Transcript Veggie Powerpoint

Foods and Nutrition
artichoke
avocado
shallots
squash
zucchini
eggplant
Swiss chard
spinach
arugula
Sweet potato
Yukon gold
red potatoes
cabbage
cauliflower
Flowers – can be eaten
raw or cooked
 Broccoli
 Cauliflower
Fruits that are Commonly
Referred to as Vegetables
 Cucumbers
 Eggplants
 Tomatoes
 Peppers
 *Fruits
contain the seed of the
plant, vegetables do not.
Seeds – High in nutrients and
require minimal cooking.
 Corn
 Beans
 Peas
Stems – Edible stems are tender and
require little cooking, some can be
eaten raw.
 Celery
 Rhubarb
 Onions
 Leeks
 Asparagus
Leaves – Most are tender and can be
eaten raw or with just a little cooking.

Cabbage

Lettuce

Brussels sprouts

Spinach
Tubers – Large underground
stem that stores nutrients.
Part of the plant
that
must
be
 Potatoes
cooked.
 Yams
 Jicama
Roots – A plant’s food supply is stored in
its roots. Some can be eaten raw, but
some need to be cooked.
 Carrots
 Beets
 Turnips
 Radishes
Bulbs – In underground part of stem,
fleshy structures surrounded by layers
of fleshy leaves.
 Onions
 Garlic
Selecting fresh vegetable

Color, firmness, no bruises

Avoid wilted

Choose medium size

Buy only what you use within a short time

FRESH IS BEST! What is in season is best quality & price

FROZEN

CANNED

DRIED
Organic or not???
CLEAN 15
Preparing Veggies

Always wash first… 1:4 water, vinegar

Can consume raw
COOKING VEGETABLES

Cooking softens cellulose(fiber) making it easier to chew

Strach absorbs water, swells, & becomes easier to chew

Properly cooked= crisp, tender

Cook in short time in small amounts of water


Cooking in water may dissolve the water-soluable minerals in the
vegetable

Cooking too long can cause undesirable changes
Overcooked green veggies lose their bright color; turn grayish
Cooking methods

Steaming

Baking/roasting

Frying

Broiling

Microwaving