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

2. 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

3. Scallions or green onions

4. Artichokes

5. Eggplant

6. Fried Eggplant

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

8. Asparagus

9. 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.

10. Brussels Sprouts

11. Brussels Sprouts

12. 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

13. Jerusalem Artichokes also called Sunchokes

14. Rutabagas

15. Turnips

16. 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

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

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

23. 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.

24. 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.

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

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

27. 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.

28. 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.