are foods such as potato, yam, taro, taioba, begonia and cassava, which store a lot of energy and are rich in carbohydrates that supply vitamins C, phosphorus and calcium, in addition to antioxidants such as beta-carotene.
  • Roots: this is the edible part of vegetables that serves as a means of fixation to the soil and as a water absorber. They also develop underground and have the function of reserving energy. The main examples of edible roots are sweet potatoes, beets , carrots, radishes and turnips.
  • Fruits: are foods such as cucumber, tomato, eggplant, pumpkin and chayote, which have seeds and have a salty taste, unlike fruits, whose flavor is sweet.
  • Oilseeds: are fruits made up of a firm shell with edible seeds with a high content of lipids, such as Brazil nuts, hazelnuts, cashew nuts, walnuts, almonds and pistachios.
  • Cereals: are grains such as rice, beans, corn and wheat, which have fibers and proteins essential for the digestive system, are an excellent source of energy and nutrients.


They are edible leaves, flowers, bud plants or stalks, such as lettuce, cabbage, coriander, chard, cauliflower, kale, artichoke, watercress, spinach, celery, broccoli and arugula. They are part of only one grouping and are low in calories and carbohydrates.

Vegetables are also often called vegetables, as they are grown in vegetable gardens. They are foods with little durability, so it is ideal to cut them only when consuming them. Furthermore, its main properties are found in the raw state. They are great options to compose your meals.

Check out the properties of some of the main types of vegetables below:

  • Lettuce: it is the most popular vegetable that exists and is always present in salad dishes. It has a huge concentration of vitamins A and C and substances that are important in preventing disease. It has variations such as American lettuce, smooth, crisp and purple, and can be consumed as a side dish, in hamburgers or even in teas and juices.
  • Watercress: it is an excellent antioxidant source in the fight against free radicals, helping to delay skin aging. It is low in calories and is a healthy option for weight loss. It is usually consumed as an accompaniment and in a braised form, with onion, oil and garlic.
  • Broccoli: it is a food that fits into any meal, as in addition to being very nutritious, it has fiber and important substances for digestion. It is rich in vitamin C and is usually consumed after steaming.
  • Cabbage: is rich in Omega 3, considered the “good fat”, which benefits cardiovascular health, preventing complications such as strokes and heart attacks. It is great to be consumed in a braised way, accompanied by garlic and onion.
  • Cauliflower: is a food that has beneficial properties against colds and flu, being a great source of dietary fiber that helps with weight loss and bowel function. Like broccoli, a food that belongs to the same family as cauliflower, it is usually eaten cooked.
  • Spinach: It is considered one of the healthiest foods there is. It is rich in Calcium, Phosphorus and Iron, contributing to the strengthening of bones, teeth and muscles and preventing diseases such as anemia. It is usually eaten braised, cooked or even raw.

Related articles:

Benefits and Properties of Salsa

Benefits and Properties of Corn

Benefits and Properties of Beetroot

Benefits and Properties of Carrot

Benefits and Properties of Escarole

Benefits and Properties of Radish

Chard Benefits and Properties

Benefits and Properties of Chives

Benefits and Properties of Ginger

Benefits and Properties of Onion

Benefits and Properties of Leek

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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