Root vegetable
Root Vegetable
A root vegetable is a type of vegetable that grows underground, the root of a plant. The term is used to categorize vegetables that are botanically roots, as well as tubers, bulbs, and other subterranean plant parts.
Pronunciation
- /ˈruːt ˌvɛdʒɪtəbəl/
Etymology
The term "root vegetable" is derived from the English words "root" and "vegetable". "Root" comes from the Old English "rōt", from Proto-Germanic "*wrōts", from Proto-Indo-European "*wréǵs". "Vegetable" comes from the Latin "vegetabilis" meaning "growing, flourishing".
Types of Root Vegetables
There are many types of root vegetables, including:
- Carrot: A root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious.
- Potato: A starchy crop from the perennial nightshade Solanum tuberosum.
- Beetroot: The taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English.
- Turnip: A root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
- Radish: An edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times.
- Sweet Potato: A root vegetable that is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
Related Terms
- Tuber: The thickened parts of the underground stems which have been modified for storage of nutrients.
- Bulb: A structurally a short stem with fleshy leaves or leaf bases that function as food storage organs during dormancy.
- Taproot: A large, central, and dominant root from which other roots sprout laterally.
External links
- Medical encyclopedia article on Root vegetable
- Wikipedia's article - Root vegetable
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