Ancient Egyptian cuisine and Radish

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Ancient Egyptian cuisine and Radish

Ancient Egyptian cuisine vs. Radish

The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.

Similarities between Ancient Egyptian cuisine and Radish

Ancient Egyptian cuisine and Radish have 3 things in common (in Unionpedia): Lettuce, Pea, Turnip.

Lettuce

Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.

Ancient Egyptian cuisine and Lettuce · Lettuce and Radish · See more »

Pea

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.

Ancient Egyptian cuisine and Pea · Pea and Radish · See more »

Turnip

The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.

Ancient Egyptian cuisine and Turnip · Radish and Turnip · See more »

The list above answers the following questions

What Ancient Egyptian cuisine and Radish have in common
What are the similarities between Ancient Egyptian cuisine and Radish

Ancient Egyptian cuisine and Radish Comparison

Ancient Egyptian cuisine has 106 relations, while Radish has 110. As they have in common 3, the Jaccard index is 1.39% = 3 / (106 + 110).

References

This article shows the relationship between Ancient Egyptian cuisine and Radish. To access each article from which the information was extracted, please visit:

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