Agriculture Reference
In-Depth Information
Figure
4.25.
Nutrient content of root vegetables. (From data in USDA National Nutrient Data-
base for Standard Reference, Release 17. http:
//
www.nal.usda.gov
/
fnic
/
foodcomp
/
Data
/
SR17
/
reports
/
sr17page.htm.)
are almost never grown from seedlings. Weeding is necessary for optimum production.
Plants are allowed to grow until the below-ground portion is the desired size or it is near
the end of the growing season. However, many of these crops can and are harvested and
eaten at any time during the growing season. Young onions, beets, and carrots are com-
monly eaten as soon as the below-ground portion is large enough to be used as food.
Plants are harvested by pulling, although they may also be dug or plowed up
before separation from soil. Equipment similar to that used for harvesting potatoes
(Chapter 4) can be used to harvest any root crop, although equipment must be designed
for the particular root and its characteristics.
4.11.4 Preparation and Consumption
After harvesting, root vegetables are washed to remove adhering soil, and, if washed
properly, they can be stored for significant periods of time without spoiling.
Removal of tops at harvest reduces the loss of water and thus extends the time these
vegetables can be stored without becoming unsuitable as a food. The outer skin is fre-
quently removed from root crops, and this makes sure that adhering soil is also
removed. However, the skin is edible and does not have to be removed before
eating. In some cases the skin may come loose during cooking and thus decrease the
esthetic value of the food; however, the nutritional value will be higher with the skin
included than if it is removed.
These are called vegetables because they are eaten as adjuncts to the main protein
and carbohydrate source of the meal. Another way to look at this is that they are eaten in
smaller quantities than meat or carbohydrates. Although they are eaten alone as their
