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Fruits and vegetables are vital for a healthy diet, providing essential nutrients like vitamins, minerals, and antioxidants. They are classified botanically, with fruits containing seeds and growing from flowers, while vegetables encompass other edible plant parts. Culinary classifications focus on texture and flavor, with fruits being sweeter and often eaten raw, while vegetables are typically tougher and require cooking.

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Fruits and vegetables are vital for a healthy diet, providing essential nutrients like vitamins, minerals, and antioxidants. They are classified botanically, with fruits containing seeds and growing from flowers, while vegetables encompass other edible plant parts. Culinary classifications focus on texture and flavor, with fruits being sweeter and often eaten raw, while vegetables are typically tougher and require cooking.

Uploaded by

shorebaselhokseumawe
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We take content rights seriously. If you suspect this is your content, claim it here.
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Fruits and vegetables are an essential part of a healthy diet.

Not only do these colourful foods add flavour and variety to your meals, but they
also pack a powerful nutritional punch, providing vitamins, minerals, fibre and antioxidants. In this article, we will explore the health benefits
of eating fruits and vegetables, how much and the best types to eat and answer some commonly asked questions about fruits.

What is the difference between fruits and vegetables?


Fruits and vegetables are classified from both a botanical and culinary standpoint. The botanical classification is based on the plant’s
physiological characteristics, like its structure, function and organisation. 1 A botanical fruit has at least one seed and grows from the flower of
the plant. Examples of botanical fruits include apples, strawberries, peaches, but also tomatoes, cucumbers and peppers. A botanical
vegetable, on the other hand, does not have a set definition but is more of a general term encompassing all other edible aspects of the plant,
the roots, the stems and the leaves. Examples include foods such as spinach, broccoli and carrots.

The culinary classification is based on the way the plants are used and their flavour profiles. Culinary fruits have a softer texture, tend to be
either sweet or tart and are often enjoyed raw or in desserts or jams. In contrast, a culinary vegetable usually has a tougher texture, blander
taste and often requires cooking. The culinary classification may be more useful in our day-to-day lives as foods from the same botanical
family may not have the same nutritional composition. For example, cantaloupe melons, watermelons, butternut squash, cucumbers and
pumpkins all belong to the same botanical family but have different nutritional values.

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