Often we cannot answer the question of which vegetables are root vegetables, and this may give rise to the idea that not all root vegetables are vegetables. In fact, root crops are vegetable crops that are grown for consumption by the underground edible organs of plants. By root vegetables beets, carrots, turnips, radishes, radishes, turnips, parsnips, celery, parsley, arracaca, rutabaga, forehead, Peruvian Maca, Scorzonera, oat root, daikon. In our article we consider the most common and consumed vegetables.
Potatoes
Potatoes (tuberiferous nightshade) is a type of perennial root-tuberous vegetables that belong to the genus of Nightshade. family Solanaceae. The Russian-language word "potato" has German roots. In German, it sounds like Kartoffel. But this is not the primary name, since it was formed in Italian as tartufo, tartufolo. 
The potato has the shape of a bush, whose height is 1 m, with several stems (from 4 to 8). The tuber variety determines their quantity. Root stalks are characterized by ribbing, immersion in the ground. Some potatoes have lateral processes (stolons). Modified thickenings grow to the tips of stolons, which are products of the plant suitable for feeding.
Potato tuber - this is a kidney that has grown. It consists of starch cells inside and cork tissue outside. On the surface of the tuber there are axillary buds (eyes). From them grow new shoots. Each tuber has 8 buds, each containing kidneys. That kidney that sprouted first is called the main one, the rest - asleep. Sleeping buds can wake up and form weak shoots. In contrast, the main bud produces strong shoots. 
The surface of the tuber is covered with lentils. These organs are designed to circulate air and water in potatoes.
The shape of the root is different: round, elongated, oval. The rind of potatoes can be white, pink, violet. The flesh most often has a white, cream or yellow color.
Did you know? Starting from the 18th century, potatoes were no longer considered an ornamental plant. In 1772, the Agronomist Antoine-Auguste Parmantier proved that potatoes are edible.The root system is fibrous, located 20-40 cm below the surface of the earth. Peak root development occurs during budding. When the tubers ripen, the root dies off.
Potato leaves come in different shapes: odd-pinnate, dissected. Variety determines the color of the leaves. It is known about the existence of light green, green, dark green foliage.
Among the potato varieties are known several flowers in flowers: white, pink, purple. Potato pollinates itself, but there are varieties that use cross-pollination. 
Important! Fruits of potatoes are formed until September. They are represented by fleshy dark green berries with a diameter of 2 cm each. Their smell is reminiscent of strawberries, but in fact they are very poisonous, as they contain solanine. Therefore, in no case can not try them.There is a lot of seed on each bush (about 1000 pieces with a weight of 0.5 g). But they are not used as breeding (for planting), only for the purpose of selection.
Selected potato tubers can not be stored in the sun. They will turn green and contain solanine that is dangerous to human health. 
In the tubers a lot of water (75%) and dry matter (25%). By "dry matter" we mean carbohydrates (starch on average 16%, sugars 2%), proteins (2 g), fats (0.2 g), 1% fiber and pectins, vitamins and minerals.
Potatoes are products high in starch. In different varieties there are from 14 to 22% of the specified component. It is easily digested, and is also a raw material for pharmaceuticals.
Potato improves intestinal function, because due to fiber and pectin, it removes cholesterol. It also contains vitamins A, B2, B6, C, E, H, K, PP. The value of the product is that it contains potassium, magnesium, sodium, iron, copper, zinc, iodine, manganese. Due to the high calorie content (76 Kcal per 100 g), the potato is not suitable for people with obesity. 
Carrot
Carrot is the name two years old in which for the first year a rosette of leaves is formed, a root crop, and by the second year - a bush with seeds. Distributed in Europe, Africa, Australia, New Zealand, America.
The edible part of carrots is of different mass (30-200g). Insects and wind take part in pollination of this plant.
The root crop has three parts: root, neck and head. Above the head there are leaves forming a rosette and buds in it. There are no roots or leaves around the neck. Carrots are ovoid and conical. 
Flowers form an umbrella. Carrots have petiolate feathery leaves. The seeds are elongated, oval. On their surface are small spikes. 1000 seeds weigh from 1-2.8 g.
Did you know? From Egyptian sources it is known that the carrot was originally purple color. Orange varieties first appeared in Holland. Nowadays, there is a carrot orange, black, green, purple, white.Carrot carotene helps the retina to function normally. Therefore, anyone who reads a lot has to deal with small objects, who constantly have to be very attentive, should eat carrots. In addition, beta-carotene, as an antioxidant, prolongs the youth of the body. If there are already some problems with vision, then carrots can also help.
Calorie carrots - 32 Kcal per 100 g. Proteins 1.3 g, fat 0.1 g, carbohydrate 6.9 g. And also carrot contains 88 g of water, monosaccharides, disaccharides, starch, pectin, organic acids, ash. Carrots consist of vitamins A, B, PP, C, E and K, minerals: iodine, calcium, magnesium, zinc, phosphorus, iron, copper, chromium. They have a positive effect on the skin and mucous membranes. Also in the carrot is essential oils. They are used for the manufacture of liqueur, cosmetics, perfumes.Celery
Celery - a plant from family of umbrella (Apiaceae). Celery fragrant - the most popular species. The plant, which has a thickened root, best survives in moist areas near marshes and salt marshes. The average height is 1 m, the leaves are pinnate, located on the striated branchy stalk. Flowers of small sizes in green are combined into complex inflorescences with an umbrella. The Plant List data states that there are 17 varieties of celery. 
All celery segments are edible, but more often use the stem. Petioles have green color, sharp aroma, unusual taste. The caloric value of the product is 12 Kcal per 100 g. Proteins 0.9 g, fat 0.1 g, carbohydrate 2.1 g. 100 g of peeled tuber consists of 320 mg of potassium, 80 mg of phosphorus, 68 mg of calcium, 9 mg of magnesium, 0.15 mg manganese, 0.31 mg zinc, 0.53 mg iron.
Iron, magnesium and calcium increase hemoglobin levels, strengthen the immune system, relieve swelling. Celery prevents infectious diseases, is a prophylactic against atherosclerosis, has a sedative effect on the nervous system, cures hypertension, and improves the bowels.
Important! If a kidney stone is found in a person, celery should not be eaten, as it can trigger the movement of stones throughout the body. When thrombophlebitis and varicose veins can not eat celery. Do not use this plant if the woman is on the second or third trimester of pregnancy.
Ginger
Ginger is a perennial herb that belongs to Ginger family. There are seven types of this product.
Ginger was first grown in South Asia. Nowadays it is grown in China, India, Indonesia, Australia, West Africa, Jamaica, Barbados.
Ginger rhizome appendage. A fibrous system is formed from the roots. The roots have a primary structure, their outer cork tissue; The central cylinder consists of a ring of beams, which are divided into fibers. Stems erect, rounded, not pubescent. There are internodes with a size of more than 1 cm. The leaves of the plant are alternate, simple, whole, pointed. 
The flowers are located on the peduncles, are part of the spike inflorescences. Tricuspid box considered fruit.
Ginger rhizome is the edible part of the plant. It has the form of round pieces that are in the same plane.
Calorie ginger - 80 Kcal. Proteins 1.8 g, fat 0.8 g, carbohydrates 15.8 g. The rhizome contains essential oil (1-3%), in which there is 1.5% gingerol, resin, starch, sugar, fat. Ginger also contains vitamins C, B1, B2 and amino acids. 
Ginger stimulates the gastrointestinal tract, treats flatulence, improves appetite, memory, helps to treat sciatica, bruises, cough, cold, cleanses the body of toxic substances. It is a "hot spice" that improves food digestion and blood flow.
In addition to ginger, cress, calendula, oregano (oregano), chervil, sage meadow grass, Kale cabbage, Lyubka bilove, yucca, dodder and anise also have a beneficial effect on the digestive tract.
Swede
Rutabaga is a two-year-old who serves as food for humans and animal feed; species of the genus Cabbage (Brassica) Cabbage family. It is considered a combination of cabbage with turnips. The most productive varieties are recognized as "Krasnoselskaya" and "Swedish". The shape of it looks like beets, but its color is lilac and white. The flesh is a bit bitter, it tastes like a turnip. Distributed in Sweden, Russia, Scandinavia, Germany, Finland. 
Did you know? In some Russian cities and villages, swede is called brook, bukhvoy, bushma, galanka, gruhvoi, jaundice, earth dwelling, kalega, kaliva, kaliga, kalika, German or Swedish turnip. By mistake, beetroot is called swell, but in fact it is a completely different plant.Swede stems are straight, tall, deciduous. Lower leaflets resemble lyre, rather thin, are naked. Plant gray color.
Inflorescence is a brush. Petals golden color. The fruit has the form of a long multi-seeded pod 5-10 cm in length, slightly bumpy, has a pedicle size of 1-3 cm, conical spout (1-2 cm), has no seeds, rarely with one or two seeds. The seeds are in the form of balls, dark brown in color, with small cells with a diameter of 1.8 mm. 1000 seeds weigh approximately 2.50-3.80 g. 
Root is round, oval, cylinder-shaped. The color of the pulp and the crust depends on the variety.
Calorie plants is 37.5 Kcal per 100 g, carbohydrates - 7.3 g, fat - 0.16 g, nitrogenous substances - 1.1 g, protein -1.2 g. In addition, rutabaga contains cellulose, starch, pectins, vitamins B1, B2, P, C, carotene, nicotinic acid, mineral salts (potassium, sulfur, phosphorus, iron, calcium). Rutabaga is more saturated with minerals than turnips.
This product is recommended to use as a diuretic, to liquefy sputum, for constipation. Juice turnips are treated with a lack of vitamins, they can effectively heal wounds. The tool is used in the diet, gastritis, colic. Only acute intestinal diseases can be contraindicated. 
Did you know? Johann Wolfgang von Goethe considered swede as his favorite vegetable.
Jerusalem artichoke
Jerusalem artichoke - herbal perennial of the genus Sunflower of the Astrov family. The identical name is “earthen pear”, “Jerusalem artichoke”, “bulba”, “boulevard”, “drum”. The name has Brazilian roots, because it comes from the naming of a tribe of Indians from Brazil - tupinamba. Habitat - Brazil, North America, UK, France, Ukraine, Russia, Australia, Japan. Everyone can choose a suitable one from 300 existing varieties.
The roots of the plant are strong and deep. Edible tubers are located on the surface of underground shoots, taste like cabbage poker or turnip, painted in white, yellow, purple or red. Stem erect, about 40 cm high. 
Leaves in the form of lowed stalks. The lower ones are ovoid or heart-shaped, the upper ones are elongated, ovoid. Flowers are part of the baskets (diameter 2-10 cm). Flowering time - from August to October. The fruits are achenes.
The chemical composition of tubers resembles potatoes. Caloric content of Jerusalem artichoke is 61 Kcal per 100 g, it contains 2.1 g of protein, 0.1 g of fat, and 12.8 g of fat. Also, the root vegetables include mineral salts, inulin (soluble polysaccharides) (16-18%), fructose, trace elements, nitrogenous substances (2-4%). The product is rich in vitamins B1, C, carotene. The percentage of sugar in the tuber increases with time, as there is a movement of nutrients from the stem and leaves. 
Jerusalem artichoke is used for gout, anemia, obesity. Broth root lowers blood pressure, hemoglobin levels. Suitable for residents of cities, in which there is a high gas content, smog, emissions of waste into the air, soil, water. Jerusalem artichoke neutralizes the consequences of such an ecological situation. Also removes heavy metals, radionuclides, toxic substances from the body. This anti-toxic property of the plant was due to the interaction of inulin and fiber, which are components of Jerusalem artichoke. This root crop has more "sugar" in its composition than sugarcane or sugarcane.
May cause flatulence, excessive gas.
Did you know? Japan, Holland and the United States produce topinambur coffee.
Radish
Radish - a one-year or two-year root vegetable of the genus Radish Cabbage family. Name of Latin origin: radix - root. Radish is born in the Middle East, but it is also grown in Europe, the United States. The Netherlands ranks first in radish consumption. 
Calorie radish is 14 Kcal per 100 g, contains proteins - 1.1 g, fats - 0.1 g, carbohydrates - 2.0 g, and also 94 g of water, potassium, calcium, phosphorus, iron, fluorine, mineral salts, riboflavin, thiamine , nicotinic acid, vitamins B1, B2, B3, C, PP.
Radish roots are 2-8 cm in diameter, round, oval, oblong. The root crop is covered with pink or red skin. The cause of bitter root flavor is mustard oil. 
Radish forms a small rosette of separated leaves. Flowers of pink color form flowers in inflorescences. The plant begins to bloom within 60 days after sowing seeds, flowering lasts a month.
Radish used as medicine with cardiovascular diseases, atherosclerosis, obesity. Radish improves the bowels. Silicon, which is in the composition of radish, removes cholesterol, improves immunity and mobility of joints.
The hellebore, oregano (oregano), chervil, caraway, rocambol, loch, hops, oxalis, calendula and buttercups, as well as radishes, have a beneficial effect on the cardiovascular robot.High levels of essential oil in this root can negatively affect people with gastritis, pancreatitis, and inflamed gallbladder.
Did you know? Radish tried to grow on the space station. He was chosen for the reason that he is characterized by a short growing season (from 30 to 45 days) and nutrient roots and leaves. Therefore, this product is convenient to produce even in space conditions.
Parsnip
Pasternak is a biennial and perennial of Umbrella families. It is widespread on flat and mountain meadows, in bushes. The plant is sometimes referred to as pustard, field borshch, berry field, tragus, stem, white root. The naming was borrowed from German, and the primary Latin name is pastināca (from pastināre - to dig). Grows in Europe and Central Asia, the Caucasus, the Balkans. 
Did you know? It was found that the parsnip seeds already existed in the Neolithic era in modern Switzerland. Pasternak was one of the staple foods until potatoes were brought to Europe.During the first year of growth, a large white root grows and a rosette, which includes from 3 to 7 dissected leaves, whose height is 60-70 cm. The branched peduncle appears in the second year of development, flowers and seeds appear on it.
Acceptable temperature for the plant is from 15 to 18 ° C. Parsnip leaves secrete volatiles at temperatures above 20 ° C. They can burn a person’s skin badly. 
Calorie parsnip is 47 Kcal, 1.4 g of protein, 0.5 g of fat, 9.2 g of carbohydrates. In addition, parsnip contains many vitamins: C, B1, B2, B6, PP, as well as carotene, essential oils, furocoumarins, enzymes, pectin, fiber.
The plant has a sharp sweet aroma, like carrots and parsley. Pasternak is used to treat obesity, gallbladder disease, gout, tuberculosis, pneumonia, to improve the digestive tract. The plant adjusts the metabolism, removes stones and salts. 
Did you know? Many people are concerned about the question: onion is a root vegetable or vegetable. At the root, the fruit is a modified root, the onion is a modified stem. Therefore, the bulb is not a root vegetable, but refers to vegetables.
As we have seen, vegetables are the common name for all crops, and root crops are one of the groups of plants, along with spicy, onion, nightshade, legumes, and others. Above was given a detailed list of the most used root crops, each of which is very nutritious, useful for improving the functioning of various human organs, speeding up metabolism. They can be used as prophylactic or medicinal products for many ailments.
