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Classification of Vegetables Simplified Revision Notes

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Classification of Vegetables

Vegetables can be classed into four groups:

  1. Root
  2. Green
  3. Fruit
  4. Pulse/Legume
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1. Root

  • Carrot
  • Potato
  • Turnip
  • Onion
  • Garlic
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2. Green

  • Broccoli
  • Spinach
  • Lettuce
  • Celery
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3. Fruit

  • Tomato
  • Pepper
  • Aubergine
  • Cucumber
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4. Pulse/Legume

  • Peas
  • Lentils
  • Beans (e.g. green, runner, broad, French

Average Composition of Vegetables

ProteinFatsCarbohydratesVitaminsWater
Root1%0%5-10%Calcium, iron70-90%
Green3%0%2%Calcium, iron90-95%
Fruit1%0%2-5%Calcium, iron90-95%
Pulse2-44%0-8%3-60%Calcium, iron14-19%

In season

If a vegetable is 'in season', it means the time of year when vegetables and fruit are available fresh and at their best in nutritive value, flavour and texture.

Buying produce when it is in season in Ireland is more sustainable and environmentally friendly as it reduces food miles.

Autumnal squashes

Autumnal squashes

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