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Vegetable
Alphabet Liseth Mejía
Artichoke The artichoke (Cynara
cardunculus var. Scolymus) [1] is a
variety of a species of thistle grown as food, the edible part of the plant consists of the
flower buds before the flowers come into
bloom.
Beet Beets are a unique
source of phytonutrients called
betalains. Betanine and vulgaxanthin are the two best studied betalains beet, and both have shown to provide antioxidant, anti-inflammatory, and detoxification
support.
Carrot The carrot (Daucus carota
subsp. Sativus) is a root vegetable, usually orange, but there are varieties of purple and red, white and
yellow. It has a crisp texture when fresh. The most
abused part of a carrot is a taproot, although the
greens are sometimes eaten too.
Eggplant Eggplant (Solanum melongena) or
eggplant is a species of nightshade grown for its edible fruit, the fruit is widely used in
cooking, especially as an important dishes such as moussaka and ratatouille
ingredient. As a member of the genus Solanum, which is related
to both tomato and potato.
Fennel Fennel (Foeniculum vulgare) is a
flowering plant species in the celery family Apiaceae or Umbelliferae. It
is the sole species in the genus Foeniculum, it is a hardy, perennial
herb with yellow flowers and feathery leaves, it is indigenous to the shores of the Mediterranean
but has become widely naturalized in many parts of the world,
especially on dry soils near the sea-coast and on riverbanks.
Garlic
Allium sativum, commonly known as
garlic, is a species in the onion genus, Allium, and has been used for both culinary and medicinal
purposes.
Lentils The lentil (Lens
culinaris) is an edible pulse, it is a bushy annual plant of the
legume family, known for its lens-shaped
seeds, it is about 40 cm (16 in) tall, and the seeds
grow in pods, usually with two seeds in each.
Mushrooms A mushroom (or toadstool) is
the fleshy, spore-bearing fruiting body of a fungus, typically produced above
ground on soil or on its food source, the standard for the
name "mushroom" is the cultivated white button
mushroom, Agaricus bisporus; hence the word "mushroom" is
most often applied to those fungi.
Onion The onion (Allium cepa L.) (Latin 'cepa' = onion), also known as the bulb onion or common onion, is a vegetable and is the
most widely cultivated species of the genus Allium, onions are cultivated and used
around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles
or chutneys, they are pungent when chopped and contain certain chemical
substances which irritate the eyes.
Potato The potato is a starchy, tuberous crop from the
perennial nightshade Solanum tuberosum L. The word "potato"
may refer either to the plant itself or, more commonly, the edible tuber. In the Andes,
where the species is indigenous, there are some other closely
related cultivated potato species. It is the world's fourth-
largest food crop, following maize, wheat, and rice
Sweet corn Sweet corn (Zea mays convar. saccharata var. rugosa; also called sugar corn and pole
corn) is a variety of maize with a high sugar content. Sweet
corn is the result of a naturally occurring recessive mutation in the genes which
control conversion of sugar to starch inside the endosperm
of the corn kernel.
Turnip The turnip or white turnip (Brassica rapa subsp. rapa)
is a root vegetable commonly grown in temperate climates
worldwide for its white, bulbous taproot. Small,
tender varieties are grown for human consumption, while larger varieties are
grown as feed for livestock.
Watercress Watercress, with the botanical name Nasturtium officinale, is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the
oldest known leaf vegetables consumed by humans. It is currently
a member of the family Brassicaceae, botanically related to garden cress, mustard, radish and wasabi—all noteworthy for their
piquant flavor.
Zucchini Zucchini (/zuːˈkiːniː/) or
courgette (/kʊərˈʒɛt/) is a summer squash which can reach
nearly a meter in length, but which is usually harvested at
half that size or less. Along with certain other squashes and pumpkins, it belongs to the
species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the
golden zucchini, is a deep yellow or orange color.
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