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Of the six major plant parts, seeds are the dominant source of human calories and protein. A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, then spices.
Type. Staple foods are derived from either plant or animal products that are digestible by humans and can be supplied in substantial quantities. Common plant-based staples include cereals (e.g. rice, wheat, maize, millet, barley, oats, rye, spelt, emmer, triticale and sorghum), starchy tubers (e.g. potato, sweet potato, yam and taro) or root vegetables (e.g. cassava, turnip, carrot, rutabagas ...
Nutrition Raw beetroot is 88% water, 10% carbohydrates , 2% protein , and less than 1% fat (see table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) amount providing 180 kilojoules (43 kilocalories) of food energy , raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese , with other nutrients ...
The USDA 's original food pyramid, from 1992 to 2005 [1] A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups. [2] The first pyramid was published in Sweden in 1974. [3] [4] [5] The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the ...
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Seed is used only occasionally in tradition medicine. Modern usage is primarily as a diuretic. [20] Arctium lappa. Burdock. Used traditionally as a diuretic and to lower blood sugar [21] and, in traditional Chinese medicine as a treatment for sore throat and symptoms of the common cold.
As a general rule, this vowel almost always acts as a joint-stem to connect two consonantal roots (e.g. arthr-+ -o-+ -logy = arthrology), but generally, the -o-is dropped when connecting to a vowel-stem (e.g. arthr-+ -itis = arthritis, instead of arthr-o-itis). Second, medical roots generally go together according to language, i.e., Greek ...
Root vegetable. Carrot roots in various shapes and colors. Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. [1]
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