Root vegetables are type a food list pdf roots eaten by humans as food. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Central Africa, West Africa, and Oceania, where they are used directly or mashed to make fufu or poi.
Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels. The following list classifies root vegetables according to anatomy.
Manual for the Preparation and Sale of Fruits and Vegetables. Food and Agriculture Organization of the United Nations. Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots.