Glossary V
Deutsch: Gemüse / Español: Verdura / Português: Vegetal / Français: Légume / Italiano: Verdura /
Vegetable refers to any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, such as the eggplant, tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower.
Deutsch: Pflanzenöl / Español: Aceite vegetal / Português: Óleo vegetal / Français: Huile végétale / Italiano: Olio vegetale
Vegetable oil is a cooking oil derived from the seeds, nuts, or fruits of plants. Common sources include soybean, corn, sunflower, canola (rapeseed), and olive. In the food context, vegetable oil is widely used for cooking, baking, frying, and salad dressings due to its neutral flavour and high smoke point, which make it versatile and suitable for a wide range of culinary applications.
Deutsch: Gemüse / Español: Verduras / Português: Vegetais / Français: Légumes / Italian: Verdure
Vegetables are edible plants or parts of plants that are consumed as part of a meal, primarily for their nutritional value. This category of food is broad and includes roots, stems, leaves, flowers, seeds, and fruits of plants that are cultivated and harvested for human consumption. Vegetables are an essential component of a healthy diet, providing vitamins, minerals, fiber, and antioxidants.
Deutsch: Vellarikka / Español: Vellarikka / Português: Vellarikka / Français: Vellarikka / Italiano: Vellarikka
Vellarikka is the Malayalam term for cucumber, specifically referring to a type of yellow cucumber or field cucumber commonly used in Kerala cuisine, South India. Known for its mild flavour and high water content, vellarikka is often used in salads, curries, and side dishes. It is a versatile vegetable that provides a refreshing and cooling element to many traditional Kerala dishes.