Horticultural Classification of Vegetable crops and Horticulture crops

Horticulture and Botanical Classification of Horticultural crops

In our previous post, we discussed fundamentals of horticulture and the classification of vegetable crops based on their botanical relationships, climatic zones, temperature requirements, and growing seasons. These classifications primarily covered the botanical, climatic, and environmental aspects of vegetable crops.

To read the fundamentals of horticulture in detail, visit the previous post: [Read Here]

To read the previous classifications in detail, visit the previous post: [Read Here]

In this post, we will continue to classify vegetable crops based on their edible parts, chemical composition, nutrients, plant pigments, toxic and anti-nutritional compounds, and other important characteristics.

Let us begin with the classification of vegetable crops based on their edible parts, Chemical compounds and Nutritional value.

B. Classification of Vegetables crops on the basis of Edible Parts, Chemical Compounds and Nutritional Factor

Fig.: Classification On the Basis of Edible Parts, Chemical and Nutritional value of vegetable crops

     15. Based on Edible Parts Used as Vegetable

S. No.	Edible part / Botanical modification	Crops
1. (Bud / Inflorescence)	Pre-floral apical meristem (Curd)	Cauliflower
	Inflorescence / Immature flower-bearing shoots (Head)	Broccoli
	Axillary bud / Lateral bud (Sprout/Head)	Brussels sprout
	Terminal leafy bud (Head)	Cabbage
	Immature flower head (Capitulum)	Globe artichoke
2. (Stem / Shoot / Petiole)	Young tender shoot / Stem sprout (Spear)	Asparagus
	Modified above-ground stem / Swollen stem	Kohlrabi
	Petiole / Leaf stalk	Celery
	Leaf blade and Petiole	Swiss chard, Taro
	Leaf sheaths / Pseudostem / Swollen leaf base	Leek
3. (Leaf)	Leaves / Leafy portion	Amaranthus, Palak, Spinach, Fenugreek, Lettuce, Moringa, Portulaca, Basella (Poi), Bathua, Mustard greens, Radish leaves
	Tender leafy shoots	Tender gram, Pea twigs
4. (Bulb)	True bulb (Modified underground stem and fleshy modified leaves)	Onion, Garlic
5. (Tuber)	Stem tuber	Potato
	Tuberous rhizome	Jerusalem artichoke
	Tuber	Yam (Dioscorea)
	Aerial bulbils	Dioscorea bulbifera
6. (Corm)	Corm	Taro/Dasheen, Elephant foot yam, Giant taro
	Cormels / Side corms	Eddoe, Taro cormels
7. (Root)	Modified / Swollen storage root (Taproot)	Carrot, Radish, Turnip, Parsnip, Rutabaga
	Swollen storage root with Hypocotyl region	Beetroot
	Tuberous / Storage root	Sweet potato, Tapioca (Cassava)
	Modified adventitious root	Chinese potato
8. (Fruit)	Fruit / Pericarp + Placenta	Tomato
	Whole tender fruit / Fleshy fruit	Brinjal, Chilli, Capsicum, Okra
	Fruit / Whole edible fruit	Cucumber, Bottle gourd, Bitter gourd, Snake gourd, Pointed gourd, Ivy gourd, Tinda, Summer squash, Winter squash, Pumpkin
	Placenta	Watermelon
	Mostly pericarp and little mesocarp	Muskmelon
	Fleshy fruit / Pericarp	Snap melon, Long melon, Chow-chow, Spine gourd, Ridge gourd, Sponge gourd, Ash gourd
9. (Seed / Pod)	Immature seeds / Edible pods	Pea, Beans
10. (Flower)	Flower / Flower parts	Agati (Sesbania) flower, Pumpkin male flower

2.   16. Based on Predominant Organic Acid Present

S. No.	Predominant organic acid	Vegetable crops
1.	Citric acid	Tomato, Onion, Sweet pepper/Capsicum
2.	Malic acid	Cucumber, Lettuce
3.	Oxalic acid	Spinach, Beet greens, Turnip greens
4.	Citric and Malic acids	Tomato, Onion, Fruiting vegetables generally

17. Based on Vitamins, Minerals and Nutritional Value

S. No.	Vitamins	Vegetable Crops
1.	Vitamin A	Bathua, Carrot, Pumpkin, Muskmelon, Colocasia, Beet leaves, Moringa, Coriander, Spinach, Sweet potato, Winter squash butternut, Spinach, Parsley, Lettuce, Artichoke
2.	Vitamin D	Mushroom
3.	Vitamin E	Spinach, Lettuce, Broccoli, Turnip, Cabbage (green vegetables), Artichoke
4.	Vitamin K	French bean, Onion, Spinach, Kale, Collard, Swiss chard, Cole crops, Alfalfa (sprouted), Artichoke, Broccoli
5.	Vitamin B1	Chilli, Colocasia leaves, Lima bean, Sweet corn, Potato, Amaranthus, Palak, Cabbage, Brinjal, Alfalfa (sprouted)
6.	Vitamin B2	Broccoli, Fenugreek leaves, Beans, Asparagus, Amaranthus, Palak, Pea, Pumpkin, Alfalfa (sprouted), Wax gourd, Artichoke
7.	Vitamin B3	Mushroom, Brinjal, Amaranthus, Green chilli, Pea, Potato, Asparagus, Alfalfa, Artichoke
8.	Vitamin B5	Broccoli, Brinjal, Cucumber, Watermelon, French Bean
9.	Vitamin B6	Brinjal, French bean, Alfalfa (sprouted), Artichoke, Potato, Sweet potato, Spinach, Chilli
10.	Vitamin B7	Sweet potato, Spinach, Cauliflower, Legumes, Mushroom, Green leaves
11.	Vitamin B9	Legumes, Spinach, Lettuce, Asparagus, Brussels Sprouts, Brinjal, Chow-chow, Bitter gourd, French bean, Muskmelon, Pumpkin
12.	Vitamin C	Moringa, Chilli, Broccoli, Tomato, Coriander, Bitter gourd, Sprouting Broccoli, Palak, Brinjal, Lettuce, Chinese cabbage, Parsley, Alfalfa (sprouted), Artichoke, Winter squash butternut/ Butternut squash, Potato
	Nutrients
1.	Carbohydrate	Cassava/Tapioca, Sweet potato, Potato, Yam, Sweet corn, Pea
2.	Protein	Lima bean, Garden pea, Cow pea, Moringa, Brinjal, French bean, Sweet corn, Other beans
3.	Dietary Fibre	Potato, Cluster bean, Leafy vegetables, Chilli, Amaranthus, Beet leaves, Spinach, Pea, Beans, Carrot, Broccoli
4.	Fat	Potato, Cucurbits seeds, Legumes
	Minerals
1.	Sodium	Alfalfa (sprouted)
2.	Potassium	Spinach, Amaranthus, Broccoli, Sweet potato, Brussels sprouts, Alfalfa (sprouted), Artichoke, Potato, Tomato
3.	Calcium	Agathi, Brinjal, Lettuce, Celery, Cabbage, Parsley, Curry leaves, Amaranthus, Fenugreek leaves, Kale,
4.	Phosphorus	Curry leaves, Amaranthus, Garlic, Palak, Moringa pod, Spinach, Alfalfa, Artichoke, Butternut squash, Beans, Potato
5.	Magnesium	Amaranthus, Palak, Moringa pods, French beans, Alfalfa (sprouted), Artichoke, Butternut squash, Spinach
6.	Sulphur	Legumes, Leafy vegetables
7.	Iron	Spinach, French bean, Watermelon, Bitter gourd, Amaranthus, Agathi, Artichoke
8.	Zinc	Agathi, Amaranthus, Taro, Swamp taro, Alfalfa, Artichoke
9.	Iodine	Okra
10.	Selenium	Sprouting broccoli, Spinach, Amaranthus, Kale, Alfalfa (sprouted), Butternut squash
11.	Copper	Alfalfa (sprouted), Butternut squash
12.	Manganese	Alfalfa (sprouted), Artichoke

18. Based on Plant Pigments

S. No	Name of plant pigments	Colour represented	Vegetable crops
1. Carotenoids	β-carotene	Orange	Pumpkin, Carrot, Sweet potato, Cauliflower
	Lycopene	Red	Tomato, Carrot, Watermelon
	Capsanthin and Capsorubin	Orange to red/red	Red chilli (Pepper)
	Xanthophylls	Yellow, yellow-orange	Pumpkin, Cantaloupe melon, Sweet potato, Carrot
	Lutein	Yellow	Spinach, Kale, Amaranthus, Broccoli, Peas
	Zeaxanthin	Yellow to yellow-orange	Sweet corn, Pumpkin, Pepper, Spinach, Kale, Amaranthus, Broccoli, Peas
	β-Cryptoxanthin	Yellow-orange to orange	Pumpkin, Red chilli, Potato
2Betalains	Betacyanins	Red-violet /purple	Beetroot, Amaranthus
	Betaxanthins	Yellow-orange	Yellow beetroot, Amaranthus
3. Flavonoids (Flavonols)	Quercetin and kaempferol, rutin	Pale yellow-yellow	Onion, Spinach, Kale, Capsicum, Broccoli, Asparagus, Cabbage
	Luteolin, apigenin	Pale yellow-cream	Celery, Parsley, Green onion, Broccoli, Carrot, Chilli
	Anthocyanins	Red, purple, blue, black	Black carrot, red cabbage, Brinjal, Purple potato, purple tomato, Purple sweet potato, purple chilli, Amaranthus
4. Chlorophylls	A and B	Green	Spinach, Kale, Moringa, Amaranthus, Green beans, Broccoli, Lettuce, Coriander leaves, Green chilli

19. Based on Toxic Substances Present in Vegetable Crops

S. No.	Toxic substance	Vegetable crops
1.	Calcium oxalate crystals	Taro, Elephant foot yam,
2.	Cholinesterase inhibitors	Pumpkin and squash
3.	Cucurbitacins	Cucurbits
4.	Cyanogenic glycosides	Lima bean
5.	Cyanogenic glycosides (linamarin and lotaustralin)	Cassava
6.	Dioscorine	Yams (greater, lesser and white yam)
7.	Hydrogen cyanide	Sword bean
8.	Ipomeamarone	Sweet potato
9.	Lactucopicrin	Lettuce
10.	Lectins (Phytohaemagglutinin)	French bean
11.	Oxalate crystals	Aroids, Taro, Elephant foot yam
12.	Oxalates	Rhubarb, Beetroot, Swiss chard, Spinach, New Zealand spinach
13.	Oxalic acid / Oxalates	Amaranthus, Basella, Colocasia, Portulaca
14.	Phytic acid (Phytates)	Peas and Beans (Mature seeds)
15.	Protease inhibitors	Lima bean, Faba bean
16.	Saponins	Asparagus, Spinach, Tomato
17.	Serotonin	Watermelon
18.	Sinigrin (glucosinolate)	Cole crops
19.	Solanine	Potato
20.	Solasodine	Brinjal
21.	Tomatine (α-Tomatine)	Tomato
22.	Trypsin inhibitors	Peas, Dolichos bean seeds, other beans, Sweet potato
23.	Vicine and Convicine	Broad bean

20. Based on Chemical Compounds Present in Vegetable Crops (Aroma, Pungency, Flavor and Phytochemicals)

S. No	Responsible activity	Chemical compounds	Vegetable crops
1.	Aroma	Allyl propyl disulfide	Onion
2.	Aroma/Pungency	Allyl isothiocyanate	Raw Cabbage
3.	Aroma	Diallyl disulfide	Garlic
4.	Aroma	Dimethyl disulfide	Cooked Cabbage
5.	Aroma	Dimethyl pyrazine	Potato
6.	Aroma	Isothiocyanate	Radish, Mustard
7.	Aroma	(Z)-2,6-Nonadienal	Cucumber
8.	Flavour	Cis-3-Hexenal and Cis-3-Hexenol	Tomato
9.	Flavour/Pungency	Glucosinolates	Cabbage, Broccoli, Cauliflower, Radish
10.	Flavour/Aroma	Aliphatic hydrocarbons	Coriander leaves
11.	Aroma	3-N-butylphthalide	Celery
12.	Pungency	Capsaicin and Dihydrocapsaicin	Chilli
13.	Bitterness	Momordicin	Bitter gourd
14.	Phytochemicals	Sulforaphane	Broccoli

References.

1. Gupta, S. N. Instant Horticulture. Jain Brothers, New Delhi.
2. Hounsome, N., Hounsome, B., Tomos, D., & Edwards-Jones, G. (2008). Plant metabolites and nutritional quality of vegetables. Journal of Food Science, 73(4), R48–R65. https://doi.org/10.1111/j.1750-3841.2008.00716.x
3. Khoo, H. E., Prasad, K. N., Kong, K. W., Jiang, Y., & Ismail, A. (2011). Carotenoids and their isomers: Color pigments in fruits and vegetables. Molecules, 16(2), 1710–1738. https://doi.org/10.3390/molecules16021710
4. Longvah, T., Ananthan, R., Bhaskarachary, K., & Venkaiah, K. (2017). Indian Food Composition Tables. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India. https://www.nin.res.in/ebooks/IFCT2017.pdf
5. Lu, M., Ho, C.-T., & Huang, Q. (2017). Extraction, bioavailability, and bioefficacy of capsaicinoids. Journal of Food and Drug Analysis, 25(1), 27–36. https://doi.org/10.1016/j.jfda.2016.10.023
6. Madhusudan Reddy, K., & Randheer Kumar. (2023). Compiled Vegetable Science (3rd ed.). Jain Brothers, New Delhi.
7. Marcinkowska, M. A., & Jeleń, H. H. (2022). Role of sulfur compounds in vegetable and mushroom aroma. Molecules, 27(18), 6116. https://doi.org/10.3390/molecules27186116
8. Miguel, M. G. (2018). Betalains in some species of the Amaranthaceae family: A review. Antioxidants, 7(4), 53. https://www.mdpi.com/2076-3921/7/4/53
9. Muthukumar, P., & Selvakumar, R. Glaustas Horticulture.
10. Pinto, T., Aires, A., Cosme, F., et al. (2021). Bioactive (poly)phenols, volatile compounds from vegetables, medicinal and aromatic plants. Foods, 10(1), 106. https://doi.org/10.3390/foods10010106
11. Ruhl, I., & Herrmann, K. (1985). Organic acids in vegetables. I. Brassica, leaf and bulb vegetables as well as carrots and celery. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 180(3), 215–220. https://doi.org/10.1007/BF01027268
12. Singh, Jitendra. (2025). Basic Horticulture (6th ed.). Kalyani Publishers.
13. Tamil Nadu Agricultural University. (n.d.). Horticulture: Vegetable crops. TNAU Agritech Portal. https://agritech.tnau.ac.in/horticulture/horti_Vegetables.html
14. Tarrach, F., & Herrmann, K. (1986). Organic acids of various kinds of vegetables. IV. Changes in the acids and sugar in tomatoes, sweet peppers and cucumbers during development and ripening. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 183(6), 410–415. https://doi.org/10.1007/BF01140550
15. The Science behind vegetable aromas: Types, synthesis, and influencing factors of volatile compounds. (2025). Plant Signaling & Behavior, 20(1), 2527958. https://doi.org/10.1080/15592324.2025.2527958

Note: In our next post, we will discuss classification based on seeds, propagation, and crop establishment methods. This will cover aspects such as sowing and planting techniques, propagation material, the need for and optimal age for transplanting, requirements for forcing, seed rate, nursery bed requirements, isolation distance between crops, and appropriate soil moisture levels.

Stay tuned and keep an eye out for our upcoming posts to learn more about these classifications in detail.

Conclusion.

The classification of vegetable crops provides a systematic way to understand the diverse characteristics of different vegetables and their production requirements. The classifications described in this post include important aspects such as edible parts, chemical composition, nutritional value, plant pigments, toxic and anti-nutritional elements, and other important chemical properties. Such classifications help to understand the quality, nutritional value, uses, and unique characteristics of vegetable crops. Combined with the botanical, climatic, and environmental classifications described in the previous post, they provide a comprehensive understanding of vegetable crops. These classifications are also useful for students, researchers, teachers, and farmers to study vegetable crops and to better grow and manage them.