Cabbage comes in many varieties. Headed cabbage (green, white and red cabbage) has dense-leaved heads. There is also cauliflower, broccoli and Brussels sprouts. Cabbage contains many fibres, along with vitamins A and C.
Carrots and tubers
Carrots and tubers are those parts of a plant whose root is an edible vegetable, elongated (roots, parsnip) or spherical (potatoes, celeriac).
Fruit vegetables are produced from plants whose flowers may or may not be fertilised. The boundary between fruit and vegetables is not always clear here. Store them in a cool place, but not in the refrigerator.
Leafy vegetables come from plants with well-developed leaves. It is these leaves that are eaten. They contain many vitamins and minerals and are eaten both cooked and raw.
Legumes are, in fact, a collective name for sprout vegetables, beans, peas and lentils. Tasty as a vegetable, but also as a substitute for meat or potatoes. Legumes contain many nutrients but also antibodies and many carbohydrates.
Stalk vegetables are the offshoots of a plant's root, namely the parts that grow above the ground. It is the fleshy petioles that are of interest in this group.