Vegetables are the most versatile, most sustainable food source on the planet. Thank goodness they taste just as good. In the world there are endless options for how to cook them. Thebiggest has compiled a list of the most popular vegetables according to most people.
So, the 12 most consumed vegetables in the world:
1
Potatoes
It’s hard to imagine our kitchen without potatoes. Perhaps this is the most popular vegetable in the former union. Do you know when he first came to Russia? But it was not so long ago, at the end of the XVII century. Peter I brought potatoes from Holland, and they called it "earthen apple." It is hard to imagine, but the founders of cities such as Yekaterinburg, Barnaul, Saratov did not know what potatoes were. Then he just was not there. But potatoes were consumed in South America 7–9 thousand years ago. There they appreciated his nutritional value and benefits, even worshiped him as a deity.
If you want to learn a lot of interesting things about potatoes, their useful properties, there is a very fascinating article on edavrach.ru on it.
2
Tomatoes
Scientifically known as Solanum lycopersicum, tomato vegetable is a favorite vegetable all over the world. According to most nutritionists, a tomato is a vegetable. However, botanists describe the tomato as a fruit. Consequently, tomatoes are vegetables only because of their nutritional value. On the other hand, they are fruits because they are formed from the ovary of a plant and have seeds.
Every year, 177.04 metric tons of tomatoes are produced in the world. Among many countries of the world, the three largest producers of tomatoes are China, India and the United States. The largest exporters of tomatoes in the world are the Netherlands, Mexico and Spain. For example, the Netherlands exported $ 2 billion worth of tomatoes in 2017. Mexico, on the other hand, supplies tomatoes for $ 1.9 billion, and Spain for $ 1.1 billion.
3
Onion
Onions are one of the most popular vegetables in the world. Every year, 93.17 metric tons of onions are produced in the world. The largest producers of onions in the world are China (22.3 metric tons), India (19.3 metric tons) and the USA (3.16 metric tons). China's onions are world famous for their superior quality and low price. In 2017, the Netherlands, China and Mexico became the world's leading exporters of onions. These countries supply onions in the amount of $ 545.6 million, $ 507.2 million and, accordingly, $ 386.7 million. On the other hand, the main importers of onions in 2016 were the USA, Great Britain and Malaysia. They import onions worth $ 456 million, $ 213 million and $ 166 million.
4
Cucumbers
Cucumber (Cucumis sativus) is a widely cultivated plant in the pumpkin family, Cucurbitaceae. This is a creeping vine that goes back to the ground and grows from trellis or other supporting frames, encircling the supports with thin spiral antennae. The plant can also take root in an environment without soil and will creep on the ground if it has no supports. The vine has large leaves that form a canopy over the fruits. The fruits of typical cucumber varieties are cylindrical, with pointed ends and can reach 60 centimeters in length and 10 centimeters in diameter. Like tomatoes and zucchini, it is often perceived, cooked and eaten as a vegetable. The fruits of cucumbers are 95% water. Cucumbers contain many important vitamins and minerals, and also low-calorie.
300 grams of raw, raw cucumbers contains the following: 45 kcal, 0 fat, 11 g of carbohydrates, 2 g of protein, as well as Vitamins C, K and minerals (Magnesium, Potassium, Manganese).
Although the typical serving size is about one third of the cucumber, therefore, a standard serving will provide about one third of the nutrients higher.
5
Cabbage
Cabbage or cabbage (consisting of several varieties of Brassica oleracea) is a leafy blue, red (Purple) or white (pale blue) two-year-old plant grown as an annual crop for its dense heads.
Her pedigree comes from wild cabbage, and is closely related to:
- broccoli;
- cauliflower (var. botrytis);
- Brussels sprouts (var. gemmifera);
- and savoy cabbage (var. sabauda).
Cabbage has a high nutritional value. Heads of cabbage usually range from 0.5 to 4 kilograms and can be blue, purple or white. Most often, blue cabbage with smooth leaves and a hard head is found. Purple cabbage with smooth leaves and Savoy cabbage with wrinkled leaves of both colors are less common. This is a layered vegetable. In conditions of long sunny days, such as those found in high northern latitudes in summer, cabbage can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms.
Cabbage, most likely, was domesticated somewhere in Europe until 1000 BC. e. Although Savoy was not developed until the sixteenth century A.D. By the Middle Ages, cabbage had already become part of European cuisine. Heads of cabbage are usually harvested during the first year of the plant's life cycle, but plants intended for seeds can grow for the second year and must be stored separately from other crops to prevent cross-pollination. Cabbage is susceptible to numerous pests, bacterial and fungal diseases.
Cabbage is cooked in different ways; it can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. The Food and Agriculture Organization of the United Nations (FAO) reported that world production of cabbage and other types of cabbage in 2014 amounted to 71.8 million metric tons, with China accounting for 47% of the global volume.
6
Eggplant
Eggplant (USA), Eggplant (UK), or Brinjal (South Asia and South Africa) is a species of solanaceous family plants, Solanum melongena, grown for its often purple edible fruits. It was originally domesticated from the wild species of a thorn nightshade or bitter apple, S.incanum, probably with two independent domestications: one in South Asia and one in East Asia.
The spongy, absorbent fruit of this plant is widely used in cooking in many different cuisines and is often considered a vegetable, even if it is a berry by the botanical definition. As a member of the genus Solanum, it is associated with tomatoes and potatoes. Like a tomato, its peel and seeds can be eaten, but, like potatoes, it is not recommended to eat it raw. Eggplant is nutritionally low in macronutrients and micronutrients, but the ability of the fetus to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.
7
Carrot
Carrot (Daucus carota subsp. Sowing) is a root vegetable, usually orange in color, although there are purple, black, red, white and yellow varieties. Carrots are a domesticated form of wild carrots, Daucus carota, native to Europe and Southwest Asia. The plant probably came from Persia and was originally cultivated for its leaves and seeds. Carrots are a two-year-old plant in the umbellifer apiaceae family. Rapidly growing varieties ripen within three months (90 days) from the time of sowing the seeds, while slower varieties need a month longer (120 days). The most commonly used part of the plant is the root, although the stems and leaves are also eaten.
Domestic carrots were selectively bred for its significantly increased, tastier, less woody textured root. Plant roots are high in alpha and beta carotene and a good source of vitamin K and vitamin B6, but the belief that carrots improve night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.
The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the 2013 calendar year amounted to 37.2 million tons; almost half are grown in China (about 45%). Carrots are widely used in many cuisines, especially when preparing salads, and carrot salads are a tradition in many regional cuisines.
8
Sweet pepper (Bulgarian)
Bell pepper is one of the most wholesome foods that people can afford.
And here is what it is useful for:
- Eye health: Sweet pepper contains more than 30 different types of carotenoids, including alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. All of them have a beneficial effect on the health of your eyes.
- Cancer prevention: carotenoids also have powerful antitumor effects. Carotenoids deactivate free radicals. Pepper also contains some sulfur, which also helps prevent cancer.
- Mood: If you feel depressed, try increasing the amount of vitamin B6 that you consume. Naturally occurring in bell peppers, B6 helps your brain produce the right chemicals and influence your mood.
- Sleep: Can't sleep at night? Eat some pepper! Vitamin B6, contained in sweet pepper, affects the production of melatonin.
- Excess weight loss: Bell pepper does not have a high calorie content, and also contains some fat-soluble substances that will help to lose weight.
- Beautiful skin: Bell peppers contain a lot of vitamin E, which helps to preserve your skin.
- Lower cholesterol: although bell peppers contain less capsaicin than their spicy Chilean brothers, they are nevertheless available in sufficient quantities.
- Heart muscle health: The anti-inflammatory properties of pepper reduce inflammation in the arteries. This means that bell peppers help prevent heart disease and diabetes.
9
Red pepper
Red pepper is the 7th most popular vegetable in the world. A total of 34.50 metric tons of red pepper is produced worldwide. The main exporters of red pepper in 2016 were Mexico ($ 1.2 billion), Spain ($ 1.1 billion) and the Netherlands ($ 944.5 million). As for production, the main producers of red pepper are China (16.1 million tons), Mexico (2.7 million tons) and Turkey (2.1 million tons). On the other hand, the main importers were China, Mexico and the United States.
10
Garlic
Garlic (Allium sativum), is widely used as a flavoring in cooking. It has also been used as a medicine throughout ancient and modern history. Garlic was used to prevent and treat a wide range of conditions and diseases.
Garlic belongs to the genus Allium and is closely associated with onions, rakkyo (onions found in Asia), shallots, leeks. It has been used by people for thousands of years, and in ancient Egypt both for culinary purposes and for health.
How to use it in food? Using your fingers, divide the entire onion into separate cloves. And if you do not want to use the entire bulb, just remove the required number of cloves and leave the rest of the bulb intact, as it will be stored longer. Remove all green shoots, as they will taste bitter.
For chopped garlic, use a garlic press or chop with a knife.
11
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the chamomile family, Asteraceae. It is most often grown as a leafy vegetable, but sometimes for the stem and seeds. Lettuce is most often used to make salads. It is also found in other types of dishes, such as soups, sandwiches and various snacks; it can also be grilled. One variety, woju, or celtuce, is grown for stalks that are eaten either raw or cooked.
Lettuce was first grown by the ancient Egyptians, who turned it from a weed into a useful plant, the seeds of which were used to produce oil. The salad spread to the Greeks and Romans, the latter gave it the name lactuca, from which ultimately comes the English salad. By the year 50 AD, many different types of salad were described. Lettuce often appeared in medieval scriptures, including several herbs. In the XVI-XVIII centuries, many varieties developed in Europe, and by the middle of the XVIII century varieties were described that can still be found in gardens.
As a rule, it is grown as a hardy annual, the salad is easily cultivated, although its relatively fast flowering requires a relatively low temperature. It is susceptible to attacks by insects and mammalian pests, fungal and bacterial diseases. L. sativa easily crosses within the species and with some other species within the genus Lactuca. Although this property may pose a problem for home gardeners who are trying to preserve the seeds. And biologists used this property to expand the gene pool of cultivated varieties of lettuce.
Lettuce is a rich source of vitamin K and vitamin A, as well as a moderate source of folate and iron. But, remember, contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in people, including E. coli and Salmonella, so it must be thoroughly washed.
12
Spinach
Spinach contains a lot of nutrients. A small cup of cooked spinach contains only 41 kcal and has exceptionally high levels of vitamins K and A. The vegetable also contains a high percentage of other vitamins and minerals, including: Manganese, Folate, Magnesium, Iron, Copper, Vitamin B2, Vitamin B6, Vitamin E, Calcium, Potassium, Vitamin C.
The benefits of eating spinach daily are innumerable. Spinach can and should be eaten every day to combat age-related problems and prevent various diseases. The health benefits of baby spinach are the same, so you can choose smaller leaves. You should aim for a cup of fresh spinach or at least half a cup daily for maximum benefit. Studies have shown that adding just a cup of spinach to your diet every day will help in digestion, prevent stool problems, maintain normal blood sugar, and even help reduce appetite if you are trying to lose weight. It can also help strengthen the respiratory system and urinary tract, which will positively affect the fight against infections.
In the photo: Monument to the sailor Popayu.
In the middle of the 20th century, almost miraculous properties were attributed to spinach in the USA and some other Western countries. Due to the misconception about the very large amount of iron in these vegetables, there were many myths about spinach. So the popular cartoon hero of that time appeared, the sailor Popeye, who, having eaten spinach, gained unknown strength. TheBiggest advises you to watch a couple of minutes of this fun cartoon.
Finally
All vegetables contain healthy vitamins, minerals and fiber. However, some are distinguished by their exceptional health benefits. We showed you the most popular vegetables in the world. Be healthy!