Root Vegetable are underground stem plant parts mostly eaten as food by people. Though botany classifies true roots with interwoven bands of fibrous tissues from interposing roots, the common term "root vegetable," is generally used to describe these species in both culinary and herbal use. It is a common sight in a backyard to see small yellow or red fruits, resembling carrots, being consumed by children. These fruits are edible and are used as a delicacy by many people across the globe. In China and Japan, root vegetables are most popularly cultivated.

The common name for this edible vegetable is "beet root," which is derived from the root of a beet plant. Beets are familiar to us because they are an ingredient in Chinese and European foods. Cucumbers, melons, watermelons, peppers, and sweet potatoes are other fruits that belong to the cucurbitaceae or binary cucurbitaceae group of vegetables. The vegetable itself comes in various colors depending on the pigmentation of the leaves. Carrots have dark green leafs while beets have white or yellow leaves.

There are many varieties of root vegetables. They can be found in different parts of the world. Among the most popular in the culinary world are turnips, radishes, fennel, and carrots. Root vegetables usually come in tight flat roots, that is why they are called "flat-leaf." The flat-leaf plant also has fissures or divisions that may appear in the leaves. These divisions produce tiny but strong roots that help the plant grow towards the ground.

Frugal grocery shoppers may be surprised at the quantity of root vegetables they may find at grocery stores. Carrots and beets are the two most common varieties of root vegetables. But there are many more to choose from, including parsley, beans, broccoli, cauliflower, garlic, kale, cabbage, Brussels sprouts, dandelion roots, and more. In fact, when shopping for root vegetables, you will likely find more varieties of these tasty herbs and vegetables than you could eat in an entire week!

Malanga is a unique variety of African root vegetables. It grows mainly in the southern region of Tanzania. The plant is very similar to the familiar cabbage variety, except that it does not have its stalks and leaves. It has two kinds of roots: the long, flat roots and the short, pencil-shaped roots.

The long roots are used to anchor the long tubular stalks of sweet potatoes, carrots, beets, and other root vegetables. The short roots are used to hold onto the underground stems of corn, zucchini, onions, and other root vegetables. When shopping for malaria, be aware that there are also a few different types:

Sweet potatoes and beets are both members of the root vegetable family. Both have tubular roots and grow primarily in tropical regions. Both have yellow to brown "tears" on the lower surface. While sweet potatoes are sweeter than beets, they are also nutritionally superior because of their high concentration of vitamins A, B, and C. Beets, on the other hand, are high in dietary fiber. And their slightly bitter taste makes them more palatable than sweet potatoes. Both of these root vegetables are most often eaten raw, but can also be cooked.

Although root vegetables are low in carbohydrates, they are high in antioxidants. These nutrients are important in maintaining health because they help rid the body of toxins that can cause harmful build-up in the body and cause the development of many diseases. Cruciferous vegetables such as onions and garlic contain a variety of antioxidants. Studies have shown that consuming a diet rich in antioxidants can prevent certain cancers and may even slow down the progression of some types of cancer.