Vegetable and fruit

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant.
However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables, while others consider them a separate food category.
Some vegetables can be consumed raw, some may be eaten raw or cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables are often used in dessert and other sweet dishes, such as rhubarb and carrot cake.
As an adjecive, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not — as in vegetable matter, vegetable kingdom, vegetable origin, etc. The meaning of "vegetable" as "plant grown for food" was not established until the 18th century.
 

Nutrition

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, and varying proportions of vitamins, pro-vitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, anti-fungal, antiviral and anti-carcinogenic   properties.
However, vegetables often also contain toxins and anti-nutrients such as a-solanine, a-chaconine, enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more.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.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases  and type 2 diabetes. These diets may also protect against some cancers and decrease bone loss. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.


Storage

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.
Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can last through to early spring and be nearly as nutritious as when fresh.
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.