1. Vegetables
Chapter 16

2. Across top of sheet: List 8 of your favorite veggies.
Divide paper into 8 sections

4. 8 Botanical Classifications for Vegetables:
Can you guess
Each type?
List 8 types in notes with examples.

5. Who am I? Most of the nutrients reside just below the skin
With the skin this vegetable is a good source of fiber
This vegetable first appeared in North America in 1719
“Late Blight” was the principle cause of the Irish ___ Famine, which killed a half million people

6. 1) TUBERS
Ex: Potatoes
Grown in over 100 countries and in all 50 states
The average American eats 140lbs. of potatoes each year including over 50lbs. of French fries

7. Potato Facts
Thomas Jefferson is given credit for introducing French fries to America
Germans eat twice as many potatoes as Americans
35% of an adult’s daily requirement of vitamin C can be found in a medium potato
Mr. Potato Head was introduced by Hasbro in 1952

8. What’s the difference between sweet potato and a Yam?
Orange-fleshed Sweet potatoes have a rich, sweet flavor; a smooth skin
Yams are particularly bland, starchy vegetables that are best used as a background for more flavorful accompaniments.
skin of yams is rough and somewhat shaggy.

9. 2) Bulbs
Bulbs
Chives
Onions
Garlic
Leeks
Shallots

10. Why not put onions and potatoes together?
Onions and potatoes can be stored together if they are used within a few days.
To keep potatoes and onions fresh after months of storage, they must be stored separately. When stored together they emit a gas that causes both to spoil. Different types of potatoes and onions have different storage requirements.

11. How do keep from crying when cutting onions?
put the onion under water, then chop it (water absorbs the onion's gas)
put lime juice on the knife blade before chopping (the acid of the lime reacts with the gas of the onion)
chill the onion before cutting it (chilling changes the chemical compound in the onion which causes it to release less gas)
chew gum or eat sugar cubes (this causes you to breathe through your mouth, inhibiting the amount of gas that gets into your nose)

12. 3) Roots
Roots
Beets
Turnips
Carrots
Radish
Rutabaga

13. 4) Stem
Stem
Asparagus
Celery
mushroom

14. 5) Leaves Brussel sprouts Cabbage Chard Greens Lettuce Spinach
Watercress
Kale

16. 6) Seeds Seeds: high in carbohydrates and other nutrients. Beans Peas
Corn

17. 7) Flowers
Flowers
Artichoke
Cauliflower
Broccoli

19. 8) Fruit “Fruit” have flower, and seeds. Cucumber Eggplant Tomato
Peppers
Squash

21. Colorful diet= healthy diet
Pick a variety of colors
Recommended that you eat at least 5 servings of fruits & vegetables a day
A serving equals ½ cup

22. Create your 5 a day:

23. How to clean iceberg lettuce. Make caesar salad http://www. youtube

24. Vegetable Flavors Strong Mild Cabbage Brussel sprouts Turnips
Cauliflower
Onions
Mild
Most of the vegetables

25. Forms of Vegetables Fresh Canned Frozen Dried
More nutritious, crisp, firm, color
Canned
More water, cooked at processing time, graded by government
Frozen
Dried
Soak before cooking

26. Principles of Cookery
Goal: to retain color, flavor, nutrient, and texture of vegetable
Cellulose structure softens, and less crisp
Starch absorbs water, swells, and becomes more soluble
Water-soluble vitamins (B and C)
Also minerals
Fat-soluble vitamins (K, A, D, E)

27. Principles of Cookery Amount of water Length of cooking time
Loss of nutrients is reduced when cooked in small amounts of water
Cover pan to prevent both scorching and loss of water due to evaporation
Length of cooking time
Vitamins are destroyed by heat and overcooking
Cook only until fork tender and still slightly crisp
Overcooking dulls the bright colors, vegetables lose their texture and shape becoming mushy

28. Methods of Cookery Boil Baked Panned Boil small amount of water
Add vegetables, return to boil
Cover pan, reduce heat to a simmer
Baked
Wash and place on oven rack
Panned
Stir-fry, braise (fat, low heat)

29. Methods of Cookery Steam
Water in bottom of pan, basket to hold food, cook over boiling water
Fried
Pan, deep fry, batter/crumbs
Pressure cook
Quick, good flavor, color
Broil
Tomato, eggplant
Microwave
Retain color, flavor, texture, and nutrients

30. Care and Storage Refrigerate most Tubers and root vegetables
Store in cool, dry, dark place
Canned vegetables
On shelf at room temperature, use within a year
Frozen
Use immediately when thawed

31. Who am I?
More of me are consumed than any other single fruit or vegetable in the USA
Eating me can lower your risk of cancer
Actually a fruit, it took a ruling by the Supreme court in 1893 to make me a vegetable
The French call me the “apple of love”
Florida is the number one producer of me

32. Tomato

33. Nutrients Water content Starch Fruits Stems Flowers leaves Tubers
Bulbs
Roots
Seeds

34. Vitamins Chlorophyll Vitamin A (eyes) Vitamin C Vitamin B
Green substance of plant cells that gives their green color
Vitamin A (eyes)
Leafy green and deep yellow contain carotene which converts to vitamin A
Vitamin C
Most vegetables contain vitamin C, broccoli, green peppers, tomatoes, cabbage
Vitamin B
Lima beans and peas

35. Other Nutrients Minerals Carbohydrates Proteins Calcium Iron Cellulose
Starch
Sugar
Proteins
Incomplete protein (dried beans and peas)

36. References http://www.uen.org http://print.factmonster.com
Thompson, J. & Manore, M. (2007). Nutrition for Life. California: Pearson Education, Inc.