- Seeds edible-cooked
- Plants whose seeds are edible after cooking or processing. Aleurites, Amaranthus, Anacardium, Arachis, Avena, Chenopodium, Cicer, Coix, Crescentia, Cucurbita, Digitaria, Dipteryx, Entada, Enterolobium, Eugenia, Fagopyrum, Gossypium, Hibiscus, Hordeum, Kigelia, Lecythis, mangifera, Meliococcus, Moringa, Nymphaea, Oryza, Oxalis, Pachira, Parmentiera, Phaseolus, Pisum, Polygonum, Pontederia, Portulaca, Psophocarpus, Rumex, Scheelia, Secale, Sechium, Sesamum, Setaria, Sorghum, Spondias, Sporobolus, Sterculia, Tamarindus, Terminalia, Triticum, Typha, Uniola, Urena, Vicia, Victoria, Ximenia, Zea, Zizyphus.
EthnoBotanical Dictionary. 2013.