The various types of vegetables

The various types of vegetables

31 October 2012

Leaf vegetables, pod vegetables, fruit vegetables, seed vegetables, root vegetables, flower vegetables and bud vegetables: they all have specific and complementary benefits. But they also have some features in common:

  • all vegetables with very strong colouring contain vitamins, often in large amounts. Green indicates Vitamin B9, C or Pro-Vitamin A. Red or orange indicate Pro-Vitamin A.
  • Leaf vegetables (spinach, sorrel, chard, lettuce, cabbage) are always very low in energy and rich in Vitamin B9. They often have high levels of Pro-Vitamin A as well as Vitamin C.
  • Pod vegetables (green beans, wax beans, runner beans, mange-tout, peas) and fruit vegetables (courgette/zucchini), aubergine/eggplant), tomato) are low in calories. They supply fibre, Vitamin B9 and Vitamin C.
  • Seed vegetables (lentils, flageolet beans) are a little higher in calories (60-90 kcal/100 g) because they contain carbohydrates that are slowly absorbed. They are also very high in fibre, iron and magnesium.
  • Root vegetables (carrots, beets, turnips, radishes, etc.) generally have few calories. They are rich in fibre, and some contain high levels of Pro-Vitamin A.
  • Flower vegetables and bud vegetables (cauliflower, artichokes, asparagus, broccoli) are often low in calories and high in fibre. They are generally packed with Pro-Vitamin A and Vitamin C.

Download a comparison table showing the various vegetables and their nutritional benefits.

Vegetable nutrient-table from Louis Bonduelle Foundation