What’s the difference between fruit and vegetables? | Live Science

What is the difference between fruits and vegetables? At a glance, the answer to this question may seem quite simple. obvious even. if it is sweet and juicy like a strawberry, it must be a fruit. and if it’s tasty and stringy like a carrot, it must be a vegetable. But is this how these two food groups are officially defined? Or are there other aspects that need to be taken into account?

You may have heard that some people consider the tomato to be a fruit. but the tomato can sometimes be classified as a fruit and sometimes as a vegetable. That’s because the exact definitions will depend on whether you’re a gardener or a chef, as the European Food Information Council (EUFIC) explains (opens in new tab). In addition, your language and country of origin can also affect how you perceive this problem.

Reading: Whats the difference between a fruit and a vegetable

here, we will explain what constitutes a fruit and what is considered a vegetable, according to different definitions. you might be surprised!

Most people will see the problem from a culinary point of view. in that case, the fruits and vegetables are separated according to their flavor and aroma. By this definition, fruits are sweet or sour, while vegetables are milder and saltier. These two food groups will also have different culinary uses. fruits will predominantly be added to desserts, smoothies or juices, while vegetables will be part of a hearty side dish or main course.

However, what constitutes fruit and vegetables will look completely different to a botanist. According to the book Postharvest Physiology and Biochemistry of Fruits and Vegetables (Opens in a new tab), fruits are seed-bearing structures that develop from the ovary of a flowering plant. this means that ‘vegetables’ such as tomatoes, cucumbers, peppers, squash, squash, eggplant, corn kernels, and bean and pea pods are actually fruits. while a vegetable is any edible part of a plant that is not a fruit, such as leaves (spinach, lettuce, cabbage), roots (carrots, beets, turnips), stems (asparagus), tubers (potatoes), bulbs ( onions) and flowers (cauliflower and broccoli).

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