Deutsch: Pflanze
Plants, also called green plants (Viridiplantae in Latin), are living multicellular organisms of the kingdom Plantae. They form a clade that includes the flowering plants, conifers and other gymnosperms, ferns, clubmosses, hornworts, liverworts and mosses, as well as, depending on definition, the green algae. Plants exclude the red and brown seaweeds such as kelp, the fungi, Archaea and bacteria. Green plants have cell walls with cellulose and characteristically obtain most of their energy from sunlight via photosynthesis using chlorophyll contained in chloroplasts, which gives them their green color.
In the food context, a plant refers to any part of a plant that is edible and used for food. This includes fruits, vegetables, grains, legumes, and herbs. Here are some examples:
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Tomatoes: A juicy, flavorful fruit commonly used in salads, sauces, and sandwiches.
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Carrots: A root vegetable that is sweet and crunchy, often eaten raw or cooked in soups and stews.
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Rice: A grain that is a staple food in many cultures, often served as a side dish or used in stir-fries and sushi.
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Lentils: A type of legume that is high in protein and fiber, often used in soups, stews, and curries.
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Basil: An aromatic herb used in many cuisines, including Italian and Thai, often used in sauces and pestos.
Here are some similar things to plants:
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Fungi: A type of organism that includes mushrooms and other edible and non-edible varieties.
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Seaweed: An edible aquatic plant that is often used in sushi, salads, and soups.
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Nuts: Edible seeds that are rich in protein, fiber, and healthy fats, often eaten raw or used in baking and cooking.
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Fruit Trees: Trees that bear fruit, including apple trees, peach trees, and citrus trees.
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Herbs: A wide variety of plants that are used for flavoring and seasoning in cooking, including thyme, rosemary, and sage.
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