How are vegetables classified?according to their flavouraccording to their sizeaccording to their pigment and level of starchAll of the above are true

Classification of Vegetables

Vegetables can be classified based on several criteria, and each of the options provided in your question represents a valid classification method. Here is a detailed explanation of each:

1. According to their Flavor: Vegetables can be categorized based on their taste profiles. For instance, some vegetables are sweet (like bell peppers), while others may be bitter (like kale) or pungent (like onions). This classification helps in culinary uses and understanding how they complement other ingredients.

2. According to their Size: Vegetables can also be grouped by their physical dimensions. For example, some may be classified as root vegetables (like carrots and radishes), which can vary in size, while others, might be leafy greens (like spinach), which have a different size range. Size classification can influence how they are planted and harvested.

3. According to their Pigment: Color is another way to classify vegetables. This categorization often relates to the phytonutrients present in them, such as carotenoids in orange and yellow vegetables (like carrots and squash) or anthocyanins in purple vegetables (like eggplants and purple cabbage). Color classification can affect nutritional value and health benefits.

4. According to their Level of Starch: Some vegetables are high in starch (like potatoes and corn), while others are low (like cucumbers and spinach). This classification is significant for dietary choices, particularly for those managing carbohydrate intake.

Final Answer

Given that all the mentioned classifications are valid and contribute to the understanding of vegetables, the correct option is "All of the above are true."