Food Chemistry

17.1 Vegetables 771

Table 17.1.

List of some important vegetables

Number

Common name

Latin name

Class, order, family

Consumed as

Mushrooms (cultivated or wildly grown edible species)

1

Ringed boletus

Suillus luteus

Basidiomycetes/Boletales

2

Saffron milk cap

Lactarius deliciosus

Basidiomycetes/Agaricales

3

Field champignon

Agaricus campester

Basidiomycetes/Agaricales

4

Garden champignon

Agaricus hortensis

Basidiomycetes/Agaricales

5Cep

Xerocomus badius

Basidiomycetes/Boletales

6Truffle

Tuber melanosporum

Ascomycetes/Tuberales

Steamed, fried, dried,

7

Chanterelle

Cantharellus cibarius

Basidiomycetes/Aphyllophorales

pickled or salted

8

Xerocomus chrysenteron

Basidiomycetes/Boletales

9Morel

Morchella esculenta

Ascomycetes/Pezizales

10

Edible boletus

Boletus edulis

Basidiomycetes/Boletales

11

Goat’s lip

Xerocomus subtomentosus

Basidiomycetes/Boletales

Algae (seaweed)

12

Sea lettuce

Ulva lactuca

Eaten raw as a salad, cooked in soups

(Chile, Scotland, West Indies)

13

Sweet tangle

Laminaria saccharina

Eaten raw or cooked (Scotland)

14

Laminaria sp.

Eaten dried (“combu”) or as

a vegetable (Japan)

15

Porphyra laciniata

Eaten raw in salads, cooked as

a vegetable (England, America)

16

Porphyra sp.

Dried or cooked (“nari” products,

Japan and Korea)

17

Undaria pinnatifida

Eaten dried (“wakami”) and as

a vegetable (Japan)

Rooty vegetables

18

Carrot

Daucus carota

Apiaceae

Eaten raw or cooked

19

Radish (white elong-

Raphanus sativus var. niger

Brassicaceae

The pungent fleshy root eaten raw,

ated fleshy root)

salted

20

Viper’s grass, scorzonera

Scorzonera hispanica

Asteraceae

Cooked as a vegetable

21

Parsley

Petroselinum crispum

Apiaceae

Long tapered roots cooked as

ssp. tuberosum

a vegetable, or used for seasoning

Tuberous vegetables (sprouting tubers)

22

Arrowroot

Tacca leontopetaloides

Taccaceae

Cooked or m

illed into flour for

breadmaking