Vegetables are generally classified as the edible parts of a plant, such as the stems, leaves and roots. There are many different types of vegetables classified by their food families, and vegetables in the same family typically have similarities in taste and nutrition. However, some vegetables are unique within their family. Related vegetables may appear dissimilar because they are different parts of the plant.Continue Reading
Allium vegetables are in the onion family and include garlic, leeks, shallots, onions and chives. Cruciferous vegetables are known for their cancer-fighting properties. They include cauliflower, turnips, rutabaga, Brussels sprouts, bok choy, cabbage and broccoli. Legumes are beans that are high in protein and fiber such as chickpeas, lentils, peanuts and all types of beans.
Umbelliferous vegetables are also high in fiber and have many phytochemicals. They include carrots, celery, fennel and parsnips. Vegetables from the goosefoot family include beets, swiss chard and spinach. Gourds are full of carotenoids. Some examples of gourds are pumpkins, squash and zucchini.
Vegetables in the nightshade family are high in vitamin C and contain lutein and lycopene, which are antioxidants. Nightshade vegetables are bell peppers, all types of hot peppers, eggplant and tomatoes. There are certain vegetables that are edible but that do not belong to any vegetable families, such as okra, asparagus and artichokes.Learn more about Fruits & Veggies