- Root edible-cooked
- Plants whose roots or underground parts are edible after cooking or processing. Allium, Anredera, Arracacia, Beta, Calathea, Canna, Chayota, Colocasia, Dioscorea, Ipomoea, Jatropha, Manihot, Moranta, Moringa, Musa, Nymphaea, Pacchyrhizus, Phaseolus, Psidium, Pteridium, Sagittaria, Sechium, Sonchus, Thalia, Typha, Ullucus, Xanthosoma, Zamia.
EthnoBotanical Dictionary. 2013.