Table 1 Plant list and data distribution in leaf-, fruit-, root- and tuber vegetables.

Leaf vegetables 2,147 experiments (32.7%)

Lettuce (Lactuca sativa), 38.9%

Chinese cabbage, pakchoi/petsai (Brassica rapa (subsp. chinensis or pekinensis)), 15.4%

Spinach (Spinacia oleracea), 14.9%

Cabbage (Brassica oleracea), 12.3%

Swiss chard (Beta vulgaris), 5.6%

Water spinach (Ipomoea aquatica), 3.5%

Leek (Allium porrum) 2.8%

Celery (Apium graveolens), 2.0%

Edible amaranth (leaves) (Amaranthus sp.), 1.4%

Belgian/White endive or Witloof chicory (Cichorium intybus), 1.1%

Endive, Curly endive, Escarole or broad-leaved endive (Cichorium endivia), 0.9%

Red cabbage (Brassica oleracea var. capitata f. rubra), 0.4%

Curly kale (Brassica oleracea var. sabellica), 0.3%

Arugula (Eruca vesicaria subsp. sativa), 0.2%

Edible chrysanthemum (Glebionis coronaria ou Chrysanthemum coronarium), 0.1%

Fennel (Foeniculum vulgare var. dulce), 0.1%

Watercress (Nasturtium officinale), 0.1%

Brussels sprouts (Brassica oleracea var. gemmifera), 0.05%

Nettle (Urtica dioica), 0.05%

Chinese kale (Brassica oleracea var. alboglabra), 0.05%

Fruit vegetables 1,239 experiments (18.9%)

Tomato (Solanum lycopersicum), 38.4%

French beans or green beans (Phaseolus vulgaris), 15.6%

Hot pepper (Capsicum frutescens), 10.4%

Zucchini or marrow (Cucurbita pepo), 10.1%

Eggplant (Solanum melongena), 9.5%

Pepper (Capsicum annuum), 9.2%

Cucumber (and gherkin) (Cucumis sativus), 3.8%

Pumpkin and winter squash (Cucurbita sp.), 2.3%

Okra (Abelmoschus esculentus), 0.5%

Sugar snap pea (Pisum sativum), 0.2%

Pumpkin (Cucurbita maxima), 0.1%

Root vegetables 1,139 experiments (17.3%)

Radish (Raphanus sativus), 44.6%

Carrot (Daucus carota), 40.6%

Beetroot (Beta vulgaris), 9.1%

Celeriac (Apium graveolens), 2.8%

Turnip (Brassica rapa), 2.8%

Tuber vegetables 856 experiments (13.0%)

Potato (Solanum tuberosum), 96.3%

Sweet potato (Ipomoea batatas), 2.3%

Jerusalem artichoke (Helianthus tuberosus), 1.4%