The roots of certain plants get swollen with stored food. They can be eaten as vegetables. The plants that produce such roots are called root crops.
Root crops have long been cultivated as a food source all over the world. Since they extract different chemicals from the soil, as against grain crops, they have proved useful in crop-rotation systems.
The roots of beet are consumed mainly in cooked form and are usually served with a main course or in soups. Beet powder is used as a red colouring agent in sauces.
Carrots are bright orange-coloured roots. They contain high percentage of carotene. They are consumed in fresh or cooked form and are sometimes dehydrated.
Radishes are roots with strong flavour. White or red roots are usually eaten as appetizers and are also used in salads.
Rutabaga and turnip are more or less alike. But Rutabaga is more rounded or elongated as compared to turnip which is rather flat. Both are yellow in colour.
Sweet potatoes have orange flesh and are preferred for their sweetness. They are served cooked, and are often canned and dehydrated as flakes.
Some underground stems called tubers are also used as vegetables. Girasole, potato, taro and yam are among the important ones. They are used both in cooked and dehydrated form.
Some underground bulbs, such as garlic, leek and onion are also used as food materials. Garlic is used for flavouring soups, sauces and salads. Leek is used as a flavouring material. Onion is used in salads and cooked with other vegetables.
Roots are very useful for us as they give us many minerals and vitamins.