2009_Book_FoodChemistry

17.1 Vegetables 771
Table 17.1. List of some important vegetables
Number Common name Latin name Class, order, family Consumed as
Mushrooms (cultivated or wildly grown edible species)
1 Ringed boletus Suillus luteus Basidiomycetes/Boletales
2 Saffron milk cap Lactarius deliciosus Basidiomycetes/Agaricales
3 Field champignon Agaricus campester Basidiomycetes/Agaricales
4 Garden champignon Agaricus hortensis Basidiomycetes/Agaricales
5 Cep Xerocomus badius Basidiomycetes/Boletales
6 Truffle Tuber melanosporum Ascomycetes/Tuberales Steamed, fried, dried,
7 Chanterelle Cantharellus cibarius Basidiomycetes/Aphyllophorales pickled or salted
8 Xerocomus chrysenteron Basidiomycetes/Boletales
9 Morel Morchella esculenta Ascomycetes/Pezizales
10 Edible boletus Boletus edulis Basidiomycetes/Boletales
11 Goat’s lip Xerocomus subtomentosus Basidiomycetes/Boletales
Algae (seaweed)
12 Sea lettuce Ulva lactuca Eaten raw as a salad, cooked in soups
(Chile, Scotland, West Indies)
13 Sweet tangle Laminaria saccharina Eaten raw or cooked (Scotland)
14 Laminaria sp. Eaten dried (“combu”) or as
a vegetable (Japan)
15 Porphyra laciniata Eaten raw in salads, cooked as
a vegetable (England, America)
16 Porphyra sp. Dried or cooked (“nari” products,
Japan and Korea)
17 Undaria pinnatifida Eaten dried (“wakami”) and as
a vegetable (Japan)
Rooty vegetables
18 Carrot Daucus carota Apiaceae Eaten raw or cooked
19 Radish (white elong- Raphanus sativus var. niger Brassicaceae The pungent fleshy root eaten raw,
ated fleshy root) salted
20 Viper’s grass, scorzonera Scorzonera hispanica Asteraceae Cooked as a vegetable
21 Parsley Petroselinum crispum Apiaceae Long tapered roots cooked as
ssp. tuberosum a vegetable, or used for seasoning
Tuberous vegetables (sprouting tubers)
22 Arrowroot Tacca leontopetaloides Taccaceae Cooked or milled into flour for
breadmaking