These were accompanied by a variety of veggies including marrows, broad beans, lentils, onions, leeks, garlic, radishes, and lettuces. The essential of the Ancient Greek diet was bread, and this was accompanied by goat's cheese, olives, figs, fish, and periodically meat. The vegetables grown consisted of onions, garlic, cabbages, melons, and lentils.
The Romans grew broad beans, peas, onions and turnips and consumed the leaves of beets instead of their roots. Some typical vegetables Some common vegetables Image Types Components used Origin Cultivars World production(106 lots, 2018) leaves, axillary buds, stems, flower heads Europe cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi,red cabbage, Savoy cabbage, Chinese broccoli, collard greens 69.
0 root Eurasia root, leaves Europe and Near East beetroot, sea beet, Swiss chard, sugar beet leaves, stems, seed oil Egypt lettuce, celtuce 27. 2 pods, seeds Central and South America green bean, French bean, runner bean, haricot bean, Lima bean 55. 1 pods, seeds Mediterranean and Middle East 4.
7 tubers South America 368. 1 fruits South and East Asia eggplant (aubergine) 54. 0 fruits South America tomato, see list of tomato cultivars 182. 2 fruits Southern Asia cucumber, see list of cucumber ranges 75. 2 fruits, flowers Mesoamerica pumpkin, squash, marrow, zucchini (courgette), gourd 27. 6 bulbs, leaves Asia onion, spring onion, scallion, shallot, see list of onion cultivars 102.
5 leaf sheaths Europe and Middle East leek, elephant garlic 2. 2 fruits North and South America pepper, bell pepper, sweet pepper 40. 9 leaves Central and southwestern Asia 26. 3 tubers Tropical Africa 72. 6 roots, leaves, shoots Central and South America sweet potato, see list of sweet potato cultivars 91.
8 Includes both carrots and turnips. Amount of production of dry and green veggies. Nutrition and health Vegetables play an important role in human nutrition. Many are low in fat and calories but are large and filling. They supply dietary fiber and are essential sources of important vitamins, minerals, and micronutrient.
When vegetables are included in the diet plan, there is found to be a reduction in the occurrence of cancer, stroke, cardiovascular disease, and other persistent conditions. Research has actually shown that, compared to people who consume less than three servings of fruits and vegetables each day, those that consume more than 5 servings have an around twenty percent lower risk of developing coronary heart disease or stroke.
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