Glossary of Food Terms
Alfalfa sprouts – The young shoots of an alfalfa plant. Usually used in salads and sandwiches.
Apple - A round fruit with a red, yellow, or green skin, white flesh and a seedy core. Apples are high in fiber and a good source of vitamins A and C and potassium.
Apricots – A relative of the peach, the apricot is smaller with a pit that removes easily. Apricots look like small peaches but they taste quite different and are much richer in Vitamin A than peaches.
Artichokes – The large bud of a thistle plant with tough petal-shaped leaves.
Arugula - This vegetable is a mustard-flavored green. Its bitter flavor can add zest to a salad.
Asparagus – Asparagus are slim green spears, often tinged with a bit of purple at the tip. The woody ends of the stems should be cut off prior to use. It is one of the first vegetables available in spring.
Avocados - Avocados are pear-shaped fruit with rich-tasting, smooth, light green flesh. Avocados contain seventeen vitamins and minerals and have more potassium than many other fruit and vegetables. Avocados are the only fruit or vegetable that is truly high in fat - one medium avocado contains 30 grams of fat!
Banana - Bananas are tropical fruit with sweet, soft, creamy flesh and yellow peels.
Barley – Whole grain barley is a healthy high-fiber, high-protein whole grain. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice.
Basil - An herb in the mint family.
Beans – Dry beans are produced in pods and belong to the family of plants called legumes. Beans are usually kidney-shaped or oval. Dry beans include varieties such as Pinto, Navy, Lima and Black.
Bean Sprouts – The sprouts from a mung bean. These sprouts have a nutrient value similar to asparagus and mushrooms, which contain high quantities of Vitamin A.
Beets – A root vegetable. Beets come in two different colors, red and yellow.
Bell Peppers - Bell peppers are sweet-fleshed, bell-shaped members of the pepper family, and taste great raw or cooked. Unripe green and ripened red or yellow varieties are the most common. Before use, bell peppers must have their indigestible seeds removed.
Blackberry - Blackberries are the largest of the wild berries. Purplish-black in color, it ranges from 1/2 to 1 inch long when mature. Each berry is made up of numerous little fruit segments.
Black-eyed peas – A type of bean that’s part of the legume family. They are pale in color with a black spot in the center.
Blueberry - Blueberries are small, round berries with smooth, dark blue skins. They are packed with lots of antioxidants and have a low sugar content, making them one of the healthiest fruits. Just ½ cup doubles the amount of antioxidants most Americans get in a day.
Bok Choy -This vegetable consists of smooth white stalks with soft, pale green leaves. It’s crunchy, mild, and juicy.
Broccoli - Broccoli consists of clusters of small green flower heads on thick stalks.
Brussels sprouts – Brussels sprouts are a member of the cabbage family and resemble tiny cabbage heads that grow on long stalks. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in texture.
Buttercup Squash – A winter squash with dark green skin and orange flesh.
Butternut Squash – A bell-shaped winter squash with pale skin and orange flesh.
Cabbage –The most popular type of cabbage is the greenish-white head, but other well-known types include red cabbage, green cabbage, white cabbage, Chinese and savoy cabbage. Cabbage is commonly eaten steamed, boiled, stir-fried or as an ingredient in many dishes. Raw cabbage is the main ingredient in coleslaw.
Calcium – A mineral needed to grow strong, healthy teeth and bones. Calcium is found in dairy.
Calorie – A measurement of energy. It’s a way of describing how much energy your body can get from eating or drinking a certain type and amount of food.
Cantaloupe - Cantaloupes are large, round melons with textured skin and sweet, juicy, orange flesh. Half a cantaloupe will meet your daily requirement for vitamins A and C, as well as valuable minerals such as folic acid and potassium.
Carbohydrates - Carbohydrates, also known as carbs, are the sugars and starches found in breads, cereals, fruits and vegetables. The body changes carbs into glucose and uses it to give your body energy. Simple carbs are refined sugars that have very little nutritional value to the body. Simple carbs can be found in sugar, products with white flour, sweetened beverages, and candy. Complex carbs are the ones that are good for you, take longer to digest, and don’t raise your sugar levels as quickly. Complex carbs can be found in vegetables, whole-wheat bread and cereals.
Carrots – A root vegetable that has green leaves and a long slender orange root. Baby carrots are often more tender, but have less flavor because they haven’t reached maturity. Carrots provide a lot of vitamin A and are also good sources of fiber and potassium.
Cauliflower – Cauliflower is composed of bunches of tiny florets on clusters of stalks. The entire floret portion is edible. In addition to the well-known white variety of cauliflower, there are also green and purple varieties.
Cayenne pepper – A hot chili pepper used to flavor dishes.
Celery - Celery consists of long, slender green stalks that surround a pale green central heart, all joined at the bulbous base.
Chard - Chard is a leafy, dark green vegetable, related to the beet, with thick, crisp white or red stems and ribs.
Cherry - There are both sweet cherries and sour cherries. Cherries range in color from a deep red to almost black. The skin is smooth and glossy and the flesh firm and sweet.
Chickpeas - Chickpeas are round, tan-colored members of the pea family. They have a firm texture and a mildly nutlike flavor. Available dried or precooked in cans, they are also known as garbanzo beans or ceci beans.
Chicory - Chicory, also known as curly endive, is a green leaf vegetable with loosely packed, curly leaves characterized by their bitter flavor. The paler center leaves, or heart, of a head of chicory are milder than the dark green outer leaves.
Cinnamon – A spice made from tree bark.
Clementine - Clementines are a type of Mandarin Orange.
Coconut - The large round fruit of the coconut palm. It has a hard brown shell, a thin brown skin, and white flesh that is used fresh or dried, flaked or grated.
Collards - Collards are dark-green, broad, flat leafy greens. They are an excellent source of vitamin A and are believed to have cancer-fighting properties. Collards are among the most nutritious, low calorie foods available.
Corn - Corn refers to the seeds, or kernels, of a plant grown in many varieties. The most commonly available is sweet corn, which is yellow or white. It is sold fresh by the ear in summertime or as canned or frozen kernels or frozen ears.
Cranberries - Cranberries are small, tart, round, deep red berries. They grow in large bogs on low vines. They are a great source of vitamin C.
Cruciferous vegetables - The scientific name for a group of vegetables that research has proven may provide protection against certain cancers. Cruciferous vegetables contain antioxidants. These vegetables, which are all high in fiber, vitamins and minerals, are broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, rutabagas and turnips.
Cucumbers - Cucumbers are long, slender vegetables with smooth or slightly textured green skin and soft, moist, light-colored flesh. Cucumbers are one of the highest volume vegetables produced because most cucumbers are processed into various types of pickles.
Cumin – A common spice used in Middle Eastern, Indian, and Mexican cuisines.
Curry Powder – A mixture of turmeric, ginger, and coriander, used for making curry.
Dill weed – An herb that’s frequently used to season poultry and soups.
Eggplant - Eggplants are tender, sweet vegetables covered with tough, shiny skin, which may be peeled or left unpeeled in grilled or long-cooked dishes. Though commonly thought of as a vegetable, eggplant is actually a fruit, specifically a berry. Eggplant varies in color from the familiar purple to red, yellow, and white, in length from 2 to 12 inches, and in shape from oblong to round
Fat – Fat is a nutrient. It is crucial for normal body functions (like digestion) and without it we could not live. There are three main types of fat: saturated fat, monounsaturated fat, and polyunsaturated fat. Too much saturated fat is not good for your body.
Fennel – A celery-like plant with a large white bulb and feathery leaves.
Fiber –Fiber is a complex carbohydrate found in plants that can’t be digested. High fiber foods are low in fat and calories. Fiber plays a key role in digestion. It also keeps our heart healthy and makes us feel full.
Flax Seed – A seed that’s incredibly high in omega-3 essential fatty acids and fiber. It’s been called one of the most powerful plant foods on the planet.
Garbanzo beans – Garbanzo beans are round, tan-colored members of the pea family. They have a firm texture and a mildly nutlike flavor. Available dried or precooked in cans, they are also known as chickpeas or ceci beans.
Garlic - The edible bulb grows beneath the ground. This bulb is made up of sections called cloves. Garlic is usually peeled before use in recipes. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole.
Ginger – Ginger has spicy aromatic roots. It comes in powdered, preserved, and fresh forms. It is most commonly used in Asian cooking.
Grapefruit – A tropical citrus fruit. When it comes to grapefruits, the redder they are, the sweeter and less bitter their flavor.
Grapes - An edible berry that grows in clusters on small shrubs or climbing vines. Grapes are smooth-skinned and juicy. They may have several seeds in the center or they may be seedless.
Great Northern Beans – A large white bean that resembles a lima bean in shape with a delicate flavor.
Green beans – A green bean with a long slender edible pod with beans inside. There are also yellow varieties.
Guava – A sweet tropical fruit. Guava has about five times more vitamin C than an orange.
Hearts of Palm – The edible inner part of the stem of the cabbage palm tree. Their texture is firm and smooth and the flavor is similar to an artichoke.
Honeydew melon - The honeydew has a smooth, creamy-yellow rind and pastel green flesh that's very juicy and sweet. Honeydew is an excellent source of vitamin C. It also contains potassium and fiber for the diet. It is low-calorie, and contains no fat or cholesterol.
Hot Peppers - Hot Peppers come in all kinds of different colors and shapes and in many different varieties; chili, jalapeno and habanero.
Jicama – A large root with a white crunchy flesh. It looks similar to a turnip or a large radish.
Kale - Kale has ruffled dark green leaves and tastes similar to cabbage. It is eaten fresh or cooked, or used as a decorative garnish. It is a cruciferous vegetable.
Kidney Bean – A kidney-shaped bean, usually dark red in color.
Kiwi – The kiwi looks like a large brown egg with a covering of fuzzy brown hair. The green flesh has a sweet-tart flavor. Kiwifruit has more vitamin C than oranges, as much potassium as bananas, and four times as much fiber as celery. You may be surprised to learn that the skin of a kiwi is not only edible, it’s incredibly nutritious!
Leeks - Looking like a giant scallion, the leek is related to both garlic and onions. It has a thick, white stalk and a bulbous root end. Leeks can be cooked whole or chopped and used in salads, soups and many other dishes.
Lentils – A high-protein bean that is dried and then soaked and cooked before eating.
Lemon - This bright yellow citrus fruit is oval in shape. The flesh is juicy and acidic and a great source of Viamin C.
Lettuce - Of the lettuce used in this country, there are four general classifications -- Butterhead, Crisphead, Leaf, and Romaine. The darker green leaves contain the most nutrients.
Lima Bean – A small, green bean with a starchy yet buttery texture. Also known as a butter beans.
Lime - This small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp.
Mango – Mangoes grow in a variety of shapes and sizes. Their thin, tough, green skin turns yellow with red spots as it ripens. The flesh is a juicy, brilliant orange. When cutting into a mango, you’ll find a large flat seed.
Marjoram – A herb from the mint family.
Minerals - Minerals are very important because your body needs them to grow, develop, and be healthy. They can be used to build bones, transmit nerve impulses, make hormones, and maintain a normal heartbeat. There are two kinds of minerals: macro-minerals, which your body needs larger amounts of, and trace minerals. Macro-minerals are made up of calcium, phosphorous, magnesium, sodium, potassium, chloride, and sulfur. Trace minerals include iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium. Even though your body needs trace minerals, it needs just a tiny bit of each one.
Mushrooms – A soft and spongy fungus often used in stir-frys and salads.
Navy Beans – A small white type of kidney bean.
Nectarines - The nectarine's flesh is sweet, succulent and firmer than a peach. When ripe, its smooth skin is a golden yellow with traces of red.
Nutmeg – A spice made from a tree.
Oat Bran – Bran is the hard outer layer of an oat grain.
Okra – Green oblong pods with ridges. Okra is used in many Southern dishes, such as soups and gumbos.
Olives - Both black and green olives are the ripe, small fruit of trees that are native to Mediterranean Europe.
Onion - There are two main classifications of onion: green onions (also called scallions) and dry onions, which are mature onions covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors.
Orange – A common citrus fruit with the same name as its color. There are three basic types: sweet, loose-skinned and bitter. Oranges are an excellent source of vitamin C.
Oregano – A herb from the mint family.
Papaya – Papaya are large (about 6 inches long and 1 to 2 pounds in weight) and pear shaped. When ripe, it has a vivid golden-yellow skin. The flesh is juicy and smooth, with a sweet-tart flavor. The center contains black seeds. Though the seeds are edible (and make a delicious salad dressing), they're usually thrown away.
Paprika – A powdered spice with a deep orange-red color made from dried bell peppers.
Parsley – a Herb used to flavor food. It’s also the main ingredient in tabbouleh.
Parsnips - Parsnips are root vegetables that are similar in shape and texture to carrots. Their white flesh has a sweet flavor. Unlike carrots, parsnips are always eaten cooked.
Pear - There are over 5,000 varieties of pears grown throughout the world. Unlike most fruit, it improves in both texture and flavor after it's picked. After the pear has ripened, it will be juicy, flavorful, and sweet.
Peas - Some common varieties of peas include sugar snap peas and snow peas. Snow peas are a flat pod containing tiny, immature peas. They do not require shelling, but larger pods may need the strings removed. Sugar snap peas are plump peas that are a cross between garden peas and snow peas.
Pimentos – A red, sweet pepper. Usually stuffed inside a pitted green olive.
Pineapple - Ripe pineapple is very juicy and has a tangy sweet-tart flavor.
Pinto Beans – A medium-sized variety of kidney bean. It’s tan in color with dark speckles.
Plum - Plums have smooth, deeply colored skin and a center pit. Their color can be yellow, green, red, purple, or blue. The pale silvery-gray, filmy-looking coating on a plum's skin is natural and doesn't affect the quality. Plums contain a good amount of vitamin A and potassium.
Potato – America’s most used and favorite vegetable. They can be boiled, baked fried, microwaved, steamed, roasted, and mashed. There are many kinds of potatoes, with the most popular being baking and sweet potatoes. Sweet potatoes have the highest nutrient profile of all the fruit and vegetables.
Protein – A substance in foods such as meat, eggs, and milk that people need in order to grow and be healthy.
Pumpkin - Large, round, and orange, the pumpkin is a member of the gourd family. The variety known as the sugar pumpkin has sweet flesh. It is commonly used in baking but is also used in savory dishes.
Radishes –Radishes are crisp root vegetables with a pungent, peppery hotness that varies depending upon the variety. They are usually eaten raw or sliced in salads.
Radicchio - This red-leafed vegetable is most often used in a salad. All radicchios have tender but firm leaves with a slightly bitter flavor.
Raisins - Raisins are dried grapes. They can be eaten plain or used as an ingredient in dishes.
Raspberry - The raspberry is made of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core.
Rhubarb - The thick, celery-like stalks of this buckwheat-family member can reach up to 2 feet long. They're the only edible portions of the plant - the leaves contain Oxalic Acid and can therefore be toxic. Rhubarb is typically quite tart.
Rosemary – A herb from the mint family.
Rutabagas - Rutabagas are root vegetables that resemble a large turnip and have sweet, pale yellow-orange flesh and tan, green, or purple skin.
Sage – A Mediterranean herb. Sage is a primary herb in poultry seasoning.
Savory – A herb from the mint family.
Scallion – Any onion that does not form a large bulb, like a green onion.
Shallots – A member of the onion family, but formed more like garlic than an onion.
Snow peas – A pea with an edible pod.
Soybeans - There are over 1,000 varieties of this legume, ranging in size from as small as a pea to as large as a cherry. Unlike other legumes, the soybean is low in carbohydrates and high in protein.
Spinach - Spinach has dark green leaves that may be either curled or smooth. Popeye's addiction to this power-packed vegetable comes from the fact that it's a rich source of iron.
Split peas – A pea dried and split in half for cooking.
Squash - There are many varieties of squash including winter squash (golden nugget, butternut, banana, and acorn) and summer squash (crookneck). Additional varieties include globe, and buttercup. Butternut is one of the most popular winter squash. It is large and long in shape. The tan skin covers bright orange, slightly sweet flesh.
Strawberry - Red, juicy and cone shaped, the strawberry is a member of the rose family. Strawberries vary in size, shape and color. Strawberries are the only fruit with seeds on the outside. Strawberries are an excellent source of vitamin C and also provide some potassium and iron.
Sweetened beverage – A drink with sugar added. Examples include pop, juice, sports and energy drinks, sweetened waters, blended coffee drinks, and sweet teas.
Thyme – a spice from the mint family.
Tofu – Curd made from mashed soybeans.
Tomatoes – Tomatoes are a fruit but they are served and prepared as a vegetable. Tomatoes are red or yellow and have a pulpy flesh.
Turnip - Turnips are small, creamy white root vegetables. They have firm, pungent, yet slightly sweet flesh that is generally cooked by boiling, braising, or stewing. Turnips are mild and flavorful. They have a crunchy, delicate flavor. Turnips are a good source of potassium.
Vitamin – Natural substances found in food that are necessary to keep your body healthy. Examples include Vitamin A and Vitamin C.
Water chestnut - The water chestnut resembles a chestnut in color and shape. It’s crunchy white flesh remains crisp even after cooking.
Watermelon – A large melon with a green rind. It averages 15 to 35 pounds but may be much smaller or larger, depending on the variety. The flesh is pink or red and may have white or black seeds. Though, you can buy seedless watermelon.
Wax Beans – A bean with yellow pods.
Wheat germ – What germ is the center and most nutritious part of the wheat kernel.
Whole Grains – These are grains that have the whole seed used when making bread, pasta or rice. Whole grains contain fiber and help make you feel full.
Whole-Wheat pastry flour – Flour that is ground from soft wheat. It has a higher starch and lower gluten content than regular whole-wheat flour.
Zucchini - Zucchini is a slender, tube-shaped summer squash that has edible green or yellow skin and pale, tender flesh.
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