2009_Book_FoodChemistry

774 17 Vegetables and Vegetable Products
Table 17.1. (Continued)
Number Common name Latin name Class, order, family Consumed as
Seed vegetables
58 Chestnut Castanea sativa Fagaceae Cooked as a vegetable, roasted, or
milled into a flour and used in soups
and bread doughs
59 Green beans Phaseolus vulgaris Fabaceae The immature pod is cooked as a vegetable
or is steamed or pickled for salads
60 Green peas Pisum sativum ssp. sativum Fabaceae The rounded smooth or (wrinkled)
Green seeds are cooked as a vegetable
or are steamed/cooked for salads
Fruity vegetables
61 Eggplant Solanum melongena Solanaceae Steamed as a vegetable
62 Garden squash Cucurbita pepo Cucurbitaceae Cooked as a compote or as a vegetable
63 Green bell pepper Capsicum annuum Solanaceae Eaten raw in salads, or is cooked,
steamed or baked
64 Cucumber Cucumis sativus Cucurbitaceae Eaten raw in salads, cooked as
a vegetable or pickled
65 Okra Abelmoschus esculentus Malvaceae Its mucilaginous green pods are cooked
as a vegetable in soups or stewed, or
eaten as a salad
66 Tomato Lycopersicon lycopersicum Solanaceae The reddish pulpy berry is eaten raw, in
salads, cooked as a vegetable, used as
a paste or seasoned puree; immature
green tomatoes are pickled and then
eaten as salad
67 Zucchini Cucurbita pepo convar. giromontiina Cucurbitaceae The cylindrical dark green fruits are
peeled and cooked as a vegetable