2009_Book_FoodChemistry

772 17 Vegetables and Vegetable Products
Table 17.1. (Continued)
Number Common name Latin name Class, order, family Consumed as
23 White (Irish) potato Solanum tuberosum Solanaceae Cooked, fried or deep fried in many
forms, or unpeeled baked, also for
starch and alcohol production
24 Celery tuber Apium graveolens, Apiaceae Cooked as salad, and cooked and
var. rapaceum fried as a vegetable
25 Kohlrabi, Brassica oleracea convar. Brassicaceae Eaten raw or cooked as a vegetable
turnip cabbage acephala var. gongylodes
26 Rutabaga Brassica napus var. naprobrassica Brassicaceae Cooked as a vegetable
27 Radish (reddish round root) Raphanus sativus var. Brassicaceae The pungent fleshy root is eaten raw,
sativus/var. niger usually salted
28 Red beet, beetroot Beta vulgaris spp. Chenopodiaceae Cooked as a salad
vulgaris var. conditiva
Tuberous (rhizomatic) vegetables
29 Sweet potatoes Ipomoea batatas Convolvulaceae Cooked, fried or baked
30 Cassava (manioc) Manihot esculenta Euphorbiaceae Cooked or roasted
31 Yam Dioscorea Dioscoreaceae Cooked or roasted
Bulbous rooty vegetables
32 Vegetable fennel Foeniculum vulgare Apiaceae Eaten raw as salad, cooked as a vegetable
var. azoricum
33 Garlic Allium sativum Liliaceae Raw, cooked as seasoning
34 Onion Allium cepa Liliaceae Eaten raw, fried as seasoning, cooked
as a vegetable
34a Leek Allium porrum Liliaceae The pungent succulent leaves and
thick cylindrical stalk are cooked
as a vegetable
Stem (shoot) vegetables
35 Bamboo roots Bambusa vulgaris Poaceae Cooked for salads
36 Asparagus Asparagus officinalis Liliaceae Young shoots cooked as a vegetable
or eaten as salad
Leafy (stalk) vegetables
37 Celery Apium graveolens var. dulce Apiaceae Leafy crispy stalks eaten raw as salad,
or are cooked as vegetable
38 Rhubarb Rheum rhabarbarum, Polygonaceae Large thick and succulent petioles are cooked
Rheum rhaponticum as preserves or baked; used as a pie filling