What makes a vegetable vegetable?

There is not a precise, scientific definition for a vegetable. The term is widely used in a culinary context, referring to the edible parts of plants that does not include fruits, seeds, nuts or grains.

Vegetables are generally high in water and low in calories, and are consumed as part of a balanced diet to provide vitamins, minerals, and other nutrients.

The botanical classification of a plant does not necessarily align with its culinary classification. For example, tomatoes and cucumbers are botanically classified as fruits, but are commonly considered vegetables in culinary use.