When fresh they are known as Produce Vegetables When fresh they are known as Produce

Classifications Vegetables are classified by which part of the plant is eaten

Seeds Edible part of plant that also will grow a new plant Also known as legumes Sometimes comes from a pod Examples Beans Corn Peas

Flowers Edible flower portion of the plant Examples Broccoli Cauliflower Artichoke

Fruits Contain seeds and comes from the fruit part of the plant Examples Avocado Pumpkin Tomato Eggplant Squash Pepper

Leaves Edible part of the plant is the leaf Examples Cabbage Lettuce Spinach Parsley Brussels Sprouts

Roots Hold the plant’s food supply and grow underground Usually round or long in shape Examples Carrots Turnips Radishes Sweet potato

Bulbs Grow just below the surface Have layers or segments Examples Onion Garlic Chives

Stems Edible part of the plant is the stalk Examples Asparagus Celery

Tubers Grows underground on the root of the plant Examples Ginger root Potato

Sea Vegetables Grow in water with filtered sunlight Not classified as a plant, but classified as an algae Commonly known as seaweeds

Buying Fresh Vegetables Considerations: Ripeness Color and Texture Shape Size Condition

Unitized Large produce such as broccoli is held together with a rubber band or plastic tie

Storing Fresh Vegetables Most vegetables should be refrigerated right away Try not to wash before refrigerating Certain vegetables do not need to be stored in the refrigerator Tubers: Potatoes Bulbs: Onions Roots

Washing Vegetables Wash all vegetables even if you are peeling them Washing techniques depend on the vegetable Avoid peeling if skin is edible

Enzymatic Browning A chemical reaction that causes darkening of the flesh of a fruit or vegetable after exposure to oxygen in the air. It can be prevented by using ascorbic acid, which is vitamin C. Dip vegetables into lemon, grapefruit or orange juice to prevent browning.

How Does Cooking Affect… Nutrients: some dissolve in water and others are destroyed by heat

How Does Cooking Affect… Texture: The heat will soften vegetables and make then tender Overcooking will cause vegetables to become mushy

How Does Cooking Affect… Color: If properly cooked they remain the same color Some green vegetables may begin to lose their color if over cooked

How Does Cooking Affect… Flavor: Cooking releases flavor making vegetables taste more mellow and delicious