Food Chemistry

774 17 Vegetables and Vegetable Products

Table 17.1.

(Continued)

Number

Common name

Latin name

Class, order, family

Consumed as

Seed vegetables

58

Chestnut

Castanea sativa

Fagaceae

Cooked as a vegetable, roasted, or

milled into a flour

and used in soups

and bread doughs

59

Green beans

Phaseolus vulgaris

Fabaceae

The immature pod is cooked as a vegetable

or is steamed or pickled for salads

60

Green peas

Pisum sativum ssp. sativum

Fabaceae

The rounded smooth or (wrinkled)

Green seeds are cooked as a vegetableor are steamed/cooked for salads

Fruity vegetables

61

Eggplant

Solanum melongena

Solanaceae

Steamed as a vegetable

62

Garden squash

Cucurbita pepo

Cucurbitaceae

Cooked as a compote or as a vegetable

63

Green bell pepper

Capsicum annuum

Solanaceae

Eaten raw in salads, or is cooked,

steamed or baked

64

Cucumber

Cucumis sativus

Cucurbitaceae

Eaten raw in salads, cooked as

a vegetable or pickled

65

Okra

Abelmoschus esculentus

Malvaceae

Its mucilaginous green pods are cooked

as a vegetable in soups or stewed, oreaten as a salad

66

Tomato

Lycopersicon lycopersicum

Solanaceae

The reddish pulpy berry is eaten raw, in

salads, cooked as a vegetable, used asa paste or seasoned puree; immaturegreen tomatoes are pickled and theneaten as salad

67

Zucchini

Cucurbita pepo convar. giromontiina

Cucurbitaceae

The cylindrical dark green fruits are

peeled and cooked as a vegetable