Table 2 Plant list and data distribution in fruits, stem-, bulb- and inflorescence vegetables, and herbs.
Plant class | Plant common name and data distribution |
|---|---|
Fruits 302 experiments (4.6%) | Grape, grapevine (Vitis vinifera), 31.8% |
Apple (Malus domestica), 13.2% | |
Plum (Prunus domestica), 10.3% | |
Strawberry (Fragaria), 9.9% | |
Pear (Pyrus communis), 6.3% | |
Fig (Ficus carica), 6.0% | |
Peach (Prunus persica), 5.6% | |
Raspberry (Rubus idaeus), 3.0% | |
Cherry (sour) (Prunus cerasus), 2.3% | |
Lemon (Citrus sinensis), 2.3% | |
Melon (Cucumis melo), 2.3% | |
Blackberry (Rubus fruticosus), 2.0% | |
Chestnut (Castanea sp.), 1.0% | |
Mulberry (Morus sp.), 1.0% | |
Persimmon (Diospyros kaki), 1.0% | |
Blueberry (Vaccinium myrtillus), 0.7% | |
Walnut (Juglans regia), 0.7% | |
Gooseberry (Ribes rubrum), 0.3% | |
Watermelon (Citrullus lanatus), 0.3% | |
Stem vegetables 255 experiments (3.9%) | Leek (Allium porrum), 78.4% |
Swiss chard (Beta vulgaris) 14.6% | |
Kohlrabi (Brassica oleracea var. gongylodes), 2.7% | |
Celery (Apium graveolens) 2.3% | |
Rhubarb (Rheum rhaponticum), 2% | |
Asparagus lettuce (Lactuca sativa), 1.5% | |
Bulb vegetables 198 experiments (3.0%) | Onion (bulb) (Allium cepa), 80.3% |
Garlic (Allium sativum), 14.1% | |
Shallot (Allium ascalonicum), 5.6% | |
Herbs 173 experiments (2.6%) | Onion (leaves), spring onion (Allium cepa), 22.5% |
Parsley (Petroselinum crispum), 20.8% | |
Coriander (Coriandrum sativum), 14.5% | |
Rosemary (Salvia rosmarinus), 11.0% | |
Mint (Mentha spicata), 9.2% | |
Basil (Ocimum basilicum), 6.4% | |
Welsh onion or japanese bunching onion (Allium fistulosum), 5.2% | |
Thyme (Thymus vulgaris), 4.0% | |
Chives (Allium schoenoprasum), 1.7% | |
Garlic chives or Chinese chives (Allium tuberosum), 1.7% | |
Oregano (Origanum vulgare), 1.7% | |
Dill (Anethum graveolens), 1.2% | |
Legumes 167 experiments (2.5%) | Dry bean, kidney bean, flageolet (Phaesolus vulgaris), 32.1% |
Green or garden pea (Pisum sativum), 23.8% | |
Sweet Corn (Zea mays), 21.4% | |
Cowpea (Vigna unguiculata), 10.7% | |
Broad bean or Faba bean (Vicia faba), 4.2% | |
Chickpea (Cicer arietinum), 3.6% | |
Mung bean (Vigna radiata), 3.0% | |
Wrinkled pea, Field pea (Pisum sativum), 1.2% | |
Inflorescence vegetables 89 experiments (1.4%) | Cauliflower (Brassica oleracea var. botrytis), 57.3% |
Globe artichoke (Cynara scolymus), 27.0% | |
Broccoli (Brassica oleracea var. italica), 15.7% |
