HOW MANY VARIETIES OF VEGETABLES ARE THERE?

A recent study by Biodiversity International scientists identified a total of 1097 vegetable species cultivated worldwide. Furthermore, there are thousands of different varieties of vegetables with many different uses and growth forms. 

Despite the great diversity of vegetables, it’s estimated that we are familiar with less than seven percent of all vegetable species. In fact, most people base their diets primarily on commercial vegetables such as tomatoes, potatoes, onions, and carrots.

WHAT ARE THE 8 TYPES OF VEGETABLES?

Vegetables can be classified in many ways. So, you’ll likely hear about different classifications, groups, and types of vegetables depending on who you’re talking to.

Most commonly, vegetables are grouped into eight main types based on their edible parts. 

FLOWER VEGETABLES 

Flower vegetables are plants that produce flowers that are commonly used for culinary purposes. In most cases, flower vegetables are seasonal and primarily grown for their flower buds. 

While these vegetables have roots, leaves, and stems, their flowers are usually the only edible part of the plant. Cauliflower, broccoli, artichoke, caper, and Larocco are the most commonly consumed vegetable flowers.

LEAFY VEGETABLES 

Also known as greens, salad greens, or vegetable greens, leafy vegetables are a good source of valuable nutrients. They can be eaten raw or cooked and are mainly grown for their leafy parts. 

The best examples of leafy vegetables are spinach, cabbage, lettuce, Bok choy, Brussels sprouts, kale, chard, and watercress. 

TUBER VEGETABLES 

Veggies that grow underground on the root of a plant are known as tuber vegetables. Tuberous vegetables are usually high in starch and are used as a staple food in many parts of the world. 

The most commonly consumed tuber vegetables are potato, cassava, sweet potato, kumara, yam, taro, Jerusalem artichoke, and ulluco. 

ROOT VEGETABLES 

Vegetables that generally grow underground and are sources of edible roots are classified as root vegetables. These veggies are full of valuable nutrients and also contain carbs, starches, and sugar.

Depending on the type, a root vegetable can have a round or long shape and a fleshy texture. Carrot, radish, turnip, beet, horseradish, celery, turmeric, and parsnips are the most commonly consumed root vegetables. 

BULB VEGETABLES 

Plants that grow just below the ground and produce edible bulbs are classified as bulb vegetables. Intensely aromatic, bulbs usually have many layers, and depending on the type can be eaten raw or used to add flavor to cooked dishes. 

Some of the most commonly used bulbs are onion, shallot, garlic, leek, spring onion, scallion, and fennel. 

STEM VEGETABLES 

Plants that grow above ground and have edible stems fall under stem vegetables. There are also modified stems that can be found above and below ground, such as corms, rhizomes, and tubers. 

Asparagus, celery, chard, fennel, fiddlehead, cardoon, and bamboo shoots and the most popular stem vegetables. 

FRUIT VEGETABLES 

Fruit vegetables are certain types of plants that are botanically classified as fruits but are used as vegetables for culinary purposes. You’ll be surprised to learn that some produce you call fruits are actually vegetables and vice versa. 

Tomatoes, cucumbers, and eggplants are probably the most popular and commonly consumed types of fruit vegetables. Additionally, squash, avocado, bitter melon, and bell pepper are also good examples of fruit vegetables. 

POD AND SEED VEGETABLES 

Podded vegetables, popularly known as legumes are types of vegetables that contain seeds inside a pod. These vegetables are a good source of protein and fiber, and also contain valuable minerals. 

The most popular podded vegetables are peas, beans, lentils, okra, chickpea, peanut, soybean, and licorice.  

WHAT ARE THE GROUPS OF VEGETABLES?

Any type of vegetable or a 100% natural vegetable juice falls into the Vegetable Group. Furthermore, all vegetables are divided into five subgroups based on their nutritional profile.

Knowing more about the Vegetable Group can help you understand what are the recommended daily and weekly amounts of vegetables you need to consume. 

Note, the exact amount of vegetables you need to eat depends on your individual needs and can vary between one to three cups each day.

STARCHY VEGETABLES

All veggies are grouped into two main categories, starchy and non-starchy vegetables. Both starchy and non-starchy vegetables have a great nutritional profile, however, starchy vegetables have more carbs and calories. 

While many people avoid eating them altogether, starchy vegetables are full of valuable nutrients and should be a part of a balanced diet. Potatoes, sweet corn, green peas, green lima beans, and field peas are the most popular types of starchy vegetables. 

RED AND ORANGE VEGETABLES

Chock full of beneficial nutrients and vitamins, red and orange vegetables can increase your overall health and keep you energized. These veggies are full of carotenoids which give them their orange and red color, and also reduce the risk of cataracts and other age-related eye problems. 

Vegetables in this group contain significant levels of vitamins A, C, K, and potassium among other valuable nutrients. Some of the most popular red and orange vegetables are carrots, sweet potatoes, tomatoes, pumpkins, winter squash, red and orange sweet peppers. 

BEANS AND PEAS

Available in dry, frozen, and canned forms, beans and peas are excellent sources of plant protein and as such a great vegetarian alternative for meat. They are full of dietary fiber and contain valuable nutrients such as iron, zinc, and potassium. 

Kidney beans, pinto beans, black beans, lima beans, lentils, split peas, soybeans, and navy beans are the most popular types of beans and peas. 

DARK-GREEN VEGETABLES

Dark-green vegetables are an excellent source of fiber, folate, and carotenoids, but are at the same time low in calories. As high fiber foods, these veggies promote bowel movement and help control blood sugar levels. 

Popular dark green vegetables are Bok choy, kale, broccoli, collard greens, spinach, all lettuces, mustard greens, and turnip greens.