Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain a small proportion of protein and fat,[5][6] and a relatively high proportion of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Many vegetables also contain phytochemicals which may have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties
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