Voedingsingrediënten - Wortel- en knolgroenten

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

bieten

the tender and edible shoot of the bamboo plant

bamboescheut, bamboestengel

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

boterbloem

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

camas, eetbare bolplant

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

gember

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

cassave, yuca

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

aarde-noot, grondnoot

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

yam, zoete aardappel

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

taro, taro (wortelgroente)

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

peterselie

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

mierikswortel

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

galanga, galangawortel

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

pastinaak

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

pignut, wilde noot

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

arrowroot, pijlwortel

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

aardappel, pataat

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

knolraap, raap

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

radijs

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

rutabaga, gele raap

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

zilveruitjes, knolraap

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

schorseneer

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

zoete aardappel, batat

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

kurkuma

an aquatic plant known for its distinctive horn-shaped nuts

waterkastanje, watercaltrop

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

waterkastanje, waternoot

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

suikerbiet, suikerriet

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

bieten, rode biet

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

mooli, witte radijs

a potato

aardappel, patat

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

maniok, cassave