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Root vegetable

December 02, 2023

Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables).[1]

Carrot roots in various shapes and colors

Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed to make foods such as fufu or poi.

Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

List of root vegetables edit

The following list classifies root vegetables organized by their roots' anatomy.

Modified plant stem edit

Further information: Plant stem
 
Taro corms
 
Ginger rhizomes
 
Yam tubers

Root-like stem edit

True root edit

Further information: root
 
Turnips, a taproot
 
Cassava tuberous roots

References edit

  1. ^ López Camelo, Andrés F. (2004). Manual for the Preparation and Sale of Fruits and Vegetables. Food and Agriculture Organization of the United Nations. p. 6. ISBN 92-5-104991-2. Retrieved 2009-07-31. However, in the case of potatoes (Figure 10), sweet potatoes, and other root vegetables, readiness for harvest is based on the percentage of tubers of a specific size. Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots.

External links edit

 
Wikimedia Commons has media related to Root vegetables.
  • Armstrong, Wayne P. "Wayne's Word: Vegetables From Underground". Palomar College. Retrieved 16 January 2020.

December 02, 2023
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Root vegetables are underground plant parts eaten by humans as food Although botany distinguishes true roots such as taproots and tuberous roots from non roots such as bulbs corms rhizomes and tubers although some contain both hypocotyl and taproot tissue the term root vegetable is applied to all these types in agricultural and culinary usage see terminology of vegetables 1 Carrot roots in various shapes and colorsRoot vegetables are generally storage organs enlarged to store energy in the form of carbohydrates They differ in the concentration and the balance among starches sugars and other types of carbohydrate Of particular economic importance are those with a high carbohydrate concentration in the form of starch starchy root vegetables are important staple foods particularly in tropical regions overshadowing cereals throughout much of Central Africa West Africa and Oceania where they are used directly or mashed to make foods such as fufu or poi Many root vegetables keep well in root cellars lasting several months This is one way of storing food for use long after harvest which is especially important in nontropical latitudes where winter is traditionally a time of little to no harvesting There are also season extension methods that can extend the harvest throughout the winter mostly through the use of polytunnels Contents 1 List of root vegetables 1 1 Modified plant stem 1 2 Root like stem 1 3 True root 2 References 3 External linksList of root vegetables editThe following list classifies root vegetables organized by their roots anatomy Modified plant stem edit Further information Plant stem nbsp Taro cormsCorm Amorphophallus konjac konjac Colocasia esculenta taro Eleocharis dulcis Chinese water chestnut Ensete spp enset Nymphaea spp waterlily Pteridium esculentum Sagittaria spp arrowhead or wapatoo Typha spp Xanthosoma spp malanga cocoyam tannia yautia and other names Colocasia antiquorum eddoe or Japanese potato nbsp Ginger rhizomesBulb Allium cepa onion Allium sativum garlic Camassia quamash blue camas Foeniculum vulgare fennel Rhizome Curcuma longa turmeric Panax ginseng ginseng Alpinia galanga galangal Arthropodium spp rengarenga vanilla lily and others Canna spp canna Cordyline fruticosa ti Maranta arundinacea arrowroot Nelumbo nucifera lotus root Typha spp cattail or bulrush Zingiber officinale ginger nbsp Yam tubersTuberous stem Apios americana hog potato or groundnut Cyperus esculentus tigernut or chufa Helianthus tuberosus Jerusalem artichoke or sunchoke Hemerocallis spp daylily Lathyrus tuberosus earthnut pea Oxalis tuberosa oca or New Zealand yam Plectranthus edulis and P esculentus kembili dazo and others Solanum tuberosum potato Stachys affinis Chinese artichoke or crosne Tropaeolum tuberosum mashua or anu Ullucus tuberosus ulluku Root like stem edit Zamia integrifolia Florida arrowroot True root edit Further information root nbsp Turnips a taprootTaproot some types may incorporate substantial hypocotyl tissue Arracacia xanthorrhiza arracacha Beta vulgaris beet and mangelwurzel Brassica spp kohlrabi rutabaga and turnip Bunium persicum black cumin Burdock Arctium family Asteraceae Carrot Daucus carota subsp sativus Celeriac Apium graveolens rapaceum Daikon the large East Asian white radish Raphanus sativus var longipinnatus Dandelion Taraxacum spp Horseradish Armoracia rusticana Lepidium meyenii maca Microseris lanceolata murnong or yam daisy Pachyrhizus spp jicama and ahipa Parsnip Pastinaca sativa Petroselinum spp parsley root Radish Raphanus sativus Scorzonera hispanica black salsify Sium sisarum skirret Tragopogon spp salsify Vigna lanceolata bush carrot or bush potato nbsp Cassava tuberous rootsTuberous root Amorphophallus galbra yellow lily yam Conopodium majus pignut or earthnut Dioscorea spp yams ube Dioscorea polystachya nagaimo Chinese yam Korean yam mountain yam white name Hornstedtia scottiana native ginger Ipomoea batatas sweet potato Ipomoea costata desert yam Manihot esculenta cassava or yuca or manioc Mirabilis expansa mauka or chago Pediomelum esculentum breadroot tipsin or prairie turnip Smallanthus sonchifolius yacon References edit Lopez Camelo Andres F 2004 Manual for the Preparation and Sale of Fruits and Vegetables Food and Agriculture Organization of the United Nations p 6 ISBN 92 5 104991 2 Retrieved 2009 07 31 However in the case of potatoes Figure 10 sweet potatoes and other root vegetables readiness for harvest is based on the percentage of tubers of a specific size Potatoes are technically tubers not roots and sweet potatoes are tuberous roots External links edit nbsp Wikimedia Commons has media related to Root vegetables Armstrong Wayne P Wayne s Word Vegetables From Underground Palomar College Retrieved 16 January 2020 Retrieved from https en wikipedia org w index php title Root vegetable amp oldid 1183486070, wikipedia, wiki, book, books, library,

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