1 / 33

VEGETABLES

VEGETABLES. Vegetables. The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits. Botanical Classification. Leaves -Brussels sprouts, cabbage

alain
Download Presentation

VEGETABLES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. VEGETABLES

  2. Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

  3. Botanical Classification Leaves -Brussels sprouts, cabbage Stems and shoots –celery, asparagus Roots –beets, turnips, carrots Tubers -Potato Bulbs -Chive, onion, garlic Seeds -beans, peas, corn Fruits-tomato, green pepper Flowers –broccoli,cauliflower

  4. Vegetable Color Color and nutrient value • Red: A, C, thiamine, iron • Green: A,B,C, iron, calcium • White: B, C, iron, calcium • Yellow: A,B,C, calcium

  5. Cabbages • This Family refers to a large number of vegetables used for their heads or flowers • Bok Choy Broccoli • Brussels sprouts Cauliflower • Head cabbages Red cabbage • Kale Kohlrabi • Napa cabbage Savoy

  6. Bok Choy Brussels sprouts Kale Napa cabbage

  7. Kohlrabi • Savoy

  8. Fruit-Vegetables • Avocados • Eggplants • Asian and Western • Peppers • Sweet peppers • Hot peppers • Tomatillos • Tomatoes • Sun-dried tomatoes

  9. Tomatillos • Eggplant • Japanese eggplant

  10. Gourds and Squashes • Chayote • Cucumbers • Squashes • Winter squashes • Summer squashes

  11. Chayote • Winter squash

  12. Greens Lettuce Mustard Collards Sorrel Spinach Swiss chard Turnip greens

  13. Mustard Collards Sorrel Swiss chard

  14. Mushrooms and Truffles • Mushrooms

  15. Black Truffles • Morel Mushrooms

  16. Onions • Bulb onions • Garlic • Leeks • Scallions • Shallots

  17. Leeks Scallions Shallots Garlic

  18. Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas Edible pea pods Okra

  19. Okra Snow Peas Sugar Snap Peas Shelled peas

  20. Roots and Tubers Beets Carrots Celery roots Jicama Parsnips Radishes Rutabagas Turnips Potatoes

  21. Celery roots Jicama Parsnips Rutabagas

  22. Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots Nopales

  23. Fennel Artichoke Nopales Hearts of palm

  24. Baby Vegetables Baby globe carrots Baby zucchini with blossoms Baby yellow squash with blossoms

  25. Nutrition • Vegetables provide the following Vitamins and Minerals: • Vitamin A • Vitamin C • Vitamin D • Potassium • Folic Acid • Calcium • Magnesium

  26. Nutrition • Vegetables contain NO cholesterol • They are low in calories, fat and sodium(They are “Nutrient Dense”)

  27. Myplate • Choose fresh, frozen, or canned vegetables • Eat red, orange and dark green vegetables

  28. Things that destroy nutrients found in vegetables Heat Water Air

  29. Wash Vegetables! Wash vegetables before eating to remove pesticides and dirt that might remain on the skin

  30. Best Cooking Methods for Preserving Nutrients • The two BEST methods are: • Microwaving • Steaming • You can also: • Bake • Stir-Fry • Simmer • Sauté

  31. Preserve nutrients Cook in larger rather than smaller pieces Use small amounts of water Cook until fork tender Save cooking liquid to use in soups or gravies for added nutrients

  32. Selecting Vegetables • Select vegetables that are • Firm • Free from decay • Crisp • Smooth • Dense • No bruises • Good Color

  33. Cooking Changes Cellulose softens, not as crisp, starch absorbs water making vegetable becoming more soluble, nutrients dissolve, color and flavor change

More Related