Greens and Other Vegetable Foods

Abstract

This food category is predominant in a Mediterranean diet pattern. The term ‘vegetable food’ includes a highly heterogeneous variety of food items, such as leafy vegetables and analogues, tomato, pumpkin, wild leaf vegetables and weeds, aromatic plants and spices, starchy foods, pulses, fresh fruits and nuts. The nutrient composition taken from two different databases (one in the European Union and the other in the USA) is described and discussed. Some of these foods are consumed as energy sources (such as wheat, rice and potato), as protein sources (pulses) or as a mineral and vitamin supply (greens and fruits). Nevertheless, all have complex compositions supplying a wide variety of nutrients. Given the variety of a large number of factors, from the climate to analytical methodologies, the figures on the composition of food items (obtained from the food databases) should be regarded solely as guidance. Nevertheless, the concentration of the so-called minor components in each food item is highlighted, given the increased awareness of their roles in human health and wellness. In this regard, increasing levels of scientific evidence are being collected on the benefits conveyed by oligosaccharides, dietary fibres, flavonoids (e.g. phytosterols), as well as by many other phytochemicals. In this regard, the European Food Safety Authority granted walnuts a health claim related to cardiovascular health. Many epidemiological studies have correlated a high intake of greens, fruits and other vegetables with lower incidence rates of many non-communicable diseases and lighter body weight. This chapter also makes mention of compounds specific to certain vegetable species and their effects on health. Synergies between several vegetable foods for improved bioavailability and nutraceutical effects of some compounds are also mentioned.