Ingredienti Alimentari - Ortaggi a radice e tubero

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

barbabietola

the tender and edible shoot of the bamboo plant

germogli di bambù, punte di bambù

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

bardana

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

camas, pianta bulbosa commestibile

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

carota

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

zenzero

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

manioca

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

nocciolina di terra, arachide di terra

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

igname

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

taro, taro (ortaggio)

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

prezzemolo

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

rafano

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

galanga, radice di galanga

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

pastinaca

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

pignolo, nocciola selvatica

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

arrowroot, radice di arrowroot

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

patata

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

rapa

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

ravanello

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

rutabaga

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

svezia

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

patate dolci

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

curcuma

an aquatic plant known for its distinctive horn-shaped nuts

castagna d'acqua, caltrop acquatico

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

castagna d'acqua, nocciolo d'acqua

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

barbabietola da zucchero, barbabietola zuccherina

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

barbabietola rossa

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

ravanello

a potato

patate

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

manioca