Vegetable

A vegetable is an edible green.

Ranking by nutrient density

  1. Highest - ashitaba, broccoli sprouts
  2. High - broccoli, microgreens, cauliflower, brussel sprouts
  3. Medium - Kale, asparagus, spinach, tomato, onion
  4. Low - Carrot
  5. Very low - Corn, soy
  6. Carbs - potato, sweet potato, yams

Photo of cruciferous vegetables (broccoli and cauliflower) on textured plate


Starchy vegetables

Potato

A root vegetable - it is edible but its top growth - berries - is not. Popular for its ease to grow and high spread, even in conditions inhospitable for other plants, and low maintenance need. A staple of many recipes and dishes. High in carbs and starch.


Cruciferous vegetables

If overcooked, give a sulfury smell - cauliflower, broccoli, cabbage, kale, brussel sprouts, turnip, wasabi, horseradish

Broccoli

A vegetable.


Photos: Leaves, Patch, Patch closeup


Tomato

Botanically a fruit (berry), but for culinary reasons often grouped with vegetables as its taste mixes well with them.