Bahan Makanan - Sayuran Akar dan Umbi

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

bit

the tender and edible shoot of the bamboo plant

tunas bambu, pucuk bambu

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

burdock

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

camas, tanaman umbi yang dapat dimakan

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

wortel

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

jahe

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

singkong, ubi kayu

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

kacang tanah, kacang terigu

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

yams, ubi jalar

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

taro, taro (sayuran akar)

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

peterseli

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

lobak pedas

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

galangal, akar galangal

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

parsnip

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

pignut, kacang hutan

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

arrowroot, akar arrowroot

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

kentang, ubi

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

lobak, daun lobak

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

lobak

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

rutabaga, lobak kunir

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

swede, umbi

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

salsify

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

scorzonera

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

ubi jalar, ubi manis

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

kunir

an aquatic plant known for its distinctive horn-shaped nuts

kacang air, kacang katak

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

buah air, kacang air

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

bit gula, bit gula manis

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

bit, bit merah

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

mooli, lobak putih

a potato

kentang, umbi

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

maniok, sagu