GlOSSARY
149Vegetables: Vegetable means the edible portion of a plant or constituents of the edible portion that are present
in the typical proportion of the whole vegetable (with or without the peel or water). Examples include: leafy green
vegetables (spinach, lettuce, silverbeet and bok choi), members of the crucifer or Brassica family (broccoli, cabbage,
and brussel sprouts), starchy root and tuber vegetables (yams and potatoes), and edible plant stems (celery and
asparagus), gourd vegetables (pumpkin, squash and cucumber), Allium vegetables (onions, garlic and shallots),
and sweet corn.
Wholegrain: This term applies to products which uses every part of the grain including the outer layers, bran and
germ even if these parts are separated during processing and regardless of whether the grain is in one piece or
milled into smaller pieces.
The term wholegrain may apply to whole and intact grains as found in some bread and crisp breads, puffed or
flaked grains in some breakfast cereals, coarsely milled or kibbled wheat found in breads such as pumpernickel
and ground grains such whole wheat flour used to make wholemeal bread.
Whole foods: This refers to foods themselves for example fruit, vegetables, bread, pasta, lean meat, milk,
yoghurt and not the food component for example calcium, iron, protein.