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 little
protein or
fat,
[7][8] and varying proportions of
vitamins,
provitamins,
dietary minerals,
fiber and
carbohydrates. Vegetables contain a great variety of other
phytochemicals, some of which have been claimed to have
antioxidant,
antibacterial,
antifungal,
antiviral and
anticarcinogenic properties.
[9][10]