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.
The following list classifies root vegetables according to anatomy.
Read more about Root Vegetables: True Root, Modified Plant Stem, Bulb
Famous quotes containing the words root and/or vegetables:
“There is a certain class of unbelievers who sometimes ask me such questions as, if I think that I can live on vegetable food alone; and to strike at the root of the matter at once,—for the root is faith,—I am accustomed to answer such, that I can live on board nails. If they cannot understand that, they cannot understand much that I have to say.”
—Henry David Thoreau (1817–1862)
“A woman who writes feels too much,
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As if cycles and children and islands
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and vegetables were never enough.”
—Anne Sexton (1928–1974)