Scientifically, vegetables are any part of a plant that does not contain seeds or develop from flowers. This includes the roots, stems, leaves and tubers. On the dinner table, however, vegetables are produce that tastes more savory than sweet.
Examples of vegetables include carrots, celery, kale, beets, broccoli and potatoes. Although many people classify beans, corn, pepper, cucumber and tomatoes as vegetables, they are technically fruits because they contain seeds. Despite the semantic differences, fruits and vegetables have similarities. They contain fiber, vitamins, minerals, antioxidants and phytochemicals. These nutrients help protect against heart disease, obesity and certain types of cancer, according to the U.S. Department of Agriculture.