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) Observa Imagem
es
Alfalfa sprout Sprouted alfalfa The Broto de alfafa O broto de alfafa
(np) seeds. combination of (sn) especialmente
alfalfa sprout recomendado, pois
(Medicago (S1) powder and folic (Medicago o vegetal mais rico
sativa) acid appears to sativa) em clorofila do
be a mundo.
reasonable,
relatively (S3)
inexpensive
method for
lowering ones
risk for cardiac
events.

(S2)

Arracacha (n) A perennial Arracacha is a Batata-baroa Cozinhe a batata- Variante

Andean herb in rare case of a (s.f.) baroa no caldo de em
(Arracacia the parsley legal, high-value carne. portugus:
xanthorrhiza) family, grown cash crop that (Arracacia mandioqui
for its large, poor farmers xanthorrhiza) (S6) nha-salsa.
fleshy, edible can grow.
roots.
(S5)
(S4)
Arrowroot (n) Canna grown Archaeological Araruta (s.f.) A araruta j era
especially for its studies in the apreciada e cultivada
(Maranta edible rootstock Americas show (Maranta pelos ndios antes
arundinacea) from which evidence of arundinacea) mesmo da chegada
arrowroot starch arrowroot dos portugueses.
is obtained. cultivation as
early as 7,000 (S9)
(S7) years ago.

(S8)

Artichoke (n) A thistle-like The artichoke Alcachofra (s.f.) A alcachofra

flower head with grows wild in muito utilizada para
(Cynara edible fleshy the south of (Cynara ajudar a diminuir os
scolymus L.) leaves and Europe and is scolymus) nveis de colesterol e
heart. cultivated in the a presso arterial.
United States,
(S10) primarily in (S12)
California.

(S11)

Arugula (n) Erect European In Roman Rcula (s.f.) A rcula uma Variante
annual often times arugula hortalia originria da em ingls:
(Eruca sativa L.) grown as a was grown for (Eruca sativa) Regio Mediterrnea, rocket e
salad crop to be both its leaves muito popular nas roquette
harvested when and the seed. regies de (Br.) e
young and colonizao italiana rucola
tender. (S110) no Brasil. (Am.).

(S109) (S111)
Asparagus (n) Plant whose Full-flavoured, Aspargo (s.m.) O aspargo muito
succulent young deliciously indicado para
(Asparagus shoots are sweet and (Asparagus pessoas que fazem
officinalis L.) cooked and tender, British officinalis) dieta porque pouco
eaten as a asparagus is calrico.
vegetable. regularly
described as (S15)
(S13) the best in the
world.

(S14)
Beet (n) Round red root A quarter of a Beterraba (s.f.) A beterraba o Variante
vegetable. beet will turn vegetal que possui o em ingls:
(Beta vulgaris L.) any green drink (Beta vulgaris) maior ndice de beetroot
(S16) into a sweet acar. (Br.).
pink concoction,
pleasing both (S18)
the eyes and
the taste buds.

(S17)

Broccoli (n) Heads of tight Broccoli is a Brcolis (s.m.) Nutritivo, o brcolis

green, purple, fast growing contm vitaminas e
(Brassica or white flower succulent plant (Brassica minerais essenciais
oleracea L.) buds, cooked that requires oleracea) em abundncia.
and eaten as a even soil
vegetable. moisture. (S21)

(S19) (S20)
Brussels sprouts A small round Combining Couve-de- A couve-de- Variantes
(np) green vegetable Brussels bruxelas (s.f.) bruxelas rica em em ingls:
that looks like a sprouts with sais minerais, brussel
(Brassica very small chestnuts (Brassica principalmente sprouts,
oleracea L. var. cabbage. alongside turkey oleracea) fsforo e ferro. brussel
gemmifera) is a holiday sprout,
(S22) favorite in (S24) brussels
England. sprout.

(S23)

Cabbage (n) A roundish head Cabbage has Repolho (s.m.) Segundo alguns
of closely been cultivated historiadores, o
(Brassica layered green, for more than (Brassica repolho uma
oleracea var. white, or red 4,000 years and oleracea var. hortalia cultivada na
capitata) leaves, eaten domesticated capitata) Europa desde 5000
raw or cooked for over 2,500 a.C.
as a vegetable. years.
(S27)
(S25) (S26)

Caper (n) A pickled flower Capers Alcaparra (s.f.) Alternativamente, a

bud of this generally come alcaparra pode ser
(Capparis plant, used as a in brine but can (Capparis preservada apenas
spinosa L.) pungent also be found spinosa ) no sal.
condiment in salted and sold
sauces, in bulk. (S30)
relishes, and
various other (S29)
dishes.

(S28)
Carrot (n) A thin tapering Carrot juice is Cenoura (s.f.) A cenoura tambm
orange-colored a very nutritious era conhecida pelos
(Daucus carota root eaten raw drink especially (Daucus carota) povos de raa indo-
L.) or cooked as a high in beta- germnica como mel
vegetable. carotene. subterrneo.

(S31) (S32) (S33)

Cassava (n) A tropical plant It is not Aipim (s.f.) Os ndios faziam Variantes
with thick roots recommended vinho de aipim, muito em
(Manihot that you can to eat cassava (Manihot bom para o fgado, portugus:
esculenta) eat, or the flour uncooked, esculenta) servido nas festas mandioca
made from because of dos indgenas e
these roots. potentially toxic brasileiros. macaxeira.
concentrations
(S79) of cyanogenic (S81) Variante
glucosides that em ingls:
are reduced to manioc.
innocuous
levels through
cooking.

(S80)
Cauliflower (n) A vegetable The best way Couve-flor (s.f.) A couve-flor,
with green to prepare your hortalia delicada e
(Brassica leaves around a cauliflower is (Brassica tenra, constitui
oleracea L. var. firm white to simply wash oleracea var. saborosa iguaria
botrytis) centre. it in cold botrytis) quando bem
preferably preparada.
(S34) salted water.
(S36)
(S35)

Celeriac (n) A type of celery Classically Salso (s.m.) Gosto forte, Variante
that forms a root served in extremamente em
(Apium like an France cut into (Apium aromtico, o salso portugus:
graveolens L. irregularly matchsticks with graveolens var. impe seu sabor a aipo-
var. rapaceum) shaped turnip, a remoulade rapaceum) qualquer prato de rbano.
eaten cooked or sauce, celeriac que participe.
raw as a is also great
vegetable. roasted or in (S39)
soups.
(S37)
(S38)
Celery (n) The long crisp Celery is an Aipo (s.m.) O aipo
flattish leaf excellent source amplamente usado
(Apium stalks of a of vitamin C, a (Apium em dietas
graveolens L. cultivated plant, vitamin that graveolens var. alimentares, pois d
var. dulce) eaten raw or helps to support dulce) a sensao de
cooked as a the immune saciedade com
vegetable. system. apenas 5 calorias por
talo.
(S40) (S41)
(S42)

Chayote (n) The pear- Chayote can Chuchu (s.m.) O chuchu uma
shaped fruit of a be very simply hortalia fruto,
(Sechium edule) West Indian prepared, (Sechium edule) originrio da Amrica
annual vine of peeled, cut into Central e ilhas
the gourd family quarters, vizinhas.
that is widely steamed,
cultivated as a drained, (S45)
vegetable. buttered and
seasoned with
(S43) fresh lemon or
lime juice.

(S44)
Chicory (n) A plant grown Chicory is an Chicria (s.f.) A chicria constitui
for its pale, important salad uma importante fonte
(Cichorium slightly bitter, vegetable in (Cichorium de vitamina A,
intybus) succulent Europe but not intybus) complexo B, C e D e
leaves. Use: in the U.S. de sais minerais.
cooked or raw
in salads. (S47) (S48)

(S46)

Chinese cabbage Elongated head Chinese Couve-chinesa A couve-chinesa

(np) of crisp celery- cabbages are (s.f.) provavelmente
like stalks and excellent for originria da China e
(Brassica light green stir-fry and (Brassica vem sendo
chinensis L.) leaves. pickling. chinensis) consumida na sia
desde o sculo V
(S49) (S50) antes de Cristo.

(S51)

Chinese yam Hardy Chinese Chinese Yam Car (s.m.) Podem ser Variante
(np) vine cultivated is a vigorous cultivados o car em
as an herbaceous (Dioscorea subterrneo, algumas portugus:
(Dioscorea ornamental climber for any batatas) vezes confundido inhame-
batatas) climber for its fertile, well- com o inhame, e o da-china.
glossy heart- drained soil in a car areo, comum
shaped sunny to em algumas regies
cinnamon- partially shaded do interior do Brasil,
scented leaves spot. mas dificilmente
and in the encontrado no
tropics for its (S53) mercado das grandes
 edible tubers. cidades.

(S52) (S54)
Cucumber (n) A long thin The cucumber Pepino (s.m.) O Pepino um fruto
round vegetable is native to the imaturo do tipo
Cucumis sativus with a dark northern part of (Cucumis pepnio, da famlia
L.) green skin and Indias Bay of sativus) das Cucurbitceas.
a light green Bengal and the
inside, usually Himalayan (S57)
eaten raw. Mountains.

(S55) (S56)

Eggplant (n) The usually The eggplant Berinjela (s.f.) A berinjela tem Variante
smooth ovoid is a member of pouqussimas ortogrfica
(Solanum typically the potato (Solanum calorias, apesar de em
melongena) blackish-purple family, and it is melongena) proporcionar uma portugus:
or white fruit of known sensao de beringela.
the eggplant. worldwide as saciedade - uma
aubergine, xcara de berinjela Variante
(S58) eggplant, crua contm menos em ingls:
brinjal, de 40 calorias. aubergine
melanzana, (Br.).
garden egg, and (S60)
patlican.

(S59)
Garlic (n) A bulb or clove Most garlic in Alho (s.m.) Embora haja
with a pungent the U.S. is controvrsias,
(Allium sativum) odor and flavor grown in the (Allium sativum) estudos indicam a
that is mild climate of sia como local de
commonly used northern origem do alho.
in cooking. California.

(S61) (S62)
(S63)

Garlic chives (np) It grows in A hardy Nir (s.m.) O nir um alho Variante
slowly perennial plant, japons parecido em ingls:
(Allium expanding garlic chives (Allium com a cebolinha, chinese
tuberosum) perennial (Chinese tuberosum) encontrada em chives.
clumps, but also Chives, Nira) mercados.
readily sprouts are commonly
from seed. used as a herb (S150)
Besides its use in stir-
as vegetable, it fry cooking.
also has
attractive (S149)
flowers.

(S148)
Green pepper A sweet pepper Green Pepper Pimento (s.m.) O pimento uma
(np) that becomes is an das hortalias mais
red when ripe. extraordinary (Capsicum ricas em vitamina C e
(Capsicum source of annuum) quando maduro
annuum) (S64) vitamin C, which excelente fonte de
is essential to vitamina A.
healthy bodily
function. (S66)

(S65)

Kale (n) A hardy Kale is not a Couve (s.f.) A couve um

cabbage big commercial vegetal muito rico em
(Brassica (Brassica crop in Florida, (Brassica Clcio, Fsforo e
oleracea L. var. oleracea but is found in oleracea var. Ferro, minerais
acephala DC.) acephala) with about one out of acephala DC.) importantes
curled often ten home formao e
finely incised gardens. manuteno de
leaves that do ossos e dentes e
not form a (S68) integridade do
dense head. sangue.

(S67) (S69)
Kohlrabi (n) A cabbage The taste and Couve-rbano A couve-rbano
(Brassica texture of (s.f.) uma espcie de raiz
(Brassica oleracea kohlrabi are grossa e carnuda,
oleracea L. var. gongylodes) similar to those (Brassica parecida com o
gongylodes) having a greatly of a broccoli oleracea var. nabo.
enlarged, stem or gongylodes)
fleshy, turnip- cabbage heart, (S72)
shaped edible but milder and
stem. sweeter, with a
higher ratio of
(S70) flesh to skin.

(S71)
Leek (n) Vegetable with The leek is a Alho-por (s.f.) O alho-por, de Variante
a long white member of the baixa caloria, fornece ortogrfica
(Allium stem and long onion family, but (Allium grande quantidade em
ampeloprasum L. flat green is milder than ampeloprasum de minerais e fibras, portugus:
var. porrum) leaves, which either onions or var. porrum) alm de muita alho-porr.
tastes like an garlic. vitamina C.
onion.
(S74) (S75)
(S73)

Lettuce (n) A round Lettuce, a Alface (s.f.) A alface originria

vegetable with cool-season da sia e por volta do
(Lactuca sativa thin green vegetable, is (Lactuca sativa) ano 4.500 a.C. j era
L.) leaves eaten extremely conhecida no antigo
raw in salads. sensitive to high Egito e chegou ao
temperatures. Brasil no sculo XVI,
(S76) atravs dos
(S77) portugueses.

(S78)
Mustard (n) Plant with Mustard is a Mostarda (s.f.) A mostarda contm
yellow flowers cool-season ainda grande
(Brassica juncea) and seeds that vegetable that (Brassica quantidade de fibras
are used to naturally flowers juncea) (celulose),
make mustard during the long, importantes para o
sauce. warm days of bom funcionamento
summer. do aparelho
(S82) digestivo, uma vez
(S83) que promovem a
regularidade
intestinal.

(S84)

Okra (n) A tall annual The ripe seeds Quiabo (s.m.) Para evitar essa
herb of okra are secreo viscosa que
(Abelmoschus (Abelmoschus sometimes (Abelmoschus o quiabo libera
esculentus) esculentus) of roasted and esculentus) medida que cozinha,
the mallow ground as a o jeito cozinh-lo
family that is substitute for no vapor ou escald-
cultivated for its coffee. lo at que fique
mucilaginous macio.
green pods (S86)
used especially (S87)
in soups or
stews.

(S85)
Onion (n) A round white Fertile soils Cebola (s.f.) O consumo
vegetable with a with adequate freqente de cebola
(Allium cepa L.) brown, red, or drainage are (Allium cepa) pode reduzir o risco
white skin and ideal for onion de osteoporose,
many layers. production. doena que atinge
Onions have a um tero das
strong taste and (S89) mulheres aps a
smell. menopausa.

(S88) (S90)

Parsley (n) An herb with Parsley is Salsa (s.f.) Os romanos

curly leaves, used as a acreditavam que a
(Petroselinum used in cooking garnish on (Petroselinum salsa evitava
crispum) or as decoration Middle Eastern crispum) intoxicao e,
on food. foods, for portanto, a
example, empregava para
(S91) hummus, baba desodorizar o ar
ghanoush, and (repleto de lcool)
tabbouleh and durante seus
other salad- banquetes.
style dishes.
(S93)
S92
Parsnip (n) A long tapering The parsnip is Pastinaca (s.f.) Doure ligeiramente a
cream-colored richer in many cenoura, a pastinaca
(Pastinaca root eaten vitamins and (Pastinaca e o nabo por cerca
sativa) cooked as a minerals than its sativa) de 5 minutos.
vegetable. close relative
the carrot. (S96)
(S94)
(S95)

Pea (n) A round green Peas grow best Ervilha (s.f.) A rea de cultivo de
seed that is in slightly acid, ervilha para
(Pisum sativum) cooked and well-drained (Pisum sativum) alimentao humana
eaten as a soils. no Brasil, em 2003
vegetable, or (IBGE), foi de 2.426
the plant on (S98) ha, com produo de
which these 6.388 toneladas.
seeds grow.
(S99)
(S97)

Potato (n) An erect South Potatoes Batata-inglesa O tubrculo da Nome

American herb spread to the (s.f.) espcie Solanum popular:
(Solanum of the rest of the world tuberosum L., batata.
tuberosum) nightshade after European (Solanum conhecido como
family widely contact with the tuberosum) batata, batatinha ou
cultivated for its Americas in the batata-inglesa, a
edible starchy late 1400s and terceira fonte de
tuber. early 1500s and alimentos para a
have since humanidade
(S100) become an perdendo apenas
important field para o trigo e o
crop. arroz.

(S102)
 (S101)

Pumpkin (n) A very large Pumpkin is Abbora- A abbora- Nome

orange fruit that prepared in a moranga (s.f.) moranga, que a popular:
(Cucurbita pepo grows on the variety of ways: menor e mais doce, abbora.
L.) ground, or the baked and (Cucurbita a melhor para ser
inside of this eaten as a pepo) cozida e assada. Variante
fruit. vegetable; regional
baked into pie, (S105) em
(S103) which is a portugus:
traditional jerimum.
Thanksgiving
dessert in the
United States;
or used to make
soup.

(S104)
Radish (n) The pungent Garden Rabanete (s.m.) O rabanete
usually crisp radishes can (Raphanus sativus
(Raphanus root of a widely be grown (Raphanus L.), apesar de ser
sativus) cultivated wherever there sativus) uma cultura de
Eurasian plant is sun and pequena importncia
(Raphanus moist, fertile em termos de rea
sativus) of the soil, even on the plantada,
mustard family smallest city importante em
usually eaten lot. grande nmero de
raw. pequenas
(S107) propriedades dos
(S106) cintures verdes,
com grande
diversidade de cultivo
de hortalias.

(S108)
Rutabaga (n) A cruciferous The rutabaga Rutabaga (s.f.) A rutabaga uma
plant with a is very similar to planta bi-anual que
(Brassica napus thick bulbous the turnip (Brassica napus vai produzir
napobrassica) edible yellow except that it napobrassica) sementes durante a
root. generally has segunda estao de
yellowish flesh, cultivo.
(S112) a more dense
root with more (S114)
side shoots and
they are usually
harvested at a
larger size.

(S113)
Scarlet eggplant It is a green fruit Scarlet Jil (s.m.) Para ser usado na Variante
(np) related to the eggplant is a culinria, o jil em ingls:
tomato and the variable, (Solanum gilo) colhido ainda verde, gilo
(Solanum gilo) eggplant. deciduous, quando apresenta
Widely grown in herbaceous sabor menos
Brazil, it is shrub reaching amargo.
normally cooked up to 1-2 m in
as a vegetable height. (S117)
and has a bitter
taste which is (S116)
not universally
enjoyed.

(S115)
Spinach (n) A vegetable Spinach was Espinafre (s.m.) Embora apresente
with large dark cultivated over inmeros benefcios
(Spinacea green leaves. 2,000 years ago (Spinacea nutricionais, o
oleracea L.) in Iran. oleracea) espinafre contm
(S118) alta concentrao de
(S119) cido oxlico, o que
atrapalha a absoro
de ferro, clcio e
outros minerais.

(S120)

Sweet potato A vegetable that Sweet potato Batata-doce A batata-doce

(np) looks like a red is native to (s.f.) cultivada em 111
potato, is yellow Central and pases, sendo que
(Ipomoea inside, and South America. (Ipomoea aproximadamente
batatas) tastes sweet. batatas) 90% da produo
(S122) obtida na sia,
(S121) apenas 5% na frica
e 5% no restante do
mundo.

(S123)
Swiss Chard (np) A variety of beet Both the leaves Acelga (s.f.) A acelga possui Variante
whose large and the roots of ainda quantidades em ingls:
(Beta vulgaris L. edible leaves Swiss chard (Beta vulgaris L. significantes de fibras chard.
var. cicla) and stems are have been the var. cicla) que auxiliam no
similar to subject of movimento
spinach and are fascinating intestinal.
cooked and health studies.
eaten as a (S126)
vegetable. (S125)

(S124)

Taro (n) A tropical plant Taro is Inhame (s.m.) O inhame um Variantes

grown for its typically boiled, rizoma rico em em ingls:
(Colocasia thick root, which stewed, or (Colocasia carboidratos sendo old
esculenta L.) is boiled and sliced and fried esculenta) uma excelente fonte cocoyam,
eaten. as tempura. energtica. taro
cocoyam.
(S127) (S128) (S129)
Tomato (n) A round soft red As tomatoes Tomate (s.m.) O tomate maduro
fruit eaten raw are a sub- pode ser conservado
(Lycopersicum or cooked as a tropical fruit and (Lycopersicon em geladeira por
esculentum) vegetable. dislike the cold, esculentum) uma semana e o
they should be verde por at 3
(S130) stored at room semanas.
temperature.
(S132)
(S131)

Turnip (n) A large round Since colonial Nabo (s.m.) O nabo uma fonte
pale yellow times the turnip de fibras com poucas
(Brassica rapa vegetable that has been one of (Brassica rapa) calorias.
L.) grows under the the commonest
ground, or the garden (S135)
plant that vegetables in
produces it. America.

(S133) (S134)
Watercress (n) A small green Watercress Agrio (s.m.) O agrio contm um
plant with contains leo essencial, iodo,
(Nasturtium strong-tasting significant (Nasturtium ferro, fosfato e alguns
officinale) leaves that amounts of iron, officinale) sais.
grows in water. calcium and
folic acid, in (S138)
(S136) addition to
vitamins A and
C.

(S137)

Welsh onion (np) A kind of onion The leaves of Cebolinha (s.f.) A cebolinha contm Variantes
having hollow Welsh onion alto teor de Clcio e em ingls:
(Allium inflated stalks are round, (Allium Fsforo, que ajudam green
fistulosum) and leaves, but hollow, and fistulosum) na formao de onion
scarcely any inflated the ossos e dentes. (Am.) e
bulb. entire length of spring
6-20 inches. (S141) onion
(S139) (Br.).
(S140)
West Indian A plant with The West Maxixe (s.m.) O maxixe cru pode
gherkin (np) slender vines Indian gherkin ser usado na forma
and very grows and is (Cucumis de salada em
(Cucumis anguria abundant, used in a similar anguria) substituio ao
L.) small, egg- fashion as the pepino.
shaped green cucumber.
fruit, covered (S144)
with warts and (S143)
prickles.

(S142)

zucchini (n) A long Zucchini are Abobrinha (s.f.) Por ser de fcil Variante
vegetable with a the basis for all digesto, recomenda- em ingls:
(Cucurbita pepo dark green skin. sorts of dishes, (Cucurbita pepo se a abobrinha para courgette
var. melopepo) from pasta var. melopepo) pessoas que tm (Br.).
(S145) sauces to main aparelho digestivo
courses. delicado.

(S146) (S147)
 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.

Fontes da internet:
(Sites visitados entre outubro e novembro de 2006)
S1- http://www.thefreedictionary.com/alfalfa+sprout
S2 www.Ncb3.com/professionals.htm
S3 - www.pandavas.org.br/pag_comp/vitalidade.htm
S4 - http://www.thefreedictionary.com/arracacha
S5 - www.cipotato.org/Projects/root-tuber/arraca.htm
S6 - www.mestrecuca.com.br/exibe_receita.asp?id=479
S7 - www.alphadictionary.com/wordnet/a/arrowroot.html
S8 http://en.wikipedia.org/wiki/Arrowroot
S9 - www.embrapa.br/.../folder.2006/foldernoticia.2006-04-03.3722359657/noticia.2006-04-30.7955207564/getView
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
S15 - www.hortifruti.com.br/cgi-bin/t_vidaleve.asp?area=dicasetruques&id=5
S16 - www.thefreedictionary.com/beetroot
S17 www.Whfoods.org/genpage.php?tname=foodspice&dbid=49
S18 - www.abhorticultura.com.br/Nutricio/Default.asp?id=1745
S19 - http://encarta.msn.com/dictionary_1861592828/broccoli.html
S20 - www.uga.edu/vegetable/broccoli.html
S21 www.culinaria.terra.com.br/abcint/0,,OI1712-EI149-CTB,00.html
S22 - http://pewebdic2.cw.idm.fr/
S23 - www.foodland.gov.on.ca/facts/bsprouts.htm
S24 - www.hortalimpa.com.br/curiosidades/couve_de_bruxelas.htm
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
S29 www.whatscookingamerica.net/capers.htm
S30 - www.chefonline.com.br/home/noticia.php?codigo=663&PHPSESSID=2448bb20dc0729b2e8558ca5ea2f0424
S31 www.encarta.msn.com/dictionary_1861595146/carrot.html
S32 - www.browfarm.co.uk/carrots_about.htm
S33 - www.sociedadedigital.com.br/artigo.php?artigo=91&item=2
S34 - http://pewebdic2.cw.idm.fr/
S35 - www.cauliflowers.com
S36 - www.cnph.embrapa.br/paginas/dicas_ao_consumidor/couve_flor.htm
S37 www.encarta.msn.com/dictionary_1861595711/celeriac.html
S38 - www.foodnetwork.com/food/cooking/text/0,1971,FOOD_9819_32338,00.html
S39 - www.vidaintegral.com.br/nutricao/salsao.php
S40 www.encarta.msn.com/dictionary_1861595713/celery.html
S41- www.whfoods.com/genpage.php?tname=foodspice&dbid=14
S42 - www.terra.com.br/culinaria/abc/a.htm
S43 - http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=chayote
S44 www.plantanswers.tamu.edu/vegetables/chayote.html
S45 - www.correioweb.com.br/hotsites/alimentos/chuchu/alimentos.htm
S46- http://encarta.msn.com/encnet/features/dictionary/DictionaryResults.aspx?refid=1861596671
S47- www.plantanswers.tamu.edu/vegetables/chicory.html
S48 - www.correioweb.com.br/hotsites/alimentos/chicoria/alimentos.htm
S49 - www.onelook.com
S50 - www.evergreenseeds.com/chinesecabbage.html
S51 - www.correioweb.com.br/hotsites/alimentos/couvechinesa/alimentos.htm
S52 - http://dictionary.reference.com/search?q=Chinese+yam&r=66
S53 - www.rareplants.de/shop/uploads/HTML/Dioscorea_batatas_(Chinese_Yam)_7486_1.htm
S54 - www.correioweb.com.br/hotsites/alimentos/cara/alimentos.htm
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
S63 - http://culinaria.terra.com.br/abcint/0,,OI1695-EI149-CTA,00.html
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
S75- www.abhorticultura.com.br/Nutricio/Default.asp?id=1782
S76- http://pewebdic2.cw.idm.fr/
S77- www.vric.ucdavis.edu/veginfo/commodity/garden/crops/lettuce.pdf
S78 - www.herbario.com.br/dataherb12/alface.htm
S79 - http://pewebdic2.cw.idm.fr/
S80 - www.hort.purdue.edu/newcrop/CropFactSheets/cassava.html
S81 - www.soutomaior.eti.br/mario/paginas/dic_a.htm
S82 - http://pewebdic2.cw.idm.fr/
S83 - www.urbanext.uiuc.edu/veggies/mustard1.html
S84 - www.vitaminasecia.hpg.ig.com.br/mostardaorientacao.htm
S85 - http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=okra
S86 www.plantanswers.tamu.edu/publications/vegetabletravelers/okra.html
S87 www.culinaria.terra.com.br/abcint/0,,OI1794-EI149-CTQ,00.html
S88 - http://pewebdic2.cw.idm.fr/
S89 - www.ag.ndsu.edu/pubs/alt-ag/onions.htm
S90 - www.vegetarianismo.com.br/cebola1.htm
S91 - http://pewebdic2.cw.idm.fr/
S92 - www.wisegeek.com/what-is-parsley.htm
S93 - www.saudeinformacoes.com.br/materias_ver_materia.asp?id=251
S94 www.encarta.msn.com/dictionary_1861723930/parsnip.html
S95 www.en.wikipedia.org/wiki/Parsnip
S96 - www.nituano.com.br/livrodereceitas/sv903.htm
S97 - http://pewebdic2.cw.idm.fr/
S98 www.en.wikipedia.org/wiki/Pea
S99 - www.cnpt.embrapa.br/culturas/ervilha/index.htm
S100 - http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=potato
S101 www.en.wikipedia.org/wiki/Potato
S102 - www.abbabatatabrasileira.com.br/revista01_010.htm
S103 - http://pewebdic2.cw.idm.fr/
S104 - www.clemson.edu/fieldops/CGS/hallow3.htm
S105 www.culinaria.terra.com.br/abcint/0,,OI1685-EI149-CTA,00.html
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
S110 - www.localharvest.org/arugula.jsp
S111 - www.cnph.embrapa.br/laborato/pos_colheita/dicas/rucula.htm
S112 - www.onelook.com
S113 www.plantanswers.tamu.edu/vegetables/rutabaga.html
S114 - www.kokopelli-seed-foundation.com/actu/new_news.cgi?id_news=163
S115 www.http://en.wikipedia.org/wiki/Solanum_gilo
S116 www.http://64.233.183.104/search?q=cache:-
2lJmPhAGM8J:ecoport.org/ep%3FPlant%3D9825+%22scarlet+eggplant%22+%22solanum+gilo%22&hl=en&ct=clnk&cd=9
S117 - www.hortalimpa.com.br/curiosidades/jilo.htm
S118 - http://pewebdic2.cw.idm.fr/
S119 - www.uga.edu/vegetable/spinach.html
S120 - www.abhorticultura.com.br/Nutricio/Default.asp?id=1763
S121 - http://pewebdic2.cw.idm.fr/
S122 - www.urbanext.uiuc.edu/veggies/sweetpotato1.html
S123 - www.cnph.embrapa.br/sistprod/batatadoce/index.htm
S124 - http://encarta.msn.com/encnet/features/dictionary/DictionaryResults.aspx?refid=1861717564
S125 - www.whfoods.com/genpage.php?tname=foodspice&dbid=16
S126 - www.vitaminasecia.hpg.ig.com.br/acelgaorientacao.htm
S127 - http://pewebdic2.cw.idm.fr/
S128 - http://en.wikipedia.org/wiki/Taro
S129 - www.cnph.embrapa.br/laborato/pos_colheita/dicas/inhame.htm
S130 - http://pewebdic2.cw.idm.fr/
S131 - http://www.britishtomatoes.co.uk/newsite/facts/hints.html
S132 - www.vitaminasecia.hpg.ig.com.br/tomateorientacao.htm
S133 - http://pewebdic2.cw.idm.fr/
S134 www.plantanswers.tamu.edu/publications/vegetabletravelers/turnip.html
S135 - www.terra.com.br/culinaria/abc/n.htm
S136 - http://pewebdic2.cw.idm.fr
S137 www.en.wikipedia.org/wiki/Watercress
S138 - www.portalnatural.com.br/mostramateria.asp?codigodamateria
S139 - http://dictionary.reference.com/search?q=Welsh+onion&r=66
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
S147 - www.hortalimpa.com.br/curiosidades/abobrinha.htm
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