Broccoli and Vegetable

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Difference between Broccoli and Vegetable

Broccoli vs. Vegetable

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Vegetables are parts of plants that are consumed by humans as food as part of a meal.

Brussels sprout

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

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Carotenoid

Carotenoids, also called tetraterpenoids, are organic pigments that are produced by plants and algae, as well as several bacteria and fungi.

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Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae.

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Collard greens

Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).

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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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Gai lan

Gai lan (Brassica oleracea var. alboglabra) is the Cantonese name and jie lan is the Mandarin name for a vegetable that is also known as Chinese broccoli or Chinese kale.

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Kale

Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.

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Kohlrabi

Kohlrabi (from the German; German turnip or turnip cabbage; Brassica oleracea Gongylodes Group) is a biennial vegetable, a low, stout cultivar of wild cabbage.

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Mineral (nutrient)

In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Vitamin C

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.

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Vitamin K

Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.

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