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Transcript Vegetables newest
Vegetables
Creative Foods
Vegetable Classifications
Roots
Bulbs
Tubers
Stems
Leaves
Flowers
Fruits
Seeds
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.
Roots
Beets
Carrots
Parsnips
Radishes
Rutabagas
Sweet potatoes
Turnips
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.
Bulbs
Garlic
Onion
Leek
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.
Tubers
Potatoes
Jerusalem
artichokes
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.
Stems
Asparagus
Celery
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.
Leaves
Brussels
Cabbage
Lettuce
Spinach
sprouts
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.
Flowers
Artichokes
Broccoli
Cauliflower
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.
Fruit - Vegetables
Tomatoes
Cucumbers
Eggplant
Okra
Peppers
Pumpkins
Squash
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.
Seeds
Peas
Corn
Beans
Nutritional contribution of
Vegetables
Vegetables are
excellent sources
of many vitamins
and minerals.
At least 5 servings
should be included
in your diet daily
Carbohydrates
Main source of
energy for the
body
Seeds, roots, tubers
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
Women 25 grams
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
Vitamin A
Protects eyes and
enables night
vision
Keeps skin and hair
healthy
Strengthens
immune system
Vitamin E
Antioxidant
Helps create
muscles and red
blood cells
Water soluble vitamins
Dissolve
in water and must be
consumed every day.
Body
flushes excess in waste fluids
B Vitamins/ folate
Assists in building
red blood cells
Helps prevent
damage to the
brain and the
spinal cord
Vitamin C
Strengthens
immune system
Helps heal wounds
Collagen formation
Keeps gums
healthy
Cruciferous
Cabbage
family vegetables contain
compounds that may help to block
the development of cancer
Resources
http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/o
nions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2
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=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.allcreatures.org/recipes/images/i-onionsyellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/ivegetables.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
http://www.shakeoffthesugar.net/article1056.html
http://www.wegmans.com/kitchen/ingredients/produce/