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

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Presentation on theme: "The importance of plants Plants as food (chapter 29-1) Plants as food (chapter 29-1)"— Presentation transcript:

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

2 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

3 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

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

5 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

6 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.

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