Tag: Plant science

While often confused, chlorophyll is the natural pigment in plants, whereas chlorophyllin is a semi-synthetic, water-soluble derivative of chlorophyll. This chemical modification makes chlorophyllin more stable and bioavailable for human consumption compared to its natural counterpart. Understanding the distinction is crucial for consumers seeking 'liquid chlorophyll' supplements.

Nectar's sugar content can vary dramatically, from as low as 3% to as high as 80% depending on the plant species and environmental conditions. Beyond being a simple energy-rich fluid, a complex cocktail of additional compounds contributes to what nutrients are in nectar, making it a critical dietary resource for pollinators.

Did you know that some of your favorite foods, like tomatoes and cucumbers, are actually fruits? For kids, learning what makes a fruit a fruit can be a fun and delicious adventure into the world of plants and seeds.

Genetically, broccoli, cauliflower, cabbage, and kale are all cultivars of the exact same species, *Brassica oleracea*. This makes kale part of the large and diverse mustard family, scientifically known as Brassicaceae, which includes many other common vegetables in our diets.

Over 50% of the dry matter in many fruits consists of carbohydrates, primarily simple sugars, which answers why are fruits usually sweet. This sweetness is not accidental but is a sophisticated evolutionary strategy developed by plants to ensure their survival through effective seed dispersal.

According to botanists, a fruit is the seed-bearing, ripened ovary of a flowering plant, while a vegetable is any other edible part of the plant, including leaves, stems, or roots. However, this scientific definition often contrasts with how these foods are categorized in the kitchen.

Botanically, any seed-bearing structure that develops from the flower of a plant is considered a fruit. This scientific fact often creates confusion in the kitchen, leading to the question of which of the following fruits are used as vegetables due to their savory flavor profile and cooking methods.

Despite common perception, a cucumber is not a tuber vegetable but is botanically classified as a fruit because it develops from a flower and contains seeds. This often-surprising fact highlights the significant difference between how foods are classified scientifically versus how they are used in the kitchen.

Despite some misconceptions that they are completely salicylate-free, potatoes do have salicylic acid, a naturally occurring phenolic compound found in many plants. The exact amount depends on the potato variety, the specific part of the tuber, and whether it's cooked or raw.

Over 95% of commercially used glycerol is derived from plant and animal fats, particularly as a byproduct of biodiesel production from vegetable oils. Yet, its presence in plants is not just an industrial source; it is a fundamental and essential molecule for various metabolic processes, including the formation of vital lipids and responses to environmental stress.