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Arracacha, peeled, boiled, and served on a plate. The most widely used part of arracacia is its starchy root. It cannot be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roasted chestnuts."
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
There are over 100 names for this fruit across different regions, including great morinda, Indian mulberry, noni, beach mulberry, vomit fruit, awl tree, and rotten cheese fruit. [5] The pungent odour of the fresh fruit has made it a famine food in most regions, but it remains a staple food among some cultures and is used in traditional medicine ...
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Momordica dioica, commonly known as spiny gourd or spine gourd [2] or teasle gourd and also known as bristly balsam pear, [3] is a species of flowering plant in the Cucurbitaceae/gourd family.
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The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in early spring and fall. [citation needed] "The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions.
If you’re looking to take a deep dive into the monarch butterfly, be sure to check out our free monarch butterfly lesson plan, which can be downloaded and used to guide teaching or simply to ...