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Root vegetable. Carrot roots in various shapes and colors. Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. [1]
Mountain Roots Food Project is a local food system initiative that serves all of Gunnison Valley. The organic farm provides a farm-to-school education, teaching children in the school district how ...
Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple; more than 500 million people depend on it. It offers the advantage of being exceptionally drought-tolerant, and able to grow productively on poor soil.
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
The potato (/ pəˈteɪtoʊ /) is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile.
Mangelwurzel or mangold wurzel (from German Mangel/Mangold, "chard" and Wurzel, "root"), also called mangold, [1] mangel beet, [1] field beet, [2] fodder beet and (archaic) root of scarcity, [3][4][5] is a cultivated root vegetable. It is a variety of Beta vulgaris, [5] the same species that also contains the red beet (beetroot) and sugar beet ...
Betanin, obtained from the roots, is used industrially as red food colorant to enhance the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals. [14] When beetroot juice is used, it is most stable in foods with low water content, such as frozen novelties and fruit fillings. [21]
Tuberous roots: fleshy and enlarged lateral roots for food or water storage, e.g. sweet potato. A type of storage root distinct from taproot. A type of storage root distinct from taproot. Photosynthetic roots : roots that are green and photosynthesize, providing sugar to the plant.
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