The importance of plants Plants as food (chapter 29-1) Plants as food (chapter 29-1)

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Presentation transcript:

The importance of plants Plants as food (chapter 29-1) Plants as food (chapter 29-1)

Cereals crop plant with edible grain: a plant belonging to the grass family that is cultivated for its nutritious grains. Cereals include oats, barley, rye, wheat, rice, and corn. Rye Barley Wheat rice

Root crops crop grown for its edible roots: a crop grown for its edible roots, for example, turnips, potatoes, or sugar beets Sugar beetsPotatoes Turnip Cassava= tapioca

Legumes a plant that has pods as fruits and roots that bear nodules containing nitrogen-fixing bacteria. SoybeanAlfalfa

Fruits/ vegetable Fruits-edible part of plant: an edible part of a plant, usually fleshy and containing seeds Vegetable- any plant with edible parts, especially leafy or fleshy parts

Spices and herbs Spices -aromatic plant substance used as flavoring: any of various aromatic plant substances such as nutmeg and ginger used as flavorings Herbs -seed-producing flowering plant that does not produce woody stems and that forms new stems and leaves each season.