1. VEGETABLES Essential Question: What is the value of vegetables in the diet and what is the best way to select, store, and prepare them? Food for Today Chapter 31

2. Nutrients in Vegetables Because vegetables are rich in many vitamins and minerals, they are among the most ___________________ foods around. Vegetables are an important source of _________________, _________________, and phytochemicals. Most vegetables are low in ________________, ____________, and sodium. Vegetables contain no ________________. Since many vegetables contain antioxidant, including vitamins _____ and _____ and lycopene, eating them may lower your risk of some ________________ and ______________ disease. nutritious fiber carbohydrates cholesterol calories fat A C cancers heart

3. Vegetables come from different parts of plants. What vegetables come from each of these parts? Flowers Fruits Seeds Stems Leaves Roots Tubers Bulbs ?

4. These are tender and can be eaten _________ or cooked. Vegetables: Flowers Most vegetables from the fruit part of a plant can be eaten _______. Vegetables: Others, such as _________________ and ________________, are usually cooked. Fruits raw Broccoli, Cauliflower raw Tomatoes, Cucumbers, Peppers eggplant squash

5. Seeds are the plant part that grows new _______________. Seeds are high in _________________ and require minimal cooking. Vegetables: Seeds Edible stems are _______________, needing minimal cooking. Some, like _________________, can be eaten raw. Certain vegetables that are classified as stems, such as _________________, include both the stem and the flower. Stems plants nutrients Beans, Corn, Peas tender celery asparagus

6. Leaf vegetables are _______________ and many can be eaten _____________. Others need minimal cooking. Familiar leaf vegetables include: Leaves raw Cabbage, lettuce, Brussels sprouts, spinach tender Roots store a plant’s _____________ supply. Many can be eaten ___________, but others must be cooked. Root vegetables include: Roots food raw Carrots, turnips, radishes

7. The _______________ is a familiar tuber – a large underground stem that stores nutrients. This part of the plant must be ____________. Tubers Bulbs have layers of fleshy ______________ surrounding the underground part of the stem. They can be eaten ___________ or cooked. Bulb vegetables include: Bulbs potato cooked leaves raw Onions, Garlic

8. LEAFY GREENS Salad Greens Usually eaten _____________. Includes many _______________ varieties. Cooking Greens Typically _____________and seasoned. May also be added to _____________, sauces and other recipes. Cooking greens include collards, dandelion greens, kale, mustard greens, chard, and spinach. raw lettuce cooked soups

9. Sea Vegetables Sea Vegetables grow in waters with ________________ sunlight. Many are grown in Japan. They are low in __________ and a rich source of vitamins and ________________________. Sea vegetables contain more _______________________ than other vegetables. Sometimes known as _______________, they are often used in Asian dishes and sushi. filtered fat minerals sodiumseaweed

10. Buying Fresh Vegetables When buying fresh vegetables, look for these signs of quality: _________________ Most fresh vegetables should be used within _____ to _____ days, although root vegetables last from one to several ____________. _______________ and ________________________ Vegetables should have a bright, characteristic ______________ and ________________ texture. ________________________ Avoid choosing ________________________, decayed, or damaged vegetables. _______________ A vegetable should feel _______________ in relation to its _____________. Extra-large vegetables may be ________________, tough, and have poor flavor. Extremely small ones, which are immature, also lack ____________________. _______________ The shape should be typical for the vegetable. Misshapen ones usually have _____________ texture and flavor. Ripeness Color Texture Shape Condition Size 2 5 weeks color crisp inferior wilted heavy size overripe flavor

11. Storing Fresh Vegetables Except for roots, __________________, and bulbs, most vegetables are highly perishable and should be _________________________________ as soon as you bring them home. ___________________ before refrigerating only if _______________________is visible, since moisture speeds up bacterial action and causes mold to grow. tubers refrigerated Washdirt

12. To maintain the freshness of vegetables, follow these storage tips: Potatoes ▪ Store potatoes, including sweet potatoes, in a ______________, dark, ____________ place. ▪ Don’t ___________________________them since refrigerator humidity can cause ___________ and _______________________. ▪Storing potatoes in a dark place prevents them from turning ________________________. Onions ▪ Store onions in a ______________, dry area. ▪ Place them in a ______________________ or loosely woven bag so __________ can circulate around them. ▪ If onions are refrigerated or stored in __________________ bags, they get ____________. Other Vegetables ▪ Most vegetables should be stored in the ________________________ in plastic bags, airtight containers, or in the refrigerator _________________________________. ▪ Let _________________________ ripen before refrigerating them. cooldry refrigerate mold spoilage green cool basket air plastic moldy refrigerator crisper tomatoes

13. Washing and Serving Fresh Vegetables Whether you plan to eat them raw or cook them, __________________ ALL FRESH VEGETABLES THOROUGHLY! Even vegetables that you will __________________ need to be washed first to prevent _______________________________ dirt and bacteria to edible parts. Wash tender vegetables under __________________, running water. __________________ potatoes, root vegetables, and thick-skinned vegetables with a stiff ________________________ to remove dirt. Don’t soak vegetables in water. Soaking causes nutrient __________________. WASH peel transferring cool Scrub brush loss

14. Convenience Forms of Vegetables Canned Vegetables Vegetables are Canned: Some are packed in: Most are packed in: Is generally added. Canned vegetables have already been cooked during the canning process, so they only need to be: Whole, sliced, or in pieces water sauces Salt Heated

15. Frozen Vegetables Frozen vegetables are closest in nutrients, _______________ and flavor to fresh varieties, although the ___________________ may be different. Frozen vegetables take _______________ time to cook than fresh vegetables because they are preheated prior to freezing. less color texture

16. Dried Vegetables Mushrooms, tomatoes, and potatoes are among the vegetables that can be _____________________________.. Dried vegetables are ____________________________, or restored to their former condition by adding ____________. Many vegetables, including onions, parsley, chives, and _________________ are dried for use as flavorings in entrees, side dishes, and soups. dehydrated rehydrated water garlic

17. The end.