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List Of Non-starchy Vegetables
Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables. :''This list may not be complete'' * Alfalfa sprouts * Arugula * Artichoke * Asparagus * Bamboo shoots * Beans (green, Italian, yellow or wax) * Bean sprouts * Beets * Bok choy * Broccoli * Brussels sprouts * Cabbage * Carrots * Cauliflower * Celery * Chayote * Chicory * Chinese cabbage * Chinese spinach * Cucumber * Eggplant * Fennel * Garlic * Green onions * Greens (beet or collard greens, dandelion, kale, mustard, turnip) * Hearts of palm * Herbs (parsley, cilantro, basil, rosemary, thyme, etc.) * Jicama * Kohlrabi * Leeks * Lettuce (endive, escarole, romaine or iceberg) * Mushrooms * Okra * Onions * Parsley * Peppers ( green, red, yellow, orange, jalapeño) * Purslane * Radishes * Rapini * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetables
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots, and seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses, but exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants that grew locally were cultivated, but as time went on, trade brought common and exotic crops from elsewhere to add to domestic types. Nowadays, most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rounded "head" made of tightly clustered, immature white or off-white flower buds called the "curd". Typically, only the "head" is eaten. An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion. The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total. Description There are four major groups of cauliflower. # Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultiva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dandelion
''Taraxacum'' () is a genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus has a near-cosmopolitan distribution, absent only from tropical and polar areas. Two of the most common species worldwide, '' T. officinale'' (the common dandelion) and '' T. erythrospermum'' (the red-seeded dandelion), are European species introduced into North America, where they are non-native. Dandelions thrive in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Like other members of the family Asteraceae, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a ''floret''. In part due to their abundance, along with being a generalist species, dandelions are one of the most vital early spring nectar sources for a wide host of polli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collard Greens
Collard is a group of loose-leafed cultivars of ''Brassica oleracea'' (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety ''B. oleracea'' var. ''viridis''. The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables. Collard greens have been cultivated as food since classical antiquity. Nomenclature The term '' colewort'' is a medieval term for non-heading brassica crops. The term collard has been used to include many non-heading ''Brassica oleracea'' crops. While American collards are best placed in the ''Viridis'' crop group, the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases. In Africa, it is known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beet Greens
The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of ''Beta vulgaris'' subsp. ''vulgaris'' grown for their edible taproots or leaves, classified as belonging to the Conditiva Group. Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. 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. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base (sometimes called ''bulb fennel'') that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. The stem is hollow, erect, and glaucous green, and it can grow up to tall. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. Its leaves are similar to those of dill, but thinner. The flowers are produced in terminal compound umbels wid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several |
Chinese Spinach (other)
Chinese spinach can mean any of several plants grown as leaf vegetables in China (among other places): *'' Amaranthus dubius'', (), often bearing red or purple marks *''Amaranthus tricolor'' *''Capsella bursa-pastoris'', "shepherd's purse", () *''Ipomoea aquatica'' (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as ''kangkong'' in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. *Malabar spinach ''Basella alba'' is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturaliz ..., (落葵; luòkuí) with thick, succulent, heart-shaped leaves See also * Spinach (other) {{Plant common name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cabbage
Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both variant cultivars or subspecies of ''B. rapa'' and belong to the same genus as ''Brassica oleracea'', whose cultivars include Western staples such as cabbage, broccoli, and cauliflower. Both ''B. rapa'' cultivars have many variations in name, spelling, and scientific classification, especially bok choy cultivars. History The Chinese cabbage was principally grown in the Yangtze River Delta region, but the Ming dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north, and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
