The varieties included in
this class are closely related as to food value, and on the whole
average much higher in this characteristic than do the succulent
vegetables. Irish potatoes and Jerusalem artichokes are examples of
tubers; sweet potatoes, beets, radishes, etc., in addition to the
vegetables shown in Fig. 1, belong to the roots; and onions and all the
vegetables related to the onion, such as garlic, shallots, and leeks,
are illustrations of bulbs or enlarged underground stems.
30. FRUIT and FLOWER VEGETABLES form a third class. They present great
variety in appearance, structure, and composition. To this class belong
cucumbers, eggplant, winter and summer squash, vegetable marrow,
tomatoes, peppers, and okra, which are in reality fruits but are used as
vegetables. Flower vegetables include California, or French, artichokes,
and cauliflower, all of which are in reality the buds of flowers or
plants and are eaten for food.
31. LEGUMES form a fourth class of vegetables, and they include all the
varieties of beans, peas, and lentils. When these foods are mature and
dried, they have the highest food value of all the vegetables. Among the
beans are Lima beans, kidney beans, navy, or soup, beans, soy beans, and
many others. The peas include the various garden varieties that have
been allowed to mature, cow-peas, and many others, some of which are not
suitable for human consumption. The lentils occur in numerous varieties,
too, but those commonly used are the red, yellow, and black ones.
Pages:
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178