id: 873

name: Vegetables

flavor_bible_name_variants: root vegetables,vegetables and root vegetables,vegetables root

flavor_bible_pairings_ids:

status: draft

source: foodb,flavor_bible

food_db_name: Root vegetables

flavor_db_name_variants: root vegetables

name_scientific: null

description: Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance between sugars, starches, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch. Starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of West Africa, Central Africa, and Oceania, where they are used directly or mashed to make fufu or poi. Botany distinguishes true roots such as tuberous roots and taproots from non-roots such as tubers, rhizomes, corms, and bulbs, though some contain both taproot and hypocotyl tissue, making it difficult to tell some types apart. In ordinary, agricultural, and culinary use, "root vegetable" can apply to all these types.

itis_id: null

wikipedia_id: Root_vegetables

picture_file_name: null

picture_content_type: null

picture_file_size: null

picture_updated_at: null

legacy_id: null

food_group: Vegetables

food_subgroup: Root vegetables

food_type: Unknown

created_at: 2012-09-11T15:29:35.000Z

updated_at: 2019-12-11T19:41:44.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: generic

ncbi_taxonomy_id: null

export_to_foodb: false

public_id: FOOD00873