Fruits and vegetables definition for the purpose of the International Year of Fruits and Vegetables

Fruits and vegetables are considered edible parts of plants (e.g. seed bearing structures, flowers, buds, leaves, stems, shoots and roots), either cultivated or harvested wild, in their raw state or in a minimally processed form.

EXCLUDED FROM THIS DEFINITION ARE:

• Starchy roots and tubers such as cassava, potato, sweet potato and yams (although leaves of these plants are consumed as vegetables)
• Dry grain legumes (pulses) unless harvested when immature
• Cereals including corn, unless harvested when immature
• Nuts, seeds and oilseeds such as coconuts, walnuts, sunflower seeds
• Medicinal, herbal plants and spices, unless used as vegetables
• Stimulants such as tea, cacao, coffee
• Processed and ultra-processed products made from fruits and vegetables such as alcoholic beverages (e.g. wine, spirits), plant-based meat substitutes, or fruit and vegetable products with added ingredients (e.g. packed fruit juices, ketchup)

Minimally processed fruits and vegetables are fruits and vegetables that have undergone procedures such as washing, sorting, trimming, peeling, slicing or chopping, that do not affect their fresh-like quality.

Minimally processed food retains most of its inherent physical, chemical, sensory and nutritional properties and many minimally processed foods are as nutritious as the food in its unprocessed form. Examples include sliced fruit, bagged fruit, vegetable salads, frozen and dried fruits and vegetables.