Fruits
A fruit is the ripened ovary of a flower, either by itself or in combination with other structures that have matured with it as a unit. This botanical definition applies to both things popularly called 'fruits'; typically sweet fleshy foods such as apples, grapes, and bananas; and to many things called 'vegetables', such as peas, beans, and tomatoes, for both of these are products of the mature ovary.
What is meant by the term 'vegetable'
In its broadest sense the term 'vegetable' refers to any kind of plant life or plant product; it usually refers to the fresh edible part of an herbaceous plant that is eaten either raw or cooked. The edible part may be a root like a rutabaga, beet, carrot, and sweet potato; a tuber or storage stem like potatoes and taro; the stem as in asparagus and kohlrabi; a bud like Brussels sprouts; a bulb like onions and garlic; A petiole or leafstalk such as celery and rhubarb; a leaf such as cabbage, lettuce, parsley, spinach and chives; an immature flower such as cauliflower, broccoli and artichoke; a seed such as peas and lima beans; immature fruit such as brinjal (egg-plant), cucumber and sweet corn or mature fruit such as tomatoes and peppers.
Difference between Fruits and Vegetables
Those plants or parts of plants which are usually consumed with the main course of a meal are popularly considered as vegetables; while those used mainly as desserts are considered as fruits. In fact cooked vegetables constitute our major meals while fruits are consumed as desserts. Thus cucumber and tomato are botanically fruits, but they are primarily vegetables.
Fruits and Vegetables – Their Importance
It is an accepted and well settled fact that cooking or heat destroys the nutritive value of vegetables. The tender leaves and stems of fresh vegetables contain the highest percentage of vitamins and minerals. If they are consumed fresh in the raw state (as expressed juices), it will be highly beneficial for keeping the body fit and healthy.
Many elements are required to make a diet that is nutritionally adequate and no natural food can supply all. Vegetables supply certain elements that are lacking in other foods and they neutralize the acid substances produced during the digestion of meats, cheese and ghee-prepared foods. Dark green leafy vegetables are rich sources of carotene which is converted by the body into vitamin A. Vitamin C is also provided by leafy and green vegetables.
Some vegetables are valuable sources of protein or carbohydrates; beans and peas are rich in iron and protein; potatoes and sweet potatoes are important sources of carbohydrates; citrus fruits supply many vitamins, including plenty of ascorbic acid. For this reason there is now a growing trend to consume more vegetables and fruits in their raw states.
Vegetables that are usually consumed in their raw state
Not all vegetables can be consumed in their raw state. Some important vegetables are isolated by medical scientists for medicinal purposes. They are carrots, beans, spinach, parsley, turnip, watercress, cucumber, tomato, garlic, onion, fennel, string beans, Brussels sprouts, lady's finger, lemon, celery, lettuce, radish, papaya, green jacque-frites, cabbage etc.
