### vegetable | pea:

Chick pea
* are an excellent source of protein, fibre, complex carbohydrates, vitamins, and minerals
  - relatively drought tolerant due to the long tap root
* have a slightly nutty flavour and are versatile and cook quickly.

Dry pea
* are a cool season crop with a restricted root system
  - brown and wrinkled
  - good sources of protein, iron, potassium and thiamin
* demand adequate moisture and react badly to drought and high temperatures.

Field pea
* are in the late flowering to podded stages
  - legumes
  - part of field peas
* is an alternative crop being grown in North Dakota for multiple markets.

Frozen pea
* are located in freezers
  - kitchens
  - lower in sodium
* retain their color, flavor and nutrients better than canned and are lower in sodium.

Snow pea
* Snow Peas Use tender leaves.
* are crisp, tender, full of flavor
  - green peas
  - the flat-podded type used primarily in Oriental cooking
  - typically dull green and a little limp
* grow best in a soil rich in phosphorus and potassium, and with plenty of organic matter.

Southern pea
* are legumes and can draw nitrogen from the atmosphere
  - self-pollinating
* thrive in the middle of a hot, dry summer.

Raw vegetable
* are difficult to digest
  - often more appealing than cooked, especially to younger children
  - uncommon for all babies and toddlers
  - vegetables
* can also transmit the disease.
* contain antioxidants which protect the body from damaging oxygen-free radicals.
* give fiber.
* grown in contaminated soil can also contain the harmful organisms.
* lose their crispness, but can be used for cooking, stews, etc.

### vegetable:

Root vegetable
* Most root vegetables contain compounds
  - nutrient compounds
* Some root vegetables have concentration
  - places
* are also tasty when braised
  - low in calories and fat but high in carbohydrates
  - rich in sodium, calcium, potassium and iron
  - the ideal winter vegetables, providing plenty of fibre, vitamins and minerals
* benefit from a light sprinkling of dill during cooking.
* grow best in soils with a certain pH balance.
* have a natural sweetness that shines when roasted in a hot oven.
* mash nicely by themselves or in combination with other root vegetables.

### vegetable | root vegetable:

Murphy
* Murphies are optimists.
* lives in Webster, Texas
  - rapids

Spud
* can fly.
* come in a variety of sizes.
* grow best in cool temperatures.
* root vegetable

### vegetable | root vegetable:

Sugar beet
* Most sugar beets belong to families.
* Some sugar beets absorb nutrients
  - reach maturity.
  * ' plant. Its roots contain a high amount of sucrose. This can be made into sugar. Sugar beets are grown for sugar. The sugar beet is related to Chard
* are a hardy crop that can adapt to a variety of soils
  - actually an agricultural crop that is commonly grown for sucrose production
  - an important part of a crop rotation cycle
  - forms that have been selected for higher sugar concentration
* are grown commercially throughout the world in cooler, temperate climates
  - quite drought tolerant
* biennial species.
* can handle heavier soils as long as they are in full sun and have good drainage.
* continue to mature.
* has two years of development from germination to seed set.
* have other useful byproducts.
* is an annual crop that is propagated by the seeds of the flowers
  - important crop
* is grown along the Belgian border
  - in the UK and the rest of Europe
  - more difficult to transform and to regenerate than many other crops
  - strongly self-sterile setting few or no seeds under strict isolation
* is the main crop to suffer from millipedes
  - only sucrose storing crop species cultivated in temperate climates
* poor competitor with weeds, particularly early in the season.