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Research draft

vegetable

vr.tr.vegetable · PHY.LIV

Let an agent handle vegetables by plant part, nutrition, safety, storage and seasonality, and note the difference between culinary and botanical categories.

Thing Registry Physical world and living systems

Research draft, second pass

A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.

written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify

Researched by: Claude

Purpose and description

Let an agent handle vegetables by plant part, nutrition, safety, storage and seasonality, and note the difference between culinary and botanical categories.

An edible part of a plant, such as a leaf, root, stem, bulb, flower or fruit used in savoury dishes, as a culinary rather than botanical category; seaweeds such as kombu are often included.

What it is for: Food: a major source of fibre, vitamins and minerals.

It can be grow and harvest it; prepare and cook it; store it, safely; wash it, to reduce contamination.

Distinguishing features

A culinary category, not a botanical one

Includes roots, leaves, bulbs, stems and some fruits

Low energy, high fibre and micronutrients

Raw produce can carry pathogens

What it looks like

Leaves, roots, bulbs, stems and fruits of many colours and shapes, fresh, frozen or processed.

How it is recognised

Plant part and variety

Produce labels and PLU codes

Botanical fruits such as tomatoes count as vegetables in cooking

Related models

is a kind of - plant-based food

food

comes from - often

herbaceous plant

is confused with - botanical vs culinary

fruit

is grown by - production

agriculture

In practice

Families and kinds

leafy vegetables such as lettuce

root vegetables such as beet

bulbs such as garlic

fruit vegetables such as tomatoes

sea vegetables such as kombu

Identifiers

PLU code 4-5 digits retail produce

FAO commodity code numeric statistics

Standards and regulation

UNECE standards for fresh produce

Maximum residue limits for pesticides

Food hygiene rules for ready-to-eat vegetables

Failure modes and hazards

Foodborne illness from raw produce

Pesticide residues

Nitrate in leafy greens for infants

Toxic parts such as green potato skin

Also called

beetroot vegetableAllium sativumLactuca sativaFlavr SavrkombuRomanesco broccoliBeetroot extractceleriac rootchard rootstarchy root vegetableubi CilembuJapanese radishhorseradish rootJerusalem artichokeparsley rootwhite radishspinachchicory greenAglio di Caraglio PATBrassica oleracea var. capitata f. acutabitter cassavaoak leaf lettucenovita lettuceBoston lettuceSukombuShiokombuCharentais melontraditional vegetableHeirloom tomatobroccoflowercassava rootMiura daikonMoriguchi daikonMisono daikonNerima daikonŌkura daikonkaramidaikonAokubi daikonKüttiger carrot

+142

Where this came from

wikidata · CC0 1.0

Source repository Registry entry point

Also registered as vr.tr.vegetable-plant

Drafted structure

Bundle to layer to finding to question, as the second pass will find it: 4 bundles · 8 layers · 8 findings · 16 questions.

Kind Which vegetable.

Kind decides preparation and nutrition.

Plant part

Leaf, root, bulb.

Plant part

The edible part.

  1. Which plant part is eaten? definition
  2. Which species and variety? definition

Category

Culinary vs botanical.

Category

Culinary status.

  1. Is it a vegetable in cooking but a fruit botanically? boundary
  2. How do dietary guidelines count it? provenance
Nutrition What it provides.

Nutrition guides diets.

Nutrients

Fibre and vitamins.

Nutrients

Nutritional content.

  1. What nutrients does it provide per portion? measurement
  2. From which database? provenance

Guidance

Portions.

Guidance

Dietary guidance.

  1. How many portions are recommended, by which authority? provenance
  2. What counts as a portion? measurement
Safety Washing and toxins.

Raw vegetables can be risky.

Hygiene

Washing and cooking.

Hygiene

Safe handling.

  1. How should it be washed or cooked to be safe? action
  2. Is it safe raw for vulnerable people? boundary

Natural toxins

Toxic parts.

Toxins

Natural toxins.

  1. Does any part contain natural toxins? boundary
  2. How are they avoided? action
Supply Season and storage.

Season and storage affect quality and waste.

Season

When available.

Season

Seasonality.

  1. When is it in season locally? measurement
  2. Where does it come from? provenance

Storage

Keeping it.

Storage

Storage advice.

  1. How should it be stored and for how long? action
  2. Can it be frozen? action

What the second pass must settle

  • Should vegetable types be separate entries?
  • How should culinary and botanical categories be linked?
  • How should seasonality be recorded by region?
Draft as JSON