All vegetables are edible
All vegetables are grown by the use of herbaceous plants or other vegetable crops
All vegetables are edible and are eaten either raw in small amounts (such as green beans) or in cooked dishes (potatoes, peppers, and eggs), or in the form of flour or soup.
All vegetables are grown by the use of herbaceous plants or other vegetable crops. The vast majority of vegetables are obtained from various parts of the world including most of the land surface of Africa, Europe, South America, Asia, Central and Eastern Asia, Southern Japan, Southeast Asia, Australia, North America, Central and Western United States, South China, Northern India, Middle East regions such as Turkey, Iran, Iraq, Kuwait, and Lebanon. However, a few vegetables grown on the British Isles include cabbage, carrot, broccoli, turnip, radish and peas, but all of these are obtained from different species of the same family or varieties of plant. In addition to vegetable growing on a wide range of lands, there are many varieties of vegetables grown for special uses, such as tomatoes used for making tomato sauce, spinach for salads, mustard greens, etc.
It is generally agreed that all vegetables can be eaten directly, but it is not always clear how. Some vegetables are consumed before cooking (such as lettuce) and only then must they be wrapped in paper, while others are consumed when the roots have already been cut off, before it is placed in water. In order to prevent contamination by insect pollinators, most varieties of onion can generally be used without requiring paper wraps for storage because it is not poisonous to insects. There is no scientific consensus as to whether or not all vegetables can be eaten without the use of paper covers. Moreover, some vegetables are also said not to have been consumed due to their weight and thus require additional preparation such as roasting (usually potatoes). For example, Brussels sprouts require roasting for approximately an hour for them to become tender enough for consumption, however, its roots are often eaten by birds including mice and rats.
Other vegetables commonly known as legumes may be eaten alone (such as pinto) or in other forms after being soaked and seasoned (such as cashew nuts and beans). Although many varieties of beans and lentils are available and eaten worldwide, the traditional recipes of rice, gravy, ghee, and oil to prepare them are still popular, along with vegetables such as capsicum, cabbages, broccoli, carrots, turnips, beetroot, yam, lettuce, and eggplant.
The word vegetable can also refer to various types of edible plants (as well as animals such as rabbits and goats) which are not considered vertebras of any particular animal group, although most vegetarians would agree with this definition. As a general rule all vegetables are considered to be foods that must be consumed. Most edible plants (such as tomatoes, turnips, papayas, beets, mushrooms, samphire, watermelon, parsley and onions) may not be classified as leafy vegetables, but rather may be classed as seed crops (such as tomatoes, beets, kale, and parsley), flowering plants (such as cabbage, lettuce, kale, chard, cauliflower, turnip, bok choy), herbs, berries, pods, nuts, bulbs, flowers, roots, tubers, seeds, roots, flowers, fruits, herbs, flowers, roots, tubers, seedless vegetables such as watermelon, potatoes, carrots, yams, and cabbage), tubers (such as kohlrabi, carrots, celery, artichokes, yogurt, milk thistle, red cabbage paste, shrimps, oyster peppers, cucumber, and okra), grains (such as rice, wheat, oats, barley, millet, millet flour), tubers, root stock, potatoes (such as turnips and potatoes), flower bulbs, bark, nuts and seeds, nuts, roots, buds and fruit pods, tubers, rootstocks, mushroom seeds, onion roots, garlic bulbs, and fenioile, and more), fish, meat and eggs, other foods prepared for personal meals such as pies, pastries, cakes and tarts, sandwiches, biscuits or crackers, yoghurts, sauces, jams, oils, bread, cereal and drinks, hot dogs, sausages, and fruit juice concentrates. Also known as vegetable foods, vegetables are also classified in several ways, depending on specific characteristics: non-vegetables (such as herbs and spices, which are not normally included in vegetables), microgreens, mixtures of vegetables, single and multi-vegetables, fresh and frozen vegetables, salad vegetables, raw vegetables, etc), canned vegetables, vegetables in boxes, sauces, salads, vegetables packaged either with additives or without. Fresh vegetables may also be found in many processed foods (such as soups and salads), especially those made of vegetable juices and/or grains, which are usually blended into vegetable products (such as tacos or hamburgers), sauces, smoothies, ice cream and tea blends, yoghurts, creams, sauces, cold cuts and ready-made pasta sauces, beverages, breakfast cereals, etc.).
Onions (as well as shallot bulbs or leeks) are also considered vegetables, although most people tend to prefer using the plural term vegetable for these products, although most individuals do not differentiate between “onion” and “shallot bulb”. These names are confusing to many consumers who attempt to distinguish them from one another. Therefore, the terms “onion” and “shallot” may be used interchangeably. Onion has many uses in both the culinary and medicinal areas of healthcare. It has been used traditionally (such as to relieve headaches and nausea, or for digestive problems (such as dyspepsia) for nearly 1000 years; still, modern research shows many different anti-bacterial, anthelmintic, antibacterial, antiparasitic, antifungal, antiviral and antimicrobial properties and is extremely useful in treating infections, inflammations, wounds, allergies, coughs, stomachache, pain in the joints and respiratory problems.
In India, for instance, it has long been known that in the treatment of diarrhoeal, its application in ayurveda (the healing system of Hinduism) has become very widespread, as the herb stimulates urination so that the patient does not pass gas easily. Today, researchers of the University of Calcutta have shown that in the treatment of hemorrhoids and inflammation in men, its essential oil – oileiferin – stimulates the production of proteins that fight the growth of bacteria (such as C. difficile)
Vegetable Oil
Image by Steve Buissinne from Pixabay.
Vegetable oil is derived from various parts of plants that provide fats, minerals, vitamins, carotene compounds, sugar and fiber, all of which are beneficial to humans and are the main active ingredients found in oils and natural cosmetic products. They also perform many important functions, such as lubricating skin, protecting eyes against irritants, regulating blood pressure, stabilizing cholesterol levels and improving the immune system. A number of vegetables (such as sunflower, coconut) contain vitamin E. Vitamin E is derived from soy and acts as an antioxidant. Sunflower oil is used to make sunscreens, cosmetics, mouthwash, perfume, hair spray, deodorants, eye drops, body lotion, food additives, and more. Coconut oil is widely used in cooking oil for fried foods and cooking oil for steaming meats. It is also highly concentrated in many pharmaceutical formulations.
Vegetable Oil Extraction Processes
Vegetable oils are extracted from the inner portion of the stem, leaves, and flower buds of plants. Depending on the method of extraction, each type of seed oil produces different aromas and colors. These oils are extracted from the inner part of the stem of tobacco plants, from pistachios (in Brazil), from sunflower seeds (in Canada), from alfalfa (in Italy) and from aloe vera (in the U.S., Canada, Germany, France, Sweden and UK). While most oil extraction processes have been developed for industrial purposes, a large commercial refinery (such as SABMiller) distributes crude oil by means of three main routes:
1. By direct route, which is the fastest way of distributing oils;
2. Specialty refineries, which deal exclusively with specialty oils, like margarine.
3. General consumer products channels that concentrate on large categories of end users such as cooking fat, butter, margarine, and vegetable oils.
Many other processing methods exist and, of course, may be combined depending on the purpose, especially if the crude oil contains sulphur, asbestos, polyvinyl chloride and lead. When converting petrochemicals to oils, there is always a problem regarding the quality of the materials of origin, the environmental effect, the cost and all other factors and risks. This does not give much confidence to the producers themselves, since they cannot control the origins of raw materials, although the consequences are generally favorable. So, only few manufacturers of organic oils currently obtain permission to export their products outside of Europe and North America due to the difficulties associated with transport and sales. But many international companies and private owners are now trying to offer fair prices for their oils while taking into consideration the environmental impact and obtaining certification, so that they do not affect human health and are not subjected to any ban for import.
Petroleum Refinery
Petroleum refining was the first use of petroleum.
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