આના પર જાવ: ભ્રમણ, શોધો

શાકભાજી એ વનસ્પતિના ખાઇ શકાય તેવા કોઇપણ ભાગને કહેવાય છે. શાકભાજીમાં વનસ્પતિનાં પર્ણ, ફળ, ફુલ, પ્રકાંડ તેમ જ મૂળ એમ કોઇપણ ભાગનો સમાવેશ થાય છે.

લ્હાસા નું બજાર

વિજ્ઞાન અનેં સામાજીક દ્રષ્ટીકોણ થી શાકભાજીનીં વ્યાખ્યા અલગ અલગ હોય શકે ,જેમકે મશરૂમનેં શાકભાજી ગણાંતુ નથી કે ટામેટા નેં ફળ કહેવાય વગેરે .

શાકભાજી અનેં ફળ વચ્ચેનો તફાવત[ફેરફાર કરો]

અપવાદ સાથે દર્શાવતો શાકભાજી અનેં ફળનોં ડાયાગ્રામ

શાકભાજી અનેં ફળ નેં દર્શાવતા મુખ્ય ચાર તફાવતો

  • ફળ (વૈજ્ઞાનિક સમજુતી): તે વનસ્પતિ અંડાશય છે જેનાં દ્વારા તે તેનોં વંશવેલો ટકાવે છે.
  • ફળ (સામાજીક સમજુતી): વન્સ્પતી નો એવો ભાગ કે જે સ્વાદ માં મીઠો હોય અનેં જેમાં વનંસ્પતી ના બીજ હોય.

In everyday, grocery-store, culinary language, the words "fruit" and "vegetable" are mutually exclusive; plant products that are called fruit are hardly ever classified as vegetables, and vice versa. For scientists, the word "fruit" has a precise botanical meaning (a part that developed from the ovary of a flowering plant), which is considerably different from its common meaning, and includes many poisonous fruits. While peaches, plums, and oranges are "fruit" in both senses, many items commonly called "vegetables" — such as eggplants, bell peppers, and tomatoes — are technically fruits, as are most cereals, as well as some spices like black pepper and chillies. Some plant products, such as corn or peas, may be considered vegetables only while still unripe.


Languages other than English often have categories that can be identified with the common English meanings of "fruit" and "vegetable", but their precise meaning often depends on local culinary traditions. For example, in Brazil the avocado is traditionally consumed with sugar as a dessert or in milk shakes, and hence regarded as a fruit; whereas in other countries (including Mexico and the United States) it is used in salads and dips, and hence considered a vegetable.(સંદર્ભ આપો)

વનસ્પતિ નાં કેટલા ક ભાગો જેનોં ઉપયોગ શાકભાજી તરીકે થાય છે[ફેરફાર કરો]

Nutrition[ફેરફાર કરો]

ચિત્ર:Stir Fry.JPG
South Asian style stir fry ipomoea aquatica in chili and sambal

Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat,[૨][૩] and varying proportions of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.[૪][૫]

However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine,[૬] enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more.[૭] Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.


Color pigments[ફેરફાર કરો]




Safety[ફેરફાર કરો]

For food safety, the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness. Fresh fruits and vegetables should be carefully selected. At the store, they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as any cooking utensils or surfaces that may have come into contact with them (e.g. cutting boards). Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.[૯]

Storage[ફેરફાર કરો]


Proper post harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain application. All vegetables benefit from proper post harvest care[૧૦]


During storage, leafy vegetables lose moisture, and the vitamin C in them degrades rapidly. They should be stored for as short a time as possible in a cool place, in a container or plastic bag.

Standards[ફેરફાર કરો]

There are a series of ISO standards regarding fruits and vegetables.[૧૧]

See also[ફેરફાર કરો]

Notes[ફેરફાર કરો]

  1. Full text of the opinion in Nix v. Hedden courtesy of Findlaw.com.
  2. Woodruff, Sandra L. (1995). Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts. Garden City Park, N.Y: Avery Publishing Group. ISBN 0-89529-668-3. OCLC 33142807.  Check date values in: 1995 (help)
  3. Whitaker, Julian M. (2001). Reversing Diabetes. New York: Warner Books. ISBN 0-446-67658-6. OCLC 45058465.  Check date values in: 2001 (help)
  4. ઢાંચો:Cite article
  5. Steinmetz KA, Potter JD (1996). "Vegetables, fruit, and cancer prevention: a review". J Am Diet Assoc 96 (10): 1027–39. doi:10.1016/S0002-8223(96)00273-8 . PMID 8841165 . 
  6. http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4HC6M43-2&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=d3ccd0379f35af56c40b194d580f75c4
  7. http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm070000.htm
  8. http://www.mypyramid.gov/pyramid/vegetables_why.html
  9. Food Safety Basics for Fruits and Vegetables at the Centers for Disease Control and Prevention
  10. Pawanexh Kohli (2008), Why Cold Chain for Vegetables in Fruits and Vegetables Post-Harvest Care: The Basics. Crosstree Techno-visors
  11. Lua error in વિભાગ:Citation/CS1/Date_validation at line 33: attempt to compare number with nil.

Further reading[ફેરફાર કરો]

External links[ફેરફાર કરો]