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Archive for February 2011

What is meant by the term ‘vegetable’?

The term ‘vegetable’ in its broadest sense refers to any kind of plant life or plant product; it usually refers to the fresh edible portion of a herbaceous plant consumed either raw or cooked. The edible portion may be a root like a rutabaga, beet, carrot and sweet potato; a tuber or storage stem such as potato and taro; the stem as in asparagus and kohrabi; a bud such as Brussels sprouts; a bulb such as onion and garlic; a petiole or leafstock like celery and rhubarb; a leaf such as cabbage, lettuce, parsley, spinach and chive; an immature flower like cauliflower, broccoli and artichoke; a seed like pea and Lima beans; the immature fruit like brinjal (egg-plant), cucumber and sweet corn (maize) or the mature fruit like tomato and chilli.
Distinction between fruits and vegetables

Those plants or plant parts that are usually consumed with the main course of a meal are popularly regarded as vegetables; while those mainly used as desserts are considered fruits. Actually cooked vegetables constitute our principal meals while fruits are consumed as desserts. Thus cucumber and tomato are botanically fruits but they are mainly vegetables.
Fruits and vegetables – their importance

It is an accepted and well-settled fact that cooking or heat destroys nutritive value of the vegetables. The tender leaves and stems of fresh vegetables contain the highest percentage of vitamins and minerals. If they are consumed fresh in a raw state (as expressed juice), it will be highly beneficial for the body to keep fit and healthy.

Many elements are required to make a diet that is nutritionally adequate and no single natural food can supply all. Vegetables supply some elements in which other food materials are deficient and they neutralise acid substances produced in the course of digestion of meats, cheese and ghee-prepared foods. The dark green leafy vegetables are rich source of carotene which is converted by the body into vitamin A. Vitamin C is also amply provided by leafy and green vegetables.

Few vegetables are valuable sources of proteins or carbohydrates; beans and peas are rich in iron and proteins; potatoes and sweet potatoes are important sources of carbohydrates; citrous fruits supply most of the vitamins including ascorbic acid in plenty.

For this reason there is now a growing tendency to consume more vegetables and fruits in their raw states.

Vegetables that are usually consumed in their raw state

All vegetables can’t be consumed in their raw state. Some important vegetables are isolated by the medical scientists for healing purposes. They are carrots, beans, spinach, parsley, turnip, watercress, cucumber, tomato, garlic, onion, fennel, string beans, Brussels sprouts, laqy’s finger, lemon, celery, lettuce, radish, papaya, green jack-fruit, cabbage etc.
Classification of vegetables

Vegetables are classified on the basis of the part of the plant such as root, stem or tuber that is used for food.

Root vegetables:- The root group includes beets, carrots, radishes, rutabagas, turnips and yams.

Stem vegetables:- The stem group includes asparagus and kohlarabi.

Tuber vegetables:- The tuber is an under­ground stem. Edible tubers include girasole or Jerusalem artichoke, potato, taro, and yam.

Leaf and leaf-stalk vegetables:- The leaf group includes Brussels sprouts, cabbage, celery, chard, chicory, endive, lettuce, parsley, rhubarb (pie) and spinach.

Bulb vegetables:- The bulb group includes garlic, leek, and onion.

Immature inflorescence vegetables:- This group includes artichokes, broccoli and cauliflower.

Fruits used as vegetables:- The immature fruits are used as vegetables, viz. cow-pea, cucumber, papaya, jack-fruit (ichar), egg-plant (brinjal), Lima bean, okra, pea, summer squash (gourd).

Mature fruit vegetables:- This group includes musk-melon, pumpkin, tomato and water-melon.


There has been much talk recently about the health benefits of green tea.

I’ve researched and discovered some sources about losing weight, diets and obesity. I used many medicines which are completely made up of chemicals. At the end, I turned back to the traditional treatment since I thought that those chemicals damage my liver. During my researches I discovered the benefits of green tea. Please do not confuse green tea with black tea which everyone drinks daily.

Ancient Chinese people knew the benefits of green tea for health. They have always used it for medical purposes. However, in Ancient China, it was used especially against the headaches and depression. Green tea has a great importance in China history. It is produced from the leaves of Camellia Sinensis by some special processes. Unlike black tea, it has little amount of caffeine which causes to insomnia, nausea and frequent urination.

This is the list of benefits of green tea which I’ve found during my research.

1 It is used to treat multiple sclerosis.
2 It is used for treatment and prevention of cancer.
3 It is used to stop Alzheimer’s and Parkinson’s diseases.
4 It is used to raise the metabolism and increase fat oxidation.
5 It reduces the risk of heart diseases and heart attacks by reducing the risk of trombosis.
6 It reduces the risk of esophageal cancer.
7 Drinking green tea inhibits the growth of certain cancer cells, reduces the level of cholesterol in blood, improves the ratio of good cholesterol to bad cholesterol.
8 It is used to treat rheumatoid arthritis and cardiovascular diseases

9It is used to treat impaired immune function. .
10 Some researches show that, drinking green tea regularly may help prevent tooth decay by killing the bacteria which causes the dental plaque.

talian researchers have confirmed that diets rich in leafy green vegetables and olive oil are vital for heart health. Dr. Domenico Palli from the Cancer Research and Prevention Institute in Florence and his colleagues discovered that women who eat at least one serving of leafy greens a day are 46 percent less likely to develop heart disease than women who eat less. And those who consume at least three tablespoons of olive oil a day earn roughly the same benefit.

“Probably the mechanisms responsible for the protective effect of plant-origin foods on cardiovascular diseases involve micronutrients such as folate, antioxidant vitamins and potassium, all present in green leafy vegetables,” explained Palli to Reuters Health, confirming what previous studies on the “Mediterranean Diet” have already found.

Published in the American Journal of Clinical Nutrition, the study collected data from about 30,000 Italian women and tracked their health over the course of eight years. They then correlated cases of heart disease to dietary habits and found that the amount of olive oil and leafy green vegetables consumed is directly correlated to heart health.

Besides improving heart health, eating a diet rich in vegetables and olive oil has been shown to prevent and treat type-2 diabetes, reduce the risk of breast cancer, maintain healthy weight and prevent obesity, prevent and treat prostate cancer, prevent and treat Alzheimer’s disease and other forms of dementia, and even lengthen lifespan (…).

“It appears that the various components of the Mediterranean Diet do promote lower inflammation, oxidative stress, and serum protein levels, which in turn lower risk for vascular problems that can contribute to brain aging — hypertension, cardiovascular disease, stroke, dyslipidemia, and diabetes

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