Published
vegetable
vr.tr.vegetable · thing-q11004
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 PHY.LIV
Bundle → Layer → Finding → QuestionsClassifiersWhat it isWhy it existsDistinguishing featuresWhat robots and AI may and may not doMoral aspectsOwnersLinks to other meta-modelsIdentity and identifiersDirect propertiesRecognitionCapabilities and actionsHazards and failure modesStandards and interfacesContext of useSources
Bundle → Layer → Finding → Questions Filled
4 bundles · 8 layers · 8 findings · 16 questions
Kind Which vegetable.
Plant part
Leaf, root, bulb.
Plant part
The edible part.
- Which plant part is eaten? definition
- Which species and variety? definition
Category
Culinary vs botanical.
Category
Culinary status.
- Is it a vegetable in cooking but a fruit botanically? boundary
- How do dietary guidelines count it? provenance
Nutrition What it provides.
Nutrients
Fibre and vitamins.
Nutrients
Nutritional content.
- What nutrients does it provide per portion? measurement
- From which database? provenance
Guidance
Portions.
Guidance
Dietary guidance.
- How many portions are recommended, by which authority? provenance
- What counts as a portion? measurement
Safety Washing and toxins.
Hygiene
Washing and cooking.
Hygiene
Safe handling.
- How should it be washed or cooked to be safe? action
- Is it safe raw for vulnerable people? boundary
Natural toxins
Toxic parts.
Toxins
Natural toxins.
- Does any part contain natural toxins? boundary
- How are they avoided? action
Supply Season and storage.
Season
When available.
Season
Seasonality.
- When is it in season locally? measurement
- Where does it come from? provenance
Storage
Keeping it.
Storage
Storage advice.
- How should it be stored and for how long? action
- Can it be frozen? action
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.LIV
- Other names and narrower kinds
- beet, root vegetable, Allium sativum, Lactuca sativa, Flavr Savr, kombu, Romanesco broccoli, Beetroot extract, celeriac root, chard root, starchy root vegetable, ubi Cilembu
What it is Filled
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.
Why it exists Filled
Let an agent handle vegetables by plant part, nutrition, safety, storage and seasonality, and note the difference between culinary and botanical categories.
Distinguishing features Filled
- 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 robots and AI may and may not do Filled
Must not
- Serve vegetables to someone who declared an allergy to them.
- Misrepresent origin, organic status or pesticide use.
- Serve vegetables that are spoiled or contaminated.
- Give medical diet advice to people with conditions.
Only with a human decision
- Discarding produce that may still be safe and wanted.
May
- Describe vegetables, their nutrition and allergens from food composition data.
- Store, prepare and serve vegetables following hygiene rules.
Moral aspects Filled
- Fresh vegetables are essential to health and unequally available.
- Farm workers often face poor conditions.
Who is affected
- People who eat them
- Growers and farm workers
Owners Filled
Steward
The grower or seller; food safety authorities set the rules for sale.
Links to other meta-models Filled
parent
- Q107122728 - registry parent class
- Q1086824 - registry parent class
- Q25403900 - registry parent class
- Q46019061 - registry parent class
related
- food - plant-based food
- herbaceous plant - often
- fruit - botanical vs culinary
- agriculture - production
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.vegetable
- Wikidata: Q11004 (https://www.wikidata.org/wiki/Q11004)
- PLU code: 4-5 digits retail produce
- FAO commodity code: numeric statistics
Direct properties required Filled
- Fresh mass: g - Weigh the specified edible portion and record whether it is raw, peeled or cooked.
- Water content: % - Determine water content as a percentage of fresh mass using a validated method appropriate to the plant material.
- Tissue firmness: N - Measure resistance to penetration or compression using a specified probe geometry and test method.
Recognition required Filled
- Plant part and variety
- Produce labels and PLU codes
- Botanical fruits such as tomatoes count as vegetables in cooking
- Leaves, roots, bulbs, stems and fruits of many colours and shapes, fresh, frozen or processed.
Capabilities and actions required Filled
- grow and harvest it
- prepare and cook it
- store it, safely
- wash it, to reduce contamination
Hazards and failure modes required Filled
- Foodborne illness from raw produce
- Pesticide residues
- Nitrate in leafy greens for infants
- Toxic parts such as green potato skin
Standards and interfaces required Filled
- UNECE standards for fresh produce
- Maximum residue limits for pesticides
- Food hygiene rules for ready-to-eat vegetables
Context of use required Filled
- Food: a major source of fibre, vitamins and minerals.
- leafy vegetables such as lettuce
- root vegetables such as beet
- bulbs such as garlic
- fruit vegetables such as tomatoes
- sea vegetables such as kombu
Sources Filled
- Wikidata item Q11004: vegetable - identity and sense of the item
- Wikipedia: Vegetable - general description of the item
Open questions
- Should vegetable types be separate entries?
- How should culinary and botanical categories be linked?
- How should seasonality be recorded by region?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q11004/spec.json