Chart 436 - Root Vegetables 2

Root Vegetables 2 Chart

Spectrum Chart - 436 : Root Vegetables 2

1. Beet Root - Fresh beetroot is a rich red coloured, round shaped, root vegetable with long stems and green leaves. Beet is known for cleansing the blood which in turn helps major organs to function well, it also helps in detoxifying the body and assisting the digestive system.

2. Ginger - Ginger is commonly used as a cooking spice throughout the world. It has been used to help digestion, reduce nausea and help fight the flu and common cold.

3. Sweet Potato - Sweet Potato is a tuber or an exotic root vegetable. The nutritional value of sweet potato is very high as there are so many vitamins and nutrients also contains several B vitamins including vitamin B1, vitamin B3, vitamin B5 and vitamin B6.

4. Yam – Yam is the common name for some plant species in the genus Dioscorea that form edible tubers. Yam is a vegetable that can be cooked in may ways. It can be barbecued, roasted, fried, grilled, boiled, baked, smoked and when grated it is used in desserts. The inside ranges in colour from white or yellow to purple or pink in mature yams.

5. Maca - Maca is mainly grown for the nutritional and health value of its root. Maca is consumed as food for humans and livestock, suggesting any risk from consumption is rather minimal. It is considered as safe to eat as any other vegetable food.

6. Cassava - Cassava is a woody shrub native to South America. It is an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.

7. Horseradish - Horseradish is a perennial plant of the Brassicaceae family. It is a root vegetable used as a spice. Horseradish sauce made from grated horseradish root and vinegar is a popular condiment. Horseradish is also used as a main ingredient for soups.

8. Onion - Onions are low in calories, it is a good, healthy vegetable particularly when eaten raw. There are approximately 325 different varieties of onions, most popular types are Red Onion, Yellow Onion and Spanish Onion.

9. Turnip - Turnip is a root vegetable belonging to the cabbage family. Turnips are smaller in size, they are round in shape and white in colour, tinged with green, pink or white.

10. Jerusalem Artichoke - Jerusalem artichoke is a species of sunflower native to eastern North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Tubers are sometimes used as a substitute for potatoes, they have a similar consistency and in their raw form have a similar texture, but a sweeter, nuttier flavor, raw and sliced thinly, they are fit for a salad.

11. Swede - Swede is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for human food in a variety of ways and the leaves can be eaten as a leaf vegetable. The roots and tops are also used as winter feed for livestock.

12. Parsley - Parsley is grown as a root vegetable. This type of parsley produces much thicker roots than types cultivated for their leaves. Root parsley is common in central and eastern European cuisine, where it is used in soups and stews or simply eaten raw as a snack.

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