Vegetable - is a contractual term that is used frequently in the sense of culinary, defining edible parts of plants: the list (e.g. Cabbage, lettuce), stems (e.g. Celery), roots (carrots, parsley, beet), flowers (cauliflower, broccoli) rarely fruits (e.g. pumpkin, tomato, cucumber, zucchini). Vegetables are rich in active ingredients: vitamin C (ascorbic acid) and beta-carotene, minerals and fibre. Eaten raw, retain most of their nutrients. Due to the low calorific value, vegetables should be in the daily diet.