ABOUT VEGETABLES
Is a Tomato a Fruit or a Vegetable? The answer is 
at the bottom.

Cooking: 
Water soaks out vitamins and minerals. Cook vegetables in 1 inch of water, save and refrigerate any remaining liquid to use in soups, sauces and hot dishes. Steaming is an excellent way to prepare vegetables. Save vitamins and minerals by cooking vegetables and fruits, with the outer covering left on.

Baking Soda used in cooking vegetables destroys some flavor. Don't shell or shred vegetables, or squeeze out fruit until just before you are ready to use them.

The outer green leaves of lettuce are richer in vitamins and minerals than the inner ones. Shred them for salads. The leaves from stalks of celery are tasty in soups and cooking them in with other hot dishes.

Dice and cook the hard leftover cauliflower stalk and serve as a vegetable side.

Food Value:
Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses 
the seeds of leguminous plants are known as legumes or pulses such as: pea pods. soy beans and other beans, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins including vitamin A and vitamin D, and vegetables also contain carbohydrates and minerals and fiber. Among the nutrients, vegetables may include antioxidants, antibacterial, antifungal, antiviral, anticarcinogenic nutrients.During storage, leafy vegetables lose moisture and vitamin C degrades rapidly. They should be stored for as short a time as possible in a cool place, in a container or plastic bag.

Vegetable Juice: 
Vegetable juice is a popular drink all over the world. Vegetable juice is an alternative to fruit juice. Most commercial brands do however contain a large amount of sodium.

If making vegetable juice at home, a juicer that can process vegetables will be needed. Unlike a citrus juicer or a blender, which are often used for making fruit juices, these types of juicers are considerably more complex, either employing a slow-geared grinding mechanism or a unit powered by centrifugal force to yield the juice. They also can be laborious to clean. However, if you are more health-conscious, using a blender is preferred because you will be able to keep all of the fibers and nutrients from the vegetables.

Vegetable juice cannot be made from every vegetable, unlike fruit juices which can be made from almost any edible fruit. Vegetable juices are usually made from carrots, beets, pumpkin, and tomatoes (the latter two are, botanically speaking, fruits - but in normal English are referred to as vegetables because in cooking they are treated more like vegetables than fruits). Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, cucumbers and sometimes, lemon, garlic and ginger--which some people add for medicinal purposes.

*Botanically, a tomato is the ovary, together with its seeds, of a flowering plant. Therefore it is a fruit or, more precisely, a berry.