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List of root vegetables
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Carrot roots in various shades from light to dark
Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant.[1]
Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates.[citation needed] They differ in the concentration and the balance between sugars, starches, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch. Starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of West Africa, Central Africa,[citation needed] and Oceania, where they are used directly or mashed to make fufu or poi.
Botany distinguishes true roots such as tuberous roots and taproots from non-roots such as tubers, rhizomes, corms, and bulbs, though some contain both taproot and hypocotyl tissue, making it difficult to tell some types apart. In ordinary, agricultural, and culinary use, "root vegetable" can apply to all these types.[2]
The following list classifies root vegetables according to anatomy.
Contents [hide]
1 True root
2 Root-like stem
3 Modified plant stem
4 Bulb
5 Notes
6 External links
[edit]True root

Further information: root

Cassava tuberous roots
Taproot (some types may incorporate substantial hypocotyl tissue)
Arracacia xanthorrhiza (arracacha)
Abelmoschus moschatus (bush carrot)
Beta vulgaris (beet and mangelwurzel)
Brassica spp. (rutabaga and turnip)
Bunium persicum (black cumin)
Burdock (Arctium, family Asteraceae)
Carrot (Daucus carota subsp. sativus)
Celeriac - (Apium graveolens rapaceum)
Daikon - East Asian radish (Raphanus sativus var. longipinnatus)
Lepidium meyenii (maca)
Microseris scapigera (yam daisy)
Pachyrhizus spp. (jicama and ahipa)
Parsnip (Pastinaca sativa)
Petroselinum spp. (parsley root)
Radish -
Scorzonera hispanica (black salsify)
Sium sisarum (skirret)
Tragopogon spp. (salsify)
Vigna lanceolata (bush potato)
Tuberous root
Amorphophallus glabra (Yellow lily yam)
Conopodium majus (pignut or earthnut)
Hornstedtia scottiana (Native ginger)
Ipomoea batatas (sweet potato)
Ipomoea costata (desert yam)
Manihot esculenta (cassava or yuca or manioc)
Mirabilis extensa (mauka or chago)
Psoralea esculenta (breadroot, tipsin, or prairie turnip)
Smallanthus sonchifolius (yacón)
[edit]Root-like stem

Zamia pumila, Florida arrowroot
[edit]Modified plant stem

Taro corms

Ginger rhizomes

Yam tubers
Further information: plant stem
Amorphophallus konjac (konjac)
Colocasia esculenta (taro)
Eleocharis dulcis (Chinese water chestnut)
Ensete spp. (enset)
Nelumbo nucifera
Nymphaea spp. (waterlily)
Pteridium esculentum
Sagittaria spp. (arrowhead or wapatoo)
Typha spp.
Xanthosoma spp. (malanga, cocoyam, tannia, and other names)
Curcuma longa (turmeric)
Panax ginseng (ginseng)
Arthropodium spp. (rengarenga, vanilla lily, and others)
Canna spp. (canna)
Cordyline fruticosa (ti)
Maranta arundinacea (arrowroot)
Nelumbo nucifera (lotus root)
Typha spp. (cattail or bulrush)
Zingiber officinale (ginger, galangal)
Apios americana (hog potato or groundnut)
Cyperus esculentus (tigernut or chufa)
Dioscorea spp. (yams, ube)
Helianthus tuberosus (Jerusalem artichoke or sunchoke)
Hemerocallis spp. (daylily)
Lathyrus tuberosus (earthnut pea)
Oxalis tuberosa (oca or New Zealand yam)
Plectranthus edulis and P. esculentus (kembili, dazo, and others)
Solanum tuberosum (potato)
Stachys affinis (Chinese artichoke or crosne)
Tropaeolum tuberosum (mashua or añu)
Ullucus tuberosus (ulluco)

Shallot bulbs
Further information: bulb
Allium spp. (garlic, onion, shallot, et cetera)
Camassia quamash (quamash)
Cyperus bulbosus (bush onion)
Cymbidium canaliculatum
Erythronium spp. (katakuri)
Foeniculum vulgare (fennel)
Lilium spp. (lilies)
Tacca leontopetaloides

^ "". Retrieved 2007-05-06.
^ López Camelo, Andrés F. (2004). Manual for the Preparation and Sale of Fruits and Vegetables. Food and Agriculture Organization of the United Nations. p. 6. ISBN 92-5-104991-2. Retrieved 2009-07-31. "However, in the case of potatoes (Figure 10), sweet potatoes, and other root vegetables, readiness for harvest is based on the percentage of tubers of a specific size." Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots.
[edit]External links

Wikimedia Commons has media related to: Root vegetables
Root and tuber crops at the University of Georgia
Vegetables From Underground from Wayne's Word at Palomar College
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