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vegetable

Any plant

Of or relating to plants

The edible part of a plant Does not usually include the fruit

Of or pertaining to plants; having the nature of, or produced by, plants; as, a vegetable nature; vegetable growths, juices, etc

Rich, saturated colors that are used primarily in fall and winter deliveries They include the colors eggplant, pumpkin and gold that are inspired by the hues of vegetables and fall foliage

{s} consisting of or pertaining to vegetables

A plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit in the culinary sense

{i} plant, edible fruit of a plant; (Informal) person having little or no brain activity (usually due to an injury)

A plant

of the nature of or characteristic of or derived from plants; "decaying vegetable matter"

part of a plant consumed for nutrition

A basic food known to satisfy kids' hunger -- but only by sight

edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

The edible part of such a plant

Of or relating to vegetables

edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower of the nature of or characteristic of or derived from plants; "decaying vegetable matter

Vegetable matter comes from plants. compounds, of animal, vegetable or mineral origin. relating to plants in general, rather than animals or things that are not living. In the broadest sense, all plant life and plant products (vegetable matter); in common, narrow usage, the fresh edible portion of herbaceous plants (roots, stems, leaves, flowers, or fruit), either eaten fresh or prepared in some way. Almost all current vegetables were cultivated in ancient Old or New World civilizations, though some have been greatly modified. Vegetables are good sources of minerals (especially calcium and iron), vitamins (especially A and C), and dietary fiber. All the amino acids needed to synthesize protein are available in vegetables. Fresh vegetables quickly age and spoil, but their storage life can be extended by such preservation methods as dehydration, canning, freezing, fermenting, and pickling

also, the edible part of such a plant, as prepared for market or the table

any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower

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