Vegetable

Alphabet Liseth Mejía

Artichoke The artichoke (Cynara

cardunculus var. Scolymus) [1] is a

variety of a species of thistle grown as food, the edible part of the plant consists of the

flower buds before the flowers come into

bloom.

Beet Beets are a unique

source of phytonutrients called

betalains. Betanine and vulgaxanthin are the two best studied betalains beet, and both have shown to provide antioxidant, anti-inflammatory, and detoxification

support.

Carrot The carrot (Daucus carota

subsp. Sativus) is a root vegetable, usually orange, but there are varieties of purple and red, white and

yellow. It has a crisp texture when fresh. The most

abused part of a carrot is a taproot, although the

greens are sometimes eaten too.

Eggplant Eggplant (Solanum melongena) or

eggplant is a species of nightshade grown for its edible fruit, the fruit is widely used in

cooking, especially as an important dishes such as moussaka and ratatouille

ingredient. As a member of the genus Solanum, which is related

to both tomato and potato.

Fennel Fennel (Foeniculum vulgare) is a

flowering plant species in the celery family Apiaceae or Umbelliferae. It

is the sole species in the genus Foeniculum, it is a hardy, perennial

herb with yellow flowers and feathery leaves, it is indigenous to the shores of the Mediterranean

but has become widely naturalized in many parts of the world,

especially on dry soils near the sea-coast and on riverbanks.

Garlic

Allium sativum, commonly known as

garlic, is a species in the onion genus, Allium, and has been used for both culinary and medicinal

purposes.

Lentils The lentil (Lens

culinaris) is an edible pulse, it is a bushy annual plant of the

legume family, known for its lens-shaped

seeds, it is about 40 cm (16 in) tall, and the seeds

grow in pods, usually with two seeds in each.

Mushrooms A mushroom (or toadstool) is

the fleshy, spore-bearing fruiting body of a fungus, typically produced above

ground on soil or on its food source, the standard for the

name "mushroom" is the cultivated white button

mushroom, Agaricus bisporus; hence the word "mushroom" is

most often applied to those fungi.

Onion The onion (Allium cepa L.) (Latin 'cepa' = onion), also known as the bulb onion or common onion, is a vegetable and is the

most widely cultivated species of the genus Allium, onions are cultivated and used

around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles

or chutneys, they are pungent when chopped and contain certain chemical

substances which irritate the eyes.

Potato The potato is a starchy, tuberous crop from the

perennial nightshade Solanum tuberosum L. The word "potato"

may refer either to the plant itself or, more commonly, the edible tuber. In the Andes,

where the species is indigenous, there are some other closely

related cultivated potato species. It is the world's fourth-

largest food crop, following maize, wheat, and rice

Sweet corn Sweet corn (Zea mays convar. saccharata var. rugosa; also called sugar corn and pole

corn) is a variety of maize with a high sugar content. Sweet

corn is the result of a naturally occurring recessive mutation in the genes which

control conversion of sugar to starch inside the endosperm

of the corn kernel.

Turnip The turnip or white turnip (Brassica rapa subsp. rapa)

is a root vegetable commonly grown in temperate climates

worldwide for its white, bulbous taproot. Small,

tender varieties are grown for human consumption, while larger varieties are

grown as feed for livestock.

Watercress Watercress, with the botanical name Nasturtium officinale, is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the

oldest known leaf vegetables consumed by humans. It is currently

a member of the family Brassicaceae, botanically related to garden cress, mustard, radish and wasabi—all noteworthy for their

piquant flavor.

Zucchini Zucchini (/zuːˈkiːniː/) or

courgette (/kʊərˈʒɛt/) is a summer squash which can reach

nearly a meter in length, but which is usually harvested at

half that size or less. Along with certain other squashes and pumpkins, it belongs to the

species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the

golden zucchini, is a deep yellow or orange color.