The Organic Elements

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant.
However, the word isnot scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some peopleconsider mushrooms to be vegetables even though they are not plants,[1][2]while others consider them a separate food category.[3]
Some vegetables can be consumed raw, some may beeaten cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables are often used in desserts and othersweet dishes, such as rhubarb pie andcarrot cake.
* Flower bud
broccoli, cauliflower, globe artichokes
* Seeds
Sweet corn (maize), peas, beans
* Leaves
kale, collardgreens, spinach, arugula, beet greens, bok choy, chard, choi sum, turnip greens, endive, lettuce, mustard greens, watercress, garlic chives, gai lan
* Leaf sheaths
leeks
* BudsBrussels sprouts, capers
* Stem
Kohlrabi
* Stems of leaves
celery, rhubarb, cardoon, Chinese celery, and lemon grass
* Stem shoots
asparagus, bamboo shoots, galangal,and ginger
* Tubers
potatoes, Jerusalem artichokes, sweet potatoes, taro, and yams
* Whole-plant sprouts
soybean (moyashi), mung beans, urad, and alfalfa.
* Rootscarrots, parsnips, beets, radishes, rutabagas, turnips, and burdocks.
* Bulbs
onions, shallots, garlic
* Fruits in the botanical sense, but used as vegetablestomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, christophene, okra, breadfruit and avocado, and also the following:
* Legumes
green beans, lentils, snow peas, soybean