10 + 1 Legumes mais estranhos que já viu

10 + 1 Vegetables weirdest you've seen
There are many healthy and tasty vegetables that would probably never even tasted and that still may leave surrendered.

1. Oca
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In many regions of South America, this legume is considered the second potato. It is an excellent source of vitamin C, potassium and iron. There are many different varieties of hollow, so that the flavors can vary. They are generally sweeter than potatoes.
Oxalis tuberosa (Oxalidaceae) is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as oca, from the Quechua words okka, oqa, and uqa; New Zealand yam; and a number of other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild Oxalis species that bear smaller tubers are known from four areas of the central Andean region. Oca was introduced to Europe in 1830 as a competitor to the potato and to New Zealand as early as 1860. In New Zealand, oca has become a popular table vegetable and is simply called yam.
The nutritional content for fresh and dried oca, Oca is a valuable source of vitamin C, potassium (included in value for ash), and iron. It also provides some protein, with valine and tryptophan its limiting amino acids.
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Alternative names:
Apilla in Bolivia; Apiña in Bolivia and Peru; Batata-baroa or mandioquinha (literally, "little mandioca") in Brazil, a name shared with the unrelated arracacha; Cuiba or quiba in Venezuela; Hibia, huasisai, or ibi in Colombia; Macachin or miquichi in Venezuela; Papa extranjera in Mexico; Truffette acide in France; Yam in many other places, such as Polynesia and New Zealand, where the Dioscorea vegetables known elsewhere as yams are generally very uncommon.

2. Almond Earth
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"Many times in my childhood joked pulling the stems of this plant without knowing its importance".
Although they are often called nuts, these tubers are actually the root of the plant Cyperus esculentus. They are often soaked in warm water before being eaten and have a sweet taste. For those who are lactose intolerant or vegan, can prove to be a good substitute for milk.
Cyperus esculentus (or chufa sedge, nut grass, yellow nutsedge, tigernut sedge, or earth almond) is a crop of the family sedge native to warm temperate to subtropical regions of the Northern Hemisphere. It can be found wild, as a weed or as a crop. It has been cultivated since the fourth millennium BC in Egypt, and for several centuries in Southern Europe. Nowadays it is often cultivated for its edible tubers (tigernuts), mainly in Spain for the preparation of the milky beverage Horchata de chufa. But in many countries C. esculentus is considered a weed and it is underutilized.
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The tubers are edible, with a slightly sweet, nutty flavour, compared to the more bitter-tasting tuber of the related Cyperus rotundus (purple nutsedge). They are quite hard and are generally soaked in water before they can be eaten, thus making them much softer and giving them a better texture.

3. Romanesque
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This vegetable is an exotic variant of cauliflower.
Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower. First documented in Italy, it is light green in color and is a natural approximation of a fractal.
Romanesco broccoli resembles a cauliflower, but is of a light green colour and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli's shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels.The vegetable is rich in vitamin C, vitamin K, dietary fiber and carotenoids.

4. Kohlrabi
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Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) (Ulkobi in Assamese and Bengali) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
This relative of the wild cabbage has been touted as one of the 150 healthiest foods on the planet. It consumed so common in India and virtually all parts of the plant are edible - roots, stems and leaves.

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
Kohlrabi leaves are edible and can be used interchangeably with collard and kale.
Kohlrabi is a important part of the Kashmiri diet and one of the most commonly cooked foods.

It is prepared with its leaves and served with a light gravy and eaten with rice.

5. Salsify
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Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way as salsify (Tragopogon porrifolius), also in the sunflower family.
The Salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. Since it also contains the glycoside inulin, which mainly consists of fructose, it is particularly suitable for diabetics.
The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root contains an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.

Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be coated with batter and deep fried.
Is believed to have medicinal properties as well as for the treatment of snake bites.

6. Kai-Lan
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Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger.
Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar and Thai cuisine.
Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.
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Salad Pak kanaa moo krob
The leaves consist of a delicious addition to any salad and can be served in meals which include broccoli.

7. Sunflower artichoke
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The sunflower artichoke can be used as a substitute with low potato starch and is extremely easy to produce.
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system, which can cause flatulence and, in some cases, gastric pain. Gerard's Herbal, printed in 1621, quotes the English planter John Goodyer on Jerusalem artichokes:
"which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."
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Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.
Jerusalem artichokes can be used as animal feed, and, while they must be washed before being fed to most animals, pigs forage and safely eat them directly from the ground. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots.
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It also has great potential for use in alcoholic beverages.
In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called "Topinambur", "Topi" or "Rossler". By the end of the 19th-century Jerusalem artichokes were being used in Baden to make a spirit called "Jerusalem artichoke brandy," "Jerusalem artichoke", "Topi", "Erdäpfler" "Rossler" or "Borbel."

8. Samphire
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Sometimes called "sea asparagus", this plant is the perfect addition to fish dishes. Grows in places where few plants are able to adapt: ​​rocky areas, sprinkled with the sun coming from the ocean. This resilient plant has been investigated as a potential source of biodiesel.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, "glasswort"). In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade.
Samphires of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. It is mentioned by Shakespeare in King Lear:
Half-way down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI). This refers to the dangers involved in collecting rock samphire on sea cliffs.
Marsh samphire (Salicornia bigelovii) is being investigated as a potential biodiesel source that can be grown in coastal areas where conventional crops cannot be grown.
Samphire is gaining popularity in the UK, being served more often in restaurants as an accompaniment to fish dishes, and is also found more often in supermarkets.

9. Nopal
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This delicious vegetable comes from a plant that probably never thought about eating: the cactus. It is a popular vegetable in Mexico and, as is so fleshy, may be a great option for vegetarians.
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A nopal salad
Nopales (from the Nahuatl word nohpalli for the pads) are a vegetable made from the young cladode (pad) segments of prickly pear, carefully peeled to remove the spines. These fleshy pads are flat and about hand-sized. They can be purple or green. They are particularly common in their native Mexico, where the plant is eaten commonly and regularly forms part of a variety of Mexican cuisine dishes. Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible.
Nopales are generally sold fresh in Mexico. In more recent years bottled, or canned versions are available mostly for export. Less often dried versions are available. Used to prepare nopalitos, they have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture. In most recipes the mucilaginous liquid they contain is included in the cooking. They are at their most tender and juicy in the spring.
Nopales are most commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), carne con nopales (meat with nopal), tacos de nopales, or simply on their own or in salads with queso panela (panela cheese). Candied nopale is called acitróne. Nopales have also grown to be an important ingredient in New Mexican cuisine and in Tejano culture (Texas).

10. Dulse
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Palmaria palmata (Linnaeus) Kuntze, also called dulse, dillisk, dilsk, red dulse, sea lettuce flakes or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata (Linnaeus) Greville. It grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food. In Iceland, where it is known as söl, it has been an important source of fiber throughout the centuries.
A rich source of vitamin B, fiber and vegetable protein. It has also traditionally been used to help prevent goiter, since it is abundant iodine.

11. Fiddleheads
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Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.
Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.
Like the mushrooms, not all are edible, some are poisonous and carcinogenic.
Certain varieties of fiddleheads have been shown to be carcinogenic.
Certain varieties of fiddleheads have been shown to be carcinogenic.
The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Source: greensavers.sapo.pt and wikipedia.org

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