Presentation is loading. Please wait.

Presentation is loading. Please wait.


Similar presentations

Presentation on theme: "VEGETABLES."— Presentation transcript:


2 Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

3 Botanical Classification
Leaves -Brussels sprouts, cabbage Stems and shoots –celery, asparagus Roots –beets, turnips, carrots Tubers -Potato Bulbs -Chive, onion, garlic Seeds -beans, peas, corn Fruits-tomato, green pepper Flowers –broccoli,cauliflower

4 Vegetable Color Red: A, C, thiamine, iron Green: A,B,C, iron, calcium
Color and nutrient value Red: A, C, thiamine, iron Green: A,B,C, iron, calcium White: B, C, iron, calcium Yellow: A,B,C, calcium

5 Cabbages This Family refers to a large number of vegetables used for their heads or flowers Bok Choy Broccoli Brussels sprouts Cauliflower Head cabbages Red cabbage Kale Kohlrabi Napa cabbage Savoy

6 Bok Choy Brussels sprouts Kale Napa cabbage

7 Kohlrabi Savoy

8 Fruit-Vegetables Avocados Eggplants Peppers Tomatillos Tomatoes
Asian and Western Peppers Sweet peppers Hot peppers Tomatillos Tomatoes Sun-dried tomatoes

9 Tomatillos Eggplant Japanese eggplant

10 Gourds and Squashes Chayote Cucumbers Squashes Winter squashes
Summer squashes

11 Chayote Winter squash

12 Greens Lettuce Mustard Collards Sorrel Spinach Swiss chard
Turnip greens

13 Mustard Collards Sorrel Swiss chard

14 Mushrooms and Truffles

15 Black Truffles Morel Mushrooms

16 Onions Bulb onions Garlic Leeks Scallions Shallots

17 Leeks Scallions Shallots Garlic

18 Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas
Edible pea pods Okra

19 Okra Snow Peas Sugar Snap Peas Shelled peas

20 Roots and Tubers Beets Carrots Celery roots Jicama Parsnips Radishes
Rutabagas Turnips Potatoes

21 Celery roots Jicama Parsnips Rutabagas

22 Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots

23 Fennel Artichoke Nopales Hearts of palm

24 Baby Vegetables Baby globe carrots Baby zucchini with blossoms
Baby yellow squash with blossoms Chiogghi beets

25 Nutrition Vegetables provide the following Vitamins and Minerals:
Vitamin A Vitamin C Vitamin D Potassium Folic Acid Calcium Magnesium

26 Other Vegetable Nutrients
Chlorophyll, calcium, carbohydrates: cellulose, vitamins A, B, C, iron, Protein: dried beans and peas

27 Nutrition, continued… Vegetables contain NO cholesterol
They are low in calories, fat and sodium (They are “Nutrient Dense”) We should eat 2 ½ c. daily from the Vegetable Food Group.

28 Vegetables Most teenagers should eat 2 ½ - 4 cups of vegetables daily. 2 ½ cups for a 2000 calorie diet. Eat a variety of vegetables every day. Eat different colors of vegetables to get adequate nutrients. Vegetables are a good source of: Vitamins Minerals Complex Carbohydrates.

29 How do you choose quality vegetables?
A- Firm Texture B- No Decay C- Crisp D- Smooth E- No Bruises F- Good Color

30 Vegetables can enhance…
Color Texture Variety Flavor Shape

31 Cooking Changes Cellulose softens, not as crisp, starch absorbs water making vegetable becoming more soluble, nutrients dissolve, color and flavor change

32 How do you avoid nutrient loss in vegetables?
Cook in larger pieces Cook only until fork tender (not mushy) Use small amounts of water You can use the liquid that is left over after you cook vegetables in soups & gravies.

33 Best Cooking Methods for Preserving Nutrients
The two BEST methods are: Microwaving Steaming You can also: Bake Stir-Fry Simmer Sauté

34 Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables
Cook in larger pieces Use small amounts of water Cook only until “fork” tender Cook quickly Save the water used to cook in for soups and gravies (most nutrients dissolve into the water)

35 Ways to prepare vegetables that cause them to lose nutrients
Pressure Cooking Boiling Deep frying

36 Things that destroy vitamins found in vegetables
Heat Air Water

37 Macro-minerals Calcium Phosphorus Sodium Potassium Trace Minerals Zinc
Iron Iodine Fluoride Copper

Download ppt "VEGETABLES."

Similar presentations

Ads by Google