Transcript fruits - Davis.k12.ut.us

VEGETABLES
L/O/G/O
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
Botanical Classification
• Leaves (Comes from the leaf of the plant) –
brussel sprouts, cabbage, lettuce, spinach
• Stems and shoots (Comes from the stem of
the plant) – celery, asparagus, mushrooms
• Roots (Comes from the root of the plant and
can be eaten raw or cooked)– beets, turnips,
carrots, radishes
• Tubers (A large underground stem that
stores nutrients) – potato, yam
• Bulbs (Have layers of fleshy leaves
surrounding the underground part of the
stem) - chive, onion, garlic
• Seeds (Comes from the plant part that
grows new plants) - beans, peas, corn
• Fruits (Comes from the fruit part of the
plant) - tomato, green pepper, cucumber,
squash, eggplant
• Flowers (Comes from the flower part of the
plant) – broccoli, cauliflower
Vegetable Color
Color and nutrient value
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Red: A, C, thiamine, iron
Green: A,B,C, iron, calcium
White: B, C, iron, calcium
Yellow: A,B,C, calcium
Cabbages
• This Family refers to a large number of
vegetables used for their heads or
flowers
– Bok Choy
– Brussels sprouts
– Head cabbages
– Kale
– Napa cabbage
Broccoli
Cauliflower
Red cabbage
Kohlrabi
Savoy
• Bok Choy
• Brussels sprouts
• Kale
• Napa cabbage
• Kohlrabi
• Savoy
Fruit-Vegetables
• Avocados
• Eggplants
– Asian and Western
• Peppers
– Sweet peppers
– Hot peppers
• Tomatillos
• Tomatoes
– Sun-dried tomatoes
• Eggplant
• Tomatillos
• Japanese eggplant
Gourds and Squashes
• Chayote
• Cucumbers
• Squashes
– Winter squashes
– Summer squashes
• Chayote
• Winter squash
Greens
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Lettuce
Mustard
Collards
Sorrel
Spinach
Swiss chard
Turnip greens
• Mustard
• Collards
• Sorrel
• Swiss chard
Mushrooms and Truffles
• Mushrooms
• Black Truffles
• Morel Mushrooms
Onions
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Bulb onions
Garlic
Leeks
Scallions
Shallots
• Leeks
• Scallions
• Shallots
• Garlic
Seeds
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Corn
Legumes
Dried beans
Fresh beans
Shelling peas
Edible pea pods
Okra
• Okra
• Snow Peas
• Sugar Snap Peas
• Shelled peas
Roots and Tubers
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Beets
Carrots
Celery roots
Jicama
Parsnips
Radishes
Rutabagas
Turnips
Potatoes
• Celery roots
• Jicama
• Parsnips
• Rutabagas
Stems
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Artichokes
Asparagus
Celery
Fennel
Hearts of palm
Bamboo shoots
Nopales
• Fennel
• Artichoke
• Nopales
• Hearts of palm
Baby Vegetables
• Baby globe carrots
• Baby zucchini with blossoms
• Baby yellow squash with blossoms
Nutrition
• Vegetables provide the following
Vitamins and Minerals:
– Vitamin A
– Vitamin C
– Vitamin D
– Potassium
– Folic Acid
– Calcium
– Magnesium
Nutrition
• Vegetables contain NO cholesterol
• They are low in calories, fat and sodium
(They are “Nutrient Dense”)
Myplate
• Choose fresh, frozen, or canned
vegetables
• Eat red, orange and dark green
vegetables
Things that destroy nutrients
found in vegetables
Heat
Air
Water
Wash Vegetables!
Wash vegetables before eating to
remove pesticides and dirt that might
remain on the skin
Best Cooking Methods for
Preserving Nutrients
• The two BEST methods are:
– Microwaving
– Steaming
• You can also:
– Bake
– Stir-Fry
– Simmer
– Sauté
– Broil
Preserve nutrients
• Cook in larger rather than smaller
pieces
• Use small amounts of water
• Cook until fork tender
• Save cooking liquid to use in soups or
gravies for added nutrients
Selecting Vegetables
• Select vegetables that are
– Firm
– Free from decay
– Crisp
– Smooth
– Dense
– No bruises
– Good Color
Cooking Changes
• Cellulose softens, not as crisp, starch
absorbs water making vegetable
becoming more soluble, nutrients
dissolve, color and flavor change