Both botanically and gastronomically, fruits and vegetables are classified. A fruit develops from a plant’s flower, while the rest of the plant is classified as a vegetable. …… Fruits have seeds, while vegetables have roots, stems, and leaves.
Fruits and vegetables are graded based on their taste in the culinary world. Fruits can be used in cakes, snacks, and juices and have a sweet or tart taste.
Vegetables have a milder or savory flavor profile and are usually served as a side dish or main course.
In culinary terms, you probably have a pretty good idea of which foods are called fruits and which are considered vegetables.
There are, however, a few plants that are technically fruits but are mostly labeled as vegetables due to their flavor.
Other fruits that are frequently misidentified as vegetables include:
Squash in the winter
Avocados are a type of fruit that grows in
Eggplants, cucumbers, and peppers
Olives.
In terms of nutrition, fruits and vegetables are very close.
Fiber, vitamins, minerals, enzymes, and plant compounds are all abundant in each.
Fruits and vegetables are also low in sodium and fat by nature (2Trusted Source).
Fruits, as you would expect considering their sweet flavor, have a higher natural sugar and calorie content than most vegetable varieties.
For eg, one cup of apples has 65 calories and 13 grams of sugar, while one cup of broccoli has only 31 calories and 2 grams of sugar (3, 4).
Some fruits, as compared to vegetables, can have a higher fiber content per gram. Fruit contains 2–15 grams of fiber per 100 grams, while leafy vegetables contain 1.2–4 grams of fiber per 100 grams (2Trusted Source).
