Chart 435 - Root Vegetables 1

Root Vegetables 1 Chart

Spectrum Chart - 435 : Root Vegetables 1

1. Carrot - Carrots are usually orange in colour, vary in size and have fresh, green leafy tops. Carrots are low in calories, and a very good, healthy vegetable particularly when eaten raw.
2. Elephant Foot Yam - Elephant Foot Yams contain a large amount of protein making them great as a staple food. Elephant Foot Yams lower bad cholesterol or LDL cholesterol and thus help to prevent cardiovascular disease, strokes and cancer.
3. Garlic - Garlic belongs to the allium family. Garlic helps to reduce or lower cholesterol, which in turn, helps the body to fight against cold, illness and major health conditions such as heart disease.
4. Fennel Root -The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled or eaten raw.
5. Celeriac - Celeriac is a root vegetable with a bulbous hypocotyl. It is an immature vegetable, valued for its intensity of flavour and tenderness. Celeriac may be roasted, stewed, blanched or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles and other savoury dishes. The leaves and stems of the vegetable are quite flavoursome and aesthetically delicate and vibrant.
6. Parsnip – Parsnip is a root vegetable closely related to the carrot and parsley. The parsnip is usually cooked, but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fibre.
7. Radish - A radish is an edible root vegetable of the Brassicaceae family. Radishes can be white, red, purple or black in colour. They are eaten raw, cooked or pickled.
8. Potato - Potato is a root vegetable, usually has a light-brown or yellowish skin. Edible part of the potato is underground stem, better known as tuber. Potato contains a lot of starch and other carbohydrates. Potatoes need to be cooked before consumption.
9. Shallot – Shallot is a type of onion. Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge.

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