Bahan makanan - Bagian dan Jenis Buah dan Sayur

safe or suitable for eating

dapat dimakan

not capable of being eaten or is not safe for consumption

tak bisa dimakan

a small, dry fruit that typically contains a single seed and is often surrounded by a hardened outer layer

akena

a plant seedpod that contains multiple seeds, such as peas or peanuts

kacang-kacangan

a small fruit with a seed inside a hard shell that grows on some trees

kacang

a one-seeded fruit where the seed is fused with the fruit wall, commonly found in grasses and grains

kariopsis

a type of fruit that consists of an outer fleshy layer, a hard inner shell, and a single seed

drupe

a dry, hard covering type of fruit that splits open to release seeds, such as in poppy seeds or okra

kapsul

a type of fruit that has a hard, pit-like stone (or seed) surrounded by fleshy edible fruit

buah batu

a fruit with a central core surrounded by a fleshy layer

buah

any fruit with a sour taste, such as oranges, limes, and tangerines

sitrus

a cluster of small individual fruits that develop from separate ovaries within a single flower

buah agregat

a fruit formed from the fused ovaries of multiple flowers

buah majemuk

a type of fruit where the flesh comes from tissues other than the ovary

buah aksesori

not containing any seeds

tanpa biji

having an abundance of leaves or characterized by the presence of leaves

berdaun

a variety of leafy vegetables that are commonly used as the base for salads

sayuran salad

the ball-shaped root of some plants that grows anew every year

bol

the main part of a plant that connects the roots to the twigs, leaves, and flowers

batang

the underground part of a plant that absorbs water and minerals, sending it to other parts

akar

a swollen, underground stem or root of a plant that stores nutrients

umbi

having or resembling tubers, which are thickened, fleshy underground stems or roots

umumnya

a large long vegetable of the squash family with green skin and white flesh, grown on the ground

labu

the central part of a fruit that typically contains seeds, like in apples, pears, and pineapples

inti

a simple sugar that is commonly used as a sweetener or a source of energy in various food and medical products

dekstrosa

the soft, edible part of a fruit, typically rich in flavor and texture

daging

the outer covering or shell of a seed or fruit

kulit

the liquid inside fruits and vegetables or the drink that we make from them

jus

a sweet, liquid substance produced by flowers and used by insects as a source of energy

nektar

a natural substance found in fruits that is used as a thickening agent in food preparation

pektin

the outer, protective layer of a fruit that can be removed

kulit

a tiny hard seed that is found in some fruits such as an apple, peach, etc.

biji

a small, hard seed or stone found inside certain fruits, such as peaches and cherries

biji

the spongy tissue found inside the stems and branches of plants

jantung

the soft, fibrous part of a fruit or vegetable

daging buah

the tough outer covering or skin of a fruit or vegetables

kulit

a small, hard object produced by a fruit or vegetable that can grow into a new one

biji

any of the inner parts of a fruit such as an orange, lemon, etc. that can be easily separated

segment

the outer layer that covers a fruit, seed, or vegetable

kulit

the slender, elongated part of a plant that supports leaves, flowers, or fruits

batang

the hard seed or pit found inside certain fruits like peaches and cherries

biji

the flavorful outer layer of citrus fruit peel used to add tangy taste to dishes

kulit buah

a small, round nut with a hard shell, known for its rich flavor and used in cooking and snacks

cob

the central cylindrical part of the corn ear that is covered in tightly packed kernelsn

batang jagung

a small opening or indentation on the surface of certain fruits or vegetables, often associated with the attachment point or reproductive structures, such as in potatoes, pineapples, and beans

mata (kentang)

a small flower or cluster of flowers that form the flowering head of vegetables like broccoli, cauliflower, and Brussels sprouts, commonly used in culinary applications

floret

the edible leafy greens or uppermost part of certain plants, used in culinary applications

daun

the tissue within a seed that provides nourishment to the developing embryo

endosperma

the middle layer of a fruit found between the outer skin and the inner core or seed, typically fleshy in texture

mesokarp

the protective outer covering of a seed

kulit biji

the outermost layer or skin of a fruit

ekzokarp

all the layers of tissue that make up the wall of a fruit

perikarp

(of plant or fruit tissue) soft, juicy, and succulent, often with a high water content

berisi

preserved or enhanced in flavor and appearance through the application of a sugary syrup or glaze

glaze

(of fruits or vegetables) excessively ripe or beyond the point of optimal freshness

terlalu matang

having had the pits or stones removed

tanpa biji

(of fruit or crop) fully developed, flavorful, and ready to be eaten

matang

typical or customary for a specific time of year

musiman

(particularly of food) having been dried in the sun

kering matahari