1. What You Will Learn In This Unit:
Vegetables
What You Will Learn In This Unit:
1. How to properly select and store veggies
2. How to prepare veggies
3. How to preserve their colors, textures, flavors & nutrients
4. Different methods for cooking vegetables
5. How to classify vegetables

2. Vegetable ABC’s!!
With your group…name a vegetable that starts with each letter of the alphabet as quickly as possible!!
Let’s see who can come up with the most in the fastest time!! 

3. What Are Vegetables?! Plant parts that are edible by humans
You Tell Me….
Plant parts that are edible by humans
Can be served raw or cooked

4. How Can You Purchase Veggies?
Many veggies can be purchased year round
Specialty stores carry more “exotic” types of veggies (beyond the basics)
Fresh
Frozen
Canned
Dried

5. Vegetable Classifications
-Using the vegetable cards given to you…group them into categories by how you think vegetables are classified Classification is another way of saying how a type of something is: -arranged, grouped, organized, or sorted
Let’s see how you did…

6. Vegetable Classifications
Veggies are often grouped according to the part of the plant they come from
Two other ways to classify:
Flavor
Color

7. Now… Think of a plant. Using the classifications given…
Group the vegetables under the classification (or category) you think they best fit under.
GOOD LUCK!! 

8. Bulbs Artichokes Garlic Broccoli Onions Cauliflower Classifications:
Flowers
Garlic
Onions
Artichokes
Broccoli
Cauliflower

9. Classifications: Fruits Leaves Tomatoes Brussels Sprouts Cucumbers
Eggplant
Okra
Peppers
Pumpkins
Squash
Brussels Sprouts
Cabbage
Lettuce
Spinach

10. Classifications:
Stems
Seeds
Asparagus
Celery
Peas
Corn
Beans

11. Classifications: Tubers Roots Potatoes Beets Carrots Parsnips Radishes
Rutabagas
Turnips

12. Guidelines to Selecting Fresh Vegetables:
Good color
Firmness
No bruising or decay
Avoid wilted and misshaped veggies
Very small veggies can be immature & lack flavor
Very large veggies can be over-mature & tough

13. Be A Smart Consumer: Buy only what you will use within a short time
Fresh veggies lose quality quickly!
Vegetables that are in season are usually high in quality & low in price

14. Nutrients in Vegetables
Veggies contain:
Vitamins, Minerals, & Carbohydrates
TONS AND TONS of vitamins and minerals!
Iron and vitamin C- dark leafy greens
Spinach and kale have tons of iron!
Vitamin A- especially yellow and green veggies
Squash, Carrots, sweet potatoes
Vitamin B
Peas, beans

15. Nutrients Continued
Some vegetables contain a lot of starch, and not as many other nutrients.
These have the highest calorie levels
Potato, sweet potatoes, squash, corn
Almost all vegetables have a wide variety of vitamins and minerals. You should eat the rainbow! But that do these nutrients DO for you?
Iron= Helps your body carry oxygen to supply your organs with energy
Vitamin A= Helps maintain healthy eyes
Vitamin C= Helps body repair itself and fight infection
Vitamin E= Helps protect white and red blood cells
To name a few! Remember, eat the rainbow every day to get a wide variety of nutrients your body NEEDS!

16. Storing Fresh Vegetables
Can keep most in fridge for a few days
Place most in plastic bags or containers
Veggie
Storage Tip:
Sweet Corn
In its husk
Tomatoes
Uncovered
Leafy Greens
Wrap in damp towel
Onions
Open containers; room temp.
Potatoes, Eggplant
Dark, cool, dry place

17. Canned Vegetables They come: whole, sliced, or in pieces
Cost less than frozen or fresh
Store in a cool, dry place before opening
Store (covered) in the refrigerator after opening if not all is used
Consumer Tips:
Choose generic/house brands to save money
Choose a container size to meet your needs (don’t buy more than you need)

18. Frozen Vegetables
Keep appearance & flavor of fresh veggies better than canned or dried
Freezing may alter texture
Cost less than fresh (usually)
Buy frozen veggies when they’re not in season = cheaper!
Bags should be clean & solidly frozen
Heavy ice layer on package = was thawed & refroze
Store in coldest part of freezer

19. Dried Vegetables Legumes Peas, Beans, Lentils (seeds)
Choose legumes that are uniform in size, free of visible defects, & brightly colored
Store in covered containers in a cool, dry place

20. Raw Veggies Have the most nutrients!
Attractive to serve – very colorful & crunchy
Adds texture to meals & snacks
Most edible part grows in or near the soil
WASH VEGGIES BEFORE EATING!! 
Cool running water; Do not soak (nutrients lost)
Taste best when served cold
Store washed & drained in covered container in refrigerator

21. What Happens When You Cook Vegetables?
Fiber in veggies softens to make chewing easier
Starch absorbs water, swells, & is easier to digest
Some nutrients are lost & some colors change
Most healthful way to cook veggies- Steaming! This retains the most nutrients!
Least nutritionally beneficial way to cook veggies- Deep frying! This adds a ton of fat and calories.

22. What Should A Proper Cooked Veggie Be Like?!
Colorful
Flavorful
Crisp-tender texture
(“fork tender” texture) (think of “al dente” for a veggie)
An overcooked veggie will be overly soft in texture!

23. How Much Liquid Should I Use When Cooking?
Minimal amounts
The less water you use, the more nutrients you’ll keep in the vegetables
If you use lots of water, the nutrients will dissolve in the liquid

24. Different Methods of Cooking Vegetables
Cooking in water
Steaming
Pressure cooking
A pressure cooker produces high temps so foods cook quickly
Baking
Frying
Broiling
Microwaving

25. How Can You Make a Difference??
Start a vegetable garden in your backyard or even on an apartment/condo balcony
Fresh, cheaper, convenient, great for the planet!
Buy local veggies from farmer’s markets
Support local farmers, fresh, cheaper
Try buying organic when possible
No pesticides used – healthy for you & the planet!
Even try composting – old scraps of veggies gives great nutrients to the soil – and that soil is then great for your veggie garden each year!!