Edible+portion
1Nutrient Composition of raw edible portion of fish species — ▪ Table Nutrient composition of raw edible portion of fish species (per 100 g) species energy (kcal) water (g) protein (g) fat (g) cholesterol (mg) calcium (mg) iron (mg) riboflavin (mg) niacin (mg) catfish, channel (farmed) 135 75.38 15.55 7.59… …
2Edible plant stems — Edible plant parts= Most plants are made up of roots, stems, leaves, flowers, buds and produce fruits containing seeds. We most commonly eat the seeds (e.g. maize, wheat, coffee and various nuts), fruit (e.g. tomato and apple), leaves (e.g.… …
3angiosperm — /an jee euh sperrm /, n. Bot. a plant having its seeds enclosed in an ovary; a flowering plant. Cf. gymnosperm. [ANGIO + SPERM] * * * ▪ plant Introduction any member of the more than 300,000 species of flowering plants (division Anthophyta) …
4vegetable farming — Introduction growing of vegetable crops, primarily for use as human food. The term vegetable in its broadest sense refers to any kind of plant life or plant product; in the narrower sense, as used in this article, however, it refers… …
5fish processing — Introduction preparation of seafood and freshwater fish for human consumption. The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that …
6Fruit anatomy — Longitudinal section of female flower of squash (courgette), showing ovary, ovules, pistil, and petals. Fruit anatomy is the internal structure of fruit, the mature ovary or ovaries from one or more flowers. In fleshy fruits, the outer and often… …
7horticulture — horticultural, adj. horticulturist, n. /hawr ti kul cheuhr/, n. 1. the cultivation of a garden, orchard, or nursery; the cultivation of flowers, fruits, vegetables, or ornamental plants. 2. the science and art of cultivating such plants. [1670… …
8vegetable — /vej teuh beuhl, vej i teuh /, n. 1. any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, as the tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower. 2. the edible part of such a… …
9meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
10nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
