Which are the roots we eat?
Roots we eat
The roots of certain plants can be eaten as vegetables. The plants that produce such roots called root crops. Root crops have long been cultivated as a food source all over the world. Since they extract different chemicals from the soil as against grain crop they have proved useful in crop-rotation systems. The roots of beet consumed mainly in cooked form and are usually served with a main course or in soups. Beet powder is used as a red colouring agent in sauces. Carrots are bright orange coloured roots. They contain high percentage of cartene. They are consumed in fresh or cooked form and are sometimes dehydrated.
Sweet potatoes have orange flesh and are preferred for their sweetness. They are served cooked and are often canned and dehydrated as flakes. Some undergroun stems called tubers are also used as vegetables. Girasole potato taro and yam are among the important ones. They are used bith in cooked and dehydrated form. Some underground bulbs such as garlic leek and onion are also used as food materials. Garlic is used for flavouring soups sauces and salads. Leek is used as a flavouring material. Onion is used in salad and cooked with other vegetables. Roots are very useful for us as they give us many minerals and vitamins.