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Vegetables. Unit Notes. Types of Vegetables. Tubers – potato Root – beets, turnips, carrots, radish Bulbs – chive, onion, garlic Stem – celery, mushrooms, asparagus Seeds – beans, peas, corn Flower – cauliflower, broccoli Leaves – Brussels sprouts, cabbage, lettuce

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vegetables

Vegetables

Unit Notes

types of vegetables
Types of Vegetables
  • Tubers – potato
  • Root – beets, turnips, carrots, radish
  • Bulbs – chive, onion, garlic
  • Stem – celery, mushrooms, asparagus
  • Seeds – beans, peas, corn
  • Flower – cauliflower, broccoli
  • Leaves – Brussels sprouts, cabbage, lettuce
  • Fruit – tomato, green pepper, squash, cucumber
buying vegetables
Buying Vegetables
  • Quality vegetables - firm texture, free from decay, crisp, smooth dense, free from bruises, good color
  • Washing vegetables helps remove pesticides that might remain on the skins
  • Buy locally grown vegetables in season – they are fresher, cheaper, have a smaller carbon footprint and support local economies and farmers.
  • Choose organic produce where possible - less pesticides, insecticides, safeguards our natural environment and water supply, and preserves heirloom varieties
vegetables6
Vegetables
  • Vegetables can be green, yellow, white, or red.
  • Green: chlorophyll – Vit A, B, C, iron, calcium
  • Bright green to gray green
  • Cook in small amount so water with short cooking time
  • Yellow/Orange: carotene - Vit A,B,C, calcium
  • Yellow orange color
  • Small amount of water with the pan covered
  • White: flavones – Vit B, C, iron, calcium
  • White to yellow/dark gray
  • Overcooking cause the color change
  • Red: anthocyanin – Vit A, C, thiamine, iron
  • Red to purple/blue
  • Add acid to keep food red
  • Cook in small amounts of water with the pan lid on
vegetable terms
Vegetable Terms

Antioxidants – may help to protect the body from damage/aging. Found in fruits, veggies, chocolate and tea

Beta-carotene – orange pigment in fruits and veg, form of Vitamin A. Found in dark green and orange/yellow F & V.

Flavenoid – antioxidant found in F & V, tea, nuts, seeds and roots. Help protect cardiovascular system and may destroy cancer cells

why is it important to cook vegetables correctly
Why is it important to cook vegetables correctly
  • To retain vitamins and minerals, cook starch
  • Cooking methods:

In water/ boiling

  • Steaming
  • Pressure Cooking
  • Baking
  • Frying
  • Broiling
  • Microwave
slide9

Veggie Quiz – Let’s see if you know what type of vegetable each of these is. Write the correct name and category for each vegetable on a separate sheet

1

2

4

3

bonus
Bonus
  • List as many different ways you can cook a potato as you can
  • Why do we have to cook potatoes?