verdura

Also known as vegetables, veggie

planta comestible

OverviewAI-generated

A vegetable is a food group and food ingredient that is a subclass of cultivated edible plant. It is made from material classified as a cultigen and is part of the fruits and vegetables category. The subject is distinct from fruit and contains water. It is studied by the fields of agronomy and ethnobiology.

The topic is maintained by WikiProject Plants and WikiProject Food and drink. It appears in the Commons category "Vegetables" and has the gallery titled "Vegetable." Descriptions of the subject are found in sources including the Bible Encyclopedia of Archimandrite Nicephorus, Gujin Tushu Jicheng, Brockhaus and Efron Encyclopedic Dictionary, and Encyclopædia Britannica 11th edition. It is referenced by 2,275 other encyclopedia articles.

Synthesized by Vinony from 19 facts across 3 sources: Wikidata, PubMed, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Research

124,503 papers

Vegetable biology and breeding in the genomics era.ReviewScience China. Life sciences · 2023Li H, Yang X, Shang Y et al.DOI: 10.1007/s11427-022-2248-6
Fruit and vegetable consumption and the risk of hypertension: a systematic review and meta-analysis of prospective studies.European journal of nutrition · 2023Madsen H, Sen A, Aune DDOI: 10.1007/s00394-023-03145-5
[Fruit and vegetable consumption: what benefits, what risks?].ReviewLa Revue du praticien · 2019Amiot-Carlin MJ
Genome-based breeding approaches in major vegetable crops.ReviewTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Hao N, Han D, Huang K et al.DOI: 10.1007/s00122-019-03477-z
DNA methylation: from model plants to vegetable crops.ReviewBiochemical Society transactions · 2021Nie WFDOI: 10.1042/BST20210353
Fruit and Vegetable Dietary Patterns and Mental Health in Women: A Systematic Review.Nutrition reviews · 2022Guzek D, Gła Bska D, Groele B et al.DOI: 10.1093/nutrit/nuab007
Linking vegetable preferences, health and local food systems through community-supported agriculture.ReviewPublic health nutrition · 2015Wilkins JL, Farrell TJ, Rangarajan ADOI: 10.1017/S1368980015000713
Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review.ReviewNutrients · 2018Blekkenhorst LC, Sim M, Bondonno CP et al.DOI: 10.3390/nu10050595

via PubMed

Article · Español

Las verduras son hortalizas cuyo color predominante es el verde. Sin embargo, el uso popular suele extender su significado a otras partes comestibles de las plantas, como hojas, inflorescencias y tallos. El vocablo verdura no es de carácter científico ni botánico, tratándose de una denominación popular con un significado que varía de una cultura a otra, pudiendo en ocasiones ser sinónimo de hortalizas o equivalente a vegetales que no lleven el sabor dulce o ácido de las frutas (de allí que se hable de frutas y verduras).Las verduras son imprescindibles para nuestra salud. Igual que las frutas, sus vitaminas, antioxidantes, nos protegen de enfermedades. Las verduras son una parte importante de todas las estrategias saludables para adelgazar (regímenes, dietas, etc.). Las verduras constituyen también uno de los elementos más característicos de la dieta mediterránea. Su principal aporte son las vitaminas, minerales y la fibra. No tienen apenas proteínas ni lípidos, pero sí cierta cantidad de hidratos de carbono. Son la principal fuente de vitamina A y C. La vitamina A va ligada al color amarillo o rojo, y la vitamina C al verde de las hojas.

Abstract from DBpedia / Wikipedia · CC BY-SA