What is the general definition of a vegetable?

The general definition of a vegetable refers to edible parts of plants that are typically used in savory dishes rather than sweet ones. This broad classification includes roots (like carrots and beets), stems (such as celery), leaves (like spinach and lettuce), flowers (like broccoli), and seeds (like peas). By identifying vegetables as "plant food," it encompasses this variety of plant-based edible forms that are commonly part of human diets and culinary practices.

The other options narrow the definition too much or misrepresent the category. Describing vegetables as sweet fruits ignores the fundamental distinction in flavor profiles and uses in cooking, as fruits tend to be sweet or tart and are often used in desserts or beverages. A liquid dish does not capture the essence of what makes a vegetable, since vegetables are typically solid in their whole form, whether fresh, cooked, or processed. Lastly, characterizing vegetables as frozen food items is too specific, as vegetables can be enjoyed fresh, canned, dried, or cooked, in addition to being frozen. Thus, the broad and inclusive definition of "plant food" accurately represents the nature of vegetables.