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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.
The FAO recognizes 11 primary pulses, excluding green vegetable legumes (e.g. green peas) and legumes used mainly for oil extraction (e.g., soybeans and groundnuts) or used only as seed (e.g., clover and alfalfa). [6] Dry beans (FAOSTAT code 0176, Phaseolus spp. including several species now in 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.
Don’t blame us, blame the Supreme Court.
All of the flowers in an inflorescence open at once. In the Faboideae, the flowers are zygomorphic, and have a specialized structure. The upper petal, called the banner or standard, is large and envelops the rest of the petals in bud, often reflexing when the flower blooms. The two adjacent petals, the wings, surround the two bottom petals.
Beans, squash, [62] tomatoes, fruit trees, brassicas, [28] radish [6] cucumbers Predatory insects Aphids, asparagus beetle, cabbage looper, [ 28 ] cabbage worm, [ 28 ] carrot fly, cabbage weevil, [ 28 ] Colorado potato beetle squash bug, [ 28 ] Japanese beetle, Mexican bean beetle, striped pumpkin beetles, whitefly, cucumber beetles flea beetle
Nutrition (Per ½ cup serving): Calories: 120 Fat: 1.5 g (Saturated fat: 0 g) Sodium: 200 mg Carbs:18 g (Fiber: 5 g, Sugar: 0 g) Protein: 9 g. With an impressive 9 grams of protein and 5 grams of ...
Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.