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Root and tuberous vegetables

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About Root and tuberous vegetablesEdit

Vegetables whose edible part is the root of the vegetable growing underground. Many root vegetables are eaten raw or cooked and are high in nutrition but low in calories and contain little or no fat. Root vegetables can generally be stored longer than most other vegetables and the greens from some can also be used as salad greens. Examples of common root vegetables are beets, carrots, celeriac, kohlrabi, parsnip, radishes, rutabagas, and turnips.

List of Root and tuberous vegetables Edit

* Broadleaf arrowhead

See also Edit

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