VegetableVegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots, and seeds.
Whole grainA whole grain is a grain of any cereal or pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber.
FoodSubstance consumed for nutritionDisplay of various foodsFood is any substance that is consumed by an organism for nutritional support. Food usually consists of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, encourage physical requirements, and support growth.
LegumeLegumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure.
FermentationFermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.).
FruitIn botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds.Digestive enzymeDigestive enzymes take part in the chemical process of digestion, which follows the mechanical process of digestion. Food consists of macromolecules of proteins, carbohydrates, and fats that need to be broken down chemically by digestive enzymes in the mouth, stomach, pancreas, and duodenum, before being able to be absorbed into the bloodstream. Initial breakdown is achieved by chewing (mastication) and the use of digestive enzymes of saliva.
CerealGrass that has edible grainHarvesting a cereal with a combine harvester accompanied by a tractor and trailer.Cereal grains: (top) pearl millet, rice, barley(middle) sorghum, maize, oats(bottom) millet, wheat, rye, triticaleA cereal is a grass (family Poaceae) cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize (US: corn).
Nut (fruit)A nut is a fruit consisting of a hard or tough nutshell protecting a single seed. In botany, the use of the term nut implies that the shell does not open to release the seed (a property known as indehiscence). Whereas most seeds come from fruit that naturally free themselves from their shell, this is not the case in true nuts (such as hazelnuts, chestnuts, and acorns), which have hard shell walls and originate from a compound ovary.
ViscosityResistance of a fluid to shear deformation
SeedIn botany, a seed is a plant structure containing an embryo and stored nutrients in a protective coat called a testa. More generally, the term seed means anything that can be sown, which may include seed and husk or tuber. Seeds are the product of the ripened ovule, after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote and grows within the mother plant to a certain size before growth is halted.
SolubilityExample of a dissolved solid (left)Formation of crystals in a 4.2 Mammonium sulfate solution. The solution was initially prepared at 20 °C and then stored for 2 days at 4 °C.In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution.*As an Amazon Associate I earn from qualifying purchases.