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MASTER LIST OF RAW FOODS

Compiled From: From Wikipedia, the free encyclopedia

 

With EXTRAS from www.floridata.com

 

*Note: Please e-mail any additions or changes to Davidzanemason@rawfoodfarm.com

 

 

Table of Contents:

 

 

Part I:         Fruits

Part II:        Vegetables (including Japanese)

Part III:       Edible Seeds

Part IV:      Nuts

Part V:       Pulses (legumes)

Part VI:      Herbs & Spices

Part VII:     Wild Plants

Part VIII:    Edible Mushrooms

Part IX:      Sea Vegetables

Part X:       Sprouting

 

Extras:

 

 

1.      List of Tropical FruitTrees

2.      List of Poisonous Plants

3.      Vegetables & Other Edible Plants of Florida (From www.floridata.com)

Part I: Fruits

Here are lists of fruits considered edible in some cuisine. The definition of fruit for these lists is a culinary fruit, i.e. "Any sweet, edible part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or sweetish vegetables, such as rhubarb, that resemble a true fruit or are used in cookery as if they were a fruit."[1] Note that many true fruits are considered to be vegetables in the culinary sense (for example: the tomato), and hence do not appear in this article. There exist also many fruits that are edible; however, for various reasons have not become popular.

Contents

[edit] Temperate fruits

Fruits of temperate climates are almost universally borne on trees or woody shrubs or lianas. They will not grow adequately in the tropics, as they need a period of cold (a chilling requirement) each year before they will flower. The apple, pear, cherry, and plum are the most widely grown and eaten, owing to their adaptability. Many other fruits are important regionally but do not figure prominently in commerce. Many sorts of small fruit on this list are gathered from the wild, just as they were in Neolithic times.

[edit] Rosaceae family

The Family Rosaceae dominates the temperate fruits, both in numbers and in importance. The pome fruits, stone fruits and brambles are fruits of plants in Rosaceae.

The pome fruits:

Apples

Apples

The stone fruits, drupes of genus Prunus:

  • Apricot (Prunus armeniaca or Armeniaca vulgaris)
  • Cherry, sweet, sour, and wild species (Prunus avium, P. cerasus, and others)
  • Chokecherry (Prunus virginiana)
  • Plum, of which there are several domestic and wild species; dried plums are called prunes
  • Peach (of the normal and white variety) and its variant the nectarine (Prunus persica)
  • Hybrids of the preceding species, such as the pluot, aprium and peacotum
  • Greengage, a cultivar of the plum

[edit] Berries

In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds. The bramble fruits, compound fruits of genus Rubus (blackberries), are some of the most popular pseudo-berries:

Raspberries

Raspberries

The true berries are dominated by the family Ericaceae, many of which are hardy in the subarctic:

Other berries not in the Rosaceae or Ericaceae:

[edit] Fruits of Asian origin

Some fruits native to Asia.

[edit] Fruits of American origin

Some other fruits native to North America that are eaten in a small way:

[edit] Cacti and other succulents

Several cacti yield edible fruits, which are important traditional foods for some Native American peoples:

[edit] Podocarps

Podocarps are conifers in the family Podocarpaceae. The seed cones are highly modified and, in some, the seed is surrounded by fleshy scale tissue, resembling a drupe. These berry-like cone scales are eaten by birds which then disperse the seeds in their droppings and the cones can be eaten in many species. Podocarps are either half-hardy or frost tender, depending on species. Many genera are similar in that they have edible "fruits" and often don't have a common name.

[edit] Herbaceous annuals fruits

[edit] Melons and other members of Cucurbitaceae or Solanaceae family

Some exceptions to the statement that temperate fruits grow on woody perennials are:

Watermelon

Watermelon

[edit] Accessory fruits

The accessory fruits, seed organs which are not botanically berries at all::

[edit] Vegetables

A few vegetables are sometimes colloquially, but incorrectly, termed as "fruit" in the kitchen:

[edit] Mediterranean and subtropical fruits

Fruits in this category are not hardy to extreme cold, as the preceding temperate fruits are, yet tolerate some frost and may have a modest chilling requirement. Notable among these are natives of the Mediterranean:

Grapes

Grapes

In the important genus Citrus (Rutaceae), some members are tropical, tolerating no frost. All common species of commerce are somewhat hardy:

Lemon

Lemon

See also: List of Citrus fruits

Other subtropical fruits:

[edit] Tropical fruits

A tropical fruit one that typically grows in warm climates, or equatorial areas.

This is an incomplete list, which may never be able to satisfy certain standards for completeness. Revisions and sourced additions are welcome.

Varieties of tropical fruit include:

Tropical fruit grow on plants of all habitats. The only characteristic that they share is an intolerance of frost.

Papayas

Papayas

[edit] Inedible fruit

[edit] Unsorted

[edit] See also

[edit] External links

Part II: Vegetables

From Wikipedia, the free encyclopedia

Jump to: navigation, search

This is a list of vegetables in the culinary sense, which means it includes some botanical fruits like pumpkins and doesn't include herbs, spices, cereals and most culinary fruits and culinary nuts. Some culinary vegetables (seaweeds like nori) are not even members of the plant kingdom.

A vegetable can be any of the major plant parts - root, stem, leaf, flower, fruit or seed. Vegetables are usually eaten during the main part of a meal while culinary fruits are usually sweet and eaten as desserts, snacks or juices. There are often exceptions, e.g. vegetables can be used in desserts such as sweet potato pie, sweet green tomato pie and sweet eggplant pie. Vegetables are also used in juices.

Contents

[hide]

[edit] Western Brassicas

Closeup of romanesco broccoli.

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Closeup of romanesco broccoli.

  • Broccoli (Brassica oleracea Italica group)
  • Brussels sprout (Brassica oleracea Gemmifera group)
  • Cabbage (Brassica oleracea Capitata group)
  • Cauliflower (Brassica oleracea Botrytis group)
  • Kale (Brassica oleracea Acephala group)
  • Rapini (Brassica rapa var. ruvo)

[edit] Asian Brassicas

[edit] Leafy and salad vegetables

Main article: leaf vegetable

garden cress

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garden cress

Iceberg lettuce field in Northern Santa Barbara County

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Iceberg lettuce field in Northern Santa Barbara County

Spinach in flower

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Spinach in flower

[edit] Fruiting and Flowering Vegetables

Avocado fruit (cv. 'Fuerte'); left: whole, right: in section

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Avocado fruit (cv. 'Fuerte'); left: whole, right: in section

Pumpkins

Enlarge

Pumpkins

[edit] Podded Vegetables

Diversity in dry common beans

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Diversity in dry common beans

Varieties of soybeans are used for many purposes.

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Varieties of soybeans are used for many purposes.

[edit] Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled.

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Garlic bulbs and individual cloves, one peeled.

[edit] Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes

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Carrots come in a wide variety of shapes and sizes

Potatoes are one of the most used staple foods.

Enlarge

Potatoes are one of the most used staple foods.

bunch of radishes

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bunch of radishes

[edit] Seaweed

The Caulerpa is a genus of edible Seaweed.

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The Caulerpa is a genus of edible Seaweed.

Pages in category "Japanese vegetables"

There are 27 pages in this section of this category.

A

B

D

E

F

F cont.

G

K

M

N

P

P cont.

R

S

U

W

Retrieved from "http://en.wikipedia.org/wiki/Category:Japanese_vegetables"

Categories: Japanese ingredients | Vegetables

[edit] See also

Retrieved from "http://en.wikipedia.org/wiki/List_of_vegetables"

Categories: Lists of foods | Lists of plants

Part III: Edible Seeds

From Wikipedia, the free encyclopedia

Jump to: navigation, search

A list of edible seeds here includes seeds that are directly foodstuffs, rather than yielding derived products.

A variety of species can provide edible seeds. Of the six major plant parts, seeds are the most important source of human food. The other five major plant parts are roots, stems, leaves, flowers, and fruits. Most edible seeds are angiosperms, but a few are gymnosperms. The most important seed food source is cereals, followed by legumes, and nuts.

The list is divided into the following categories:

  • Beans (or Legumes) are protein-rich soft seeds.
  • Cereals (or grains) are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world.[1] Botanically, true cereals are members of the Poaceae or Grass family.
    • Pseudocereals are cereal crops that are not members of the Poaceae or Grass Family.
  • Nuts are botanically a specific type of fruit but the term is also applied to many edible seeds that are not botanically nuts.
    • Gymnosperms produce nut-like seeds but not flowers or fruits.
  • Spices are used to flavor food rather than provide nutrients.

Contents

[edit] Beans

See also: Category:Beans

Beans, also known as legumes or pulses include:[2]

Lentils have been part of the human diet since the Neolithic

Lentils have been part of the human diet since the Neolithic

[edit] Cereals

See also: Category:Cereals

Maize (sometimes called "corn") is the single biggest source of food calories in the world.

Maize (sometimes called "corn") is the single biggest source of food calories in the world.

True cereals are the seeds of certain species of grass. Three - maize, wheat and rice - account for about half of the calories consumed by people every year.[1] Grains can be ground to make flour, used as the basis of bread, cake, noodles or other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, provided a large fraction of the calories in the places that they are eaten. Cereals include:

[edit] Pseudocereals

Quinoa is not a grass, but its seeds have been eaten for 6000 years.

Quinoa is not a grass, but its seeds have been eaten for 6000 years.

[edit] Nuts

See also: List of edible nuts

Brazil nuts come from a South American tree

Brazil nuts come from a South American tree

According to the botanical definition, nuts are a particular kind of seed.[3] Walnuts and acorns are example of nuts, under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of culinary nuts include almonds, peanuts and cashews.[4][5]

[edit] Nut-like gymnosperm seeds

Pine nuts are a Gymnosperm seed that is edible

Pine nuts are a Gymnosperm seed that is edible

[edit] Spices

See also: List of herbs and spices