Portuguese - Vegetais folhosos e crucíferos
Aqui você aprenderá os nomes de vegetais folhosos e crucíferos em inglês, como “espinafre”, “brócolis” e “alcachofra”.
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a type of vegetable with large green leaves, eaten raw in a salad
alface
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
espinafre
a type of lettuce with crisp leaves that are pale green in color and form a round ball
alface iceberg
a peppery and leafy green vegetable commonly used in salads and as a garnish
rúcula, arugula
a leafy vegetable with crisp white stalks and dark green leaves
bok choy, couve coração
a vegetable with white or red leaf stalks and large green leaves, used in cooking
acelga, beteraba
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
cicória, cicória selvagem
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
endívia
a variety of chicory that bears dark red leaves
radicchio, chicória vermelha
a type of lettuce with long, crisp leaves and a slightly bitter taste
alface romana, romaine
a vegetable with white or red leaf stalks and large green leaves, used in cooking
acelga, acelga suíça
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
endívia, chicória
a plant that grows in running water with pungent green leaves that are used in cooking
crescimento de água, agrião
a variety of leafy vegetables that are commonly used as the base for salads
folhas de salada, verduras para salada
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
couve
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
couve-flor
a vegetable with a thick stem and clusters of edible flower buds, typically green in color
brócolis
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
alcachofra
the round flower head of a vegetable with thick green leaves, the heart of which is edible
alcachofra, alcachofra globe
a root vegetable with a nutty flavor, often used as a substitute for potatoes
alcachofra de Jerusalém, topinambur
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
couve-nabo
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
bok choy, pak choi
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
couve-savóia, couve de savóia
any young shoot or newly grown part of a plant that is eaten in salads
brotos, germes
a small round green vegetable from the cabbage family, used in cooking
couve de Bruxelas
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
couve chinesa, pak choi
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
água morna, berro
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
galinha gorda, chenopodium album
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
alface de cordeiro, alface de ovelha
a flowering plant known for its vibrant flowers and soft, velvety leaves
malva, tulipa
a European plant of the parsley family that grows on seacoast and is sometimes pickled
sampiro, salicornia
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
couve marinha, couve do mar
a European plant that is from the dock family, the leaves of which add a sour taste to the food
sorrel
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
mil folhas, yarrow
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
chucrute