کھانے کے اجزاء - جڑ اور ٹبر کی سبزیاں
یہاں آپ جڑ اور ٹبر والی سبزیوں کے نام انگریزی میں سیکھیں گے جیسے "ادرک"، "پارسنپ"، اور "آلو"۔
جائزہ
فلیش کارڈز
ہجے
کوئز
a vegetable with a round dark red root that is used in cooking or producing sugar
چقندر
the tender and edible shoot of the bamboo plant
بامبو کی کونپل, بامبو کے پودے کی کونپل
a plant with edible roots and large leaves, known for its potential health benefits
برڈوک
a flowering plant native to North America, known for its edible bulbs
کماس, کھانے کے قابل پیاز کا پودا
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
گاجر
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
ادرک
the long and starchy roots of a tropical plant that is native to South America, used in cooking
کاساوا, یوکا
a mild radish with a white slender root that is used in Asian cuisine
دائے کون
a plant that grows small, peanut-like tubers that can be eaten
زمین مٹر, زمین کی مٹر
a large edible root of a tropical climbing plant with a red skin
یام, میٹھا آلو
a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor
تارو, تارو (جزو سبز)
an aromatic plant with curly green leaves, used for garnishing food or in cooking
دھنیا
the root of a European plant of the mustard family, with a white color and a strong flavor
مشل چھلکا
a spicy root with a citrusy taste, often used in Southeast Asian cooking
گالنگل, گالنگل کی جڑ
the white root of a plant of the parsley family with a sweet taste that is used in cooking
پارسنیپ
a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source
پگنٹ, جنگلی مغز
a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking
ایرروٹ, ایرروٹ کا پودا
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
آلو, مٹی کا پھل
a root vegetable with creamy flesh and white and purple skin, used in cooking
کھڑی, گلابی کدو
an edible root of red color with a pungent taste that is eaten raw in salads
مولی
the swollen yellow root of a plant of the cabbage family, used in cooking
رَوٹابَگا, پھلیاں
the swollen yellow root of a plant of the cabbage family, used in cooking
تربوز, گلابی گور
a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters
سالسیفی
a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes
اسکورزونیر
a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips
سکیریٹ, سکیریٹ
a vegetable similar to a potato in shape that has a sweet taste and white flesh
میٹھا آلو, شکرکندی
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
ہلدی
an aquatic plant known for its distinctive horn-shaped nuts
پانی کی کالیپ, پانی کا کٹھل
an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor
پانی کا چستنی, پانی کی کاجوا
a root vegetable known for its high sugar content, commonly cultivated for the production of sugar
چینی چقندر, چینی بیٹ
a vegetable with a round and dark red root that is eaten as food
چقندر, چقندری
a mild radish with a white slender root that is used in Asian cuisine
مولی, سفید مولی
the long and starchy roots of a tropical plant that is native to South America, used in cooking
مانیوک, کاساوا