Hyperonyms
(has_hyperonym)
|
07705711-n:
fresh fruits and vegetable grown for the market
|
Hyponyms
(has_hyponym)
|
07708124-n:
a vegetable cut into thin strips (usually used as a garnish)
|
Hyponyms
(has_hyponym)
|
07708398-n:
an uncooked vegetable
|
Hyponyms
(has_hyponym)
|
07708798-n:
the seedpod of a leguminous plant (such as peas or beans or lentils)
|
Hyponyms
(has_hyponym)
|
07709172-n:
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
|
Hyponyms
(has_hyponym)
|
07709333-n:
any of various leafy plants or their leaves and stems eaten as vegetables
|
Hyponyms
(has_hyponym)
|
07710007-n:
any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
|
Hyponyms
(has_hyponym)
|
07710283-n:
any of various fleshy edible underground roots or tubers
|
Hyponyms
(has_hyponym)
|
07713267-n:
long pinkish sour leafstalks usually eaten cooked and sweetened
|
Hyponyms
(has_hyponym)
|
07713395-n:
a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
|
Hyponyms
(has_hyponym)
|
07715561-n:
edible fruit of a squash plant; eaten as a vegetable
|
Hyponyms
(has_hyponym)
|
07718472-n:
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
|
Hyponyms
(has_hyponym)
|
07718747-n:
a thistlelike flower head with edible fleshy leaves and heart
|
Hyponyms
(has_hyponym)
|
07718920-n:
the tender fleshy center of the immature artichoke flower
|
Hyponyms
(has_hyponym)
|
07719213-n:
edible young shoots of the asparagus plant
|
Hyponyms
(has_hyponym)
|
07719330-n:
edible young shoots of bamboo
|
Hyponyms
(has_hyponym)
|
07722217-n:
an aromatic flavorful vegetable
|
Hyponyms
(has_hyponym)
|
07723039-n:
related to onions; white cylindrical bulb and flat dark-green leaves
|
Hyponyms
(has_hyponym)
|
07730033-n:
only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
|
Hyponyms
(has_hyponym)
|
07730406-n:
stalks eaten raw or cooked or used as seasoning
|
Hyponyms
(has_hyponym)
|
07733394-n:
long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
|
Hyponyms
(has_hyponym)
|
07734744-n:
fleshy body of any of numerous edible fungi
|
Hyponyms
(has_hyponym)
|
07735510-n:
usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
|
Hyponyms
(has_hyponym)
|
07736971-n:
edible subterranean fungus of the genus Tuber
|
Hyponyms
(has_hyponym)
|
07768423-n:
starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
|
Hyponyms
(has_hyponym)
|
07817871-n:
aromatic bulbous stem base eaten cooked or raw in salads
|
Holonyms
(has_holo_part)
|
12205694-n:
a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|
Domain
(usage)
|
08860123-n:
a monarchy in northwestern Europe occupying most of the British Isles; divided into England and Scotland and Wales and Northern Ireland; `Great Britain' is often used loosely to refer to the United Kingdom
|
Glosses
(gloss)
|
01552419-a:
amounting to a large indefinite number
|
Glosses
(gloss)
|
02338327-a:
not containing sugar
|
Glosses
(gloss)
|
07770571-n:
many are used as seasoning
|
Glosses
(gloss)
|
12205694-n:
a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|
Glosses
(gloss)
|
13125117-n:
(botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
|
Glosses
(gloss)
|
13128365-n:
a fleshy underground stem or root serving for reproductive and food storage
|
Glosses
(gloss)
|
13129165-n:
a slender or elongated structure that supports a plant or fungus or a plant part or plant organ
|
Glosses
(gloss)
|
13134059-n:
a modified bud consisting of a thickened globular underground stem serving as a reproductive structure
|
Glosses
(gloss)
|
13134947-n:
the ripened reproductive body of a seed plant
|
Glosses
(gloss)
|
13152742-n:
the main organ of photosynthesis and transpiration in higher plants
|
Glosses
(rgloss)
|
00322559-v:
cook (vegetables) briefly
|
Glosses
(rgloss)
|
00921289-n:
the growing of vegetables or flowers for market
|
Glosses
(rgloss)
|
01104544-n:
growing vegetables for the market
|
Glosses
(rgloss)
|
03025513-n:
a wooden board where meats or vegetables can be cut
|
Glosses
(rgloss)
|
03454885-n:
utensil with sharp perforations for shredding foods (as vegetables or cheese)
|
Glosses
(rgloss)
|
03620443-n:
a small garden where vegetables are grown
|
Glosses
(rgloss)
|
03722169-n:
a garden where fruit and vegetables are grown for marketing
|
Glosses
(rgloss)
|
03890093-n:
a small sharp knife used in paring fruits or vegetables
|
Glosses
(rgloss)
|
03904909-n:
a device for peeling vegetables or fruits
|
Glosses
(rgloss)
|
04490614-n:
a farm where vegetables are grown for market
|
Glosses
(rgloss)
|
07579917-n:
a dish of marinated vegetables and meat or fish; served with rice
|
Glosses
(rgloss)
|
07583197-n:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
|
Glosses
(rgloss)
|
07584593-n:
a thin soup of meat or fish or vegetable stock
|
Glosses
(rgloss)
|
07584727-n:
the liquid in which vegetables or meat have be cooked
|
Glosses
(rgloss)
|
07585208-n:
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
|
Glosses
(rgloss)
|
07586718-n:
a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
|
Glosses
(rgloss)
|
07586894-n:
soup made with a variety of vegetables
|
Glosses
(rgloss)
|
07587111-n:
a stew of vegetables and (sometimes) meat
|
Glosses
(rgloss)
|
07587819-n:
a chowder made with clams and tomatoes and other vegetables and seasonings
|
Glosses
(rgloss)
|
07588688-n:
a thick soup made from beef or mutton with vegetables and pearl barley
|
Glosses
(rgloss)
|
07588947-n:
food prepared by stewing especially meat or fish with vegetables
|
Glosses
(rgloss)
|
07589724-n:
thick spicy stew of whatever meat and whatever vegetables are available; southern United States
|
Glosses
(rgloss)
|
07590502-n:
a stew (or thick soup) made with meat and vegetables
|
Glosses
(rgloss)
|
07591330-n:
a stew of meat and vegetables and hardtack that is eaten by sailors
|
Glosses
(rgloss)
|
07592656-n:
well-seasoned stew of meat and vegetables
|
Glosses
(rgloss)
|
07593004-n:
traditional French stew of vegetables and beef
|
Glosses
(rgloss)
|
07593107-n:
a thin stew of meat and vegetables
|
Glosses
(rgloss)
|
07593199-n:
an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal
|
Glosses
(rgloss)
|
07619594-n:
a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
|
Glosses
(rgloss)
|
07625061-n:
small turnover of Indian origin filled with vegetables or meat and fried and served hot
|
Glosses
(rgloss)
|
07639855-n:
small quantity of fried batter containing fruit or meat or vegetables
|
Glosses
(rgloss)
|
07654298-n:
an Indian dish made with highly seasoned rice and meat or fish or vegetables
|
Glosses
(rgloss)
|
07678729-n:
a mixture of seasoned ingredients used to stuff meats and vegetables
|
Glosses
(rgloss)
|
07705711-n:
fresh fruits and vegetable grown for the market
|
Glosses
(rgloss)
|
07708124-n:
a vegetable cut into thin strips (usually used as a garnish)
|
Glosses
(rgloss)
|
07708398-n:
an uncooked vegetable
|
Glosses
(rgloss)
|
07709333-n:
any of various leafy plants or their leaves and stems eaten as vegetables
|
Glosses
(rgloss)
|
07713074-n:
egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
|
Glosses
(rgloss)
|
07713395-n:
a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
|
Glosses
(rgloss)
|
07715561-n:
edible fruit of a squash plant; eaten as a vegetable
|
Glosses
(rgloss)
|
07718472-n:
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
|
Glosses
(rgloss)
|
07727868-n:
immature bean pod eaten as a vegetable
|
Glosses
(rgloss)
|
07729485-n:
the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
|
Glosses
(rgloss)
|
07732168-n:
corn that can be eaten as a vegetable while still young and soft
|
Glosses
(rgloss)
|
07734017-n:
mildly acid red or yellow pulpy fruit eaten as a vegetable
|
Glosses
(rgloss)
|
07738353-n:
the rind of a fruit or vegetable
|
Glosses
(rgloss)
|
07746551-n:
deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
|
Glosses
(rgloss)
|
07768423-n:
starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
|
Glosses
(rgloss)
|
07807002-n:
cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
|
Glosses
(rgloss)
|
07807317-n:
containing meat or chicken or cheese in addition to greens and vegetables
|
Glosses
(rgloss)
|
07808675-n:
savory jelly based on fish or meat stock used as a mold for meats or vegetables
|
Glosses
(rgloss)
|
07808806-n:
salad of meats or vegetables in gelatin
|
Glosses
(rgloss)
|
07812184-n:
any of a variety of pungent aromatic vegetable substances used for flavoring food
|
Glosses
(rgloss)
|
07813579-n:
combination of salt and vegetable extracts and spices and monosodium glutamate
|
Glosses
(rgloss)
|
07821404-n:
fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
|
Glosses
(rgloss)
|
07821758-n:
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
|
Glosses
(rgloss)
|
07823951-n:
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
|
Glosses
(rgloss)
|
07824988-n:
vegetables (especially cucumbers) preserved in brine or vinegar
|
Glosses
(rgloss)
|
07830986-n:
sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
|
Glosses
(rgloss)
|
07831267-n:
sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
|
Glosses
(rgloss)
|
07836600-n:
a white sauce of fat, broth, and vegetables (used especially with braised meat)
|
Glosses
(rgloss)
|
07839312-n:
for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
|
Glosses
(rgloss)
|
07851054-n:
(usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel
|
Glosses
(rgloss)
|
07861983-n:
a Cantonese dish of chicken and sauteed vegetables
|
Glosses
(rgloss)
|
07862946-n:
corned beef simmered with onions and cabbage and usually other vegetables
|
Glosses
(rgloss)
|
07865196-n:
meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
|
Glosses
(rgloss)
|
07865911-n:
meat pie with filling of meat and vegetables
|
Glosses
(rgloss)
|
07866015-n:
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
|
Glosses
(rgloss)
|
07866723-n:
minced vegetables and meat wrapped in a pancake and fried
|
Glosses
(rgloss)
|
07868508-n:
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
|
Glosses
(rgloss)
|
07869775-n:
cubes of meat marinated and cooked on a skewer usually with vegetables
|
Glosses
(rgloss)
|
07870167-n:
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
|
Glosses
(rgloss)
|
07871335-n:
mixed diced fruits or vegetables; hot or cold
|
Glosses
(rgloss)
|
07872748-n:
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
|
Glosses
(rgloss)
|
07875152-n:
deep-dish meat and vegetable pie or a meat stew with dumplings
|
Glosses
(rgloss)
|
07879953-n:
vegetables and seafood dipped in batter and deep-fried
|
Glosses
(rgloss)
|
07925708-n:
brand name for canned mixed vegetable juices
|
Glosses
(rgloss)
|
07937461-n:
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
|
Glosses
(rgloss)
|
08288518-n:
group that supports itself by hunting and fishing and by gathering wild fruits and vegetables; usually nomadic
|
Glosses
(rgloss)
|
09968128-n:
a hawker of fruit and vegetables from a barrow
|
Glosses
(rgloss)
|
10146559-n:
a grocer who sells fresh fruits and vegetables
|
Glosses
(rgloss)
|
10412784-n:
a worker who peels the skins from fruits and vegetables
|
Glosses
(rgloss)
|
10715544-n:
a worker who cuts tops off (of trees or vegetables etc.)
|
Glosses
(rgloss)
|
11823572-n:
young leaves widely used as leaf vegetables; seeds used as cereal
|
Glosses
(rgloss)
|
11832671-n:
beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
|
Glosses
(rgloss)
|
11878808-n:
plant with an elongated head of broad stalked leaves resembling celery; used as a vegetable in east Asia
|
Glosses
(rgloss)
|
12441183-n:
plant whose succulent young shoots are cooked and eaten as a vegetable
|
Glosses
(rgloss)
|
12537569-n:
perennial twining vine of Old World tropics having trifoliate leaves and racemes of fragrant purple pea-like flowers followed by maroon pods of edible seeds; grown as an ornamental and as a vegetable on the Indian subcontinent; sometimes placed in genus Dolichos
|
Glosses
(rgloss)
|
12896000-n:
hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
|
Glosses
(rgloss)
|
12897493-n:
annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
|
Glosses
(rgloss)
|
12927194-n:
South American plant with roots used as a vegetable and herbage used for stock feed
|
Glosses
(rgloss)
|
13086063-n:
a readily salable crop that is grown and gathered for the market (as vegetables or cotton or tobacco)
|
Glosses
(rgloss)
|
13086556-n:
a crop (other than fruits or vegetables) that is grown for agricultural purposes
|
Glosses
(rgloss)
|
13215258-n:
large Australasian evergreen fern with an edible rhizome sometimes used as a vegetable by indigenous people
|
Glosses
(rgloss)
|
14609443-n:
a polyunsaturated fatty acid with 18 carbon atoms; the only omega-3 fatty acid found in vegetable products; it is most abundant in canola oil; a fatty acid essential for nutrition
|
