What are the usable parts of food called?

There isn't one specific term for "usable parts of food". The most accurate way to describe what you're looking for depends on the context. Here are some possibilities:

General terms:

* Edible parts: This is a broad term that refers to any parts of a food that are safe to eat.

* Food components: This term emphasizes the different parts of a food that make up its overall nutritional and culinary value.

Specific terms:

* Fruit: Refers to the edible part of a flowering plant that contains the seeds.

* Vegetable: Refers to the edible parts of plants that aren't fruits, such as roots, stems, leaves, and flowers.

* Grain: Refers to the edible seeds of grasses.

* Meat: Refers to the edible flesh of animals.

* Fish: Refers to the edible flesh of aquatic animals.

Other considerations:

* Culinary use: Some parts of food are used in specific ways, such as the "meat" of a coconut, the "heart" of an artichoke, or the "kernel" of a corn cob.

* Nutritional content: Different parts of food may have different nutritional profiles. For example, the skin of a fruit may contain more fiber than the flesh.

Example:

If you're talking about a potato, you might say that the "edible part" is the tuber, which is a starchy root. Or you could say that the potato has a "skin" and a "flesh" that are both edible.

Ultimately, the best way to describe the "usable parts of food" depends on the specific food you're referring to.