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VEGETABLES Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables.

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Presentation on theme: "VEGETABLES Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables."— Presentation transcript:

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2 VEGETABLES

3 Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

4 Botanical Classification Leaves -Brussels sprouts, cabbage Stems and shoots –celery, asparagus Roots –beets, turnips, carrots Tubers -Potato Bulbs -Chive, onion, garlic Seeds -beans, peas, corn Fruits-tomato, green pepper Flowers –broccoli,cauliflower

5 Vegetable Color Color and nutrient value Red: A, C, thiamine, iron Green: A,B,C, iron, calcium White: B, C, iron, calcium Yellow: A,B,C, calcium

6 Cabbages This Family refers to a large number of vegetables used for their heads or flowers –Bok ChoyBroccoli –Brussels sproutsCauliflower –Head cabbagesRed cabbage –KaleKohlrabi –Napa cabbageSavoy

7 Bok Choy Brussels sprouts Kale Napa cabbage

8 Kohlrabi Savoy

9 Fruit-Vegetables Avocados Eggplants –Asian and Western Peppers –Sweet peppers –Hot peppers Tomatillos Tomatoes –Sun-dried tomatoes

10 Tomatillos Eggplant Japanese eggplant

11 Gourds and Squashes Chayote Cucumbers Squashes –Winter squashes –Summer squashes

12 Chayote Winter squash

13 Greens Lettuce Mustard Collards Sorrel Spinach Swiss chard Turnip greens

14 Mustard Collards Sorrel Swiss chard

15 Mushrooms and Truffles Mushrooms

16 Black Truffles Morel Mushrooms

17 Onions Bulb onions Garlic Leeks Scallions Shallots

18 Leeks Scallions Shallots Garlic

19 Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas Edible pea pods Okra

20 Snow Peas Sugar Snap Peas Shelled peas

21 Roots and Tubers Beets Carrots Celery roots Jicama Parsnips Radishes Rutabagas Turnips Potatoes

22 Celery roots Jicama Parsnips Rutabagas

23 Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots Nopales

24 Fennel Artichoke Nopales Hearts of palm

25 Baby Vegetables Baby globe carrots Baby zucchini with blossoms Baby yellow squash with blossoms Chiogghi beets

26 Nutrition Vegetables provide the following Vitamins and Minerals: –Vitamin A –Vitamin C –Vitamin D –Potassium –Folic Acid –Calcium –Magnesium

27 Other Vegetable Nutrients Chlorophyll, calcium, carbohydrates: cellulose, vitamins A, B, C, iron, Protein: dried beans and peas

28 Nutrition, continued… Vegetables contain NO cholesterol They are low in calories, fat and sodium (They are Nutrient Dense) We should eat 2 ½ c. daily from the Vegetable Food Group.

29 Vegetables Most teenagers should eat 2 ½ - 4 cups of vegetables daily. 2 ½ cups for a 2000 calorie diet. Eat a variety of vegetables every day. Eat different colors of vegetables to get adequate nutrients. Vegetables are a good source of: –Vitamins –Minerals –Complex Carbohydrates.

30 How do you choose quality vegetables? A-Firm Texture B-No Decay C-Crisp D-Smooth E-No Bruises F-Good Color

31 Vegetables can enhance… Color Texture Variety Flavor Shape

32 Cooking Changes Cellulose softens, not as crisp, starch absorbs water making vegetable becoming more soluble, nutrients dissolve, color and flavor change

33 How do you avoid nutrient loss in vegetables? Cook in larger pieces Cook only until fork tender (not mushy) Use small amounts of water You can use the liquid that is left over after you cook vegetables in soups & gravies.

34 Best Cooking Methods for Preserving Nutrients The two BEST methods are: –Microwaving –Steaming You can also: –Bake –Stir-Fry –Simmer –Sauté

35 Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables Cook in larger pieces Use small amounts of water Cook only until fork tender Cook quickly Save the water used to cook in for soups and gravies (most nutrients dissolve into the water)

36 Ways to prepare vegetables that cause them to lose nutrients Pressure Cooking Boiling Deep frying

37 Things that destroy vitamins found in vegetables Heat Water Air

38 Macro- minerals Calcium Phosph orus Sodium Potassi um T RACE M INERALS Zinc Iron Iodine Fluoride Copper


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