1. Vegetables Creative Foods

2. Vegetable Classifications  Roots  Tubers  Leaves  Fruits  Bulbs  Stems  Flowers  Seeds

3. Roots  Roots grow deep into the soil.  Roots store and provide food to their plants, making them rich in nutrients.  Quality roots are firm, unwrinkled, unblemished, and have good color.

4. Roots  Beets  Carrots  Parsnips  Radishes  Rutabagas  Sweet potatoes  Turnips

5. Bulbs  Bulbs: vegetables which bulb flesh is edible.  Bulbs are often used for seasoning and flavoring.  Most of these vegetables have a strong taste and odor.  Garlic: strong-smelling multi-cloved bulb.  Onion: strong tasting vegetable, a variety of garlic.  Leek: plant with a small edible bulb.  Quality bulbs are firm, fresh-looking, and have a good color.

6. Bulbs  Garlic  Onion  Leek

7. Tubers  Tubers are large, round, underground stems that grow just below the surface of the soil.  They store and provide food to their plants, making them rich in nutrients.  Quality tubers are firm, unwrinkled, unblemished, and have good color.

8. Tubers  Potatoes  Jerusalem artichokes

9. Stems  Vegetables in this category produce edible stems, stalks, and shoots.  They are picked when young and tender.  Quality stems, stalks, and shoots are firm, unblemished, and have no browning. Vegetables - stalk: vegetable with an edible stem. Celery: vegetable with edible petioles. Asparagus: vegetable with edible shoots. Swiss chard: white beet. Rhubarb: stem-vegetable with edible petioles.

10. Stems  Asparagus  Celery

11. Leaves  Vegetables in this category can be served raw or cooked.  They shrink when cooked because of their high water content.  Flavors of leafy greens range from mild to spicy.  Quality greens have crisp, bright leaves without and brown spots.

12. Leaves  Brussels sprouts  Cabbage  Lettuce  Spinach

13. Flowers  These vegetables grow quickly in cool weather.  They are served raw as well as cooked.  Quality cauliflower and broccoli are firm, heavy for their size, and have a good color.

14. Flowers  Artichokes  Broccoli  Cauliflower

15. Fruit - Vegetables  Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed.  Therefore, they are technically the fruit of the plant.  For the purpose of commercial kitchens, however, they are categorized as vegetables since they are savory rather than sweet.  Quality fruit-vegetables have smooth, unblemished skin.

16. Fruit - Vegetables  Tomatoes  Cucumbers  Eggplant  Okra  Peppers  Pumpkins  Squash

17. Seeds  This category consists of vegetables with edible seeds.  Some of the pods are also edible, but the seeds are more nutritious.  Quality seeds and pods are firm, well-shaped, and without blemishes.

18. Seeds  Peas  Corn  Beans

19. Nutritional contribution of Vegetables Vegetables are excellent sources of many vitamins and minerals. At least 5 servings should be included in your diet daily

20. Carbohydrates Main source of energy for the body Seeds, roots, tubers

21. Fiber  Form of complex carbohydrate that the human body can not digest.  Provides bulk in the diet.  Linked to the prevention of heart disease by lowering cholesterol levels  Bulk may dilute carcinogens Men – 38 grams Men – 38 grams Women 25 grams Women 25 grams

22. Vitamins A, D, E, K  Fat soluble vitamins  Stored in the liver  If taken in large quantities for a long period of time, can accumulate and cause disease

23. Vitamin A  Protects eyes and enables night vision  Keeps skin and hair healthy  Strengthens immune system

24. Vitamin E  Antioxidant  Helps create muscles and red blood cells

25. Water soluble vitamins  Dissolve in water and must be consumed every day.  Body flushes excess in waste fluids

26. B Vitamins/ folate  Assists in building red blood cells  Helps prevent damage to the brain and the spinal cord

27. Vitamin C  Strengthens immune system  Helps heal wounds  Collagen formation  Keeps gums healthy

28. Cruciferous  Cabbage family vegetables contain compounds that may help to block the development of cancer

29. Resources  http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/o nions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2 005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDgKM:&tbnh=88&tbnw =109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160% 26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN  http://images.google.com/imgres?imgurl=http://www.all- creatures.org/recipes/images/i-onions- yellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/i- vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100 &tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D 10%26hl%3Den%26lr%3D%26sa%3DG http://www.worldcommunitycookbook.org/season/guide/general.html

30.  http://www.shakeoffthesugar.net/article1056.html http://www.shakeoffthesugar.net/article1056.html   http://www.wegmans.com/kitchen/ingredients/produce/ http://www.wegmans.com/kitchen/ingredients/produce/