Presentation on theme: "Write these… 1.The term "vegetable" generally refers to what? 2.List the different parts of vegetable plants that we eat and give examples of each. 3.What."— Presentation transcript:
Write these… 1.The term "vegetable" generally refers to what? 2.List the different parts of vegetable plants that we eat and give examples of each. 3.What are the vegetable colors, what are the benefits associated with each, give examples. 4.What are the 5 signs of quality for selecting vegetables?
There are different parts of vegetable plants that we eat: 1.root (such as carrot) the leaf (such as spinach) 2.stem (such as celery) 3.leaf (such as Chinese cabbage) 4.flower (such as broccoli) 5.seeds (such as corn) 6.bulb (such as onion) 7.tuber (such as potatoes)
Are tomatoes fruits or vegetables?
Plant scientists say tomatoes are fruits because the edible part of tomatoes contain seeds
What’s the difference between sweet potatoes and yams?
Sweet potatoes are roots of a vine in the morning glory family. Yams are tubers of a tropical vine. True yams are rarely available in U.S. markets.
The term "vegetable" generally refers to the edible part of a plant. Mushrooms, though actually are a fungi, are also generally considered to be vegetables. Nuts, seeds, grains, herbs and spices are not normally considered to be vegetables, even though they are all parts of plants.
Types of vegetables Vegetables are available in many varieties and can be classified into biological groups or ‘families’
Flowers Broccoli and cauliflower are the flowers of a plant. They are tender and can be eaten raw.
Fruits Most vegetables from the fruit part plant Some can be eaten raw Avocados Cucumbers Eggplant Okra Olives Peppers Squash Tomatoes
Seeds Seeds are the plant part that grows new plants. Seeds are high in nutrients and require minimal cooking. Beans, corn and peas
Stem – edible stems are tender, needing little cooking -asparagus, celery, mushroom
Leaves They are tender and many can be eaten raw Others require minimal cooking. Cabbage, Brussels sprouts, spinach
Roots – store a plant’s food supply. Many can be eaten raw. Beets Carrots Celeriac Parsnips Radishes Rutabaga Turnips
Tubers – potato underground stems that stores nutrients. This part of the plant must be cooked. -potatoes
Bulbs – have layers of fleshy leaves surrounding the underground part of the stem. They can be eaten taw or cooked. Chives Garlic Leeks Onions Scallions Shallots Water chestnuts
Sea Vegetables Are classified as algae, not plants Dulse, Kelp, Alaria, Laver, Nori, Hiziki, Arame, Kombu and Wakame
Health Benefits Sea vegetables reduce the risk of breast cancer. They empower immune system function and have been credited with increasing energy, improving general well being and accelerating wound healing. These also maximize the body's metabolism and anti-aging defenses. They have anti-inflammatory effects and help in the treatment of certain skin conditions.
Almost all the vegetables are low in fat and calories, none has cholesterol, and many of them are great sources of fiber. The high levels of fiber in vegetables keep the digestive system healthier
Eat a rainbow of colorful fruits and vegetables every day to get the full range of health benefits.
Red foods – like tomatoes and watermelon, are thought to be important for fighting prostate cancer and heart disease
Green vegetables – like spinach and kale, may help protect against age- related eye disease.
Blue and purple foods – like blueberries and eggplant, may help protect the body from cancer.
White foods – like cauliflower may also help protect against cancer.
The garlic and onion odors are due to phytochemicals. The substances in garlic and onions that make them smell so strongly are also what make them strong disease fighters?
Canned foods keep well at moderate room temperature - about 75 F or cooler. Canned foods have a shelf life of at least 2 years from the processing date on the can Most cans now have a for best quality use by date stamped on the top or bottom. Refrigerate any unused portions of canned food in the refrigerator, but first place in a storage container with a lid.
Do not store opened canned foods in the refrigerator in the can. Rust or small dents on canned foods may not harm the contents as long as the can is not leaking.