Vegetable Composition Insights

Explore detailed educational articles on the nutritional characteristics and composition of vegetables with low energy density and high water content.

Mixed fresh produce including vegetables and herbs

Featured Articles

Various high-water vegetables

Water Content Across Vegetable Families

Comprehensive comparison of water percentages across different vegetable categories, examining how hydration levels influence energy density and composition.

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Low-energy vegetables

What Determines Energy Density in Produce

Analysis of factors influencing energy density beyond water content, including fat, protein, fibre, and carbohydrate contributions to overall calorie values.

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Leafy green vegetables

Leafy Greens: Structure and Composition

In-depth examination of lettuce varieties and similar leaves, exploring their cellular architecture, structural characteristics, and nutritional profiles.

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Cruciferous vegetables

Cruciferous Vegetables Nutritional Profile

Detailed analysis of broccoli, cauliflower, cabbage and related species from the Brassicaceae family, including their nutritional and compositional characteristics.

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High-volume low-density vegetables

High-Volume Low-Density Vegetables

Examination of cucumber, celery, and courgette—vegetables representing the extreme end of water content and low energy density characteristics.

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Tomatoes, peppers, mushrooms

Other Commonly Available Low-Energy Vegetables

Information on tomatoes, peppers, radishes, mushrooms, and additional produce items displaying low energy density in their fresh, uncooked forms.

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Information Notice: All articles on this resource present educational information about food composition. The content is not medical advice, dietary recommendations, or health guidance. Individual nutritional needs vary, and decisions about food consumption should be made independently or in consultation with appropriate professionals.