noun a plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean
adjective of, relating to, or derived from plants or plant products
Vegetables are commonly used in cooking as ingredients in various dishes.
Vegetables are an important part of a healthy diet, providing essential vitamins and minerals.
In botany, vegetables are the edible parts of plants such as roots, stems, leaves, or flowers.
Vegetables are processed and used in various food products in the food industry.
Eating a variety of vegetables is associated with numerous health benefits.
Vegetables are grown in farms and gardens for consumption.
In the culinary world, writers often write about different types of vegetables, their nutritional value, and recipes that feature vegetables.
Chefs use a variety of vegetables in their dishes to add flavor, texture, and color.
Nutritionists recommend including a variety of vegetables in one's diet to ensure a well-balanced and nutritious meal.
Farmers grow vegetables as part of their agricultural practices to sell in markets or to restaurants.
Food scientists study the properties of vegetables to understand their nutritional content, cooking techniques, and preservation methods.
Dietitians work with clients to create meal plans that incorporate a variety of vegetables to meet their dietary needs.
Gardeners cultivate and care for vegetable plants in gardens or farms to produce fresh produce.
Health coaches educate clients on the importance of including vegetables in their daily meals for overall health and wellness.
Sous chefs assist head chefs in preparing and cooking vegetables as part of various dishes on the menu.
Food photographers capture images of dishes featuring vegetables for cookbooks, magazines, and advertisements.