Classification of fruits and vegetables - scheme and features

Vegetables and fruits are the most valuable sources of nutrients, microelements, vitamins and fiber. They, along with grains, legumes and some protein products, should form the basis of our nutrition. Contrary to popular belief, a diet consisting mainly of fruits and vegetables can be quite diverse (but not full!). In this case, each individual group is characterized by certain properties, composition, taste, peculiarity of cultivation and use. The classification of fruits and vegetables, which we will consider in this article, will show the diversity of these products and highlight their most significant distinctive features.

What are vegetables and fruits?

Before you deal with the classification of these groups, you need to understand what it is about. It would seem that there is nothing complicated here. Vegetables grow on the bed and are used for cooking basic (unsweetened) dishes. Fruit is more a dessert, a sweetness, and they grow on a tree (that is why they are called "fruits" in another way). Indeed, the main differences we indicated. But there are exceptions.

So, the pepper grows from the ovary of the flower. But this is a clear sign of belonging to fruit. Scientific definition allows you to refer to them and cucumbers, and even pods beans! Vegetables from ancient times called juicy parts of herbaceous plants. To avoid confusion, we will distinguish between two classifications - scientific and culinary. Thus, if the proposed classification of vegetables and fruits will differ from your usual presentation, do not be surprised. Just look at her through the eyes of a botanist, not a cook.

Vegetables

To start with, vegetables (like fruits) belong to the group of "juicy plant cultures", which is different from grain, beans and other products of plant origin. Despite their saturation with moisture (up to 80-90% or more), vegetables are rich in valuable nutrients. A large variety of elements (carbon, nitrogen, mineral salts, etc.) and their dilution make these products easy for digestion by the human body. And this is very important when it comes to rational and nutritious nutrition.

Vegetables: what are

A number of signs allow to divide all vegetables into two large groups: vegetative and generative. In the latter, fruits (inflorescences) are used for food, in the first - vegetative organs. Consider what kind of classification of vegetables. The table below will help us with this.

Using this classification, you can properly build your diet, depending on the characteristics of each group and the needs of your body in certain nutrients. In addition, some vegetables are better and easier to digest, others require more energy for these purposes.

Caloric content of different groups of vegetables

As you have already understood, the considered classification of vegetables allows to divide them not only depending on what part of the product is used for food. Among the most significant differences and such an indicator as the energy value inherent in a particular group.

Why, for example, do potatoes be advised to eat in moderation? The reason for this is the high calorie content of the tubers, to which it also applies. It reaches 70-80 calories per 100 grams. And for the portion we use, as a rule, more (200-300 grams). And if you still cook so fond of fried potatoes or fries, it's better not to start the calculation!

Roots are less caloric - about 20-50 kcal per 100 grams of these vegetables. In onions, this indicator varies greatly. So, the caloric content of leek is 36 kcal, while garlic reaches 149 calories! But we should not exclude these useful vegetables from the diet, in addition, to eat 100 grams of garlic at a time you still need to try.

The greatest variety and no less useful are characteristic for a group of fruit vegetables. At the same time, their caloric content is quite low - on average, it varies from 15 to 35 kcal. Therefore, vegetable salads (tomatoes, cucumbers, peppers, etc.) are advised to include in your daily diet (you can and not once a day).

Knowing the approximate calorific value of each group of vegetables, it is easy to determine which of them should be consumed more often and in large quantities, and with which it is worth to be more careful. At the same time, to refuse a product (the same potato) because of its high energy value is not worth it, because in addition to calories, it contains a lot of nutrients and vitamins. Limit, but exclude.

Another scheme for the classification of vegetables

In addition to what we have examined, there is another classification, according to which vegetables can be divided into starchy and non-starchy, green. The first include: carrots, beets, pumpkin, zucchini, cauliflower, celery root and parsley, etc. When you use these vegetables for food, you should combine them correctly with other foods. So, in a company with sugar they will give you such an unpleasant process as fermentation.

Green and non-starchy include all kinds of greenery (parsley, dill, celery, lettuce, etc.), eggplant, bell pepper, cucumber, garlic, onion, green peas. This group of vegetables is easily assimilated by the body and is combined with almost all products - from animal proteins to legumes and grains.

The intermediate group is, so-called, medium-starchy vegetables. It includes turnip, radish, rutabaga and some others. By combining these vegetables are closer to green, rather than to starchy. If you are concerned about comfort in the stomach and good digestion, we recommend that you carefully study each of the groups we have presented.

Fruit

The simplest definition of fruit sounds like this: edible juicy fruits of shrubs and trees (from Latin fructus - fruit). At the same time, our philistine view is somewhat different from the botanical view, which is actually wider. If the classification of vegetables included only vegetables (in the usual sense for us), then here we will consider all the fruits. So, they call both berries and nuts, which differ in their juiciness and also grow on trees and shrubs. The table below will help us to divide all the fruits into groups.

Classification of fruits and vegetables helps us see how diverse this category of food. Each selected group of fruits has its own characteristics. So, for example, nuts are the most caloric. Their energy value can reach 600 kcal or more! Therefore, it is important to limit them in your diet. In addition, nuts are a very heavy product for our body.

Not all fruits are sweet

Another fairly common classification of fruits divides them into sweet, semisweet and sour. The latter is most widely represented in our country. Sour citrus fruits, pomegranates, cranberries, pineapples, as well as some sorts of apples, plums, pears, grapes. Semi-acid is strawberry, raspberry, sweet cherries, apples, plums, pears. Sweet bananas, melons, watermelons (and some other fruits) should be limited in their diet and, if possible, with anything not to combine.

Apply knowledge in the kitchen

If you know the classification of fresh fruits and vegetables, then you can easily build your diet according to the principles of proper nutrition. Whether it is necessary to eat an addition of this salad or it is better to be limited to a small portion? Should I serve potatoes with meat or beans?

You can easily answer these questions. If you learn the knowledge that we shared in the article, soon you will have your own classification of dishes from vegetables or fruits. Some will become the basis of the diet, others will appear less frequently and in smaller quantities. We hope that the information turned out to be useful for you and your health.