We eat fruit of banana plant .
we eat stem of sugarcane.
we eat roots of carrot.
we eat leaves of coriander.
we eat seeds of maize.
we eat flowers of cauliflower.
we eat leaves of fenugreek.
we eat roots of beetroot.
we eat fruit of mangoes
we eat fruit of orange

Plants and Their Edible Parts

Eating plants is not only a necessity for our survival but also a delightful way to explore different flavors and add variety to our diets. Many plants offer edible parts that are not only delicious but also packed with essential nutrients. Here are ten diverse plants and the parts we can consume:

1. Carrot (Daucus carota)
- Edible Part: Root
Carrots are known for their vibrant orange color and sweet taste. The root of the carrot plant is the part that is commonly consumed. It is rich in beta-carotene, which our bodies convert into vitamin A, essential for healthy vision and immune function.

2. Tomato (Solanum lycopersicum)
- Edible Part: Fruit
Although often considered a vegetable, tomatoes are technically a fruit. They are a versatile ingredient used in various cuisines worldwide. Tomatoes are a great source of vitamin C and lycopene, a powerful antioxidant associated with numerous health benefits.

3. Spinach (Spinacia oleracea)
- Edible Part: Leaves
Spinach is a leafy green vegetable that is widely enjoyed for its mild taste and nutrient profile. Packed with iron, vitamin K, and folate, spinach is a great addition to salads, smoothies, and cooked dishes.

4. Broccoli (Brassica oleracea)
- Edible Part: Flowering Head
Broccoli is a cruciferous vegetable known for its dense, flowering head. It is a rich source of vitamins C and K, as well as fiber. Broccoli can be steamed, roasted, or added to stir-fries, providing a crunchy texture and unique flavor.

5. Potato (Solanum tuberosum)
- Edible Part: Tubers
Potatoes are a staple food in many cuisines around the world. The tubers, which grow underground, are the part we consume. They are a good source of carbohydrates, vitamin C, and potassium. Potatoes can be boiled, mashed, fried, or baked.

6. Strawberry (Fragaria × ananassa)
- Edible Part: Fruit
Strawberries are juicy, red fruits that are enjoyed fresh or incorporated into various desserts. They are packed with vitamin C, manganese, and antioxidants. Strawberries are often eaten as a healthy snack or used in jams, pies, and smoothies.

7. Cauliflower (Brassica oleracea)
- Edible Part: Flower Buds
Cauliflower is a versatile vegetable that belongs to the same family as broccoli. While broccoli has a flowering head, cauliflower's flower buds are tightly packed together. It is an excellent source of vitamin C, vitamin K, and fiber. Cauliflower can be roasted, steamed, or even riced as a low-carb alternative.

8. Basil (Ocimum basilicum)
- Edible Part: Leaves
Basil is a fragrant herb widely used in Mediterranean and Asian cuisines. Its leaves have a distinct peppery and sweet flavor. Basil is a good source of vitamin K and contains essential oils with antimicrobial properties. It is commonly used in salads, pesto, pasta dishes, and garnishes.

9. Cucumber (Cucumis sativ