"Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible"
"Carrageenan Carrageenans or carrageenins ( , from Irish """", ""little rock"") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the ""Chondrus crispus"" (Irish moss) seaweed have been used as food additives"
"no effects on organ pathology, clinical chemistry, hematology, or normal health. Dietary carrageenan had no carcinogenic, genotoxic, developmental, or reproductive effects in laboratory animals, and was found to be safe in one study on human infants. Carrageenan Carrageenans or carrageenins ( , from Irish """", ""little rock"") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan,"
"since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery. Carrageenans are large, highly flexible molecules that form curling helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. All carrageenans are high-molecular-weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by alternating α-1,3 and β-1,4 glycosidic linkages. There are three"
"carageenan"" caused confusion, which resulted in the attribution of the negative observations associated the polymer being attributed to carrageenan. Poligeenan and carrageenan are completely different products. Carrageenan is an approved food additive with an extensive toxicology data base that has been reviewed by regulatory bodies and provides scientific evidence for safe inclusion in foods. Poligeenan is not an approved food additive in the United States. The low molecular weight of poligeenan precludes it from exhibiting functionality in food. The International Agency for Research on Cancer assigned poligeenan to carcinogenic risk category 2B (possibly carcinogenic to humans). Poligeenan is produced by"
"cress, the boiled leaves as tasting like ""stale"" (i.e., dried-out) cabbage, and the root as tasting like horseradish. The micropezid fly species ""Calycopteryx mosleyi"" is associated with this plant. Both are endangered by invasive rabbits which feed on the cabbage. Pringlea Pringlea antiscorbutica, commonly known as Kerguelen cabbage, is a flowering plant and the sole member of the monotypic genus Pringlea in the cabbage family, Brassicaceae. Its common name comes from the archipelago of its discovery, the Kerguelen Islands, and its generic name derives from Sir John Pringle, President of the Royal Society at the time of its discovery by"
"confectionery, meat and poultry products, desserts and beverages and moulded foods. Carrageenan is used in salad dressings and sauces, dietetic foods, and as a preservative in meat and fish products, dairy items and baked goods. The development of seaweed as an alternative and sustainable source of food and animal feed ingredients depends on the sustainability of the natural resource of raw biomass and on moving the process of feed development from laboratory to industrial scale. Alginates are commonly used in wound dressings (see alginate dressing), and production of dental moulds. In microbiology research, agar – a plant-based jelly similar to"
"which are all commonly found growing together. Carragheen and agar-agar are also used in Asia for gelatin-like desserts, such as almond jelly. Presently, the major source of carrageenan is tropical seaweeds of the genera ""Kappaphycus"" and ""Eucheuma"". In Ireland and parts of Scotland (where it is also known as ""(An) Cairgean"" in Scottish Gaelic), it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whiskey are added. The end product is a kind of jelly similar to pannacotta, tapioca, or blancmange. Similarly, in Jamaica and Trinidad and Tobago, ""Gracilaria"" spp. are boiled"
"Cardamine heptaphylla Cardamine heptaphylla, common name pinnate coralroot is a species of flowering plants in the family Brassicaceae. The genus name ""cardamine"" is derived from the Greek ""kardamon"", cardamom - an unrelated plant in the ginger family, used as a pungent spice in cooking. The specific epithet ""heptaphylla"" is composed of ancient Greek ἑπτά, hepta (seven) and φύλλον, phullon (leaf). This species is widespread in Central and Southern Europe, from Northern Spain, to Italy and S.W. Germany. This species grows mainly in mountain woods, especially in beech and spruce forests, but sometimes in plain, at an elevation up to above"
"Kappaphycus alvarezii Kappaphycus alvarezii, the elkhorn sea moss, is a species of red algae. It is one of the most important commercial sources of carrageenans, a family of gel-forming, viscosifying polysaccharides. Farming methods affect the character of the carrageenan that can be extracted from the seaweed. This alga grows to two meters long and is green or yellow in color. It is very fast-growing, known to double its biomass in 15 days. Different carrageenan types differ in composition and conformation, resulting in a wide range of rheological and functional properties. Carrageenans are used in a variety of commercial applications as"
"Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The name comes from the German ""Kohl"" (""cabbage"") plus ""Rübe"" ~ ""Rabi"" (Swiss German variant) (""turnip""), because the swollen stem resembles the latter. Kohlrabi"
"as semirefined carrageenan. ""K. alvarezii"" is affected by ice-ice, a disease that severely reduces its yield. This alga is an introduced species and a noxious aquatic weed in Hawaii. Kappaphycus alvarezii Kappaphycus alvarezii, the elkhorn sea moss, is a species of red algae. It is one of the most important commercial sources of carrageenans, a family of gel-forming, viscosifying polysaccharides. Farming methods affect the character of the carrageenan that can be extracted from the seaweed. This alga grows to two meters long and is green or yellow in color. It is very fast-growing, known to double its biomass in 15"
"gelling, thickening, and stabilizing agents, especially in food products such as frozen desserts, chocolate milk, cottage cheese, whipped cream, instant products, yogurt, jellies, pet foods, and sauces. Aside from these functions, carrageenans are used in pharmaceutical formulations, cosmetics, and industrial applications such as mining. Carrageenan is extracted from this seaweed in two ways. In native extraction, the seaweed is made into an aqueous solution, and the residue is filtered, leaving nearly pure carrageenan. The alkaline-modified method is less expensive and easier. The seaweed is mixed in an alkali solution, leaving a mixture of carrageenan and cellulose that can be sold"
"(Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. ""T. megalorhizon"", a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1000 to 1600 m) and in fallow sites, and is called ""pentaramia"" (πενταράμια) or ""agrioradiko"" (αγριοράδικο). The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. The ground, roasted roots can be used as a caffeine-free dandelion coffee. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the"
"as weeds, especially in North America, South America, and Australia. A dislike for cabbage or broccoli can result from the fact that these plants contain a compound similar to phenylthiocarbamide (PTC), which is either bitter or tasteless to people depending on their taste buds. Almost all parts of some species or other have been developed for food, including the root (rutabaga, turnip), stems (kohlrabi), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil-producing rapeseed). Some forms with white or purple foliage or flowerheads are also sometimes grown for ornament."
"Artichoke The globe artichoke (""Cynara cardunculus"" var. ""scolymus"") is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. This vegetable grows"
"The fruit is a dehiscent capsule containing many bumpy seeds. <br> Antirrhinum kelloggii Antirrhinum kelloggii (syn. ""Neogaerrhinum kelloggii"") is a species of New World snapdragon known by the common name Kellogg snapdragon. It is native to the coastal hills and mountain ranges of California and Baja California. It grows in many local plant communities, especially in areas that have recently burned. This is a thin, sprawling annual herb which sometimes becomes vine-like, climbing nearby objects or other plants. The inflorescence consists of a solitary flower on a very long, strongly coiling pedicel up to 9 centimeters long. The flower at"
"carbohydrates and natural products. The venerable ""Euglena viridis"" was found to be genetically closer to ""Khawkinea quartana"" than to the other species of ""Euglena"" studied. Recognizing the polyphyletic nature of the genus ""Euglena,"" Marin et al. (2003) have revised it to include certain members traditionally placed in ""Astasia"" and ""Khawkinea"". Starting in 2005, Tokyo-based Euglena Company has started marketing ""Euglena""-based food and beverage products, based on their provision of both plant- and animal-based nutrients. While the fitness of euglena for human consumption had long been surmised, Euglena Co. was the first to develop a technique to cultivate and farm the"
"Tarragon Tarragon (""Artemisia dracunculus""), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes. One subspecies, ""Artemisia dracunculus var. sativa"", is cultivated for use of the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include ""French tarragon"" (best for culinary use), ""Russian tarragon,"" and ""wild tarragon"" (covers various states). Tarragon grows to tall, with slender branched stems."
"Mitchell Grass Downs, Mount Isa Inlier and Sturt Plateau IBRA bioregions. List of Corymbia species Corymbia flavescens Corymbia flavescens, commonly known as the scraggy cabbage gum, wrinkle-leaf ghost gum, cabbage ghost gum, apple ghost gum or the bastard ghost gum, is a species of plant in the myrtle family that is native to northern Australia, from the Kimberley region of Western Australia across the Northern Territory to western Queensland. The Jaru peoples know it as warlarri. It grows as a tree up to in height, with smooth, white, flaky bark. The bark is powdery and sheds the tree in thin"
"Chard Chard or Swiss chard (""Beta vulgaris"" subsp. ""vulgaris"", Cicla-Group and Flavescens-Group) () is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables like cardoon, the common names that cooks and cultures"
"highest reported for vegetables. Cynarine is a chemical constituent in ""Cynara"". The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. The artichoke is mentioned as a garden plant in the 8th century BC by Homer and Hesiod. The naturally occurring variant of the artichoke, the cardoon (""Cynara cardunculus""), which is native to the Mediterranean area, also has records of use as a food among the ancient Greeks and Romans. Pliny the Elder mentioned growing of 'carduus' in Carthage and Cordoba. In North Africa,"
"and three times longer than the calyx. Corolla has a diameter of . They bloom from April to July. The flowers are hermaphroditic. The pollination is done by bees, flies, butterflies and moths. The fruit is a 4 to 7 cm long pod. Cardamine heptaphylla Cardamine heptaphylla, common name pinnate coralroot is a species of flowering plants in the family Brassicaceae. The genus name ""cardamine"" is derived from the Greek ""kardamon"", cardamom - an unrelated plant in the ginger family, used as a pungent spice in cooking. The specific epithet ""heptaphylla"" is composed of ancient Greek ἑπτά, hepta (seven) and"
"more quickly and remain solid at higher temperatures, , as opposed to for gelatin. Vegans and vegetarians can use agar to replace animal-derived gelatin. Carrageenan is also derived from seaweed, and lacks agar's occasionally unpleasant smell during cooking. It sets more firmly than agar and is often used in kosher and halal cooking. Konjac is a gelling agent used in many Asian foods, including the popular konnyaku fruit jelly candies. Gelatin consists of partially hydrolyzed collagen, a protein which is highly abundant in animal tissues such as bone and skin. Collagen is a protein made up of three strands of"
"only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as ""processed eucheuma seaweed"". Technically carrageenan is considered a dietary fibre. In parts of Scotland and Ireland, where it is known by a variety of local and native names, ""Chondrus crispus"" is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange. Although carrageenans were introduced"
"Carthamin Carthamin is a natural red pigment derived from safflower (""Carthamus tinctorius""), earlier known as carthamine. It is used as a dye and a food coloring. As a food additive, it is known as Natural Red 26. Safflower has been cultivated since ancient times, and carthamin was used as a dye in ancient Egypt. It was used extensively in the past for dyeing wool for the carpet industry in European countries and to create cosmetics for stylish women, geisha and kabuki artists in Japan, where the color is called ""beni"" (紅). It competed with the early synthetic dye fuchsine as"
"var. ""altilis"" DC), selected for edible leaf stems, and the artichoke (""Cynara cardunculus"" Scolymus Group, sometimes distinguished as ""Cynara scolymus"" or ""C. cardunculus"" var. ""scolymus"" (L.) Fiori), selected for larger edible flower buds. They differ from the wild plant in being larger (up to 2 m tall), much less spiny, and with thicker leaf stems and larger flowers, all characteristics selected by humans for greater crop yield and easier harvest and processing. Wild and cultivated cardoons and artichokes are very similar genetically, and are fully interfertile, but only have very limited ability to form hybrids with other species in the"
"Ivy gourd is rich in beta-carotene. Coccinia grandis Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian state of Kerala, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable. In Southeast Asia, it is grown for its edible young shoots and edible fruits. Its native range extends from Africa to Asia, including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam, eastern Papua New Guinea, and the Northern Territories,"
"is prepared with its leaves and served with a light soup and eaten with rice. In Cyprus it is popularly sprinkled with salt and lemon and served as an appetizer. Some varieties are grown as feed for cattle. Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and"
"phenolics such as phenolic acids, anthraquinone derivatives such as the aldehyde nordamnacanthal (1,3-dihydroxy-anthraquinone-2-al), flavonoids and coumarins, organic acids such as citric acid and a red dye. ""Galium aparine"" is edible. The leaves and stems of the plant can be cooked as a leaf vegetable if gathered before the fruits appear. However, the numerous small hooks which cover the plant and give it its clinging nature can make it less palatable if eaten raw. Geese thoroughly enjoy eating ""G. aparine"", hence one of its other common names, ""goosegrass"". Cleavers are in the same family as coffee. The fruits of cleavers have"
"brine shrimp and finely ground flakes. Freeze-dried tablets may also be fed to older fry. Breeders have created different colour variations, principally varying proportions of red and blue colouring. The ""powder blue"" variant is almost entirely bright blue. The reddest variety (""flame red"") can be confused with the red variety of honey gouramis (""Trichogaster chuna""). One of the most common color morphs is the ""turquoise / neon blue"", featuring stripes of dark red and bright blue. Dwarf gourami The dwarf gourami (""Trichogaster lalius"") is a species of gourami native to South Asia. The dwarf gourami is native to Pakistan, India"
"the rest of the state, a red slaw is the prevailing variety. Coleslaw Coleslaw (from the Dutch term ""koolsla"" meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. The term ""coleslaw"" arose in the 18th century as an anglicisation of the Dutch term ""koolsla"" (""kool"" in Dutch sounds like ""cole"") meaning ""cabbage salad"". The ""cole"" part of the word comes from the Latin colis, meaning ""cabbage"". The 1770"
"Borago Borago, or borage, is a genus of five species of herbs native to the Mediterranean, with one species, ""Borago officinalis"" cultivated and naturalized throughout the world. ""Borago officinalis"" is used medicinally, in companion planting, in cooking and as an oilseed. Cooked stalks are sometimes eaten as a vegetable. The large, hairy leaves taste mildly of cucumber, and star-shaped purple-blue flower are prized for their flavour. The leaves are often added to teas and salads, and the flowers have been added to wine (Borage has had a reputation to give one courage since Roman times). The flowers are highly attractive"