GLOSSRIO

REA: ALIMENTAO
SUB-REA: LEGUMES, VERDURAS E TUBRCULOS

Pontifcia Universidade Catlica do Rio de Janeiro

Departamento de Letras / CCE
Curso de Formao de Tradutores Ingls-Portugus (2006)
Disciplina: Terminologia
Professora: Adriana Ceschin Rieche
Alunas: FABIANA BARQUI MARTINS
PAULA SANTOS DINIZ

Termo (L1)

Definio (L1)

Contexto (L1)

Termo (L2)

Contexto (L2)

Alfalfa sprout
(np)

Sprouted alfalfa
seeds.

Broto de alfafa
(sn)

(Medicago
sativa)

(S1)

The
combination of
alfalfa sprout
powder and folic
acid appears to
be a
reasonable,
relatively
inexpensive
method for
lowering ones
risk for cardiac
events.

O broto de alfafa
especialmente
recomendado, pois
o vegetal mais rico
em clorofila do
mundo.

(Medicago
sativa)

Observa
es

(S3)

(S2)

Arracacha (n)
(Arracacia
xanthorrhiza)

A perennial
Andean herb in
the parsley
family, grown
for its large,
fleshy, edible
roots.

Arracacha is a
rare case of a
legal, high-value
cash crop that
poor farmers
can grow.
(S5)

(S4)

Batata-baroa
(s.f.)
(Arracacia
xanthorrhiza)

Cozinhe a batatabaroa no caldo de

carne.
(S6)

Variante
em
portugus:
mandioqui
nha-salsa.

Imagem

Arrowroot (n)
(Maranta
arundinacea)

Canna grown
especially for its
edible rootstock
from which
arrowroot starch
is obtained.
(S7)

Archaeological
studies in the
Americas show
evidence of
arrowroot
cultivation as
early as 7,000
years ago.

Araruta (s.f.)
(Maranta
arundinacea)

A araruta j era
apreciada e cultivada
pelos ndios antes
mesmo da chegada
dos portugueses.
(S9)

(S8)

Artichoke (n)
(Cynara
scolymus L.)

A thistle-like
flower head with
edible fleshy
leaves and
heart.
(S10)

The artichoke
grows wild in
the south of
Europe and is
cultivated in the
United States,
primarily in
California.

Alcachofra (s.f.)
(Cynara
scolymus)

A alcachofra
muito utilizada para
ajudar a diminuir os
nveis de colesterol e
a presso arterial.
(S12)

(S11)

Arugula (n)
(Eruca sativa L.)

Erect European
annual often
grown as a
salad crop to be
harvested when
young and
tender.
(S109)

In Roman
times arugula
was grown for
both its leaves
and the seed.
(S110)

Rcula (s.f.)
(Eruca sativa)

A rcula uma
hortalia originria da
Regio Mediterrnea,
muito popular nas
regies de
colonizao italiana
no Brasil.
(S111)

Variante
em ingls:
rocket e
roquette
(Br.) e
rucola
(Am.).

Asparagus (n)
(Asparagus
officinalis L.)

Plant whose
succulent young
shoots are
cooked and
eaten as a
vegetable.
(S13)

Beet (n)

Round red root

vegetable.

(Beta vulgaris L.)

(S16)

Full-flavoured,
deliciously
sweet and
tender, British
asparagus is
regularly
described as
the best in the
world.
(S14)
A quarter of a
beet will turn
any green drink
into a sweet
pink concoction,
pleasing both
the eyes and
the taste buds.

Aspargo (s.m.)
(Asparagus
officinalis)

O aspargo muito
indicado para
pessoas que fazem
dieta porque pouco
calrico.
(S15)

Beterraba (s.f.)
(Beta vulgaris)

A beterraba o
vegetal que possui o
maior ndice de
acar.
(S18)

(S17)

Broccoli (n)
(Brassica
oleracea L.)

Heads of tight
green, purple,
or white flower
buds, cooked
and eaten as a
vegetable.

Broccoli is a
fast growing
succulent plant
that requires
even soil
moisture.

(S19)

(S20)

Brcolis (s.m.)
(Brassica
oleracea)

Nutritivo, o brcolis
contm vitaminas e
minerais essenciais
em abundncia.
(S21)

Variante
em ingls:
beetroot
(Br.).

Brussels sprouts
(np)
(Brassica
oleracea L. var.
gemmifera)

A small round
green vegetable
that looks like a
very small
cabbage.
(S22)

Combining
Brussels
sprouts with
chestnuts
alongside turkey
is a holiday
favorite in
England.

Couve-debruxelas (s.f.)
(Brassica
oleracea)

A couve-debruxelas rica em
sais minerais,
principalmente
fsforo e ferro.
(S24)

(S23)

Cabbage (n)
(Brassica
oleracea var.
capitata)

Caper (n)
(Capparis
spinosa L.)

A roundish head
of closely
layered green,
white, or red
leaves, eaten
raw or cooked
as a vegetable.

Cabbage has
been cultivated
for more than
4,000 years and
domesticated
for over 2,500
years.

(S25)

(S26)

A pickled flower
bud of this
plant, used as a
pungent
condiment in
sauces,
relishes, and
various other
dishes.

Capers
generally come
in brine but can
also be found
salted and sold
in bulk.

(S28)

(S29)

Repolho (s.m.)
(Brassica
oleracea var.
capitata)

Segundo alguns
historiadores, o
repolho uma
hortalia cultivada na
Europa desde 5000
a.C.

(S27)

Alcaparra (s.f.)
(Capparis
spinosa )

Alternativamente, a
alcaparra pode ser
preservada apenas
no sal.
(S30)

Variantes
em ingls:
brussel
sprouts,
brussel
sprout,
brussels
sprout.

Carrot (n)
(Daucus carota
L.)

Cassava (n)
(Manihot
esculenta)

A thin tapering
orange-colored
root eaten raw
or cooked as a
vegetable.

Carrot juice is
a very nutritious
drink especially
high in betacarotene.

(S31)

(S32)

A tropical plant
with thick roots
that you can
eat, or the flour
made from
these roots.

It is not
recommended
to eat cassava
uncooked,
because of
potentially toxic
concentrations
of cyanogenic
glucosides that
are reduced to
innocuous
levels through
cooking.

(S79)

(S80)

Cenoura (s.f.)
(Daucus carota)

A cenoura tambm
era conhecida pelos
povos de raa indogermnica como mel
subterrneo.
(S33)

Aipim (s.f.)
(Manihot
esculenta)

Os ndios faziam
vinho de aipim, muito
bom para o fgado,
servido nas festas
dos indgenas
brasileiros.

Variantes
em
portugus:
mandioca
e
macaxeira.

(S81)

Variante
em ingls:
manioc.

Cauliflower (n)
(Brassica
oleracea L. var.
botrytis)

A vegetable
with green
leaves around a
firm white
centre.
(S34)

The best way

to prepare your
cauliflower is
to simply wash
it in cold
preferably
salted water.

Couve-flor (s.f.)
(Brassica
oleracea var.
botrytis)

A couve-flor,
hortalia delicada e
tenra, constitui
saborosa iguaria
quando bem
preparada.
(S36)

(S35)

Celeriac (n)
(Apium
graveolens L.
var. rapaceum)

A type of celery
that forms a root
like an
irregularly
shaped turnip,
eaten cooked or
raw as a
vegetable.

Classically
served in
France cut into
matchsticks with
a remoulade
sauce, celeriac
is also great
roasted or in
soups.

(S37)
(S38)

Salso (s.m.)
(Apium
graveolens var.
rapaceum)

Gosto forte,
extremamente
aromtico, o salso
impe seu sabor a
qualquer prato de
que participe.
(S39)

Variante
em
portugus:
aiporbano.

Celery (n)
(Apium
graveolens L.
var. dulce)

The long crisp

flattish leaf
stalks of a
cultivated plant,
eaten raw or
cooked as a
vegetable.

Celery is an
excellent source
of vitamin C, a
vitamin that
helps to support
the immune
system.

(S40)

(S41)

Aipo (s.m.)
(Apium
graveolens var.
dulce)

O aipo
amplamente usado
em dietas
alimentares, pois d
a sensao de
saciedade com
apenas 5 calorias por
talo.
(S42)

Chayote (n)
(Sechium edule)

The pearshaped fruit of a

West Indian
annual vine of
the gourd family
that is widely
cultivated as a
vegetable.
(S43)

Chayote can
be very simply
prepared,
peeled, cut into
quarters,
steamed,
drained,
buttered and
seasoned with
fresh lemon or
lime juice.
(S44)

Chuchu (s.m.)
(Sechium edule)

O chuchu uma
hortalia fruto,
originrio da Amrica
Central e ilhas
vizinhas.
(S45)

Chicory (n)
(Cichorium
intybus)

A plant grown
for its pale,
slightly bitter,
succulent
leaves. Use:
cooked or raw
in salads.

Chicory is an
important salad
vegetable in
Europe but not
in the U.S.

Chicria (s.f.)
(Cichorium
intybus)

(S47)

A chicria constitui
uma importante fonte
de vitamina A,
complexo B, C e D e
de sais minerais.
(S48)

(S46)
Chinese cabbage
(np)
(Brassica
chinensis L.)

Elongated head
of crisp celerylike stalks and
light green
leaves.

Chinese
cabbages are
excellent for
stir-fry and
pickling.

(S49)

(S50)

Couve-chinesa
(s.f.)
(Brassica
chinensis)

A couve-chinesa
provavelmente
originria da China e
vem sendo
consumida na sia
desde o sculo V
antes de Cristo.
(S51)

Chinese yam
(np)
(Dioscorea
batatas)

Hardy Chinese
vine cultivated
as an
ornamental
climber for its
glossy heartshaped
cinnamonscented leaves
and in the
tropics for its

Chinese Yam
is a vigorous
herbaceous
climber for any
fertile, welldrained soil in a
sunny to
partially shaded
spot.
(S53)

Car (s.m.)
(Dioscorea
batatas)

Podem ser
cultivados o car
subterrneo, algumas
vezes confundido
com o inhame, e o
car areo, comum
em algumas regies
do interior do Brasil,
mas dificilmente
encontrado no
mercado das grandes

Variante
em
portugus:
inhameda-china.

edible tubers.

Cucumber (n)
Cucumis sativus
L.)

Eggplant (n)
(Solanum
melongena)

cidades.

(S52)
A long thin
round vegetable
with a dark
green skin and
a light green
inside, usually
eaten raw.

The cucumber
is native to the
northern part of
Indias Bay of
Bengal and the
Himalayan
Mountains.

(S55)

(S56)

The usually
smooth ovoid
typically
blackish-purple
or white fruit of
the eggplant.

The eggplant
is a member of
the potato
family, and it is
known
worldwide as
aubergine,
eggplant,
brinjal,
melanzana,
garden egg, and
patlican.

(S58)

(S59)

Pepino (s.m.)
(Cucumis
sativus)

(S54)
O Pepino um fruto
imaturo do tipo
pepnio, da famlia
das Cucurbitceas.
(S57)

Berinjela (s.f.)
(Solanum
melongena)

A berinjela tem
pouqussimas
calorias, apesar de
proporcionar uma
sensao de
saciedade - uma
xcara de berinjela
crua contm menos
de 40 calorias.
(S60)

Variante
ortogrfica
em
portugus:
beringela.
Variante
em ingls:
aubergine
(Br.).

Garlic (n)
(Allium sativum)

A bulb or clove
with a pungent
odor and flavor
that is
commonly used
in cooking.

Most garlic in
the U.S. is
grown in the
mild climate of
northern
California.

(S61)

(S62)

Alho (s.m.)
(Allium sativum)

Embora haja
controvrsias,
estudos indicam a
sia como local de
origem do alho.

(S63)

Garlic chives (np)

(Allium
tuberosum)

It grows in
slowly
expanding
perennial
clumps, but also
readily sprouts
from seed.
Besides its use
as vegetable, it
also has
attractive
flowers.
(S148)

A hardy
perennial plant,
garlic chives
(Chinese
Chives, Nira)
are commonly
used as a herb
in stirfry cooking.
(S149)

Nir (s.m.)
(Allium
tuberosum)

O nir um alho
japons parecido
com a cebolinha,
encontrada em
mercados.
(S150)

Variante
em ingls:
chinese
chives.

Green pepper
(np)
(Capsicum
annuum)

A sweet pepper
that becomes
red when ripe.
(S64)

Green Pepper
is an
extraordinary
source of
vitamin C, which
is essential to
healthy bodily
function.

Pimento (s.m.)
(Capsicum
annuum)

O pimento uma
das hortalias mais
ricas em vitamina C e
quando maduro
excelente fonte de
vitamina A.
(S66)

(S65)

Kale (n)
(Brassica
oleracea L. var.
acephala DC.)

A hardy
cabbage
(Brassica
oleracea
acephala) with
curled often
finely incised
leaves that do
not form a
dense head.
(S67)

Kale is not a
big commercial
crop in Florida,
but is found in
about one out of
ten home
gardens.
(S68)

Couve (s.f.)
(Brassica
oleracea var.
acephala DC.)

A couve um
vegetal muito rico em
Clcio, Fsforo e
Ferro, minerais
importantes
formao e
manuteno de
ossos e dentes e
integridade do
sangue.
(S69)

Kohlrabi (n)
(Brassica
oleracea L. var.
gongylodes)

A cabbage
(Brassica
oleracea
gongylodes)
having a greatly
enlarged,
fleshy, turnipshaped edible
stem.
(S70)

The taste and

texture of
kohlrabi are
similar to those
of a broccoli
stem or
cabbage heart,
but milder and
sweeter, with a
higher ratio of
flesh to skin.
(S71)

Couve-rbano
(s.f.)
(Brassica
oleracea var.
gongylodes)

A couve-rbano
uma espcie de raiz
grossa e carnuda,
parecida com o
nabo.
(S72)

Leek (n)
(Allium
ampeloprasum L.
var. porrum)

Vegetable with
a long white
stem and long
flat green
leaves, which
tastes like an
onion.

The leek is a
member of the
onion family, but
is milder than
either onions or
garlic.

Alho-por (s.f.)
(Allium
ampeloprasum
var. porrum)

(S74)

O alho-por, de
baixa caloria, fornece
grande quantidade
de minerais e fibras,
alm de muita
vitamina C.
(S75)

(S73)

Lettuce (n)
(Lactuca sativa
L.)

A round
vegetable with
thin green
leaves eaten
raw in salads.

Lettuce, a
cool-season
vegetable, is
extremely
sensitive to high
temperatures.

(S76)
(S77)

Alface (s.f.)
(Lactuca sativa)

A alface originria
da sia e por volta do
ano 4.500 a.C. j era
conhecida no antigo
Egito e chegou ao
Brasil no sculo XVI,
atravs dos
portugueses.
(S78)

Variante
ortogrfica
em
portugus:
alho-porr.

Mustard (n)
(Brassica juncea)

Plant with
yellow flowers
and seeds that
are used to
make mustard
sauce.

Mustard is a
cool-season
vegetable that
naturally flowers
during the long,
warm days of
summer.

Mostarda (s.f.)
(Brassica
juncea)

(S82)
(S83)

A mostarda contm
ainda grande
quantidade de fibras
(celulose),
importantes para o
bom funcionamento
do aparelho
digestivo, uma vez
que promovem a
regularidade
intestinal.
(S84)

Okra (n)
(Abelmoschus
esculentus)

A tall annual
herb
(Abelmoschus
esculentus) of
the mallow
family that is
cultivated for its
mucilaginous
green pods
used especially
in soups or
stews.
(S85)

The ripe seeds

of okra are
sometimes
roasted and
ground as a
substitute for
coffee.

Quiabo (s.m.)
(Abelmoschus
esculentus)

Para evitar essa

secreo viscosa que
o quiabo libera
medida que cozinha,
o jeito cozinh-lo
no vapor ou escaldlo at que fique
macio.

(S86)
(S87)

Onion (n)
(Allium cepa L.)

A round white
vegetable with a
brown, red, or
white skin and
many layers.
Onions have a
strong taste and
smell.

Fertile soils
with adequate
drainage are
ideal for onion
production.

Cebola (s.f.)
(Allium cepa)

(S89)

(S90)

(S88)

Parsley (n)
(Petroselinum
crispum)

An herb with
curly leaves,
used in cooking
or as decoration
on food.
(S91)

O consumo
freqente de cebola
pode reduzir o risco
de osteoporose,
doena que atinge
um tero das
mulheres aps a
menopausa.

Parsley is
used as a
garnish on
Middle Eastern
foods, for
example,
hummus, baba
ghanoush, and
tabbouleh and
other saladstyle dishes.

Salsa (s.f.)
(Petroselinum
crispum)

Os romanos
acreditavam que a
salsa evitava
intoxicao e,
portanto, a
empregava para
desodorizar o ar
(repleto de lcool)
durante seus
banquetes.
(S93)

S92

Parsnip (n)
(Pastinaca
sativa)

A long tapering
cream-colored
root eaten
cooked as a
vegetable.

The parsnip is
richer in many
vitamins and
minerals than its
close relative
the carrot.

Pastinaca (s.f.)
(Pastinaca
sativa)

Doure ligeiramente a
cenoura, a pastinaca
e o nabo por cerca
de 5 minutos.
(S96)

(S94)
(S95)

Pea (n)
(Pisum sativum)

A round green
seed that is
cooked and
eaten as a
vegetable, or
the plant on
which these
seeds grow.

Peas grow best

in slightly acid,
well-drained
soils.

Ervilha (s.f.)
(Pisum sativum)

(S98)

A rea de cultivo de
ervilha para
alimentao humana
no Brasil, em 2003
(IBGE), foi de 2.426
ha, com produo de
6.388 toneladas.
(S99)

(S97)
Potato (n)
(Solanum
tuberosum)

An erect South
American herb
of the
nightshade
family widely
cultivated for its
edible starchy
tuber.
(S100)

Potatoes
spread to the
rest of the world
after European
contact with the
Americas in the
late 1400s and
early 1500s and
have since
become an
important field
crop.

Batata-inglesa
(s.f.)
(Solanum
tuberosum)

O tubrculo da
espcie Solanum
tuberosum L.,
conhecido como
batata, batatinha ou
batata-inglesa, a
terceira fonte de
alimentos para a
humanidade
perdendo apenas
para o trigo e o
arroz.
(S102)

Nome
popular:
batata.

(S101)

Pumpkin (n)
(Cucurbita pepo
L.)

A very large
orange fruit that
grows on the
ground, or the
inside of this
fruit.
(S103)

Radish (n)
(Raphanus
sativus)

The pungent
usually crisp
root of a widely
cultivated
Eurasian plant
(Raphanus
sativus) of the
mustard family
usually eaten
raw.

Pumpkin is
prepared in a
variety of ways:
baked and
eaten as a
vegetable;
baked into pie,
which is a
traditional
Thanksgiving
dessert in the
United States;
or used to make
soup.
(S104)
Garden
radishes can
be grown
wherever there
is sun and
moist, fertile
soil, even on the
smallest city
lot.
(S107)

(S106)

Abboramoranga (s.f.)
(Cucurbita
pepo)

A abboramoranga, que a
menor e mais doce,
a melhor para ser
cozida e assada.
(S105)

Rabanete (s.m.)
(Raphanus
sativus)

O rabanete
(Raphanus sativus
L.), apesar de ser
uma cultura de
pequena importncia
em termos de rea
plantada,
importante em
grande nmero de
pequenas
propriedades dos
cintures verdes,
com grande
diversidade de cultivo
de hortalias.
(S108)

Nome
popular:
abbora.
Variante
regional
em
portugus:
jerimum.

Rutabaga (n)
(Brassica napus
napobrassica)

A cruciferous
plant with a
thick bulbous
edible yellow
root.
(S112)

Scarlet eggplant
(np)
(Solanum gilo)

It is a green fruit
related to the
tomato and the
eggplant.
Widely grown in
Brazil, it is
normally cooked
as a vegetable
and has a bitter
taste which is
not universally
enjoyed.
(S115)

The rutabaga
is very similar to
the turnip
except that it
generally has
yellowish flesh,
a more dense
root with more
side shoots and
they are usually
harvested at a
larger size.
(S113)
Scarlet
eggplant is a
variable,
deciduous,
herbaceous
shrub reaching
up to 1-2 m in
height.
(S116)

Rutabaga (s.f.)
(Brassica napus
napobrassica)

A rutabaga uma
planta bi-anual que
vai produzir
sementes durante a
segunda estao de
cultivo.
(S114)

Jil (s.m.)
(Solanum gilo)

Para ser usado na

culinria, o jil
colhido ainda verde,
quando apresenta
sabor menos
amargo.
(S117)

Variante
em ingls:
gilo

Spinach (n)
(Spinacea
oleracea L.)

A vegetable
with large dark
green leaves.

Spinach was
cultivated over
2,000 years ago
in Iran.

Espinafre (s.m.)
(Spinacea
oleracea)

(S118)
(S119)

Embora apresente
inmeros benefcios
nutricionais, o
espinafre contm
alta concentrao de
cido oxlico, o que
atrapalha a absoro
de ferro, clcio e
outros minerais.
(S120)

Sweet potato
(np)
(Ipomoea
batatas)

A vegetable that
looks like a red
potato, is yellow
inside, and
tastes sweet.

Sweet potato
is native to
Central and
South America.
(S122)

(S121)

Batata-doce
(s.f.)
(Ipomoea
batatas)

A batata-doce
cultivada em 111
pases, sendo que
aproximadamente
90% da produo
obtida na sia,
apenas 5% na frica
e 5% no restante do
mundo.
(S123)

Swiss Chard (np)

(Beta vulgaris L.
var. cicla)

A variety of beet
whose large
edible leaves
and stems are
similar to
spinach and are
cooked and
eaten as a
vegetable.

Both the leaves

and the roots of
Swiss chard
have been the
subject of
fascinating
health studies.

Acelga (s.f.)
(Beta vulgaris L.
var. cicla)

A acelga possui
ainda quantidades
significantes de fibras
que auxiliam no
movimento
intestinal.

Variante
em ingls:
chard.

(S126)
(S125)

(S124)

Taro (n)
(Colocasia
esculenta L.)

A tropical plant
grown for its
thick root, which
is boiled and
eaten.

Taro is
typically boiled,
stewed, or
sliced and fried
as tempura.

(S127)

(S128)

Inhame (s.m.)
(Colocasia
esculenta)

O inhame um
rizoma rico em
carboidratos sendo
uma excelente fonte
energtica.
(S129)

Variantes
em ingls:
old
cocoyam,
taro
cocoyam.

Tomato (n)
(Lycopersicum
esculentum)

A round soft red

fruit eaten raw
or cooked as a
vegetable.
(S130)

As tomatoes
are a subtropical fruit and
dislike the cold,
they should be
stored at room
temperature.

Tomate (s.m.)
(Lycopersicon
esculentum)

O tomate maduro
pode ser conservado
em geladeira por
uma semana e o
verde por at 3
semanas.
(S132)

(S131)

Turnip (n)
(Brassica rapa
L.)

A large round
pale yellow
vegetable that
grows under the
ground, or the
plant that
produces it.

Since colonial
times the turnip
has been one of
the commonest
garden
vegetables in
America.

(S133)

(S134)

Nabo (s.m.)
(Brassica rapa)

O nabo uma fonte

de fibras com poucas
calorias.
(S135)

Watercress (n)
(Nasturtium
officinale)

A small green
plant with
strong-tasting
leaves that
grows in water.
(S136)

Watercress
contains
significant
amounts of iron,
calcium and
folic acid, in
addition to
vitamins A and
C.

Agrio (s.m.)
(Nasturtium
officinale)

O agrio contm um
leo essencial, iodo,
ferro, fosfato e alguns
sais.
(S138)

(S137)

Welsh onion (np)

(Allium
fistulosum)

A kind of onion
having hollow
inflated stalks
and leaves, but
scarcely any
bulb.

The leaves of
Welsh onion
are round,
hollow, and
inflated the
entire length of
6-20 inches.

(S139)
(S140)

Cebolinha (s.f.)
(Allium
fistulosum)

A cebolinha contm
alto teor de Clcio e
Fsforo, que ajudam
na formao de
ossos e dentes.
(S141)

Variantes
em ingls:
green
onion
(Am.) e
spring
onion
(Br.).

West Indian
gherkin (np)
(Cucumis anguria
L.)

A plant with
slender vines
and very
abundant,
small, eggshaped green
fruit, covered
with warts and
prickles.

The West
Indian gherkin
grows and is
used in a similar
fashion as the
cucumber.

Maxixe (s.m.)
(Cucumis
anguria)

O maxixe cru pode

ser usado na forma
de salada em
substituio ao
pepino.
(S144)

(S143)

(S142)

zucchini (n)
(Cucurbita pepo
var. melopepo)

A long
vegetable with a
dark green skin.
(S145)

Zucchini are
the basis for all
sorts of dishes,
from pasta
sauces to main
courses.
(S146)

Abobrinha (s.f.)
(Cucurbita pepo
var. melopepo)

Por ser de fcil

digesto, recomendase a abobrinha para
pessoas que tm
aparelho digestivo
delicado.
(S147)

Variante
em ingls:
courgette
(Br.).

 Informaes gramaticais:
Ingls:
n = noun
np = noun phrase
Portugus:
s.f. = substantivo feminino
s.m. = substantivo masculino
sn = sintagma nominal
Abreviaturas:
Am. = American English
Br. = British English

Referncias Bibliogrficas:
FERREIRA, Aurlio Buarque de Holanda, Novo Dicionrio da Lngua Portuguesa, Rio de Janeiro: Editora Nova Fronteira,1975, 1
edio.
HOUAISS, Antnio & VILLAR, Mauro de Salles, Dicionrio Houaiss da Lngua Portuguesa, Rio de Janeiro: Objetiva, 2001.
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S10 - www.thefreedictionary.com/artichoke
S11 - www.gourmetsleuth.com/artichoke.htm
S12 - www.saudenarede.com.br/fitoterapicos/alcachofra.html
S13 - www.thefreedictionary.com/asparagus
S14 - www.british-asparagus.co.uk
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S17 www.Whfoods.org/genpage.php?tname=foodspice&dbid=49
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S19 - http://encarta.msn.com/dictionary_1861592828/broccoli.html
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S22 - http://pewebdic2.cw.idm.fr/
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S25 www.encarta.msn.com/Cabbage.html
S26 www.homecooking.about.com/library/weekly/aa031201a.htm
S27 www.culinaria.terra.com.br/abcint/0,,OI1798-EI149-CTR,00.html
S28 - www.thefreedictionary.com/caper
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S48 - www.correioweb.com.br/hotsites/alimentos/chicoria/alimentos.htm
S49 - www.onelook.com
S50 - www.evergreenseeds.com/chinesecabbage.html
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S52 - http://dictionary.reference.com/search?q=Chinese+yam&r=66
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S55 - http://pewebdic2.cw.idm.fr/
S56 - www.hortalizas.com/es/freshmexico/cucumbers.html
S57 - www.faep.com.br/comissoes/frutas/cartilhas/hortalicas/pepino.htm
S58 www.merriam-webster.com/dictionary/eggplant
S59 www.whatscookingamerica.net/Vegetables/eggplant.htm
S60 www.culinaria.terra.com.br/abcint/0,,OI1707-EI149-CTB,00.html
S61 - http://encarta.msn.com/encnet/features/dictionary/DictionaryResults.aspx?refid=1861674522
S62 - http://www.extension.umn.edu/distribution/cropsystems/DC7317.html
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S64 - www.thefreedictionary.com/green+pepper
S65 - www.herbalextractsplus.com/green-pepper.cfm
S66 - www.correioweb.com.br/hotsites/alimentos/pimentao/alimentos.htm
S67 - http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=kale
S68 www.edis.ifas.ufl.edu/MV084
S69 - www.vitaminasecia.hpg.ig.com.br/couveorientacao.htm
S70 - http://www.m-w.com/dictionary/Kohlrabi
S71 www.en.wikipedia.org/wiki/Kohlrabi
S72 - www.hortalimpa.com.br/curiosidades/couve_rabano.htm
S73 - http://pewebdic2.cw.idm.fr/
S74- www.plantanswers.tamu.edu/vegetables/leek.html
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S94 www.encarta.msn.com/dictionary_1861723930/parsnip.html
S95 www.en.wikipedia.org/wiki/Parsnip
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S97 - http://pewebdic2.cw.idm.fr/
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S101 www.en.wikipedia.org/wiki/Potato
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S103 - http://pewebdic2.cw.idm.fr/
S104 - www.clemson.edu/fieldops/CGS/hallow3.htm
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S106 - http://www.m-w.com/dictionary/radish
S107 - www.urbanext.uiuc.edu/veggies/radish1.html
S108 - www.scielo.br/scielo.php?pid=S0006-87051998000100019&script=sci_arttext
S109 - www.onelook.com
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S112 - www.onelook.com
S113 www.plantanswers.tamu.edu/vegetables/rutabaga.html
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S115 www.http://en.wikipedia.org/wiki/Solanum_gilo

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S118 - http://pewebdic2.cw.idm.fr/
S119 - www.uga.edu/vegetable/spinach.html
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S129 - www.cnph.embrapa.br/laborato/pos_colheita/dicas/inhame.htm
S130 - http://pewebdic2.cw.idm.fr/
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S132 - www.vitaminasecia.hpg.ig.com.br/tomateorientacao.htm
S133 - http://pewebdic2.cw.idm.fr/
S134 www.plantanswers.tamu.edu/publications/vegetabletravelers/turnip.html
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S137 www.en.wikipedia.org/wiki/Watercress
S138 - www.portalnatural.com.br/mostramateria.asp?codigodamateria
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S140 www.edis.ifas.ufl.edu/MV102
S141 - www.vitaminasecia.hpg.ig.com.br/cebolinhaorientacao.htm
S142 - http://www.botanical.com/botanical/mgmh/c/cucum123.html
S143 - www.hort.purdue.edu/newcrop/proceedings1993/v2-538.html
S144 - www.correioweb.com.br/hotsites/alimentos/maxixe/alimentos.htm
S145 - http://pewebdic2.cw.idm.fr/
S146 www.italianfood.about.com/library/weekly/aa040299.htm
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S148 - http://en.wikipedia.org/wiki/Garlic_chives
S149 - www.garden-services.com/garlic_chives.htm
S150 www.basilico.uol.com.br/cozinhar/images/03_04_03/cozinhar_light_linguado.shtml