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Avocados have a multi-layer pericarp that surrounds the tough seed at the center, consisting of the exocarp (the peel), the mesocarp (the flesh), and the endocarp (a thin layer surrounding the seed).
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Some do not eat grains, believing it is unnatural to do so, [citation needed] and some fruitarians feel that it is improper for humans to eat seeds as they contain future plants, [3] or nuts and seeds, [8] or any food besides juicy fruit. [9] Others believe they should eat only plants that spread seeds when the plant is eaten. [10]
On the flip side, vegetables are the parts of plants that are edible and don’t have seeds. That’s why lettuce (the leaves), onions (bulbs), potatoes (tubers), asparagus (stems) and carrots ...
Prickles on a blackberry branch. In plant morphology, thorns, spines, and prickles, and in general spinose structures (sometimes called spinose teeth or spinose apical processes), are hard, rigid extensions or modifications of leaves, roots, stems, or buds with sharp, stiff ends, and generally serve the same function: physically defending plants against herbivory.
One medium artichoke contains 7 grams of fiber, Linsenmeyer says, including a type of prebiotic fiber called inulin. On top of that, artichokes also provide plant-based protein, antioxidants and ...
Pericarp – the body of the fruit from its outside surface to the chamber where the seeds are, including the outside skin of the fruit and the inside lining of the seed chamber. Suture – the seam along which the fruit opens; normally in most fruits it is where the carpel or carpels are fused together.