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ពូជប៉េងប៉ោះ ‘នាងពេជ្រ’ គឺជាពូជប៉េងប៉ោះដែលបានធ្វើការរំដោះ និងផ្សព្វផ្សាយដោយវិទ្យាស្ថានស្រាវជ្រាវ និងអភិវឌ្ឍន៍កសិកម្មកម្ពុជា នាចុងឆ្នាំ ២០០៦។ បន្ទាប់ពីបានធ្វើការពិសោធន៍អស់រយៈពេលប្រាំមួយរដូវ (បីឆ្នាំ) កន្លងមក ។ បច្ចុប្បន្នពូជប៉េងប៉ោះ ‘នាងតំ’បាននឹងកំពុងពេញនិយមក្នុងចំណោមប្រជាកសិករ នៅក្នុងព្រះរាជាណាចក្រកម្ពុជា
{{Notkhmer}}
ពូជប៉េងប៉ោះ ‘នាងពេជ្រ’ គឺជាពូជប៉េងប៉ោះដែលបានធ្វើការរំដោះ និងផ្សព្វផ្សាយដោយវិទ្យាស្ថានស្រាវជ្រាវ និងអភិវឌ្ឍន៍កសិកម្មកម្ពុជា នាចុងឆ្នាំ ២០០៦។ បន្ទាប់ពីបានធ្វើការពិសោធន៍អស់រយៈពេលប្រាំមួយរដូវ (បីឆ្នាំ) កន្លងមក ។ បច្ចុប្បន្នពូជប៉េងប៉ោះ ‘នាងតំ’បាននឹងកំពុងពេញនិយមក្នុងចំណោមប្រជាកសិករ នៅក្នុងព្រះរាជាណាចក្រកម្ពុជា។
{{Otheruses}}
[[File:Marketvegetables.jpg|thumbnail|Vegetables in a [[market]] in the [[Philippines]].]]
[[Image:The farmer's market near the Potala in Lhasa.jpg|thumb|[[Farmers' market]] showing vegetables for sale in [[Lhasa]], [[Tibet]], [[China]].]]
[[Image:Veggies.jpg|thumb|Vegetables in a [[supermarket]] in the [[United States]].]]
A '''vegetable''' is an edible plant or part of a plant, but usually excludes [[seed]]s and most sweet [[fruit]]. This typically means the leaf, stem, or root of a plant.
ភាពធន់នឹងកម្តៅ
The non-biological definition of a vegetable is largely based on [[culinary art|culinary]] and [[culture|cultural]] tradition. Therefore, the application of the word is somewhat arbitrary, based on cultural and/or personal views. For example, some people consider [[edible mushroom|mushrooms]] to be vegetables even though they are not biologically plants,<ref> "Mushrooms" classified under "Other vegetables". In [http://www.choosemyplate.gov/foodgroups/vegetables.html What foods are in the vegetable group?] United States Department of Agriculture. Last modified on 2011-05-31 02:35 PM. Retrieved 2011-06-02.</ref><ref>
"Mushrooms" classified under "VEGETABLES". In [http://www.cooks.com/rec/ch/vegetables.html Suggestions - Vegetables] at Cooks.com. Accessed on 2009-06-24].
</ref> while others consider them a separate food category;<ref> [http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=3&tax_subject=298&topic_id=1424&level3_id=5934 Alternative Crops and Plants: Vegetables and Mushrooms]. United States Department of Agriculture. Last modified on 2009-06-08. Retrieved 2009-06-24.</ref> Some cultures group [[potato]]es with cereal products such as noodles or rice<ref>Peter von Polenz, Deutsche Sprachgeschichte vom Spätmittelalter bis zur Gegenwart, 1991, S. 430</ref>, while most English speakers would consider them vegetables.
ជាទូទៅកសិករធ្វើការដាំដុះដំណាំ ប៉េងប៉ោះ ចាប់ពីរដូវទឹកសម្រក ឬរដូវរំហើយ (តុលា-មករា) តែសម្រាប់ការដាំដុះក្នុងរដូវក្តៅ (កុម្ភៈឧសភា) តែងតែជួបប្រទះនូវការខូចខាតដែលបណ្តាលមកពីធាតុអាកាសក្តៅខ្លាំង ធ្វើឲ្យដំណាំជ្រុះផ្កា និងអត្រាដាក់ផ្លែទាប ។ ម្យ៉ាងទៀតពូជនេះមានលក្ខណះពិសេសមួយ គឺស្លឹកមានរាងមួរដែលធ្វើឲ្យផ្ទៃរំភាយទឹកតូចដែលចាហេតុធ្វើឲ្យ ពូជនេះធន់ទ្រាំទៅនឹងកំដៅ ។ ដោយឡែកពូជ ‘នាងតំ’ អៈចដាំដុះបានទាំងនៅរដូវទឹកសម្រក និងនៅរដូវក្តៅ។
Some vegetables can be consumed raw, some may be eaten [[cooking|cooked]], and some must be cooked in order to be edible. Vegetables are most often cooked in [[umami|savory]] or [[salt]]y dishes. However, a few vegetables can be used in [[dessert]]s and other sweet dishes, such as [[pumpkin pie]] and [[carrot cake]]. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.
ភាពធន់នឹងជំងឺៈ ពូជប៉េងប៉ោះ ‘នាងពេជ្រ’ មានភាពធន់ទ្រាំមធ្យមទៅនឹងជំងឺវីរុស លឿងរួញស្លឹក ដែលជាជំងឺធ្ងន់ធ្ងរមួយដល់ដំណាំប៉េងប៉ោះ ។
==Etymology==
[[Image:Légumes 01.jpg|thumb|Vegetables in [[market]]]]
[[File:MelonYard.jpg|thumb|Melon Yard at Heligan [[Cornwall]], [[England]], [[United Kingdom|UK]]]]
"Vegetable" comes from the Latin ''vegetabilis'' (animated) and from ''vegetare'' (enliven), which is derived from ''vegetus'' (active), in reference to the process of a plant growing.
ការទុកគ្រាប់ដាំបន្តៈ ពូជប៉េងប៉ោះ ‘នាងពេជ្រ’ ជាពូជដែលអាចរក្សាគ្រាប់ពូជទុកដាំដុះ នៅរដូវបន្តបន្ទាប់ទៀតបាន មិនដូចជាពូជអ៊ីប្រ៊ីដទេ ។
The word "vegetable" was first recorded in English in the 15th century,<ref>
[http://www.etymonline.com/index.php?search=vegetable Online Etymology Dictionary]. Retrieved 2009-11-25.</ref> and originally applied to any plant. This is still the sense of the adjective "vegetable" in biological context.<ref name="swedenborg"/> In 1967, the meaning of the term "vegetable" was specified to mean "plant cultivated for food, edible herb or root." The year 1955 noted the first use of the shortened, slang term "veggie".<ref>
[http://www.etymonline.com/index.php?search=vegetable Online Etymology Dictionary]. Retrieved 2009-11-25.</ref>
ទិន្នផលៈ ទិន្នផលរបស់ពូជ ‘នាងពេជ្រ’ អាចខ្ពស់ជាងទិន្នផលរបស់ពូជ អ៊ីប្រ៊ីដ មួយចំនួនដែលកសិករទិញពីផ្សារ ។ ក្នុងរដូវក្តៅបានផលជាមធ្យម ១៩ តោន ក្នុងមួយហិកតា ឯក្នុងរដូវរំហើយបានរហូតដល់ ៣០ តោន ក្នុងមួយហិកតា ។
As an [[adjective]], the word '''vegetable''' is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not — as in ''vegetable matter'', ''vegetable kingdom'', ''vegetable origin'', etc.<ref name="swedenborg">
Swedenborg, Emanuel (2003). ''Swedenborg Concordance 1888''. Kessinger Publishing. p. 502. ISBN 0-7661-3728-7.</ref> The meaning of "vegetable" as "plant grown for food" was not established until the 18th century.<ref>{{cite book | first=John | last=Ayto | title=Dictionary of Word Origins | publisher=Arcade Publishing | location=New York | year=1993 | isbn=1-55970-214-1 | oclc=33022699}}
</ref>
លក្ខណៈផ្លែៈ ផ្លែមានរាងពងក្រពើ មានទម្ងន់ជាមធ្យម ៥៥ ក្រាម ។ នៅពេលខ្ចី ផ្លែមានពណ៌បៃតង និងមានពណ៌ក្រហមនាពេលផ្លែទុំ ។ សាច់ខាងក្នុងក៏មានពណ៌លឿងទុំ ។ នាពេលទុំផ្លែប៉េងប៉ោះពូជនេះមានរសជាតិឆ្ងាញ់ មានកម្រាស់សាច់មធ្យមដែលអាចធន់ទ្រាំ នឹងការបេះផ្លែ សមស្របសម្រាប់ការហូបជាបន្លែស្រស់ ដូចជាធ្វើឡុកឡាក់ជាដើម និងមានបរិមាណសារធាតុខនិជចិញ្ចឹមប្រមាណ ៥.៥ ភាគរយ ។ ផ្លែដែលស្រគាលអាចរក្សាទុកបានដល់ ១២ថ្ងៃ ក្នុងសីតុណ្ហភាពធម្មតា ។
==Terminology==
[[Image:Botanical Fruit and Culinary Vegetables.png|thumb|A [[Venn diagram]] shows the overlap in the terminology of "vegetables" in a culinary sense and "fruits" in the botanical sense]]
វិធីសាស្ត្រដាំដុះ
There are at least four definitions relating to fruits and vegetables:
*Fruit (botany): the ovary of a flowering plant (sometimes including [[accessory fruit|accessory]] structures),
*Fruit (culinary): any edible part of a plant with a sweet flavor,
*Vegetable (culinary): any edible part of a plant with a savory flavor.
*Vegetable (legal): commodities that are taxed as vegetables in a particular jurisdiction
កូនប៉េងប៉ោះត្រូវបណ្តុះនៅលើ កន្ទោង រហូតដល់អាយុបាន ២០ ទៅ ៣០ ថ្ងៃ ទើបយកទៅដាំ ។ ចន្លោះពីដើមមួយទៅដើមមួយគឺ ៥០ ស.ម និងចន្លោះជួរគឺ ១០០ ស.ម ។ រងដំណាំមានទទឹង ១ ម៉ែត្រ បណ្តោយ ៥ ម៉ែត្រ និងកម្ពស់ ២០ ស.ម ។ ចំពោះការដាំដុះក្នុងរដូវវស្សា (ឧសភា-សីហា) ទាមទារឲ្យមានការលើករងកម្ពស់ ២៥-៣០ ស.ម ហើយប្រសិនបើអាចគ្របរងដោយគម្របចំបើង ឬផ្លាស្ទិករឹតតែប្រសើរ ។ នៅពេលដំណាំចាប់ចេញកញ្ចុំផ្កា (ប្រមាណពីរសប្តាហ៍ក្រោយដាំ) ត្រូវចាប់ផ្តើមដោតទ្រើង ឬចំណារដើម្បីទប់ដើម និងចង្កោមផ្លែកុំឲ្យបាក់នៅពេលផ្លែរបស់វារីកធំ ។ ក្នុងផ្ទៃដីមួយហិកតា គេត្រូវការគ្រាប់ពូជបរមាណ ២០០ ក្រាម ទៅ ៣០០ ក្រាម សម្រាប់ចន្លោះគុម្ពដូចខាងលើ ។ ក្នុងផ្លែមួយចង្កោមគួរទុកត្រឹម ៤-៥ ផ្លែ ដើម្បីឲ្យផ្លែធំល្អ និងក្នុងមួយដើមគួរទុក ៥-៦ ចង្កោម បើមានដើមបែកច្រើនយើងគួរធ្វើការកាត់វាចោលខ្លះ ។
In everyday, grocery-store, culinary language, the words "[[fruit]]" and "vegetable" are mutually exclusive; plant products that are called fruit are hardly ever classified as vegetables, and vice-versa. The word "fruit" has a precise [[botany|botanical]] meaning (a part that developed from the [[ovary (plants)|ovary]] of a [[angiosperm|flowering plant]]), which is considerably different from its culinary meaning, and includes many poisonous fruits. While [[peach]]es, [[plum]]s, and [[orange (fruit)|orange]]s are "fruit" in both senses, many items commonly called "vegetables" — such as [[eggplant]]s, [[bell pepper]]s, and [[tomato]]es — are botanically fruits, while the [[cereal]]s (grains) are both a fruit and a vegetable, as well as some spices like [[black pepper]] and [[chili pepper]]s. Some plant products, such as [[maize|corn]] or [[pea]]s, may be considered to be vegetables only while still unripe.
ការប្រើប្រាស់ជី
The question of whether the tomato is a fruit or a vegetable found its way into the [[United States Supreme Court]] in 1893. The court ruled unanimously in ''[[Nix v. Hedden]]'' that a tomato is correctly identified as, and thus taxed as, a vegetable, for the purposes of the [[Tariff of 1883]] on imported produce. The court did acknowledge, however, that, botanically speaking, a tomato is a fruit.<ref>[http://caselaw.lp.findlaw.com/scripts/getcase.pl?court=US&vol=149&invol=304 Full text of this opinion in Nix v. Hedden courtesy of Findlaw.com.]</ref>
ការប្រើប្រាស់ជីតាមបច្ចេកទេស នឹងនាំឲ្យទទួលបានទិន្នផលខ្ពស់ ព្រមទាំងគុណភាពផ្លែល្អ ។ កម្រិតជីដែលអៈចប្រើប្រាស់គឺ ៧៥:៣០:១០០ គ.ក្រ ក្នុងមួយហិកតា នៃ N : P2O5 : K2O ។ ការប្រើប្រាស់ជីអាចលើសពីនេះ អាស្រ័យទៅតាមកម្រិតជីជាតិរបស់ដី ។ ការបាចជីអាចចែកជាបីលើក គឺទ្រាប់បាតមុនដាំ (៥០ ភាគរយ) បំប៉នលើកទីមួយពេលចេញផ្កា ២៥ ភាគរយ និងបំប៉នលើកទីពីរ ក្រោយប្រមូលផលលើកទីមួយ ២៥ ភាគរយនៃជីទាំងបីប្រភេទ ។
Languages other than English often have categories that can be identified with the common English meanings of "fruit" and "vegetable", but their precise meaning often depends on local culinary traditions. For example, in [[Brazil]] the [[avocado]] is traditionally consumed with sugar as a dessert or in milkshakes, and hence it is regarded as a culinary fruit; whereas in other countries (including Mexico and the United States) it is used in salads and dips, and hence considered to be a vegetable.{{Citation needed|date=April 2010}}
ការប្រមូលផល
==Examples of different parts of plants used as vegetables==
នៅពេលផ្លែចាប់ផើ្តមប្រែពណ៌ក្រហម បាន ១០-២០ ភាគរយ ឬនៅរយៈពេល ២០-២៥ ថ្ងៃ ក្រោយចេញផ្លែគេអាចធ្វើការប្រមូលផលបាន ។ ការប្រមូលផលនៅដំណាក់កាលនេះ គឺអាចជួយកាត់បន្ថយការខូចខាតពេលដឹកុំញ្ជូនបានមួយចំណែក និងអាចរក្សាទុកផ្លែបានច្រើនថ្ងៃ ។
The [[list of culinary vegetables|list of food items called "vegetable"]] is quite long, and includes many different parts of plants:
ការទុកដាក់ក្រោយពេលប្រមូលផល
[[File:Cilantro leaf.jpg|thumb|right|A [[cilantro]] leaf]]
* Flower bud
: [[broccoli]], [[cauliflower]], [[globe artichoke]]s, [[caper]]s
* Seeds
: Sweet [[corn]] (maize), peas, beans
* [[leaf vegetable|Leaves]]
: [[kale]], [[collard greens]], [[spinach]], [[arugula]], beet greens, bok choy, chard, choi sum, turnip greens, [[endive]], [[lettuce]], mustard greens, [[watercress]], garlic chives, gai lan
* Leaf sheaths
: [[leek]]s
* [[Bud]]s
: [[Brussels sprout]]s
* [[Plant stem|Stem]]
: [[Kohlrabi]], [[galangal]], and [[ginger]]
* [[Petiole (botany)|Stems of leaves]]
: [[celery]], [[rhubarb]], [[cardoon]], Chinese celery
* [[Plant stem|Stem shoots]]
: [[asparagus]], [[bamboo shoot]]s
* [[Tuber]]s
: [[potato]]es, [[Jerusalem artichoke]]s, [[sweet potato]]es, [[taro]], and [[yam (vegetable)|yam]]s
* Whole-plant [[Edible sprouts|sprouts]]
: [[soybean]] (''[[moyashi]]''), [[mung bean]]s, [[urad (bean)|urad]], and [[alfalfa]].
* [[root vegetable|Roots]]
: [[carrot]]s, [[parsnip]]s, [[beet]]s, [[radish]]es, [[rutabaga]]s, [[turnip]]s, and [[burdock]]s.
* [[Bulb]]s
: [[onion]]s, [[shallot]]s, [[garlic]]
* [[Fruit]]s in the botanical sense, but used as vegetables
: [[tomato]]es, [[cucumber]]s, [[squash (vegetable)|squash]], [[zucchini]]s, [[pumpkin]]s, [[capsicum|peppers]], [[eggplant]], [[tomatillo]]s, [[chayote]], [[okra]], [[breadfruit]], [[avocado]], [[green bean]]s, and [[snow pea]]s,
ការបាត់បង់ក្រោយពេលប្រមូលផល ងាចបណ្តាលមកពីកត្តាពីរ គឺទីមួយការបម្រែបម្រួលសារធាតុចិញ្ចឹមក្នុងផ្លែ និង ទីពីរការខូចខាតដោយការប៉ះទង្គិច ។ ដើម្បីចៀសវាងការបាត់បង់នេះ កសិករគួរធ្វើការប្រមូលផលទុកដាក់ និងដឹកជញ្ជូនឲ្យបានសមស្រប និងជាពិសេសត្រូវរើសផ្លែដែលខូច ដូចចាស្អុយ មានជំងឺ មានសត្វល្អិតបំផ្លាញ ជាំ ឬប្រេះ ដាក់ដាច់ដោយឡែកពីផ្លែដែលល្អ។
==ជីវជាតិបំប៉ន==
[[File:Ipomoea stir fry.jpg|thumb|South Asian style stir fry [[ipomoea aquatica]] in chili and [[sambal]]]]
[[Image:Vegetable Cart in Guntur.jpg|thumb|Vegetables (and some [[fruit]]) for [[sales|sale]] on a [[street]] in [[Guntur]], [[India]]]]
Vegetables are eaten in a variety of ways, as part of [[meal|main meals]] and as [[snack food|snacks]]. The [[nutrition]]al content of vegetables varies considerably, though generally they contain little [[protein]] or [[fat]],<ref> {{cite book |author=Woodruff, Sandra L. |title=Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts |publisher=Avery Publishing Group |location=Garden City Park, N.Y |year= 1995|pages= |isbn=0-89529-668-3 |oclc= 33142807|doi=}}
</ref><ref> {{cite book |author=Whitaker, Julian M. |title=Reversing Diabetes |publisher=Warner Books |location=New York |year= 2001|pages= |isbn=0-446-67658-6 |oclc= 45058465|doi=}}
</ref> and varying proportions of [[vitamin]]s such as Vitamin A, Vitamin K and Vitamin B6, [[provitamin]]s, [[dietary mineral]]s and [[carbohydrate]]s. Vegetables contain a great variety of other [[phytochemical]]s, some of which have been claimed to have [[antioxidant]], [[antiseptic|antibacterial]], [[antifungal drug|antifungal]], [[antiviral drug|antiviral]] and [[anticarcinogenic]] properties.<ref> {{cite article|author=Gruda, N|title=Impact of Environmental Factors on Product Quality of Greenhouse Vegetables for Fresh Consumption|publisher=Taylor & Francis Group|location=Crit. Rev. Plant Sci. 24(3)|year=2005 |pages=227–247|oclc= |doi=}}
</ref><ref name="pmid8841165"> {{cite journal |author=Steinmetz KA, Potter JD |title=Vegetables, fruit, and cancer prevention: a review |journal=J Am Diet Assoc |volume=96 |issue=10 |pages=1027–39 |year=1996 |pmid=8841165 |doi=10.1016/S0002-8223(96)00273-8}}
</ref> Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a [[vegan]].
However, vegetables often also contain [[toxin]]s and [[antinutrient]]s such as [[solanine|α-solanine]], [[chaconine|α-chaconine]],<ref>[http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4HC6M43-2&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=d3ccd0379f35af56c40b194d580f75c4 ScienceDirect - Food Chemistry : Balance between nutrients and anti-nutrients in nine Italian potato cultivars ]</ref> [[enzyme inhibitor]]s (of [[cholinesterase]], [[protease]], [[amylase]], etc.), [[cyanide]] and [[linamarin|cyanide precursors]], [[oxalic acid]], and more.<ref>[http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm070000.htm Bad Bug Bock > BBB – Clostridium botulinum]</ref> Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.
Diets containing recommended amounts of [[fruit]]s and vegetables may help lower the risk of [[heart disease]]s and [[type 2 diabetes]]. These diets may also protect against some cancers and decrease bone loss. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.
==Dietary recommendations==
The USDA Dietary Guidelines for Americans recommends consuming 3 to 5 servings of vegetables daily.<ref>Fabulous fruits... versatile vegetables. In [http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2000/2000DGBrochureFabulousFruits.pdf] United States Department of Agriculture. Retrieved 2012-02-17.</ref> This recommendation can vary based on age and gender, and is determined based upon standard portion sizes typically consumed, as well as general nutritional content.<ref>http://nutrition.about.com/od/fruitsandvegetables/f/servingfruit.htm</ref> For most vegetables, one serving is equal to 1/2 cup and can be eaten raw or cooked. For leafy greens, such as [[lettuce]] and [[spinach]], a single serving is typically 1 cup. Serving sizes for vegetable-derived products have not been definitively determined, but usually follow the 1/2 cup standard. Examples of vegetable-derived products subject to this standard are [[ketchup]], pizza sauce, and [[tomato paste]]. Currently, there is no specific standard for measuring a vegetable serving in regards to its nutrient content, since different vegetables contain a wide variety of nutrients.
International dietary guidelines are similar to the ones established by the USDA. [[Japan]], for example, recommends the consumption of 5 to 6 servings of vegetables daily.<ref>http://www.the-food-guide-pyramid.com/japanese-diet.html</ref> French dietary guidelines follow similar guidelines and set the daily goal at 5 servings.<ref>http://www.the-food-guide-pyramid.com/frenchdiet.html</ref>
==Color pigments==
The green color of [[leaf vegetable]]s is due to the presence of the green [[pigment]] [[chlorophyll]]. Chlorophyll is affected by the [[pH]], and it changes to olive green in [[acid]] conditions, and to bright green in [[alkaline]] conditions. Some of the acids are released in [[steaming|steam]] during [[cooking]], particularly if cooked without a cover.
The yellow/[[orange (colour)|orange]] colors of fruits and vegetables are due to the presence of [[carotenoid]]s, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g., [[Blackberry|blackberries]] and [[red cabbage]]) are due to [[anthocyanin]]s, which are sensitive to changes in pH. When the pH is neutral, the pigments are [[purple]], when acidic, red, and when alkaline, blue. These pigments are quite water-soluble. This property can be used in basic testing of pH.
==Cultivation and export==
{{expand section|date=November 2011}}
<!-- Deleted image removed: [[Image:2004fruit & vegetable.PNG|thumb|right|[[Fruit]] and vegetable output in 2004]] -->
Of all the world's nations, China is the leading cultivator of vegetables, with top productions in potato, onions, cabbage, lettuce, tomatoes and broccoli.
<br clear=all>
==សុវត្ថិភាព==
[[File:Chholay.JPG|thumb|left|[[Pulse (legume)|Pulse seeds]].]]
For [[food safety]], the [[Centers for Disease Control and Prevention|CDC]] recommends proper fruit handling and preparation to reduce the risk of [[food contamination]] and [[foodborne illness]]. Fresh fruits and vegetables should be carefully selected. At the store, they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as any cooking utensils or surfaces that may have come into contact with them (e.g. cutting boards). Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.<ref name=cdc>[http://www.fruitsandveggiesmatter.gov/health_professionals/food_safety.html Food Safety Basics for Fruits and Vegetables] at the [[Centers for Disease Control and Prevention]]</ref>
==ការរក្សាទុកដាក់==
[[File:Hrushikesh kulkarni vegetables.JPG|thumb|right|Vegetables]]
Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient [[cold chain]] application. All vegetables benefit from proper post harvest care.<ref name=pxk> Pawanexh Kohli (2008), ''Why Cold Chain for Vegetables'' in [http://crosstree.info/Documents/Care%20of%20F%20n%20V.pdf Fruits and Vegetables Post-Harvest Care: The Basics]. Crosstree Techno-visors
</ref>
Many [[root vegetable|root]] and non-root vegetables that grow underground can be stored through winter in a [[root cellar]] or other similarly cool, dark, and dry place to prevent the growth of [[mold]], [[Potato#Toxic compounds in potatoes|greening]] and [[sprouting]]. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can last through to early spring and be nearly as [[nutrition|nutritious]] as when [[post-harvest freshness|fresh]].
During storage, leafy vegetables lose [[moisture]], and the vitamin C in them degrades rapidly. They should be stored for as short a time as possible in a cool place, in a sealed container or a [[plastic bag]].
== បទដ្ឋាន ==
{{expand section|date=November 2011}}
There is a series of [[International Organization for Standardization|ISO]] standards regarding fruits and vegetables.<ref name="fvdp">{{cite web
| title = 67.080: Fruits. Vegetables
| publisher = [[International Organization for Standardization]]
| url = http://www.iso.org/iso/iso_catalogue/catalogue_ics/catalogue_ics_browse.htm?ICS1=67&ICS2=80
| accessdate = 2009-04-23 }}</ref>
==មើលផងដែរ==
* [[គុណភាពចំណីអាហារ]]
* [[សុវត្ថិភាពចំណីអាះារ]]
* [[ផ្លែឈើ]]
* [[បញ្ជីរាយនាម បន្លែ]]
* [[Perennial vegetable]]
* [[Vegetarianism]]
* [[Veganism]]
* [[Vegetable disease]]
* [[Herbivore]]
* [[Market gardening]]
* [[Vegetable carving]]
* [[Post-harvest losses (Fruit and vegetables)]]
==កំណត់ចំណាំ==
{{Reflist|2}}
==អានបន្ថែម==
* Munro, Derek B., Small, E. 1997 ''[http://pubs.nrc-cnrc.gc.ca/eng/books/books/9780660195032.html Vegetables of Canada.]'' NRC Research Press, Ottawa ISBN 978-0-660-19503-2
==តំណភ្ជាប់ខាងក្រៅ==
{{cookbook}}
{{commons}}
* [http://crosstree.info/Documents/Veggies%20ID.pdf Photo ID of Vegetables] by Capt. Pawanexh Kohli
* [http://vric.ucdavis.edu/ UC Vegetable & Research Information Center]
* [http://web4.msue.msu.edu/veginfo Michigan Vegetable Information Network]
* [http://www.fruitsnvegetables.com/ Fruits and Vegetables - Your Reference to Fruits and Vegetables, Veg Recipes, Healthy Diet, Healthy Life and Food Tips, Storage Information, Suppliers Directory.]
{{cuisine}}
{{Agriculture country lists}}
{{Vegetarianism}}
[[Category:Vegetables|*]]
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