What’s the difference between a Vegetable and a Fruit?

What are the differences between a vegetable and a fruit? Here your all queries can be solved to your satisfaction.

Fruits are types of vegetables that have a sweet taste due to the presence of fructose (sugar), while vegetables themselves are salty. Vegetables are edible leaves, stems, buds, and flowers.

Fruta is an informal name that represents the sweet fruits of plants. The fruit is the part produced by plants to coat, protect and disperse the seeds.

fruits Vegetables Legumes
Definition Sweet and edible fruits. Edible plants in general. Salty and edible fruits are classified as legumes.
Features Sweet pulp and seeds. Leaves, stems, stems, buds, buds, and flowers. Salted pulp and seeds.
Examples Avocado, banana, persimmon, orange, melon, peach, etc. Celery, lettuce, broccoli, kale, parsley, etc. Pumpkin, potatoes, carrots, beans, cassava, green beans, etc.

What are fruits and vegetables?

Fruits and vegetables are fruits produced by plants and have the function of creating a coating and protecting the seeds. On the other hand, the fruits are attractive to several species of animals, can be consumed, and have their seeds dispersed in a large territory, favoring the reproduction of the plant.

Technically, fruit is a vegetable (but not every vegetable is a fruit) that has a high concentration of fructose (sugar) which will make it taste sweet.

various fruits

The difference between fruits and vegetables is a distinction made by the food market, not by botany.

For example, watermelon, melon, cucumber, and pumpkin belong to the same family, the Cucurbitaceae. What differentiates and classifies watermelon and melon as fruits and squash and cucumber as vegetables is their taste.

The fruits, although they can be grown all year round, are seasonal and their production will vary according to the harvest.

As fruits are usually consumed raw, without any type of preparation, they need to have the maximum flavor. This makes them more susceptible to variations in production during the year.

Here is a list of fruits and their harvest throughout the year:

  • January fruits: avocado, pineapple, acerola, banana, Hawaii papaya, watermelon, melon, dragon fruit, Italian grapes.
  • February fruits: plum, fig, guava, jackfruit, pear orange.
  • March fruits: persimmon, kiwi, lemon, gala apple, clove mandarin.
  • April fruits: passion fruit, Williams pear, peach.
  • May fruits: atemoya, ponkan mandarin.
  • June fruits: Bahia orange, beautiful papaya, strawberry.
  • July fruits: carambola, lime orange.
  • August fruits: cashew, coconut.
  • September fruits: jabuticaba, Persian lime, mango.
  • October fruits: blackberry, loquat.
  • November fruits: lychee, yellow melon.
  • December fruits: apricot, nectarine, pomegranate.

What are vegetables?

Vegetables are the parts of vegetables other than fruits. It is the stems, leaves, stem, buds, buds, and flowers that are consumed in food.

Vegetables, in general, have a green color because they are the parts of plants that have chlorophyll.

Some examples of vegetables:

  • Chard
  • Artichoke
  • Lettuce
  • Cress
  • Broccoli
  • Green cabbage
  • Cauliflower
  • Spinach
  • Fennel
  • Mint
  • blonde
  • Basil
  • Ora-for-Nobis
  • Oregano
  • Arugula
  • Salsa
  • celery
  • Tauba
  • Thyme
  • vinaigrette

Vegetables, in general, are green and can be eaten raw as in salads or as part of the preparation, such as vegetables.

Nutrient differences


There are numerous roots that make up an extensive biodiversity, thus, they add variety to food, in addition to offering several benefits, such as antioxidant, blood glucose lowering, hypocholesterolemic, antimicrobial, and immunomodulatory activities. Several bioactive constituents, such as phenolic compounds, saponins, proteins, and phytic acids, are responsible for the observed effects. Tubers have immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and overall well-being.

citrus fruits

The bioactive components present in citrus fruits include vitamin C, beta-carotene, flavonoids, limonoids, folic acid, and dietary fiber.

cruciferous vegetables

Cruciferous vegetables have gained popularity due to their apparent cancer-fighting properties. This large group of plants is diverse and includes arugula, broccoli, brussels sprouts, cabbage, and kale.

Among the various vegetables, broccoli appears to be most closely associated with a reduced risk of cancer in organs such as the colon, lung, prostate, and breast. The effects were attributed to their amounts of glucosinolates, a class of sulfur-containing glycosides, and their breakdown products such as isothiocyanates that set them apart from other vegetables.

Red fruits

Berries are low in calories and high in fiber. They contain antioxidants such as Vit C and E, and micronutrients such as folic acid, calcium, selenium, beta carotene, and lutein. Phytochemicals found include polyphenols, along with high proportions of flavonoids, including anthocyanins. The most consumed include blackberries, raspberries, blueberries, strawberries, açaí, and currants.

Green leaves

The dark green leafy vegetable family provides many nutrients such as Vit A, C, and K, antioxidants, fiber, folate, magnesium, calcium, iron, potassium, lutein, and zeaxanthin. Daily intake of these vegetables indicates an inverse relationship between age-related macular degeneration, may help reduce the risk of certain types of cancer, particularly breast and lung, and contribute to the prevention of heart disease and stroke.

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