{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:FOODON_03400826","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400825"},"rdfs:label":{"@language":"en","@value":"vegetable (excluding potato) (eurofir)"},"obo_purl:IAO_0000115":{"@language":"en","@value":"In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0826"},"metadata:def/prefLabel":{"@language":"en","@value":"vegetable (excluding potato) (eurofir)"},"metadata:def/mappingLoom":"vegetableexcludingpotatoeurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400826"},"metadata:prefixIRI":"FOODON:03400826"},{"@id":"obo_purl:FOODON_03400827","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400826"}}]}