Food is any material eaten to supply the body’s nutritional needs for an organisms. In humans, food is typically of animal, plant or microbial origin, and consists of necessary nutrients, including proteins, vitamins, carbohydrates, or minerals. Since life on earth has require a variety of food kinds, animals and plants differ in their requirements for food. Some foods are more important than others, depending on the organisms for which they are consumed. Plants need relatively less food than animals, and some types of animals produce waste that is required by plants.

Vegetables, root crops and fruits constitute the main group of food in the diet of human beings. The main classes of vegetable are sweet potatoes, pea, bean, potato, squash, pumpkins, squash, aubergine and cabbage. Almost all vegetable plants contain at least two main compounds, namely glycosides and humectants (which are sugar molecules). These compounds are responsible for many of the characteristics of vegetable plants, including their growth, storage, harvest and transport. The main class of food in plant cells that is made up of mostly plant material is called glycoside content.

Three major food groups are legumes (infinites, beans and lentils), nuts and grains, and vegetables. Foods from the third food group, fruits, consist of the entire range of the food group represented by the individual materials with different colors, tastes and aromas. Fruits comprise the majority of edible foods, and the majority of plant species can be used as food. Nuts, grains, and seeds constitute the parts not eaten by human beings. Vegetables and whole plants constitute the whole of the dietary nutrition of human beings.