Ingredientes de Alimentos - Hortalizas de raíz y tubérculos

a vegetable with a round dark red root that is used in cooking or producing sugar

remolacha, betabel

the tender and edible shoot of the bamboo plant

brotes de bambú, retoños de bambú

a plant with edible roots and large leaves, known for its potential health benefits

bardo

a flowering plant native to North America, known for its edible bulbs

camas, planta de bulbos comestibles

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

zanahoria

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

jengibre

the long and starchy roots of a tropical plant that is native to South America, used in cooking

yuca, mandioca

a mild radish with a white slender root that is used in Asian cuisine

daikon

a plant that grows small, peanut-like tubers that can be eaten

maní de tierra, cacahuate de tierra

a large edible root of a tropical climbing plant with a red skin

ñame, batata

a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor

taro, taro (raíz comestible)

an aromatic plant with curly green leaves, used for garnishing food or in cooking

perejil

the root of a European plant of the mustard family, with a white color and a strong flavor

rábano picante

a spicy root with a citrusy taste, often used in Southeast Asian cooking

galanga, raíz de galanga

the white root of a plant of the parsley family with a sweet taste that is used in cooking

chirivía, pastinaca

a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source

pignut, tuerca de campo

a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking

arrurruz, planta de arrurruz

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

patata, papa

a root vegetable with creamy flesh and white and purple skin, used in cooking

nabo

an edible root of red color with a pungent taste that is eaten raw in salads

rábano

the swollen yellow root of a plant of the cabbage family, used in cooking

nabo sueco

the swollen yellow root of a plant of the cabbage family, used in cooking

nabo sueco, colinabo

a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters

salsifí, salsifí negro

a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes

escorzonera

a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips

skirret, skirret

a vegetable similar to a potato in shape that has a sweet taste and white flesh

boniato, batata

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

cúrcuma

an aquatic plant known for its distinctive horn-shaped nuts

cáliz de agua, castaña de agua

an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor

castaña de agua, cacahuete de agua

a root vegetable known for its high sugar content, commonly cultivated for the production of sugar

remolacha azucarera, betabel azucarero

a vegetable with a round and dark red root that is eaten as food

remolacha, betabel

a mild radish with a white slender root that is used in Asian cuisine

daikon

a potato

papa, patata

the long and starchy roots of a tropical plant that is native to South America, used in cooking

mandioca, yuca