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"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. Legal vegetables are defined for regulatory, tax and other purposes.
Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava. [16] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. [17]
Beans – eaten dry as pulses or fresh as vegetables. Azuki bean (Vigna angularis) Black-eyed pea (Vigna unguiculata) Chickpea (Cicer arietinum) Common bean (Phaseolus spp., including pinto bean, kidney bean, runner bean, Lima bean, and others) Lentil (Lens culinaris) Velvet bean (Mucuna pruriens) Moth bean-(Vigna aconitifolia) Mung bean (Vigna ...
Compared to many other foods, vegetables are low in calories and high in water and fiber. Typically, 1 cup of vegetables has only 20 to 50 calories. ... So, not only is spaghetti squash a great go ...
Fresh vegetables and a tasty dip are a great way to squeeze in extra vegetable servings each day and one of our favorite dips is a red pepper dip made with light sour cream. Low-fat yogurt topped ...
Ratatouille is a traditional French Provençal stewed vegetable dish that originated in Nice. This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1]
From juicy strawberries and tomatoes in the summer to crisp apples in the fall, nothing beats fresh produce. Problem is, fruits and veggies spoil much faster than a can of beans or box of cereal ...
Vegetables, the second largest food group in many nutrition guides, come in a wide variety of shapes, colors and sizes. Food groups categorise foods for educational purposes, usually grouping together foods with similar nutritional properties or biological classifications. Food groups are often used in nutrition guides, although the number of ...
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