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e snakelocks anemone (Anemonia viridis) is a sea anemone found in the eastern Atlantic Ocean and the Mediterranean Sea. The latter population is however sometimes considered a separate species, the Mediterranean snakelocks anemone (A. sulcata).[2] The tentacles are usually a deep green colour with purple tips, the green colour is often attributed to the presence of symbiotic algae within the tentacles but is actually the result of the presence of Green Fluorescent Protein which is present in corals, sea anemones, and some other cnidarians. The anemone tissue contains a symbiotic algae called zooxanthellae, which is necessary for the long-term survival of the sea anemone. When the numbers of algae diminish the anemone may appear dull grey in colour. The algae need light to flourish, so snakelocks anemones will be found in the sunniest pools. On average the snakelocks anemone is 8 cm wide. Reproduction Unlike other cnidarians, anemones (and other Anthozoa) entirely lack the free-swimming medusa stage of the life cycle; the polyp produces eggs and sperm, and the fertilized egg develops into a planula that develops directly into another poly

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inach, as an example of a leaf vegetable, is low in calories and fat per calorie, and high in dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.[1] The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis.[2] Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit the consumption of leaf vegetables.[3] Preparation Large pot of collard greens being prepared on a US Navy ship If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package in a manner similar to a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and wa

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ord vegetable was first recorded in English in the early 15th century. It comes from Old French,[1] and was originally applied to all plants; the word is still used in this sense in biological contexts.[2] It derives from Medieval Latin vegetabilis "growing, flourishing" (i.e. of a plant), a semantic change from a Late Latin meaning "to be enlivening, quickening".[1] The meaning of "vegetable" as a "plant grown for food" was not established until the 18th century.[3] In 1767, the word was specifically used to mean a "plant cultivated for food, an edible herb or root". The year 1955 saw the first use of the shortened, slang term "veggie".[4] As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not—as in vegetable matter, vegetable kingdom, vegetable origin, etc.[2] Terminology See also: Fruit § Botanical vs. culinary The exact definition of "vegetable" may vary simply because of the many parts of a plant consumed as food worldwide—roots, stems, leaves, flowers, fruits, and seeds. The broadest definition is the word's use adjectivally to mean "matter of plant origin". More specifically, a vegetable may be defined as "any plant, part of which is used for food",[5] a secondary meaning then being "the edible part of such a plant".[5] A more precise definition is "any plant part consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of a main meal".[6][7] Falling outside these definitions are edible fungi (such as edible mushrooms) and edible seaweed which, although not parts of plants, are often treated as vegetables.[8] An arrangement of fruits commonly thought of as culinary vegetables, including corn (maize), tomatoes, and various squash In the latter-mentioned definition of "vegetable", which is used in everyday language, the words "fruit" and "vegetable" are mutually exclusive. "Fruit" has a precise botanical meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the word's culinary meaning. While peaches, plums, and oranges are "fruit" in both senses, many items commonly called "vegetables", such as eggplants, bell peppers, and tomatoes, are botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893. The court rul

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ed seeds from quinoa, supplementing their diet with peppers, tomatoes, and avocados.[14] In Ancient China, rice was the staple crop in the south and wheat in the north, the latter made into dumplings, noodles, and pancakes. Vegetables used to accompany these included yams, soybeans, broad beans, turnips, spring onions, and garlic. The diet of the ancient Egyptians was based on bread, often contaminated with sand which wore away their teeth. Meat was a luxury but fish was more plentiful. These were accompanied by a range of vegetables including marrows, broad beans, lentils, onions, leeks, garlic, radishes, and lettuces.[14] The mainstay of the Ancient Greek diet was bread, and this was accompanied by goat's cheese, olives, figs, fish, and occasionally meat. The vegetables grown included onions, garlic, cabbages, melons, and lentils.[15] In Ancient Rome, a thick porridge was made of emmer wheat or beans, accompanied by green vegetables but little meat, and fish was not esteemed. The Romans grew broad beans, peas, onions and turnips and ate the leaves of beets rather than their root

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Unlike other run-of-the-mill coolers, your Solar Go-Fridge... Charges for FREE in the Sun! Yes, you can recharge your Solar Go-Fridge using the FREE power of the sun. After all, we couldn't call it a "Solar" Go-Fridge if it wasn't solar powered... And that's why... You get a FREE 40-Watt Solar Panel with your Solar Go-Fridge. You can use your solar panel to power your Solar Go-Fridge on the go... So you can take it to campsites, sporting events, RV trips, tailgates, backyard BBQs, pool parties and so much more... Or use it to power your critical devices. It's like a mini power cell in its own right. It works with phones, tablets and your other critical electronic devices. Plus, if a tree falls on some power lines and cuts the power to your neighborhood, you don't have to worry about the food in your fridge spoiling. Look What You Can Fit In Your Solar Go-Fridge Your Solar Go-Fridge can take any kind of frozen supplies with you. And when we say any kind of supplies, we mean it. It has a small footprint, but has spacious capacity. You get 42 quarts of space for your critical items – that's like 46 cans or bottles of water. And no bulky ice bags! Its compact size and all-terrain wheels make it easy to throw in the trunk. Or to bring with you to tailgates. It's truly small, but mighty. Drinks, hot dogs, medicine and more. It can all fit in your Solar Go-Fridge. [Limited Time] Get Exclusive Introductory Pricing, Plus 11 Bonus Gifts Worth $388 And FREE Shipping! Order now to take advantage of our special introductory pricing, 11 free bonus gifts worth $388, and free shipping. Your exclusive 11 FREE Bonus Gifts package includes: FREE 40-Watt Solar Panel FREE 72-Hour Survival Food Kit FREE Survival Coffee FREE Survival Cocoa FREE StarFire Camp Stove FREE Freedom Flame FREE Multi-Use Flashlight FREE Solar Power Digital Report FREE $25 Certificate FREE Shipping & Handling FREE VIP Phone Line Plus there's an easy payment plan available with no credit check... 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Stay safe and have fun out there, Frank Bates Patriot Headquarters P.S. Thanks to your support, we're able to provide support to important charities that help American veterans and their families. Charities like Fisher House, A Soldier's Child Foundation, Team Rubicon and Operation Homefront. Customers Are Raving About Their Solar Go-Fridge Kristen G. "It was super fun to use. We were gone for four nights, and didn't have to get ice at all. Not having to deal with ice the whole time was amazing. I was worried that it wasn't big enough. But it held absolutely everything I was planning to take because I didn't have to put any ice in there. It didn't have to be as big as my regular cooler." Randy M. "You cannot beat it. It is awesome. No running around, looking for drinks. No more opening up your drink and setting it on the tractor and coming back 20 minutes later and it's warm. Everything's cold. Everything's cold all the time. Just a wonderful, wonderful unit. I am a Type 1 diabetic. It's been keeping my insulin cold to the point where I don't worry about my insulin. I know it's good." Damon H. "We all have lots of coolers. But this is a cooler extraordinaire. Not only is it a cooler, it's a fully-functioning refrigerator. It's great for me being a fisherman and an outdoor guy. I can put a bunch of fish in here and set it at freezing temperatures. And when I get home, my fish will stay frozen and I don't need any ice. It's a great tool. It's absolutely a must for campers and fisherman. It looks like a cooler, but it's actually a refrigerator which makes it a really special thing." Lisa W. "You don't have to stop and get ice anymore. That was one thing I hated to do early in the morning when we had to leave to go out of town to play in a baseball tournament. We had to leave at 5 or 6 or sometimes 4:30 in the morning and had to stop to get ice for our cooler. So this is nice because you just have to set it on refrigerator mode and you get your cold drinks or whatever you put in your cooler. People are already taking pictures with it, trying to find out more information so they could get their own." Lou H. "Please get one or two of them like I did. They will come in handy next time you have a power failure or going on a trip. I use mine whenever we travel or recently when we had a power failure a few weeks ago. You won't be sorry." Order Now To Lock In Your Low Pricing, FREE Bonus Gifts and FREE Shipping! ore the advent of agriculture, humans were hunter-gatherers. They foraged for edible fruit, nuts, stems, leaves, corms, and tubers and hunted animals for food.[10] Forest gardening in a tropical jungle clearing is thought to be the first example of agriculture; useful plant species were identified and encouraged to grow while undesirable species were removed. Plant breeding through the selection of strains with desirable traits such as large fruit and vigorous growth soon followed.[11] While the first evidence for the domestication of grasses such as wheat and barley has been found in the Fertile Crescent in the Middle East, it is likely that various peoples around the world started growing crops in the period 10,000 BC to 7,000 BC.[12] Subsistence agriculture continues to this day, with many rural farmers in Africa, Asia, South America, and elsewhere using their plots of land to produce enough food for their families, while any surplus produce is used for exchange for other goods.[13] Throughout recorded history, the rich have been able to afford a varied diet including meat, vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull, typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or maize. The addition of vegetable matter provided some variety to the diet. The staple diet of the Aztecs in Central America was maize and they cultivated tomatoes, avocados, beans, peppers, pumpkins, squashes, peanuts, and amaranth seeds to supplement their tortillas and porridge. In Peru, the Incas subsisted on maize in the lowlands and potatoes at higher altitudes. They al

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etables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recomme

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rtain countries of Africa, various species of nutritious amaranth are very widely eaten boiled.[4] Celosia argentea var. argentea or "Lagos spinach" is one of the main boiled greens in West African cuisine.[5] Greece In Greek cuisine, khorta (χόρτα, literally 'greens') are a common side dish, eaten hot or cold and usually seasoned with olive oil and lemon.[6] At least 80 different kinds of greens are used, depending on the area and season, including black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb's quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant. Italy Ligurian pansoti filled with preboggion boiled greens and served with nut sauce Preboggion, a mixture of different wild boiled greens, is used in Ligurian cuisine to stuff ravioli and pansoti.[7] One of the main ingredients of preboggion are borage (Borago officinalis) leaves. Preboggion is also sometimes added to minestrone soup and frittata.[8] Poland Botwinka (or boćwinka) is a soup that features beet stems and leaves as one of its main ingredients. The word "botwinka" is the diminutive form of "botwi

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inach, as an example of a leaf vegetable, is low in calories and fat per calorie, and high in dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.[1] The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis.[2] Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit the consumption of leaf vegetables.[3] Preparation Large pot of collard greens being prepared on a US Navy ship If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package in a manner similar to a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and wa

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af vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may be used to involve these crop leaves in a diet. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form of the vitamin, is directly involved in photosynth

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