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Steamed leaf are used in certain areas of Java as component of pecel: Matteuccia struthiopteris: Kogomi, fiddleheads: The sprouts are a delicacy in Japanese and North American cuisines [168] Megacarpaea polyandra: 多蕊高河菜 duo rui gao he cai: From the cabbage family. The young leaves are cooked as a vegetable in China [169] Mentha ...
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
Cucumbers are warm-weather vegetables that are a staple in many of the world’s cuisines. Geothermal greenhouses in Iceland also produce the versatile vegetable. All the cucumbers grown in ...
There are so many vegetables that are actually fruit, like tomatoes, avocados, and more. ... On the other hand, vegetables are other parts of the plant, like roots, stems, or leaves.
Young cassava leaves are also eaten, cooked in different ways in different regional cuisines, e.g. as gulai daun singkong (cassava leaves in coconut milk), boiled and served dry in Padang cuisine, boiled with spices in Javanese cuisine, [citation needed] as urap (Javanese salad), and as the main ingredient in buntil (Javanese vegetable rolls).
Artichokes contain the most antioxidants of any vegetable, except beans, a study published in the Journal of Agricultural and Food Chemistry found. Antioxidants circulate in the body and correct ...
Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package like a tortilla.