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VEGETABLES STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS
Stock photos & stock pictures gallery of fresh vegetables. The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This usually means the leaf, stem, or root of a plant.
However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables, while others consider them a separate food category.
Some vegetables can be consumed raw, some may be eaten raw or cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables are often used in desserts and other sweet dishes, such as rhubarb pie and carrot cake.
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.
However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine, enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more. Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.
Eating diets containing sufficient amounts of fruits and vegetables can help lower your risk of heart diseases and type 2 diabetes. Doing this may also protect against some cancers and decrease bone loss. Also, getting potassium (plentiful in both fruits and vegetables) will help prevent the forming of kidney stones
GLOBE ARTICHOKES PHOTOS & PICTURES
The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in Southern Europe around the Mediterranean. The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke”. These are inedible in older larger flowers.
In the US, large globe artichokes are most frequently prepared for cooking by removing all but 5–10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air.
AUBERGINE PHOTOS & PICTURES
The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Turkish musakka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yoghurt, (optionally) topped with a tomato and garlic sauce such as in the Turkish dish patlıcan kızartması or without yoghurt as in patlıcan şakşuka. However, arguably the most famous Turkish eggplant dish is İmam bayıldı.
As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the ‘King of Vegetables’. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.
OCRA / BHINDI PHOTOS & PICTURES
Okra (Abelmoschus esculentus Moench, pronounced US: /ˈoʊkrə/, UK: /ˈɒkrə/, known in many English-speaking countries as lady’s fingers or gumbo) is a flowering plant in the mallow family. It is valued for its edible green seed pods. Originating in Africa, the plant is cultivated in tropical, subtropical and warm temperate regions around the world. Okra is often known as “Lady’s Fingers” outside of the United States.
The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimise sliminess; keeping the pods intact and cooking quickly help to achieve this.
In Syria, Tunisia, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables and meat. It is one of the most popular vegetables among West Asians, North Indians and Pakistanis alike. In most of West Asia, okra is known as bamia or bamya. West Asian cuisine usually uses young okra pods and they are usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger.
COURGETTES OR ZUCCHINI PHOTOS & PICTURES
The zucchini (pronounced /zʊˈkiːni/, plural: zucchini or zucchinis; from Italian: zucchina or zucchino, plural: zucchine or zucchini pronounced /zʊˈkiːni/) or courgette (/kʊǝˈʒɛt/ or [kɔːˈʒɛt], plural: courgettes) is a popularly cultivated summer squash which often grows to nearly a meter in length, but which are usually harvested at half that size or less.
Zucchini can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread, or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.
In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. Some restaurants in Rome specialize in deep-frying the flowers, known as fiori di zucca.
In France zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini are stuffed with meat with other fruits like tomatoes or bell peppers in a dish named courgette farcie (stuffed zucchini).
`ONIONS PHOTOS & PICTURES
The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage, leading to the possibility of confusion with a tuber, which it is not. It is a close relative to garlic.
Onions are found in a large number of recipes and preparations spanning almost the totality of the world’s cultures. The whole plant is edible and is used as food in some form or the other. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. In European cultures they are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy, and pungent or mild and sweet.
Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout Australia, they are often served with cheese in the United Kingdom and are referred to simply as “pickled onions” in Eastern Europe. Onions are widely used in Iran and India and Pakistan, and are essential to daily life in the local cuisine. They are commonly used as a base for curries or made into a paste and eaten as a main course or as a side dish.
Onions are also used as an aromatic in cooking. In the classic mirepoix it is used along with celery and carrots to flavor stocks, soups, stews and sauces.
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