green vegetables essay

Essay on Vegetables

Students are often asked to write an essay on Vegetables in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

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100 Words Essay on Vegetables

Importance of vegetables.

Vegetables are vital for our health. They provide us with essential nutrients like vitamins, minerals and dietary fibre. Eating vegetables can help us maintain a healthy weight and protect us from diseases.

Varieties of Vegetables

There are many types of vegetables. Some grow above ground like tomatoes and lettuce, while others grow below like carrots and potatoes. Each vegetable has unique benefits and tastes.

Consuming Vegetables

We can eat vegetables in many ways. They can be eaten raw in salads, cooked in meals, or even juiced. It’s important to eat a variety of vegetables for a balanced diet.

Also check:

• 10 Lines on Vegetables

250 Words Essay on Vegetables

Introduction to vegetables.

Vegetables, the fundamental building blocks of our diets, are imbued with a rich assortment of nutrients that are essential for our well-being. They originate from various parts of plants including leaves, stems, roots, tubers, bulbs, and flowers, and exhibit a wide range of colors, textures, and flavors.

Nutritional Value of Vegetables

Vegetables are nutrient-dense foods, packed with vitamins, minerals, and dietary fiber, but low in calories. They supply us with a significant proportion of the daily recommended intake of essential nutrients like Vitamin A, C, K, and folate. Moreover, they are a rich source of phytochemicals, compounds that are proven to have numerous health benefits.

Health Benefits of Vegetables

Regular consumption of vegetables is linked to a reduced risk of many chronic diseases. They aid in maintaining healthy blood pressure, reducing the risk of heart disease, and preventing certain types of cancer. The fiber content aids in digestion, promotes satiety, and helps in weight management.

Vegetables and Sustainability

Vegetables also play a crucial role in sustainable agriculture. They can be grown in small spaces and in various climates, making them a versatile crop. Moreover, they can be integrated into crop rotations to improve soil health.

In conclusion, vegetables are not only a powerhouse of nutrients but also a key player in sustainable agriculture. Their diverse types offer a variety of tastes and textures, adding vibrancy to our diets. As we move towards a more health-conscious and sustainable world, the importance of vegetables in our diets cannot be underestimated.

500 Words Essay on Vegetables

The importance of vegetables.

Vegetables, the green, leafy, and colorful produce that adorn our plates, play a crucial role in our diets. They are the primary sources of essential vitamins, minerals, and dietary fiber, which are vital for the proper functioning of our bodies.

Vegetables are low in calories and fats but contain good amounts of vitamins and minerals. They are packed with vitamins A, K, B6, and C, and minerals like potassium, calcium, and iron. These nutrients help in maintaining optimal health. For instance, vitamin A is essential for good eyesight, while vitamin C boosts the immune system.

Vegetables and Disease Prevention

Several studies have shown a strong correlation between the consumption of vegetables and the prevention of chronic diseases. The high fiber content in vegetables helps in reducing the risk of heart disease and obesity. Additionally, the antioxidants present in vegetables, such as beta-carotene and vitamin C, can help protect against certain types of cancer.

Vegetables not only contribute to our health but also to the health of our planet. They require less water and land to grow compared to animal-based foods, making them a more sustainable choice. Moreover, the cultivation of vegetables contributes to soil health through crop rotation and diversification.

Variety and Cultural Significance

Vegetables offer a wide array of flavors, colors, and textures, contributing to diverse and enjoyable diets. They are a staple in many traditional dishes around the world, reflecting cultural diversity and heritage. From the humble potato in Ireland to the exotic bitter gourd in Asia, vegetables are deeply ingrained in our culinary traditions.

The Future of Vegetables

As we move towards a more health-conscious and environmentally sustainable future, the role of vegetables is set to become even more significant. Innovations in agriculture, such as vertical farming and hydroponics, promise to make vegetable farming more efficient and sustainable.

In conclusion, vegetables are integral to our health, culture, and the sustainability of our planet. As we continue to explore their potential, it is clear that these humble plants have much more to offer than meets the eye. Their importance in our diets and their potential role in shaping a sustainable future cannot be overstated. Therefore, it is imperative that we continue to promote vegetable consumption and explore innovative ways to grow them.

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Essay on Vegetables for Children & Students

December 16, 2017 by Study Mentor Leave a Comment

Vegetables constitute a major part of our diet. There are some parts of the plant which are consumed by humans for their daily nutrition. The definition of vegetable is still unclear.

This is because it is defined by the culture and tradition which flows down the generations. When we talk about the vegetables we normally do not include the category of fruits, cereals, nuts, and pulses.   

The origin of vegetable is still a matter of fascination. The primal man hunted animals and gathered fruits to sustain his hunger needs. But by some miracle a vegetable seed was sown due to the forces of nature. And when the humans noticed it they came to know that they could also cultivate the land for production of fruits and vegetables.

According to the evidences, the cultivation of vegetables started from 1000 BC to 7000 BC. And is when agriculture started developing. As time passed trade grew.

At this point of time, China is the largest producer of vegetables. China exports a large no. of vegetables to other countries. India is the second largest producer in vegetables but it doesn’t export a large no. of vegetables because the vegetables produced are consumed within the country itself.   

Vegetables are a very important constituent of our diet. Without vegetables no meal is complete. Vegetables can be cooked to provide a nutrition full meal. It can be eaten with breads like naan, roti, puri, and bedmi. It can also be eaten with rice.

Some vegetables can be consumed raw, in a salad while some need to be cooked before consumption. Vegetables grow on different parts of trees. For e.g. Onion, reddish and carrot grow in the roots of plants and vegetables like spinach are the leaves of a plant. The cauliflower is obtained from the flower of a tree. Vegetables like gourd, bitter gourd are grown on grapevine like structures.    

Thus we see that we have a lot of variety in vegetables. We should concentrate on the consuming portions of vegetables. This provides the body adequate nutrients for its functioning since different vegetables provide the body with different kinds of vitamins and minerals.

Also consumption is a must especially for children who are in their growing stage. Parents should make sure that the children consume a nutrient rich diet and less of junk food. This will make their body strong and will help in the development of their brains and bodies.

Also vegetables increase the immunity of children towards countering diseases. At an early age, they are especially vulnerable to diseases. But the right amount of nutrition helps to fight diseases.   

The advantages of consuming vegetables are many. First of all, vegetables help in weight management. Vegetables like potato and cauliflower can help you to gain weight. While vegetables like spinach and green vegetables can help immensely in weight reduction.

From time immemorial, our elders have promoted the consumption of green vegetables. This is because of the fact that green vegetables have a lot of iron in it. They help in the development of bones and muscles. It is actually good for us to consume vegetables at regular intervals so as to protect our body from any diseases.

Vegetables can help your body to fight against some particular type of cancers. Also a healthy intake of vegetables helps to burn the layers of fat in our body this ultimately improves the blood flow and helps in managing the blood pressure of a person. Consumption of vegetables also keeps cholesterol in check.   

Also eating vegetables increases your life span by keeping you healthy, in general. Also their frequent intake ensures that we stay rejuvenated throughout the day and we don’t experience any drowsiness or nausea. Vegetables are the fuel to your well-being just like petrol is a fuel to a car.

Vegetables also contains a lot of fibers. Fiber is not a nutrient itself but it helps in the digestive system in our body. To lead a healthy life, one needs to make sure to intake the correct amount of iron or else, the consequences afterwards will be worse. Iron helps the body immensely in carrying out the daily chores.

Also anemia that means lack of hemoglobin in blood can also be cured through the right intake of vegetables. Nevertheless green vegetables also contain folic acid which works wonders on the health of pregnant women.   

Make sure to consume healthy and nutritious food which keeps you fit as a fiddle and satiates your body and soul in every way possible, in every way you have ever wanted. Life is short and every moment of it should be made worth living. What is a life without health? Nothing.

As we say, Health is wealth . You cannot enjoy moments in your life without maintaining a healthy lifestyle. And to maintain a healthy lifestyle, you should consume vegetables. Even in old days of your life, you will have a healthy and disease free life, thanking the temptations of junk food you did not give into.  

No we should also remember one thing. Vegetables are comparatively cheaper to non vegetarian sources of proteins. Although some trainers do recommend non-vegetarian food but doctors and dieticians worldwide have stuck on a unanimous opinion.

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Student Essays

Essays-Paragraphs-Speeches

4 Essays on Vegetables & their Importance for our Health

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Vegetables are an important part of our diet. They provide essential nutrients that keep us healthy and strong. Vegetables are low in calories and high in fiber, which makes them a perfect food for weight loss. They also contain antioxidants, vitamins, and minerals that protect us from disease.

List of Topics

Most vegetables are easy to prepare and can be eaten raw, cooked, or juiced. Vegetables can be added to soups, stews, salads, and stir-fries, or they can be enjoyed as a healthy snack.

There are many different types of vegetables, including leafy greens, root vegetables, cruciferous vegetables, and nightshades. Each type of vegetable has its own unique nutritional benefits. Leafy greens, such as spinach and kale, are packed with vitamins, minerals, and antioxidants. They are also a good source of fiber.

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Root vegetables, such as carrots and potatoes, are an excellent source of vitamins and minerals. They are also a good source of fiber. Cruciferous vegetables, such as broccoli and cauliflower, are a good source of fiber and antioxidants. They also contain compounds that help protect against cancer. Nightshades, such as tomatoes and bell peppers, are a good source of vitamins and minerals. They also contain antioxidants and anti-inflammatory compounds.

Vegetables are an important part of a healthy diet. They are low in calories and fat, and they are a good source of vitamins, minerals, and fiber. including leafy greens, root vegetables, cruciferous vegetables, and nightshades. Each type of vegetable has its own unique nutritional benefits.

Eating a diet rich in vegetables may help to protect against certain chronic diseases, such as heart disease, stroke, cancer, and type 2 diabetes.

Eating vegetables is a great way to improve your health. They are low in calories and high in fiber, vitamins, and minerals. Vegetables also contain antioxidants, which help protect against disease. A diet rich in vegetables may help to prevent chronic diseases and make us healthy and fit.

Importance of Vegetables:

Vegetables are an essential part of the human diet. They provide numerous health benefits and are packed with nutrients, vitamins, and minerals that our bodies need to function properly. Despite their importance, many people do not consume enough vegetables in their daily diet.

One of the main reasons for this is the misconception that vegetables are bland or unappetizing. However, with the right preparation and cooking methods, vegetables can be delicious and add flavor to any meal. Moreover, there is a wide variety of vegetables available that cater to different taste preferences.

Apart from being tasty, vegetables are also crucial for maintaining good health. They contain high levels of dietary fiber, which aids in digestion and helps to prevent constipation. Additionally, they are low in calories, making them an excellent choice for people looking to manage their weight or lose some pounds.

Vegetables are also rich in antioxidants, which help protect our bodies against diseases and infections. Antioxidants neutralize free radicals, which are harmful molecules that can damage cells and lead to chronic illnesses such as cancer and heart disease.

Another essential nutrient found in vegetables is Vitamin C. This vitamin is vital for strengthening the immune system and maintaining healthy bones, teeth, and blood vessels. It also acts as an antioxidant, protecting our cells from damage.

Moreover, vegetables contain a variety of minerals such as potassium, magnesium, and calcium, which are essential for various bodily functions. Potassium helps to regulate blood pressure while magnesium and calcium are crucial for strong bones and teeth.

Eating a diet rich in vegetables has also been linked to a lower risk of developing chronic diseases such as diabetes, obesity, and heart disease. This is because vegetables are low in saturated fats and cholesterol, making them heart-healthy foods.

In addition to the health benefits, consuming a variety of vegetables also adds color and diversity to our meals. Eating a rainbow of vegetables ensures that we are getting a wide range of nutrients and vitamins, which is essential for overall health and wellbeing.

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In conclusion, vegetables are a vital part of our diet and should be consumed regularly to reap their numerous health benefits. Whether cooked or eaten raw, incorporating a variety of vegetables into our meals can help us maintain good health and prevent chronic diseases

Short Essay on Vegetables:

Vegetables are an essential part of our diet, providing us with the necessary nutrients to keep us healthy and active. They are a rich source of vitamins, minerals, fiber and antioxidants that help in maintaining our overall well-being. From leafy greens to root vegetables, each type of vegetable offers unique health benefits.

One of the main advantages of including vegetables in our diet is their low calorie content. This makes them an ideal food choice for weight management and maintaining a healthy body weight. Vegetables are also packed with fiber, which promotes digestive health and helps in keeping us feeling full for longer periods of time.

Eating a variety of vegetables also ensures that we receive a wide range of nutrients essential for our body’s proper functioning. For example, dark leafy greens like spinach and kale are rich in iron, while brightly colored vegetables like bell peppers and carrots provide us with vitamin C and beta-carotene. Including a variety of vegetables in our diet helps in preventing nutrient deficiencies and reduces the risk of chronic diseases.

Apart from their nutritional benefits, vegetables also add flavor, texture, and color to our meals. They can be cooked in various ways – steamed, roasted, stir-fried or grilled – making them versatile and easy to incorporate into different dishes. They are also affordable and readily available throughout the year.

In addition to being nutritious and delicious, vegetables also have a positive impact on our environment. Growing vegetables requires less resources and produces fewer greenhouse gases compared to raising livestock for meat consumption. Therefore, by choosing to include more vegetables in our diet, we can contribute towards a more sustainable and eco-friendly world.

In conclusion, vegetables are an integral part of a healthy and balanced diet. They provide us with essential nutrients, aid in weight management, prevent diseases, add variety to our meals, and have a positive impact on the environment. It is important to include a variety of vegetables in our daily meals to reap their numerous health benefits and lead a healthier lifestyle

Essay on Vegetables for Class 1,2,3

Vegetables are a crucial part of our daily lives and they play a vital role in keeping us healthy. They provide us with essential nutrients, vitamins, and minerals that help our bodies function properly. In this essay, we will learn about the different types of vegetables and their importance in our diet.

Vegetables are classified into five main groups – dark green vegetables, starchy vegetables, red and orange vegetables, beans and peas, and other vegetables. Dark green vegetables include spinach, kale, and broccoli which are rich in iron, calcium, and vitamin C. Starchy vegetables like potatoes, corn, and peas are high in carbohydrates that give us energy to carry out our daily activities.

Red and orange vegetables such as carrots, sweet potatoes, and pumpkin are packed with beta carotene, which is converted into vitamin A in our bodies. This vitamin is essential for maintaining good eyesight and a healthy immune system. Beans and peas, like lentils, chickpeas, and kidney beans, are a great source of protein for vegetarians.

Other vegetables like onions, tomatoes, and bell peppers provide us with various vitamins and minerals that are essential for our overall health. They are also low in calories, making them a great addition to any weight-loss diet.

Vegetables not only provide us with important nutrients, but they also help prevent various diseases like heart disease, obesity, and certain types of cancer. They are an excellent source of fiber which aids in digestion and keeps our digestive system healthy.

In conclusion, vegetables are an important part of a balanced diet and should be included in our meals daily. Whether raw, steamed, or cooked, they provide us with numerous health benefits that cannot be ignored. So let’s make sure to eat our veggies and stay healthy! Remember, it’s never too early to start incorporating vegetables into our diets, so even young students can make a positive impact on their health by choosing to eat a variety of vegetables every day. So let’s all pledge to eat our veggies and be healthy!

Q: What is the importance of vegetables?

A: Vegetables are important because they provide essential nutrients, vitamins, and minerals for a healthy diet. They also add variety to meals and contribute to overall well-being.

Q: What is the short information about vegetables?

A: Vegetables are edible plants that provide a wide range of nutrients, including vitamins, minerals, and fiber. They are a crucial part of a balanced diet.

Q: What is a vegetable and its uses?

A: A vegetable is an edible plant or part of a plant. It is used for human consumption in various forms, such as salads, side dishes, soups, and as ingredients in a wide range of recipes.

Q: What are vegetables for Class 1?

A: For a Class 1 audience, you can explain that vegetables are healthy foods that grow in the ground and help make our bodies strong and fit. They come in many colors and shapes and can be delicious when prepared in different ways

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Vegetables and Fruits

• Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity.
• No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day.

A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables may even promote weight loss. [1] Their low glycemic loads prevent blood sugar spikes that can increase hunger.

At least nine different families of fruits and vegetables exist, each with potentially hundreds of different plant compounds that are beneficial to health. Eat a variety of types and colors of produce in order to give your body the mix of nutrients it needs. This not only ensures a greater diversity of beneficial plant chemicals but also creates eye-appealing meals.

Tips to eat more vegetables and fruits each day

• Keep fruit where you can see it . Place several ready-to-eat washed whole fruits in a bowl or store chopped colorful fruits in a glass bowl in the refrigerator to tempt a sweet tooth.
• Explore the produce aisle and choose something new . Variety and color are key to a healthy diet. On most days, try to get at least one serving from each of the following categories: dark green leafy vegetables; yellow or orange fruits and vegetables; red fruits and vegetables; legumes (beans) and peas; and citrus fruits.
• Skip the potatoes . Choose other vegetables that are packed with different nutrients and more slowly digested  carbohydrates .
• Make it a meal . Try cooking new  recipes that include more vegetables. Salads, soups, and stir-fries are just a few ideas for increasing the number of tasty vegetables in your meals.

5 common questions about fruits and vegetables.

Vegetables, fruits, and disease, cardiovascular disease.

There is compelling evidence that a diet rich in fruits and vegetables can lower the risk of heart disease and stroke.

• A meta-analysis of cohort studies following 469,551 participants found that a higher intake of fruits and vegetables is associated with a reduced risk of death from cardiovascular disease, with an average reduction in risk of 4% for each additional serving per day of fruit and vegetables. [2]
• The largest and longest study to date, done as part of the Harvard-based Nurses’ Health Study and Health Professionals Follow-up Study, included almost 110,000 men and women whose health and dietary habits were followed for 14 years.
• The higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease. Compared with those in the lowest category of fruit and vegetable intake (less than 1.5 servings a day), those who averaged 8 or more servings a day were 30% less likely to have had a heart attack or stroke. [3]
• Although all fruits and vegetables likely contributed to this benefit, green leafy vegetables, such as lettuce, spinach, Swiss chard, and mustard greens, were most strongly associated with decreased risk of cardiovascular disease. Cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts , bok choy, and kale ; and citrus fruits such as oranges, lemons, limes, and grapefruit (and their juices) also made important contributions. [3]
• When researchers combined findings from the Harvard studies with several other long-term studies in the U.S. and Europe, and looked at coronary heart disease and stroke separately, they found a similar protective effect: Individuals who ate more than 5 servings of fruits and vegetables per day had roughly a 20% lower risk of coronary heart disease [4] and stroke, [5] compared with individuals who ate less than 3 servings per day.

Blood pressure

• The  Dietary Approaches to Stop Hypertension (DASH) study [6] examined the effect on blood pressure of a diet that was rich in fruits, vegetables, and low-fat dairy products and that restricted the amount of saturated and total fat. The researchers found that people with high blood pressure who followed this diet reduced their systolic blood pressure (the upper number of a blood pressure reading) by about 11 mm Hg and their diastolic blood pressure (the lower number) by almost 6 mm Hg—as much as medications can achieve.
• A randomized trial known as the Optimal Macronutrient Intake Trial for Heart Health (OmniHeart) showed that this fruit and vegetable-rich diet lowered blood pressure even more when some of the carbohydrate was replaced with healthy unsaturated fat or protein. [7]
• In 2014 a meta-analysis of clinical trials and observational studies found that consumption of a vegetarian diet was associated with lower blood pressure. [8]

Numerous early studies revealed what appeared to be a strong link between eating fruits and vegetables and protection against cancer . Unlike case-control studies, cohort studies , which follow large groups of initially healthy individuals for years, generally provide more reliable information than case-control studies because they don’t rely on information from the past. And, in general, data from cohort studies have not consistently shown that a diet rich in fruits and vegetables prevents cancer.

• For example, over a 14-year period in the Nurses’ Health Study and the Health Professionals Follow-up Study, men and women with the highest intake of fruits and vegetables (8+ servings a day) were just as likely to have developed cancer as those who ate the fewest daily servings (under 1.5). [3]
• A meta-analysis of cohort studies found that a higher fruit and vegetable intake did not decrease the risk of deaths from cancer. [2]

A more likely possibility is that some types of fruits and vegetables may protect against certain cancers.

• A study by Farvid and colleagues followed a Nurses’ Health Study II cohort of 90,476 premenopausal women for 22 years and found that those who ate the most fruit during adolescence (about 3 servings a day) compared with those who ate the lowest intakes (0.5 servings a day) had a 25% lower risk of developing breast cancer. There was a significant reduction in breast cancer in women who had eaten higher intakes of apples, bananas , grapes, and corn during adolescence, and oranges and kale during early adulthood. No protection was found from drinking fruit juices at younger ages. [9]
• Farvid and colleagues followed 90, 534 premenopausal women from the Nurses’ Health Study II over 20 years and found that higher fiber intakes during adolescence and early adulthood were associated with a reduced risk of breast cancer later in life. When comparing the highest and lowest fiber intakes from fruits and vegetables, women with the highest fruit fiber intake had a 12% reduced risk of breast cancer; those with the highest vegetable fiber intake had an 11% reduced risk. [10]
• After following 182,145 women in the Nurses’ Health Study I and II for 30 years, Farvid’s team also found that women who ate more than 5.5 servings of fruits and vegetables each day (especially cruciferous and yellow/orange vegetables) had an 11% lower risk of breast cancer than those who ate 2.5 or fewer servings. Vegetable intake was strongly associated with a 15% lower risk of estrogen-receptor-negative tumors for every two additional servings of vegetables eaten daily. A higher intake of fruits and vegetables was associated with a lower risk of other aggressive tumors including HER2-enriched and basal-like tumors. [11]
• A report by the World Cancer Research Fund and the American Institute for Cancer Research suggests that non-starchy vegetables—such as lettuce and other leafy greens, broccoli, bok choy, cabbage, as well as garlic, onions, and the like—and fruits “probably” protect against several types of cancers, including those of the mouth, throat, voice box, esophagus, and stomach. Fruit probably also protects against lung cancer. [12]

Specific components of fruits and vegetables may also be protective against cancer. For example:

• A line of research stemming from a finding from the Health Professionals Follow-up Study suggests that tomatoes may help protect men against prostate cancer, especially aggressive forms of it. [12] One of the pigments that give tomatoes their red hue—lycopene—could be involved in this protective effect. Although several studies other than the Health Professionals Study have also demonstrated a link between tomatoes or lycopene and prostate cancer, others have not or have found only a weak connection. [14]
• Taken as a whole, however, these studies suggest that increased consumption of tomato-based products (especially cooked tomato products) and other lycopene-containing foods may reduce the occurrence of prostate cancer. [12] Lycopene is one of several carotenoids (compounds that the body can turn into vitamin A) found in brightly colored fruits and vegetables, and research suggests that foods containing carotenoids may protect against lung, mouth, and throat cancer. [12] But more research is needed to understand the exact relationship between fruits and vegetables, carotenoids, and cancer.

Some research looks specifically at whether individual fruits are associated with risk of type 2 diabetes. While there isn’t an abundance of research into this area yet, preliminary results are compelling.

• A study of over 66,000 women in the Nurses’ Health Study, 85,104 women from the Nurses’ Health Study II, and 36,173 men from the Health Professionals Follow-up Study—who were free of major chronic diseases—found that greater consumption of whole fruits—especially blueberries, grapes, and apples—was associated with a lower risk of type 2 diabetes. Another important finding was that greater consumption of fruit juice was associated with a higher risk of type 2 diabetes. [15]
• Additionally a study of over 70,000 female nurses aged 38-63 years, who were free of cardiovascular disease, cancer, and diabetes, showed that consumption of green leafy vegetables and fruit was associated with a lower risk of diabetes. While not conclusive, research also indicated that consumption of fruit juices may be associated with an increased risk among women. (16)
• A study of over 2,300 Finnish men showed that vegetables and fruits, especially berries, may reduce the risk of type 2 diabetes. [17]

Data from the Nurses’ Health Studies and the Health Professional’s Follow-up Study show that women and men who increased their intakes of fruits and vegetables over a 24-year period were more likely to have lost weight than those who ate the same amount or those who decreased their intake. Berries, apples, pears, soy, and cauliflower were associated with weight loss while starchier vegetables like potatoes, corn, and peas were linked with weight gain. [1] However, keep in mind that adding more produce into the diet won’t necessarily help with weight loss unless it replaces another food, such as refined carbohydrates of white bread and crackers.

Gastrointestinal health

Fruits and vegetables contain indigestible fiber, which absorbs water and expands as it passes through the digestive system. This can calm symptoms of an irritable bowel and, by triggering regular bowel movements, can relieve or prevent constipation. [18] The bulking and softening action of insoluble fiber also decreases pressure inside the intestinal tract and may help prevent diverticulosis. [19]

Eating fruits and vegetables can also keep your eyes healthy, and may help prevent two common aging-related eye diseases—cataracts and macular degeneration—which afflict millions of Americans over age 65. [20-23] Lutein and zeaxanthin, in particular, seem to reduce risk of cataracts. [24]

• Bertoia ML, Mukamal KJ, Cahill LE, Hou T, Ludwig DS, Mozaffarian D, Willett WC, Hu FB, Rimm EB. Changes in intake of fruits and vegetables and weight change in United States men and women followed for up to 24 years: analysis from three prospective cohort studies. PLoS medicine . 2015 Sep 22;12(9):e1001878.
• Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W, Hu FB. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. BMJ . 2014 Jul 29;349:g4490.
• Hung HC, Joshipura KJ, Jiang R, Hu FB, Hunter D, Smith-Warner SA, Colditz GA, Rosner B, Spiegelman D, Willett WC. Fruit and vegetable intake and risk of major chronic disease. Journal of the National Cancer Institute . 2004 Nov 3;96(21):1577-84.
• He FJ, Nowson CA, Lucas M, MacGregor GA. Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. Journal of human hypertension . 2007 Sep;21(9):717.
• He FJ, Nowson CA, MacGregor GA. Fruit and vegetable consumption and stroke: meta-analysis of cohort studies. The Lancet . 2006 Jan 28;367(9507):320-6.
• Appel LJ, Moore TJ, Obarzanek E, Vollmer WM, Svetkey LP, Sacks FM, Bray GA, Vogt TM, Cutler JA, Windhauser MM, Lin PH. A clinical trial of the effects of dietary patterns on blood pressure. New England Journal of Medicine . 1997 Apr 17;336(16):1117-24.
• Appel LJ, Sacks FM, Carey VJ, Obarzanek E, Swain JF, Miller ER, Conlin PR, Erlinger TP, Rosner BA, Laranjo NM, Charleston J. Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure and serum lipids: results of the OmniHeart randomized trial. JAMA . 2005 Nov 16;294(19):2455-64.
• Yokoyama Y, Nishimura K, Barnard ND, Takegami M, Watanabe M, Sekikawa A, Okamura T, Miyamoto Y. Vegetarian diets and blood pressure: a meta-analysis. JAMA internal medicine. 2014 Apr 1;174(4):577-87.
• Farvid MS, Chen WY, Michels KB, Cho E, Willett WC, Eliassen AH. Fruit and vegetable consumption in adolescence and early adulthood and risk of breast cancer: population based cohort study. BMJ . 2016 May 11;353:i2343.
• Farvid MS, Eliassen AH, Cho E, Liao X, Chen WY, Willett WC. Dietary fiber intake in young adults and breast cancer risk. Pediatrics . 2016 Mar 1;137(3):e20151226.
• Farvid MS, Chen WY, Rosner BA, Tamimi RM, Willett WC, Eliassen AH. Fruit and vegetable consumption and breast cancer incidence: Repeated measures over 30 years of follow‐up. International journal of cancer . 2018 Jul 6.
• Wiseman M. The Second World Cancer Research Fund/American Institute for Cancer Research Expert Report. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective: Nutrition Society and BAPEN Medical Symposium on ‘Nutrition support in cancer therapy’. Proceedings of the Nutrition Society . 2008 Aug;67(3):253-6.
• Giovannucci E, Liu Y, Platz EA, Stampfer MJ, Willett WC. Risk factors for prostate cancer incidence and progression in the health professionals follow‐up study. International journal of cancer . 2007 Oct 1;121(7):1571-8.
• Kavanaugh CJ, Trumbo PR, Ellwood KC. The US Food and Drug Administration’s evidence-based review for qualified health claims: tomatoes, lycopene, and cancer. Journal of the National Cancer Institute . 2007 Jul 18;99(14):1074-85.
• Muraki I, Imamura F, Manson JE, Hu FB, Willett WC, van Dam RM, Sun Q. Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies. BMJ . 2013 Aug 29;347:f5001.
• Bazzano LA, Li TY, Joshipura KJ, Hu FB. Intake of fruit, vegetables, and fruit juices and risk of diabetes in women. Diabetes Care . 2008 Apr 3.
• Mursu J, Virtanen JK, Tuomainen TP, Nurmi T, Voutilainen S. Intake of fruit, berries, and vegetables and risk of type 2 diabetes in Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study–. The American journal of clinical nutrition . 2013 Nov 20;99(2):328-33.
• Lembo A, Camilleri M. Chronic constipation. New England Journal of Medicine . 2003 Oct 2;349(14):1360-8.
• Aldoori WH, Giovannucci EL, Rockett HR, Sampson L, Rimm EB, Willett AW. A prospective study of dietary fiber types and symptomatic diverticular disease in men. The Journal of nutrition . 1998 Oct 1;128(4):714-9.
• Brown L, Rimm EB, Seddon JM, Giovannucci EL, Chasan-Taber L, Spiegelman D, Willett WC, Hankinson SE. A prospective study of carotenoid intake and risk of cataract extraction in US men–. The American journal of clinical nutrition . 1999 Oct 1;70(4):517-24.
• Christen WG, Liu S, Schaumberg DA, Buring JE. Fruit and vegetable intake and the risk of cataract in women–. The American journal of clinical nutrition . 2005 Jun 1;81(6):1417-22.
• Moeller SM, Taylor A, Tucker KL, McCullough ML, Chylack Jr LT, Hankinson SE, Willett WC, Jacques PF. Overall adherence to the dietary guidelines for Americans is associated with reduced prevalence of early age-related nuclear lens opacities in women. The Journal of nutrition . 2004 Jul 1;134(7):1812-9.
• Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoidsand risk of age-related maculopathy. Archives of Ophthalmology . 2004 Jun 1;122(6):883-92.
• Christen WG, Liu S, Glynn RJ, Gaziano JM, Buring JE. Dietary carotenoids, vitamins C and E, and risk of cataract in women: a prospective study. Archives of Ophthalmology . 2008 Jan 1;126(1):102-9.

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Grow your own vegetables to benefit your health and the environment

There are many reasons to grow your vegetables, including health benefits, better flavor, and environmental protection. The health benefits are exponential with the combination of nutrients, sunshine, and exercise gained through vegetable gardening.

Studies show that those who garden are more likely to eat more vegetables. Vegetables are a good source of essential nutrients such as calcium, vitamin A, potassium, and fiber for example. As you work outside in the sunshine, you are aiding your body in the production of vitamin D. 

Walking, bending, lifting, and pulling movements that happen while gardening fit into the moderate excise category that can increase your body's immune system function. See this fact sheet about Training your Immune System for more information.

Certain vegetables such as broccoli, cabbage, and Brussel's sprouts produce a disease-fighting compound called sulfurane when cut. Colorful vegetables provide antioxidants such as lycopene and beta carotene. Diversity in the types of vegetables ensures balanced nutrition.  

Freshly picked vegetables that you grew in your garden seem to taste better. Several factors determine taste. Different varieties of vegetables have different flavors. You can choose varieties for your garden to suit your tastes.  

The flavor is also based on biochemical changes that happen to the produce once it is harvested. "Sugar stored in sweet corn kernels is being converted to starch as soon as the ear is harvested," says Nicole Flowers-Kimmerle, horticulture educator with the University of Illinois Extension serving Fulton, Mason, Peoria, and Tazewell counties. “Cook sweet corn as soon as you can for the most sweetness.”

Harvest time can also affect the flavor of the vegetable. In your garden, you can harvest your vegetables at their peak to ensure maximum flavor. For more information on the perfect time to harvest different vegetables go to the University of Illinois Extension A Taste of Gardening website . 

Vegetable gardens benefit the environment in many ways. Locally grown vegetables reduce carbon emissions from burning fossil fuels. No plastic packaging is required when you harvest vegetables straight from the garden, which also reduces fossil fuel inputs. Pesticide and other chemical inputs can be much less in a small, well-tended garden than even a small farm.

Instead of your kitchen and yard waste going to a landfill, start a compost pile. A bonus is you are creating your own soil amendment to increase your garden's productivity. Visit the University of Illinois Extension site Composting Central for more information on composting for the home garden.

These health and environmental benefits can last even longer when you plant vegetables for fall harvest. Vegetables that grow well in cool weather such as leaf lettuce, radish, spinach, and turnips can be planted throughout August for a fall harvest. Visit the Illinois Extension website “Vegetable Garden Guide” at web.extension.illinois.edu/vegguide for planting dates.

For more information on how to start a vegetable garden, contact your local University of Illinois Extension office or visit the website  extension.illinois.edu/ .  

MEET THE AUTHOR

Nicole Flowers-Kimmerle is a Agriculture and Natural Resources (Horticulture) Educator for Fulton, Mason, Peoria and Tazewell counties.  She completed a bachelors of science degree in crop science at the University of Illinois, and a master’s of science degree in agronomy with an emphasis in weed science at the University of Wisconsin-Madison.  She has also worked at Montana State University as a research associate where she worked on weed control in sugar beets and barley.  She taught high school chemistry and other science classes where she was able to teach students in both the school garden and greenhouse.  She works with both the Extension Master Gardeners and Extension Master Naturalists.

ABOUT THE BLOG

ILRiverHort is a blog that helps people connect to nature and grow.

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Importance of Vegetables

Essays brief essay , fibers , Importance of vegetables , phytochemicals , short essay , vitamins 0

Last Updated on March 4, 2017

Importance of Vegetables:

• Vegetables are a rich source of nutrients
• Adding vegetables to our daily food routine makes a healthy diet
• Having more vegetables instead of oily foods and junk foods helps in weight management
• Eating all the varieties of vegetables increases our immune
• It is good to eat vegetables regularly to protect our body from diseases.

Importance of Vegetables: (Short Essay)

Our food we intake daily is the source of all essentials namely vitamins, minerals, fibers and phytochemicals . All food we have nowadays does not do well to our body. Since time being, vegetables are said to be the source of nutrients and immunity. One who takes right amount of fruits and vegetables is immune to diseases. Vegetables form a healthy diet which keeps our stomach full for a longer time. As a result, one doesn’t gain weight even if he overeats vegetables every day. Vegetables that are healthy and easy to be added in daily food are tomatoes, garlic, broccoli, carrot, spinach and so on.

Importance of Vegetables: (Brief Essay)

Vegetables are said to be the best food for our body. Vegetables have all the essential nutrients namely vitamins, minerals, fibers and phytochemicals that form resistance to diseases naturally. Unfortunately, we fail to add these healthy vegetables in our daily meal. The importance of vegetables can be summarized as follows:

• The nutrients rich vegetables maintain the health of our body in a regular pace. Having vegetables daily ensures the immunity of our body. A meal with vegetables added reduces the possibilities of Arthritis, Stroke, Heart Diseases and many other serious complications which we think vegetables cannot resist.
• Vegetables do not add more calories to your body. Eating a plate full of vegetables is good for your health; at the same time helps in weight management. As you eat more vegetables, we do not tend to get hungry easily.
• Most of the vegetables have anti-aging properties. Regular consumption of such vegetables ensures a young look and healthy feeling to our body. Younger looks gives us more confidence.
• Vegetables keep our biological cycle very regular. Vegetables regularize the digestive system and maintain the appetite throughout the day. This keeps us mentally and physically fresh than ever.

The vegetables that can be added in our daily food are spinach, garlic, onions, tomatoes, carrots, green peas and many more. The more the vegetables we consume, the more the healthier we become. As in the saying, “ Prevention is better than cure ”, having vegetables today will reduce the risk of many unexpected diseases in the future.

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Essay on Vegetables | Agriculture

Here is an essay on ‘Vegetables’ for class 5, 6, 7 and 8. Find paragraphs, long and short essays on ‘Vegetables’ especially written for school and college students.

Essay on Vegetables

Essay Contents:

• Essay on the Different Types of Vegetables Farming

Essay # Introduction to Vegetables:

The term ‘Vegetable’ includes all foods of vegetable origin, but it excludes cereal and dried seeds of pulses, it includes grain on the cob, potatoes and other tubers. Vegetables are an integral part of human diet and known as protective foods, which contribute required minerals, vitamins and other nutrients of medicinal and therapeutic values.

Olericulture is derived from two words, i.e., ‘Oleris’ meaning ‘potherb’ and ‘culture’ meaning ‘cultivation’. So, olericulture literally means potherb cultivation. In present day, it is broadly used to indicate the cultivation of vegetables.

It is any part of the herbaceous plant that is generally used after cooking as a principal part of the meal. Vegetables are called protective food as their consumption can preventive several diseases. Vegetable plays an important role in the balanced diet by providing not only energy, but also supplying vital protective nutrients like-minerals and vitamins.

Essay # Characteristics of Vegetable :

Vegetables form an indispensable part of daily diet particularly in India, as a large section of people are vegetarian. So, for fulfilling the dietary requirements they depend on vegetables.

Vegetables are important for our well-being because of the following:

(i) Vegetables are rich sources of vitamins and other essential nutrients.

(ii) Vegetables play an important role in human diet and are essential for balanced diet and maintenance of good health.

(iii) The vegetables are rich sources of protein (moringa and peas), minerals like calcium (tomato, spinach, peas), phosphorus (tomato, cucumber), iron (spinach, peas, tomato, bitter gourd), iodine (okra, summer squash) vitamins like vitamin-A (leafy vegetables, pumpkin), vitamin-B (peas, spinach, tomato), vitamin-C (moringa, chilli, tomato,) and vitamin-K (leafy vegetables).

(iv) Vegetables have lots of protective compounds like cheratin in bitter gourd is effective against diabetes and most of the leafy vegetables and pumpkin are the rich source of beta carotene.

(v) Vegetables gave more yield than other traditional crops like wheat and rice. The yield of wheat is about 50-55 quintal/hec and in vegetables like tomato it is about 250 quintal/hec. Thus, they provide higher quantity of food per unit area.

(vi) Vegetables gave more farm income than other crops.

(v) The cropping intensity in vegetable growing is very high as compared to others.

(viii) Normally, 3-4 vegetable crops can be raised in one year.

(vi) Vegetables have high export potential.

(vii) The aesthetic value of vegetables is quite higher than other field crops.

Essay # Scope of Vegetable :

In a vast country like India there is an immense scope of vegetable cultivation as mentioned below:

(i) Sufficient technical manpower is available in our country and apart from it; there are many unemployed agriculture graduates and postgraduate degree holders.

(ii) There are varying agro-climatic conditions temperate to subtropical, in different regions of the country and variety of vegetables can be grown all over the country.

(iii) There is abundance of rainfall and no scarcity of water for vegetable cultivation. There is large scope for area expansion under vegetable crops.

(v) There is high potential for high value low volume crops as purchasing power of lot of population in India is very high.

(vi) In India, the market for processed vegetables is increasing and thus more vegetable production is needed.

Essay # Varieties and Hybrids of Vegetables :

Many varieties of various vegetables according to size, shape, colour, yield. etc., are grown throughout the country.

The important varieties and hybrids are as follows:

1. Tomato :

Arka Saurabh, Arka Vikas, Pusa Uphar, Hisar Anmol, Hisar Arun, Hisar Lalit, La-Bonita, Pant Bahar, Punjab Chhuhara, Avinash-2, Punjab Kesri, Pusa Early Dwarf, Pusa Ruby, Pusa Sheetal, Roma, Sel 120, Hisar Lalima, Krishna, Matri, Naveen, Pusa 120, Pusa Divya, Pusa Gaurav, Pusa Sadabahar, Rajni, Rashmi, Ratna, S-12, Pant T-3, BT-1, CO-3, KS-2, NTLDR-1, PKM-1, Punjab Tropic, PNR-7, TH-2312 and TH-802.

2. Brinjal :

Pusa Purple Long, Pusa Anupma, Arka Kusumkar, Jamuni Gola, Pusa Purple Cluster, Arka Navneet, Arka Sheetal, Arka Shirish, Manjari Gota, Mysore Green, Annamalai, Pant Samart, Pusa Kranti, Pusa Bhairav, Pusa Anupam, Pusa Upkar, Pusa Bindu, Punjab Barasti, Pant Rituraj, Aruna, Punjab Neelam, Punjab Sadabahar, Punjab Moti, BH-1, BH-2, Azad Kranti, Hisar Jamuni and Pragati Arka.

3. Chilli :

Pusa Jwala, Bhagyalakshmi, Andhra Jyoti, Sindhur, Punjab Lal, Bhaskar, Co-1, Co-2, Arpana Jawahar-218, Pusa Sadabahar, Arka Lohit, Arka Abir, Bhaskar, Masalwadi Selection, CH-1, CH-3, Punjab Gucchedar, Punjab Surkh and Ujjwala.

4. Bell Pepper :

California Wonder, Arka Mohini, Arka Gaurav, Arka Basant, Pusa Green Gold, Indira, Hira, Pusa Sanyog and Kt-I.

Essay # Area and Production of Vegetables :

India is the world’s second largest producer of vegetables next only to China.

Present productions of vegetable not meet the requirement of 300 g vegetable per head per day, so, there are require more production.

Essay # Importance of Vegetable Production :

The importance of vegetables production is discussed below:

1. Importance of Vegetables in Human Nutrition :

Vegetables are very important in our daily diet. Both our diet and the economic position can be improved by growing more vegetables throughout the year. Vegetable is a good source of roughages, which promote digestion and helps to prevent constipation and also they are rich sources of minerals, carbohydrates, vitamins and proteins.

(i) Minerals:

At least ten mineral element needs for proper growth and development of our body. Out of these, calcium, phosphorus and iron are required in large quantities, which are lacking in cereals and are available abundantly in vegetables like, e.g., peas, beans, spinach, cabbage, cauliflower, tomato, lettuce, etc.

(ii) Carbohydrates and Proteins:

Vegetables in general are not considered of great importance in furnishing carbohydrates, proteins and fats. But some of them such as dried seeds of beans, peas and lentils are rich in protein and potatoes, sweet potatoes and carrots are important sources of carbohydrates.

(iii) Vitamins:

Vitamin has a key role in the development of the body and requires in small quantity. All the vitamins are found in small or large quantities in most of the green vegetables.

(iv) Bases for Neutralisation:

Calcium, magnesium and potassium are the most important bases needed for neutralising the acid produced in the body during the digestion of meat, cheese and other fatty acids and they are available from vegetable food.

2. Economic Importance :

Because of their high yielding and short duration characteristics, vegetables form a chief source of income to the farmers.

(i) Important Source of Farm Income:

Vegetables are sold at a higher rate than other crops. It provides regular as well as good source of income in addition to the income from the agronomical crops. It provides regular work throughout the year to the farmers and his family laborers. It supplies food stuff to his family and fodder in the form of refuse to his cattle. It provides better utilisation of land, labour and capital.

(ii) High Yielding:

Vegetables give very high quantity of food per acre and they grow quickly. It is found that vegetables give higher yields in comparison to other crops. It helps to follow crop rotation and mixed cropping system in his land. The farmers thereby maintain the soil fertility which aids in higher yield.

(iii) Short Duration in Nature:

Most vegetables are short duration crops and they as compared to other crops, can be raised throughout the year. Some of vegetables (like potato, brinjal, spinach, pumpkin, lady’s finger, etc.) can be grown twice and even thrice a year. Some green vegetables become ready for harvesting within 15 to 60 days of sowing. It is possible to cultivate several vegetables one after the other throughout the year, if irrigation facilities are available. Vegetables can be cultivated even in smaller plots.

3. Medicinal Importance :

Many of the vegetable crops possess high medical value for curing certain diseases. For instance, onion and garlic are found to possess anti-bacterial property and are also involved in lowering the raising blood sugars. Brinjal is found to be useful against diabetes. Many solanaceous and cucurbitaceous vegetables are found to possess vitamin-D component, B- carotene, saturated fatty acids and sugar constituents, which have therapeutic value.

4. Aesthetic Value of Vegetables :

Kitchen garden or vegetable garden adds aesthetic value to the houses. A piece of land adjoining the house, if worked well with a little effort will produce many vegetables without difficulty, by which a lot of saving can be made on this item in the expenditure. Only those who have caused a seed to sprout in the soil can fully comprehend the glory of the act. Even a kitchen garden or any garden can give him the joy and aesthetics of cultivation.

Essay # Classification of Vegetable:

1. Botanical Classification:

10 lines on vegetables in English - Short essay on Vegetables

Today, we are sharing ten lines essay on vegetables . This article can help the students who are looking for information about vegetables in English . This essay is very simple and easy to remember. The level of this essay is moderate so any students can write on this topic. This article is generally useful for class 1, class 2, and class 3 .

10 lines on vegetables in English

• Green vegetables are very important for our health.
• Eating green vegetables keep both bodies and mind healthy.
• Green vegetables have a great contribution to a balanced diet.
• Green vegetables contain many types of vitamins and minerals.
• Some vegetables we cook and some we eat them by making a raw salad.
• Spinach, beans, peas, tomatoes, okra, Loki, brinjals, carrots, radish, etc., are green vegetables.
• There are more than 80 types of vegetables all over the world.
• It is most important to have green vegetables in our food.
• Doctors advise us to eat green vegetables.
• Eating green vegetables increases the immunity of our body.

Children in school, are often asked to write 10 lines about vegetables in English . We help the students to do their homework in an effective way. If you liked this article, then please comment below and tell us how you liked it. We use your comments to further improve our service. We hope you have got some learning on the above subject. You can also visit my YouTube channel that is https://www.youtube.com/synctechlearn. You can also follow us on Facebook https://www.facebook.com/synctechlearn .

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New Zealand dispatch

New Zealanders Are Crazy for This Fruit. It’s Not the Kiwi.

Like the kiwi fruit, the feijoa, or pineapple guava, is not native to the island nation, but it has become something of a national obsession.

Collecting feijoa fruits in Nelson, New Zealand. Credit...

Supported by

By Kate Evans

Photographs by Tatsiana Chypsanava

Kate Evans, who reported from Raglan, New Zealand, grew up eating feijoas and has just written a book about the fruit.

• April 12, 2024

Autumn in New Zealand heralds the arrival of a green, egg-size fruit that falls off trees in such abundance that it is often given to neighbors and colleagues by the bucket or even the wheelbarrow load. Only in cases of extreme desperation do people buy any.

The fresh fruit, whose flesh is gritty, jellylike and cream-colored, is used in muffins, cakes, jams and smoothies, and it begins appearing on high-end menus each March — the start of fall in the Southern Hemisphere. Off-season, it is found in food and drink as varied as juices and wine, yogurt and kombucha, and chocolate and popcorn.

This ubiquitous fruit is the feijoa (pronounced fee-jo-ah). Known in the United States as the pineapple guava, it was first brought to New Zealand from South America via France and California in the early 1900s.

Its tangy taste is hard to describe, even for die-hard fans. But what is easy to pinpoint is that like the kiwi fruit, which originated in China, and the kiwi, a native bird, the feijoa has become for many here a quintessential symbol of New Zealand, or Aotearoa, as the country is known in the Indigenous Maori language.

“Even though it isn’t from Aotearoa, it’s definitely something that I associate with the Aotearoa modern pataka , the modern food pantry,” said Monique Fiso, a chef with Maori and Samoan ancestry who worked in top New York restaurants for more than five years. Now back in New Zealand, she is a pioneer of modern Polynesian cuisine and often serves feijoas to her customers.

“It’s certainly one of my favorite fruits to work with, especially when we’re making sorbets, because it’s so refreshing,” she said. “Feijoas have a lot of versatility — you can bake with them, you can make ice cream with them, you can make jam with them. And they have a place with savory as well.”

Not every New Zealander loves feijoas, she cautioned. Sometimes customers will specify “just no feijoa” when they make reservations. It is a sentiment she cannot understand. “I find that a bit crazy,” she said. “I’m like, what’s your issue? They’re the greatest fruits ever!”

For fans, nothing can quite match the autumnal experience of eating an entire bucket of the freshly fallen fruit.

“You can cut it in half and eat it with a spoon, or you can just bite it open with your teeth and suck the contents out,” David Farrier, a New Zealand filmmaker and journalist who lives in Los Angeles, said somewhat wistfully.

He has often tried to explain feijoas to mystified Americans.

“I say it’s about the size of an egg — just imagine a green chicken egg with a little hat on top,” he said. “The flavor? Honestly, it tastes like feijoa. And if you haven’t had a feijoa then you’re missing out.”

People have compared feijoas to guavas (a distant relative) and to a mixture of pineapple and strawberry. Long before the craft-beer revolution, a 1912 U.S. newspaper article declared: “He who drinks beer, thinks beer. But he who eats pineapple guava thinks of pineapple, raspberries and banana, all at once.”

In New Zealand, though, one might drink beer and think feijoas. Last year, a feijoa-flavored sour ale, 8 Wired’s Wild Feijoa 2022, beat more than 800 other brews to win the top prize at the national beer awards. Its brewer, Soren Eriksen, is originally from Denmark, but has lived in New Zealand for nearly two decades. He took quickly to feijoas.

“I like them with the skin and everything,” he said, adding that the tangy feijoa skins gave his award-winning Belgian-style lambic beer its special taste. “I wanted to make something that was traditional, but also uniquely Kiwi.”

Feijoas originated in Uruguay, the southern highlands of Brazil and a corner of northern Argentina. But they thrive across most of New Zealand, growing easily with little care and facing few pests, and they quickly found their way into local diets.

Rohan Bicknell, an Australian who imports and exports fruits and vegetables, has a front-row seat to the feijoa mania. He accidentally discovered feijoas in 2013, when a shortage of passion fruit in his home country forced him to order some from New Zealand. The suppliers threw in a few hundred kilograms of feijoas as well. Mr. Bicknell thought they were delicious, and they sold out in a week, snapped up by homesick New Zealand expatriates.

“They become like a kid,” he said. “Sometimes you have to listen to their childhood stories for about an hour. But it puts a smile on your face, even if you do hear it 200 times a week.”

Mr. Bicknell now has 32 feijoa trees growing in his Brisbane backyard, a 1,000-tree feijoa orchard in the south Queensland highlands, and an online store called Feijoa Addiction that caters mostly to the many New Zealanders living in Australia.

People of few other countries have quite the same level of feeling for a fruit, he said. “Malaysians and durians and Kiwis and feijoas are probably on the same strength of addiction,” he said. “Maybe Indians and mangoes.” Australians are fond of mulberries, “but the connection is nowhere near as strong as between a feijoa and a person from New Zealand.”

Feijoas also evoke a special kinship, said Charlotte Muru-Lanning, a writer from Auckland. Because they do not store well, and they are so abundant, at a certain point in the season people start giving them away. Last year, she laid them out in a box on the sidewalk in front of her house with a little sign saying “free feijoas.”

That aspect of feijoas makes them a vessel for the Maori concept of whakawhanaungatanga — building and strengthening relationships with those around you, said Ms. Muru-Lanning, who is Maori. If you do not have a feijoa tree, it is the perfect excuse to get to know a neighbor who has one. If you have lots, you can show you care for others by sharing the fruit.

“I would feel like something has gone really wrong if I’m living in this country and have to buy feijoas,” she said.

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