Ceratonia siliqua
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Illustration of Ceratonia
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C. siliqua
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Ceratonia siliqua, commonly known as the carob tree, St John's-bread,[1] or locust bean[2] (not to be confused with the African locust bean) is a species
of flowering evergreen shrub or tree in the pea family, Fabaceae. It is widely cultivated for its edible
pods, and as an ornamental tree in gardens. The ripe, dried pod
is often ground to carob powder, which is used to replace cocoa powder. Carob bars, an alternative to
chocolate bars, are often available in health-food stores.
(Persian: خَرنوب,
Arabic: خروب, Hebrew: خَروو)
The carob tree is native to the Mediterranean region, including Southern Europe, Northern Africa, the larger Mediterranean islands, the Levant and Middle-East of Western Asia into Iran; and the Canary Islands and Macaronesia.[3][4] The carat, a unit of mass for gemstones, and of purity for gold, takes its name, indirectly,
from the Greek word for a carob seed, kerátion.
Contents
[show]
The Ceratonia siliqua tree
grows up to 15 m (49 ft) tall. The crown is broad and semispherical,
supported by a thick trunk with brown rough bark and sturdy branches. Leaves
are 10 to 20 cm (3.9 to 7.9 in) long, alternate, pinnate, and may or
may not have a terminal leaflet. It is frost-tolerant to roughly 20 °F.
Most carob trees are dioecious, some are hermaphrodite. The male trees do
not produce fruit.[5] The trees blossom in autumn. The
flowers are small and numerous, spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even
on the trunk (cauliflory); they are pollinated by both wind and insects.
The fruit is a legume (also known less accurately as a
pod), that can be elongated, compressed, straight, or curved, and thickened at
the sutures. The pods take a full year to develop and ripen. The sweet ripe
pods eventually fall to the ground and are eaten by various mammals[which?], thereby dispersing the hard seed. The
seeds contain leucodelphinidin, a colourless
chemical compound.[6]
Carob tree in
Sardinia, Italy
Although used extensively for agriculture,
carob can still be found growing wild in eastern Mediterranean regions, and has
become naturalized in the west.[7]
The tree is typical in the southern Portuguese region of the Algarve, where it has the name alfarrobeira (for
the tree), and alfarroba (for the fruit), as well as in
southern Spain (Spanish: algarrobo, algarroba), Catalonia and Valencia (Catalan: garrofer, garrofa), Malta (Maltese: ħarruba), on the Italian islands of Sicily and Sardinia (Italian: carrubo, carruba), Croatian
islands near Split (Croatian: rogač), and in Southern Greece, Cyprus, as well as on many Greek islands such as Crete and Samos. The common Greek name is (Greek: χαρουπιά, charoupia), or (Greek: ξυλοκερατιά, ksilokeratia), meaning
"wooden horn".
In Turkey, it is known as keçiboynuzu,
meaning "goat's horn".[7][8] The various trees known as algarrobo in
Latin America (Albizia saman in Cuba and four species of Prosopis in Argentina and Paraguay) belong to a different subfamily, Mimosoideae.
C. siliqua, ripe carob fruit pods
The carob genus, Ceratonia,
belongs to the Fabaceae (legume) family, and is believed to be an archaic remnant of a part
of this family now generally considered extinct. It grows well in warm
temperate and subtropical areas, and tolerates hot and humid coastal areas. As
a xerophyte (drought-resistant) species, carob is well adapted to the ecological
conditions of the Mediterranean region with 250 to 500 mm of rainfall per
year.[7]
Carob trees can survive long drought
periods, but to grow fruit, they need 500 to 550 mm rainfall per year.[7] Trees prefer well-drained,
sandy loams and are intolerant of waterlogging, but the deep root systems can adapt to a wide variety of soil conditions
and are fairly salt-tolerant (up to 3% NaCl in soil).[7] After irrigation with saline water in
summer, carob trees could possibly also recover during rainfalls in winter.[9] In some experiments young carob trees
could uphold basical physiological functions at 40 mmol NaCl/l.[9]
Not all legume species can develop a
symbiosis with rhizobia to use atmospheric nitrogen. For carob, it remains unclear if it has
this ability: Some findings suggest that it is not able to form nodules with
rhizobia,[7] while in another study trees have
been identified more recently with nodules containing bacteria believed to be from the Rhizobium genus.[10] However, measuring the 15N-signal in plant tissue did not support that
carob trees in the field can use atmospheric nitrogen.[11]
Chocolate chip cookies with carob powder instead of cocoa powder
.jpg)
Carob
Confections
Carob consumed by humans is the dried (and
sometimes roasted) pod. The pod consists of two main parts: the pulp accounts
for 90% and the seeds for 10% of the pod weight.[7][12]
Carob is mildly sweet and is used in
powdered, chip, or syrup form as an ingredient in cakes and cookies, and as a
substitute for chocolate. Carob bars are widely available in health food stores. A traditional
sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. Dried carob fruit is traditionally
eaten on the Jewish holiday of Tu Bishvat.[citation needed]
While chocolate contains levels of theobromine which are toxic to some
mammals, carob contains absolutely no caffeine and no theobromine, so is used to
make chocolate-flavored treats for dogs. [13][14]
Carob pod meal is used as an energy-rich
feed for livestock, particularly for ruminants, though its high tannin content
may limit its use.[15] Carob pods were mainly used as
animal fodder in the Maltese Islands, apart from times of famine or war when
they formed part of the diet of many Maltese. In the Iberian Peninsula, carob pods
were used to feed donkeys.
The pulp is about 48–56% sugars and 18%
cellulose and hemicellulose.[7] Some differences in sugar content are
seen between wild and cultivated types: sucrose = about 531 g/kg dry
weight in cultivated varieties and about 437 g/kg in wild varieties.
Fructose and glucose levels do not differ between cultivated and wild carob.[16]Carob pulp is sold as flour or
chunks.[12]
The production of locust bean gum (LBG), used in the food
industry, is the economically most important use of carob seeds (and nowadays
of the carob as a whole). It is produced from the endosperm, which accounts for
42–46% of the seed and is rich in galactomannans (88% of endosperm dry mass). For
1 kg LBG, 3 kg of kernels are needed which come from around
30 kg carob tree fruit. Galactomannans are hydrophilic and swell in water.
LBG is used as a thickening agent, stabilizer,
gelling agent, or as a substitute for gluten in low-calorie products. If
galactomannans are mixed with other gelling substances such as carrageenan,
they can be used to thicken food. This is used extensively in canned food for
animals to get the jellied texture.[12]
The embryo (20-25% of the seed's weight) is
rich in proteins (50%) and its flour can be used in human and animal nutrition.[7] The testa (30–33% of the seed's
weight) is the seed coat and consists of cellulose, lignin, and tannin.[12]
Maltese carob
liqueur
In Cyprus, carob syrup is known as Cyprus's black
gold, and is widely exported. In Malta, a syrup (ġulepp tal-ħarrub) is
made out of carob pods. This is a traditional medicine for coughs and sore
throat. Carob syrup is also used in Crete as a natural sweetener, and is
considered a natural source of calcium. It contains three times more calcium
than milk. It is also rich in iron, phosphorus, and natural fibers (Due to its
strong taste, it can be found mixed with orange or chocolate).[17]
Carob juice drinks are traditionally drunk
during the Islamic month of Ramadan. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey,
Malta, Portugal, Spain, and Sicily. Several studies suggest that carob may aid
in treating diarrhea in infants.[18] In Libya, carob syrup (there called rub) is used as a complement to asida. The so-called carob syrup made in Peru is
actually from the fruit of the Prosopis nigra tree.
C. siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for
planting in Mediterranean climate and other temperate regions around the world, as its popularity
in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when 'limbed up' as it
matures, otherwise it is used as a dense and large screening hedge. If one does not care about the size of
the legume harvests, the plant is very drought tolerant, and it is used
in xeriscape landscape design for gardens, parks, and public municipal and commercial landscapes.[3]
Map of cultivated
carobs' crop volumes in the Mediterranean countries
According to FAO, the top carob-producing
countries are (in metric tonnes, 2012): Source: UN Food & Agriculture Organisation (FAO)[19]
(F) = FAO estimate
The vegetative propagation of carob is
restricted due to its low adventitious rooting potential, which could be
improved by using better grafting techniques, such as air layering.[20] Therefore, seeds are still
widely used as the propagation medium. The sowing occurs in pot nurseries in
early spring and the cooling- and drying-sensitive seedlings are then
transplanted to the field in the next year after the last frost. Carob trees
enter slowly into production phase. Where in areas with good growing
conditions, the cropping starts 3–4 years after budding, the nonbearing period
can take up to 8 years in regions with marginal soils. Full bearing of the
trees occurs mostly at a tree-age of 20–25 years where the yield stabilizes.[7] The orchards are traditionally
planted in low densities around 25–45 trees/hectare. Hermaphrodite plants or
male trees, which produce no or fewer pods, respectively, are usually planted
in lower densities in the orchards as pollenizers.
Intercropping with other tree species is widely spread. Not much cultivation
management is required. Only light pruning and occasional tilling to reduce
weeds is necessary. Nitrogen-fertilizing of the plants has been shown to have
positive impacts on yield performance.[7] Although it is native to moderately
dry climates, two or three summers irrigation greatly aid the development,
hasten the fruiting, and increase the yield of a carob tree.[21]
The most labour-intensive part of carob
cultivation is harvesting, which is often done by knocking the fruit down with
a long stick and gathering them together with the help of laid-out nets. This
is a delicate task because the trees are flowering at the same time and care
has to be taken not to damage the flowers and the next year's crop. The
literature recommends research to get the fruit to ripen more uniformely or
also for cultivars which can be mechanically harvested (by shaking).[7]
After harvest, carob pods have a moisture
content of 10–20% and should be dried down to a moisture content of 8% so the
pods do not rot. Further processing separates the kernels (seeds) from the
pulp. This process is called kibbling and results in seeds and pieces of carob
pods (kibbles). Processing of the pulp includes grinding for animal feed
production or roasting and milling for human food industry. The seeds have to
be peeled which happens with acid or through roasting. Then the endosperm and
the embryo are separated for the different uses.[7]
Only a few pests are known to cause severe
damage in carob orchards, so they have traditionally not been treated
with pesticides. Some generalist pests such as the larvae of the leopard moth (Zeuzera pyrina L.), small
rodents such as rats (Rattus spp.) and gophers (Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are
severely susceptible to mildew disease (Oidium ceratoniae C.). One
pest directly associated with carob is the larva of the carob moth (Myelois ceratoniae Z.), which can cause extensive postharvest damage.[7]
Most of the roughly 50 known cultivars[7] are of unknown origin and only
regionally distributed. The cultivars show high genetic and therefore
morphological and agronomical variation.[7] No conventional breeding by
controlled crossing has been reported, but selection from orchards or wild
populations has been done. Domesticated carobs (C. s. var. edulis)
can be distinguished from their wild relatives (C. s. var. silvestris)
by some fruit-yielding traits such as building of greater beans, more pulp, and
higher sugar contents. Also, genetic adoption of some varieties to the climatic
requirements of their growing regions has occurred.[7] Though a partially successful
breaking of the dioecy happened, the yield of hermaphroditic trees still cannot compete with
that of female plants, as their pod-bearing properties are worse.[22] Future breeding would be
focused on processing-quality aspects, as well as on properties for better
mechanization of harvest or better-yielding hermaphroditic plants. The use of
modern breeding techniques is restricted due to low polymorphism for molecular markers.[7]
The word carob comes from Middle French carobe (modern French caroube), which borrowed it from Arabic خَرُّوبٌ (kharrūb, "locust bean pod"),[23] ultimately perhaps from Akkadian language kharubu or
Aramaic kharubha, related to Hebrew harubh.[24] Ceratonia siliqua, the
scientific name of the carob tree, derives from the Greek kerátiοn κεράτιον 'fruit
of the carob (from keras κέρας 'horn'), and Latin siliqua 'pod, carob'.
alluding to an ancient practice of weighing
gold and gemstones against the seeds of the carob tree by people in the Middle
East. The system was eventually standardized, and one carat was fixed at
0.2 grams.
Carob was eaten in Ancient Egypt. It was also a common sweetener and was used in the hieroglyph for "sweet" (nedjem):
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In late Roman times, the pure gold coin
known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat
also became a measure of purity for gold. Thus 24-carat gold means 100% pure,
12-carat gold means the alloy contains 50% gold, etc.[25]
Subsistence on carob pods is mentioned in
the Talmud: Berakhot reports that Rabbi Haninah subsisted on carob pods.[26] It is probably also mentioned
in the New Testament, in which Matthew 3:4 reports that John the Baptist subsisted
on "locusts and wild honey"; the Greek word ἀκρίδες translated "locusts" may refer to carob pods, rather than
to grasshoppers.[26] Again, in Luke 15:16, in
the Parable of the
Prodigal Son, when the Prodigal Son is in the field in
spiritual and social poverty, he desires to eat the pods that he is feeding to
the swine because he is suffering from starvation. The use of the carob during
a famine is likely a result of the carob tree's resilience to the harsh climate
and drought. During a famine, the swine were given carob pods so that they
would not be a burden on the farmer's limited resources.
Use of the carob plant dates back to
Mesopotamian culture (modern day Iraq). The carob pods were used to create
juices, sweets, and were highly prized due to their many uses. The carob tree
is mentioned frequently in texts dating back thousands of years, outlining its
growth and cultivation in the Middle East and North Africa. The carob tree is
mentioned with reverence in "The Epic of Gilgamesh", one of the earliest works of literature in existence.
The Jewish Talmud features a parable of
altruism, commonly known as "Honi and the Carob Tree", which mentions
that a carob tree takes 70 years to bear fruit; meaning that the planter will
not benefit from his work, but works in the interest of future generations.[27] In reality, the fruiting age of
carob trees varies (see under cultivation).
During the Second World War, the people of
Malta commonly ate dried carob pods and prickly pears as a supplement to rationed food.
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C. siliqua, close-up of leaves
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C. siliqua, abaxial and adaxial surfaces of leaflet
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C. siliqua, close-up of female flower
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C. siliqua, male flowers, which emanate a strong cadaverine odor (Cyprus, October
2013)
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C. siliqua, green fruit pods, 15 cm (5.9 in) long, on tree
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C. siliqua, green and ripe pods
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Fruit of the
carob tree
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C. siliqua, seeds and dry pods
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Carobs at the
market
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C. siliqua at the Shivta archaeological site, southern Israel
2.
Jump up^ REHM, S. ; ESPIG, G. "The
cultivated plants of the tropics and subtropics : cultivation, economic
value, utilization". - Weikersheim (DE) : Margraf, 1991. - viii,552
p. - p.220
7.
^ Jump up to:a b c d e f g h i j k l m n o p q r [1]Battle I, Tous J (1997). Carob tree (PDF).
Rome, Italy: International Plant Genetic Resources Institute. ISBN 978-92-9043-328-6. Retrieved 2011-02-19.[page needed]
9.
^ Jump up to:a b Correia, P.J.; Gamaa, F.;
Pestana, M.; Martins-Loução, M.A. (2010). "Tolerance of young (Ceratonia
siliqua L.) carob rootstock to NaCl". Agricultural Water
Management. 97: 910–916. doi:10.1016/j.agwat.2010.01.022.
10.
Jump up^ M. Missbah El Idrissi; N. Aujjar;
A. Belabed; Y. Dessaux; A. Filali-Maltouf (1996). "Characterization of
rhizobia isolated from Carob tree (Ceratonia siliqua)". Journal of
Applied Microbiology. 80 (2): 165–73. doi:10.1111/j.1365-2672.1996.tb03205.x.
11.
Jump up^ La Malfa, S.; Tribulato, E.;
Gentile, A.; Gioacchini, P.; Ventura, M.; Tagliavini, M. (2010). "15N
natural abundance technique does not reveal the presence of nitrogen from
biological fixation in field grown carob (Ceratonia siliqua L.)
trees". Acta Horticulturae. 868: 191–195.
12.
^ Jump up to:a b c d Rainer Droste
(1993). Möglichkeiten und Grenzen des Anbaus von Johannisbrot (Ceratonia
siliqua L.) als Bestandteil eines traditionellen Anbausystems in Algarve,
Portugal. Institut für Pflanzenbau und Tierhygiene in den Tropen und Subtropen,
Georg-August-Universität Göttingen.
13.
Jump up^ Craig, Winston J.; Nguyen, Thuy T.
(1984). "Caffeine and theobromine levels in cocoa and carob products". Journal of Food
Science. 49 (1): 302–303,
305. doi:10.1111/j.1365-2621.1984.tb13737.x. Retrieved 2015-07-12. No theobromine or caffeine has been
detected in carob (Antonetti, 1978). Eighteen carob containing products were
also analyzed for theobromine and caffeine content to determine whether any
chocolate had been added to the carob products.... This addition of chocolate
to some of the carob products could be an attempt to improve the organoleptic
properties of the carob products. Table 2–Theobromine and caffeine content of
carob products: Carob powder: Average theobromine content = none detected.
Average caffeine content = none detected.
14.
Jump up^ Barbara Burg, Good Treats For
Dogs Cookbook for Dogs: 50 Home-Cooked Treats for Special Occasions. Quarry
Books, 2007, p. 28; C. J. Puotinen, The Encyclopedia of Natural Pet
Care, McGraw Hill Professional, 2000, p. 81.
15.
Jump up^ Heuzé, V.; Sauvant, D.; Tran, G.;
Lebas, F.; Lessire, M. (October 3, 2013). "Carob
(Ceratonia siliqua)".
Feedipedia.org. A programme by INRA, CIRAD, AFZ and FAO. Retrieved October
3, 2013.
16.
Jump up^ "Sugar profiles of the pods of cultivated and wild types of carob bean
(Ceratonia siliqua L.) in Turkey". Food Chemistry. 100: 1453–1455. doi:10.1016/j.foodchem.2005.11.037.
17.
Jump up^ Maria T. (19 June 2015). "Bioaroma carob Syrup - ideal for sugar
replacement-osteoporosis-weight loss". CretanSoil - best natural products.
18.
Jump up^ Fortier D, Lebel G, Frechette A
(June 1953). "Carob flour in the treatment of diarrhoeal conditions in
infants". Canadian
Medical Association Journal. 68 (6): 557–61. PMC 1822828
. PMID 13059705.
. PMID 13059705.
19.
Jump up^ "Major Food And Agricultural Commodities And Producers – Countries By
Commodity". Fao.org.
Retrieved February 2, 2015.
20.
Jump up^ Gubbuk, Hamide; Gunes, Esma;
Ayala-Silva, Tomas; Ercisli, Sezai (2011). "Rapid Vegetative Propagation
Method for Carob". Not Bot Hort Agrobot Cluj. 39 (1):
251–254.
21.
Jump up^ Bailey, Liberty Hyde (1914). The Standard Cyclopedia of Horticulture. The Macmillan Company. Retrieved 23 November 2011.
22.
Jump up^ Zohary, Daniel (2013).
"Domestication of the carob (Ceratonia siliqua L.)". Israel
Journal of Plant Sciences. 50:sup1: 141–145.
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Wikimedia Commons has media related to:
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Crops and
recipes
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Turnbull LA, Santamaria L, Martorell T, Rallo J, Hector A (September
2006). "Seed size variability: from carob to carats". Biology Letters. 2 (3): 397–400. doi:10.1098/rsbl.2006.0476. PMC 1686184. PMID 17148413. Lay summary – New Scientist (May 9,
2006).
. PMID 17148413. Lay summary – New Scientist (May 9,
2006).
Tree and images
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Purdue Univ: Fruits of Warm Climates: Carob treatment - horticulture and cultivars, species and native habitat treatment,
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قرهتاج (خرنوب نبطی) ( به عربی: خروب الخنزير[۱] أو الأركوض
المنتن أو الجرود أو الينبوت) (نام علمی: Anagyris)،
سردهای از گیاهان گلدار در خانواده حبوبات و زیرخانواده باقلاییان است.
گونهها[ویرایش]
Anagyris latifolia: که بیشتر با نام oro
de risco شناخته میشود در معرض انقراض است و تنها تعداد کمی
از آن در گران کاناریا یافت میشود.
قرهتاج (نام علمی: Anagyris
foetida): در آسیایغربی میروید. در ایران بصورت بومی در استان کرمانشاه می
روید.[۲]
پانویس[ویرایش]
پرش به بالا ↑ العودات، محمد.
2010. النباتات السامة في سورية. موقع هيئة الطاقة الذرية في سورية. [1]. تاريخ الولوج
8 تشرين الأول 2010.
پرش به بالا ↑ ولیالله مظفریان، درختان
و درختچههای ایران، صفحه ۴۹۰.
منابع[ویرایش]
اطلاعات مرتبط
در ویکیگونه: Anagyris
در ویکیانبار
پروندههایی درباره قرهتاج (سرده) موجود است.
مشارکتکنندگان ویکیپدیا، «Anagyris»،
ویکیپدیای انگلیسی، دانشنامه آزاد (بازیابی در ۲۰ اردیبهشت ۱۳۹۳).
مظفریان، ولیالله. درختان و درختچههای ایران. تهران: فرهنگ
معاصر، چاپ سوم ۱۳۸۹. شابک ۹۶۴-۸۶۳۷-۰۳-۲.
نشان خرد این
یک مقاله خرد مرتبط با گیاهشناسی است. با گسترش آن به ویکیپدیا کمک کنید.
رده: باقلائیان
///////////
به عربی خروب خنزير، أركوض منتن، جرود و ينبوت:
خروب الخنزير[1] أو الأركوض المنتن أو الجرود أو الينبوت[2]
(باللاتينية: Anagyris foetida) أو (بالإنجليزية:
Bean Clover) نوع نباتي شجري سام يتبع جنس الأركوض من الفصيلة
البقولية.
الموئل والانتشار[عدل]
موطنها بلاد الشام وسيناء والمغرب العربي وكل مناطق حوض البحر
الأبيض المتوسط.[3]
الوصف النباتي[عدل]
النبات شجيري معمر نفضي. ارتفاعه من متر إلى مترين. الأوراق
مركبة ثلاثية الوريقات، الوريقات لاطئة.[4]
مصادر[عدل]
^ العودات، محمد. 2010. النباتات السامة في سورية. موقع هيئة
الطاقة الذرية في سورية. [1]. تاريخ الولوج 8 تشرين الأول 2010.
^ أسماء الأعشاب العلمية [2]. تاريخ الولوج 8 تشرين الأول
2010.
^ قاعدة البيانات الأوروبية-المتوسطية للنباتات.خريطة انتشار
الفصة البحرية (بالإنكليزية). تاريخ الولوج 22 نيسان 2012.
^ العودات، محمد، وخطيب سلقيني، أمين، وتيدمان، جيمس،
2005. الأنواع النباتية الرئيسية المستوطنة في منظقة خناصر (سورية) (جبلي الحص وشبيث).
إيكاردا وهيئة الطاقة الذرية في سورية. ص 72.
أيقونة بوابةبوابة علم الأحياء أيقونة بوابةبوابة علم النبات
مشاريع شقيقة في كومنز صور وملفات عن: خروب الخنزير
معرفات الأصنوفة
موسوعة الحياة: 702771
GBIF: 2946427
PlantList: ild-6969 Tropicos:
13046663 ncbi: 49793 GRIN: ps://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=3068
AFPD: 145635
Blauwschokker Kapucijner rijserwt Pisum
sativum.jpg هذه بذرة مقالة عن نبات متعلقة بالفصيلة البقولية بحاجة
للتوسيع. شارك في تحريرها.
تصنيفات: بقوليةنباتات الشامأشجار الشامنباتات المغرب العربينباتات
وادي النيلحياة نباتية في الوطن العربينباتات قبرصنباتات تركيانباتات اليوناننباتات
ألبانيانباتات مقدونيانباتات صربيانباتات الجبل الأسودنباتات البوسنةنباتات كرواتيانباتات
سلوفينيانباتات إيطاليانباتات فرنسانباتات إسبانيانباتات البرتغال
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Anagyris
From Wikipedia, the
free encyclopedia
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Anagyris
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Anagyris
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2–8; see text.
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Anagyris (common name Oro de Risco) is a genus of flowering plants in
the legume family, Fabaceae. It belongs to the sub family Faboideae.
Almost extinct, Anagyris latifolia can
be found in Gran Canaria. It has trifoliate leaves, and grows edible beans.[2]
(Persian: قرهتاج، خرنوب نبطی، خرنوب الخنزیر، خرنوب
نبطی , Arabic: خروب الخنزير، الأركوض المنتن، الجرود،
الينبوت
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Anagyris chinensis Spreng.
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Anagyris cretica Mill.
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Anagyris glauca Loudon
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Anagyris inodora Lour.
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Anagyris neapolitana Ten.
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Anagyris sinensis Steud.
1.
Jump up^ Cardoso D, Pennington RT, de
Queiroz LP, Boatwright JS, Van Wyk B-E, Wojciechowski MF, Lavin M (2013). "Reconstructing the deep-branching relationships of the papilionoid
legumes". S Afr J Bot. 89: 58–75. doi:10.1016/j.sajb.2013.05.001.
3.
Jump up^ "ILDIS LegumeWeb entry for Anagyris". International
Legume Database & Information Service. Cardiff School of Computer Science
& Informatics. Retrieved 14 May 2014.
4.
Jump up^ USDA, ARS, National Genetic Resources Program. "GRIN species records of Anagyris". Germplasm Resources Information Network—(GRIN) [Online Database]. National Germplasm Resources Laboratory, Beltsville, Maryland. Retrieved 14 May 2014.
5.
^ Jump up to:a b "The Plant List entry for Anagyris". The Plant List. Royal Botanic
Gardens, Kew and the Missouri
Botanical Garden. 2013.
Retrieved 14 May 2014.
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