{"@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#","skos":"http://www.w3.org/2004/02/skos/core#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/","ns0":"http://purl.org/heals/ingredient/"},"@graph":[{"@id":"obo_purl:FOODON_03400681","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400650"},"rdfs:label":{"@language":"en","@value":"root and tuber vegetable"},"rdfs:isDefinedBy":"http://purl.obolibrary.org/obo/FOODON_03400681","obo_purl:IAO_0000115":{"@language":"en","@value":"Root and tuber vegetables are the starchy enlarged solid roots, tubers, corms or rhizomes, mostly subterranean, of various species of plants, mostly annuals.\nThe underground location protects the edible portion from pesticides applied to the aerial parts of the crop during the growing season; however the commodities in this group are exposed to pesticide residues from soil treatments.\nThe entire vegetable may be consumed in the form of fresh or processed foods."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"obo_purl:IAO_0000412":"http://langual.org","skos:scopeNote":"used for ingredient classification","oboinowl_gen:hasDbXref":"http://www.langual.org/langual_thesaurus.asp?termid=A0681","metadata:def/prefLabel":{"@language":"en","@value":"root and tuber vegetable"},"metadata:def/mappingLoom":"rootandtubervegetable","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400681"},"metadata:prefixIRI":"FOODON:03400681"},{"@id":"ns0:Carrot","@type":"obo_purl:FOODON_03400681"},{"@id":"ns0:Potato","@type":"obo_purl:FOODON_03400681"}]}