CHAPTER 51 FRUITS & VEGETABLES IMPORTANT SOURCE OF VITAMINS & MINERALS!

NUTRITIONAL CONTENT EXCELLENT SOURCE OF CARBOHYDRATES SMALL AMOUNT OF PROTEIN, LITTLE OR NO FAT VITAMIN A- CARROTS, CANTALOUPE, APRICOTS VITAMIN C- ORANGES, TOMATOES, GREEN PEPPERS BETA-CAROTENE- NUTRIENT THAT FIGHTS DAMAGE TO BODY CELLS FOUND IN: – DARK YELLOW FRUITS & VEGETABLES – DARK GREEN FRUITS & VEGETABLES

WHAT AFFECTS NUTRITIONAL VALUE? HOW FRUITS & VEGETABLES ARE: -HANDLED -PROCESSED -COOKED

SELECTING: MORE VARIETY THAN ANY OTHER FOOD GROUP INCREASED VARIETY DUE TO IMPROVEMENT IN TRANSPORTATION CAN BE BOUGHT IN SEVERAL FORMS – FRESH -CANNED -JUICE – FROZEN -DRIED

PRODUCE- TERM USED TO DESCRIBE FRESH FRUITS AND VEGETABLES

FRESH- MOST NUTRITIOUS – NO NUTRIENTS LOST DURING PROCESSING – SOME VITAMINS DETERIORATE AFTER HARVEST – SHOULD HAVE HEALTHY COLOR, NO BRUISES, SPOTS, OR STICKY AREAS – HEAVIER = JUICIER – SEASONAL PRODUCE IS LESS EXPENSIVE BECAUSE IT IS PLENTIFUL

PROCESSED FROZEN, CANNED, OR DRIED FRUITS & VEGETABLES ARE PROCESSED PROVIDE CONVENIENCE & AVAILABILITY YEAR ROUND

FROZEN RETAIN ALMOST AS MANY NUTRIENTS AS FRESH USUALLY HAVE SOFTER TEXTURE WHEN THAWED

CANNED CAN KEEP FOR A YEAR OR MORE IF STORED IN A DRY, COOL PLACE CAN CONTAIN ADDED SUGAR OR SODIUM LOSE SOME OF THEIR NUTRITIONAL VALUE

DRIED MOISTURE IS REMOVED THROUGH DEHYDRATION USED IN COOKING USED AS SNACK FOODS

JUICES LACKS FIBER CONTENT OF FRESH SOLD AS: – FRESH – CANNED – FROZEN CONCENTRATE- WATER HAS BEEN REMOVED

???? WHAT ARE THE BENEFITS OF BUYING AND USING SEASONAL PRODUCE?

STORING MUST BE STORED PROPERLY TO PREVENT SPOILAGE SPOILAGE- DAMAGED CAUSED BY BACTERIA, YEAST, OR MOLDS

STORING FRESH SHOULD NOT BE WASHED UNTIL USED SOME STORED AT ROOM TEMP (BANANAS) SOME STORED IN COOL, DRY, DARK AREA (POTATOES, ONIONS FOR 2-3 MONTHS) SOME NEED REFRIGERATION (APPLES 3-4 WEEKS) – LEAFY VEGGIES IN AIR TIGHT CONTAINER

STORING PROCESSED FROZEN CAN BE KEPT FOR SEVERAL MONTHS IF TEMP IS ZERO DEGREES (F) CANNED MAY KEEP FOR MORE THAN A YEAR JUICES ACCORDING TO PACKAGE IF FROZEN NO MORE THAN 1 YEAR

PREPARING WASH UNDER COOL WATER, SOAKING IS NOT RECOMMENDED PREVENT DARKENING BY SPRINKLING SURFACE WITH LEMON JUICE COOK IN VERY LITTLE WATER CANNED ARE ALREADY COOKED, JUST HEAT

PREPARING ADD SALAD DRESSING RIGHT BEFORE SERVING STIR-FRY VEGETABLES ARE DONE WHEN SLIGHTLY CRISP POTATOES SHOULD BE PIERCED BEFORE COOKING TO RELEASE STEAM

????? WHY IS THE MICROWAVE OVEN WELL SUITED FOR COOKING FRUITS & VEGETABLES?