Root vegetable
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Root vegetables are underground plant parts (including tubers, tuberous roots, taproots, rhizomes, corms, bulbs, and enlarged hypocotyls) used as vegetables.
Root vegetables are usually storage organs, enlarged to store energy.
Starchy root vegetables are particularly important as a staple in the cuisine of West and Central Africa, where yams, taro, cassava, and others are used directly or to make foufou.
List of root vegetables by anatomical type
- Bulb
- Corm
- Chinese water chestnut
- Konjac
- Malanga
- Sagittaria (arrowhead or wapatoo)
- Taro
- Hypocotyl
- Rhizome
- Arrowroot
- Canna lily
- Nelumbo nucifera (lotus root)
- Typha (cattail, bulrush)
- Taproot
- Tuber
- Tuberous root
See also
External links
- Root and tuber crops at the University of Georgia (http://www.uga.edu/rootandtubercrops/English/)