Mga Pangngalang Pangunahing - Gulay
Dito matututuhan mo ang mga pangngalan sa Ingles na may kinalaman sa gulay, tulad ng "karot," "spinach," at "labanos."
Repasuhin
Flashcards
Pagbaybay
Pagsusulit
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
karot
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
patatas
a soft and round fruit that is red and is used a lot in salads and many other foods
kamatis
a round vegetable with many layers and a strong smell and taste
sibuyas
a vegetable from the cabbage family with a thick stem and a compact head of dense florets that are usually green in color
brokuli
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
kangkong
a long fruit that has thin green skin and is used a lot in salads
pipino
any fungus with a short stem and a round top that we can eat
kabute
a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food
lipak
a type of vegetable with large green leaves, eaten raw in a salad
litsugas
a type of vegetable having a strong smell and spicy flavor that is used in cooking
bawang
an aromatic plant with curly green leaves, used for garnishing food or in cooking
perehil
an edible root of red color with a pungent taste that is eaten raw in salads
labanos
the swollen yellow root of a plant of the cabbage family, used in cooking
rutabaga
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
artichoke
a leafy vegetable with crisp white stalks and dark green leaves
bok choy
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
repolyo
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
kuliplor
a type of lettuce with crisp leaves that are pale green in color and form a round ball
iceberg lettuce
a small round green vegetable from the cabbage family, used in cooking
spraut na Bruselas
a peppery and leafy green vegetable commonly used in salads and as a garnish
arugula
a small hollow fruit, typically red or green, etc., used in cooking or eaten raw
kampanilya paminta
the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste
sili
a type of chili pepper known for its medium heat and distinct flavor
jalapeno
a long green vegetable with edible stems, used in cooking or eaten raw
nakakain na asparagus
a seed growing in long pods on a climbing plant, eaten as a vegetable
patani
a young onion taken from the ground before the root is formed, with a long green stem, eaten as a vegetable
scallion
a vegetable similar to a potato in shape that has a sweet taste and white flesh
kamote
a vegetable with white or red leaf stalks and large green leaves, used in cooking
Swiss chard
a root vegetable with creamy flesh and white and purple skin, used in cooking
singkamas
a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad
tsikori
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
uri ng halamang panggamot
a type of green vegetable that is long and thin and is used in cooking
berdeng bin
a plant of the onion family with layers of green leaves and a white stem, used in cooking
sibuyas
a plant that grows in running water with pungent green leaves that are used in cooking
watercress
the white root of a plant of the parsley family with a sweet taste that is used in cooking
parsnip
a type of onion plant producing small clustered mild-flavored bulbs used as seasoning
halaman selot
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
chives
a mild radish with a white slender root that is used in Asian cuisine
daikon
a small-sized variety of tomato known for its sweet flavor and small, round shapees
maliit na kamatis
a vegetable with a round dark red root that is used in cooking or producing sugar
beet
a vegetable with white or red leaf stalks and large green leaves, used in cooking
chard