Mrs. Karen Swope Family and Consumer Sciences Columbian High School

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Presentation transcript:

Mrs. Karen Swope Family and Consumer Sciences Columbian High School Chapter 15: Vegetables Mrs. Karen Swope Family and Consumer Sciences Columbian High School

Vegetable Classification Vegetables are classified according to the part of the plant they come from. 1. Bulbs: onions, garlic, scallions 2. Flowers: artichokes, broccoli, cauliflower 3. Fruits: tomatoes, cucumbers, eggplant, peppers

Scallions or green onions

Artichokes

Eggplant

Fried Eggplant

Vegetable Classification 4. Stems: asparagus, celery 5. Leaves: spinach, Brussels sprouts, cabbage 6. Seeds: Corn, peas, beans, lima beans

Asparagus

In the News: Cruciferous Vegetables Very high in vitamin C, minerals, fiber, and disease-fighting phytochemicals. Examples: collard greens, cabbage, brussels sprouts, broccoli, cauliflower, kohlrabi, and bok choy.

Brussels Sprouts

Brussels Sprouts

Vegetable Classification 7. Tubers: thick part of the stem usually found underground. Potatoes, Jerusalem artichokes 8. Roots: beets, carrots, radishes, rutabagas, sweet potatoes, and turnips

Jerusalem Artichokes also called Sunchokes

Rutabagas

Turnips

Nutritional Value Vegetables are excellent sources of many vitamins, minerals, and fiber. Should eat 3-5 servings of vegetables daily. Leafy green and dark yellow or orange vegetables are excellent sources of vitamin A

Nutritional Value Sources high in vitamin C: tomatoes, broccoli, green pepper All vegetables contain some B vitamins. Leafy green vegetables are high in calcium and iron.

How to Select Fresh Vegetables Look for good color and firmness Avoid bruises, wilted, or misshapen Choose vegetable that are petite or medium in size: very large ones will be over mature and tough. Vegetables that are in season will be the best quality, lower price.

Storing Fresh Vegetable Most store well in the refrigerator for a few days. Onions, potatoes, sweet potatoes, eggplant, should be stored in a cool, dry, dark place.(not in frig) Potatoes exposed to light may turn green and develop a bitter flavor.

Other Forms of Vegetables Canned: may be whole,sliced, or pieces. Canned vegetables are lower in vitamins and higher in sodium. Choose cans free of bulges and dents.

Other Forms Frozen: have the appearance, flavor, and nutritional value of fresh. Frozen are cheaper than fresh. Choose bags of vegetables that are loose yet frozen.

Other Forms Dried: dried legume- peas, beans, and lentils. Excellent source of incomplete protein and fiber.

Preparing Vegetables ALWAYS wash under cool, running water, never soak them. Cook vegetables in sm. amt. of water, or steam with lid on. Cooking time varies; cook until crisp-tender.

Changes that take place during cooking: Cellulose (fiber) - softens Starch - absorbs water and swells Flavors and colors - flavors intensify, colors become less bright when overcooked. Water soluble nutrients may be lost if overcooked.

Vegetable Color Chlorophyll - green pigment,overcooking causes loss of bright green color. Carotene - yellow or orange, overcooking causes carotene to escape into cooking water.

Vegetable Color Flavones - white pigments, if overcooked the vegetable turns yellowish or gray. Don’t cook in too much water, careful timing is needed.

Vegetable Color Anthocyanin - red pigment, add a sm. amt of lemon juice to cooking water to retain red pigment. Cook in sm. amt. of water, with lid.

Summary Vegetables are grouped according to part of the plant, color and flavor. Vegetables can be purchased fresh, frozen, canned, and dried. Fresh vegetables should always be washed. Cooking affects the pigments in vegetables. Most cook in a short time.