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Vegetables. Creative Foods. Roots Tubers Leaves Fruits. Bulbs Stems Flowers Seeds. Vegetable Classifications. Roots. Roots grow deep into the soil. Roots store and provide food to their plants, making them rich in nutrients.

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vegetables

Vegetables

Creative Foods

vegetable classifications
Roots

Tubers

Leaves

Fruits

Bulbs

Stems

Flowers

Seeds

Vegetable Classifications
roots
Roots
  • Roots grow deep into the soil.
  • Roots store and provide food to their plants, making them rich in nutrients.
  • Quality roots are firm, unwrinkled, unblemished, and have good color.
roots1
Roots
  • Beets
  • Carrots
  • Parsnips
  • Radishes
  • Rutabagas
  • Sweet potatoes
  • Turnips
bulbs
Bulbs
  • Bulbs: vegetables which bulb flesh is edible.
  • Bulbs are often used for seasoning and flavoring.
  • Most of these vegetables have a strong taste and odor.
  • Garlic: strong-smelling multi-cloved bulb.
  • Onion: strong tasting vegetable, a variety of garlic.
  • Leek: plant with a small edible bulb.
  • Quality bulbs are firm, fresh-looking, and have a good color.
bulbs1
Bulbs
  • Garlic
  • Onion
  • Leek
tubers
Tubers
  • Tubers are large, round, underground stems that grow just below the surface of the soil.
  • They store and provide food to their plants, making them rich in nutrients.
  • Quality tubers are firm, unwrinkled, unblemished, and have good color.
tubers1
Tubers
  • Potatoes
  • Jerusalem artichokes
stems
Stems
  • Vegetables in this category produce edible stems, stalks, and shoots.
  • They are picked when young and tender.
  • Quality stems, stalks, and shoots are firm, unblemished, and have no browning.

Vegetables - stalk: vegetable with an edible stem.Celery: vegetable with edible petioles.Asparagus: vegetable with edible shoots.Swiss chard: white beet.Rhubarb: stem-vegetable with edible petioles.

stems1
Stems
  • Asparagus
  • Celery
leaves
Leaves
  • Vegetables in this category can be served raw or cooked.
  • They shrink when cooked because of their high water content.
  • Flavors of leafy greens range from mild to spicy.
  • Quality greens have crisp, bright leaves without and brown spots.
leaves1
Leaves
  • Brussels sprouts
  • Cabbage
  • Lettuce
  • Spinach
flowers
Flowers
  • These vegetables grow quickly in cool weather.
  • They are served raw as well as cooked.
  • Quality cauliflower and broccoli are firm, heavy for their size, and have a good color.
flowers1
Flowers
  • Artichokes
  • Broccoli
  • Cauliflower
fruit vegetables
Fruit - Vegetables
  • Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed.
  • Therefore, they are technically the fruit of the plant.
  • For the purpose of commercial kitchens, however, they are categorized as vegetables since they are savory rather than sweet.
  • Quality fruit-vegetables have smooth, unblemished skin.
fruit vegetables1
Fruit - Vegetables
  • Tomatoes
  • Cucumbers
  • Eggplant
  • Okra
  • Peppers
  • Pumpkins
  • Squash
seeds
Seeds
  • This category consists of vegetables with edible seeds.
  • Some of the pods are also edible, but the seeds are more nutritious.
  • Quality seeds and pods are firm, well-shaped, and without blemishes.
seeds1
Seeds
  • Peas
  • Corn
  • Beans
nutritional contribution of vegetables
Vegetables are excellent sources of many vitamins and minerals.

At least 5 servings should be included in your diet daily

Nutritional contribution of Vegetables
fiber
Fiber
  • Form of complex carbohydrate that the human body can not digest.
  • Provides bulk in the diet.
  • Linked to the prevention of heart disease by lowering cholesterol levels
  • Bulk may dilute carcinogens

Men – 38 grams

Women 25 grams

vitamins a d e k
Vitamins A, D, E, K
  • Fat soluble vitamins
  • Stored in the liver
  • If taken in large quantities for a long period of time, can accumulate and cause disease
vitamin a
Protects eyes and enables night vision

Keeps skin and hair healthy

Strengthens immune system

Vitamin A
vitamin e
Antioxidant

Helps create muscles and red blood cells

Vitamin E
water soluble vitamins
Water soluble vitamins
  • Dissolve in water and must be consumed every day.
  • Body flushes excess in waste fluids
b vitamins folate
Assists in building red blood cells

Helps prevent damage to the brain and the spinal cord

B Vitamins/ folate
vitamin c
Strengthens immune system

Helps heal wounds

Collagen formation

Keeps gums healthy

Vitamin C
cruciferous
Cruciferous
  • Cabbage family vegetables contain compounds that may help to block the development of cancer
resources
Resources
  • http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/onions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDgKM:&tbnh=88&tbnw=109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN
  • http://images.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-onions-yellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG

http://www.worldcommunitycookbook.org/season/guide/general.html

slide30
http://www.shakeoffthesugar.net/article1056.html
  • http://www.wegmans.com/kitchen/ingredients/produce/
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