What are the vegetables?
Vegetables
are all edible plant matter, including the flowers, fruits, stems, leaves,
roots, and seeds. Many examples are the courgettes, cucumbers, spinach, pulses,
beans and other. Vegetables play an important role in human nutrition low in
fat and carbohydrates, but high in vitamins, minerals and dietary fiber. They
are eaten either raw or cooked and they
are considered an important source of food for humans and animals.
Half cabbage
Courgette or zucchini
Courgette or zucchini cut in half
avocado
Avocado cut in half
Celery
Okra
Spring onions
Carrots
Potato
Garlic : One of the most important and indispensable ingredient in all of the
culinary arts, Asian, European, African, Latin American and North American
cooking. It is a member of the lily family like the leeks and has an intense
and unique flavor and aroma.
A clove of garlic -a clove of garlic peeled
Endive
Broccoli
Green asparagus
White asparagus
Artichoke
Armira
ROMANESCO BROCCOLI
Romanesco
broccoli is also known as Roman
cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco. It
is an edible flower bud of the species Brassica oleracea. First documented in
Italy, it is chartreuse in color. Romanesco has a striking appearance because
its form is a natural approximation of a fractal. When compared to a
traditional cauliflower, its texture as a vegetable is far more crunchy, and
its flavor is not as assertive, being delicate and nutty. (source: wikipaidia.org)
For more
information please click on ROMANESCO BROCCOLI
Green asparagus
White asparagus
Artichoke
Armira
Beetroot, entire
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