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Vegetables are the edible parts of herbaceous plants—including roots, stems, leaves, flowers, and seeds—typically consumed cooked or raw as savory dishes. They are nutrient-dense, providing essential fiber, vitamins (A, C, K), and minerals, making them crucial for a healthy diet. They are generally classified by the part of the plant eaten, such as roots (carrots), tubers (potatoes), bulbs (onions), leafy greens (spinach), or flower buds (broccoli).
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