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Vegetables
Chapter 16
Across top of sheet:
 List 8 of your favorite veggies.
 Divide paper into 8 sections
8 Botanical Classifications
for Vegetables:
Can you guess
Each type?
List 8 types in
notes with
examples.
Who am I?
 Most of the nutrients reside just below the skin
 With the skin this vegetable is a good source of fiber
 This vegetable first appeared in North America in 1719
 “Late Blight” was the principle cause of the Irish ___
Famine, which killed a half million people
1) TUBERS
 Ex: Potatoes
 Grown in over 100 countries and in all 50 states
 The average American eats 140lbs. of potatoes each
year including over 50lbs. of French fries
Potato Facts
 Thomas Jefferson is given credit for introducing
French fries to America
 Germans eat twice as many potatoes as Americans
 35% of an adult’s daily requirement of vitamin C
can be found in a medium potato
 Mr. Potato Head was introduced by Hasbro in 1952
What’s the difference
between sweet potato and a
Yam?
 Orange-fleshed Sweet
potatoes have a rich, sweet
flavor; a smooth skin
 Yams are particularly bland,
starchy vegetables that are
best used as a background
for more flavorful
accompaniments.
 skin of yams is rough and
somewhat shaggy.
2) Bulbs
 Bulbs
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Chives
Onions
Garlic
Leeks
Shallots
Why not put onions and
potatoes together?
 Onions and potatoes can be
stored together if they are
used within a few days.
 To keep potatoes and onions
fresh after months of storage,
they must be stored
separately. When stored
together they emit a gas that
causes both to spoil. Different
types of potatoes and onions
have different storage
requirements.
How do keep from crying
when cutting onions?

put the onion under water, then
chop it (water absorbs the onion's
gas)

put lime juice on the knife blade
before chopping (the acid of the
lime reacts with the gas of the
onion)

chill the onion before cutting it
(chilling changes the chemical
compound in the onion which
causes it to release less gas)
chew gum or eat sugar cubes (this
causes you to breathe through your
mouth, inhibiting the amount of gas
that gets into your nose)
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3) Roots
 Roots
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Beets
Turnips
Carrots
Radish
Rutabaga
4) Stem
 Stem
 Asparagus
 Celery
 mushroom
5) Leaves
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Brussel sprouts
Cabbage
Chard
Greens
Lettuce
Spinach
Watercress
Kale
6) Seeds
 Seeds:
 high in carbohydrates
and other nutrients.
 Beans
 Peas
 Corn
7) Flowers
Flowers
 Artichoke
 Cauliflower
 Broccoli
8) Fruit
 “Fruit” have flower,
and seeds.

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Cucumber
Eggplant
Tomato
Peppers
Squash
Colorful diet= healthy diet
 Pick a variety of colors
 Recommended that you
eat at least 5 servings of
fruits & vegetables a
day
 A serving equals ½ cup
Create your 5 a day:
How to clean iceberg
lettuce.
Make caesar salad
http://www.youtube.com/
watch?v=tAxuaJyPqhA
 http://www.youtube.com/watch?v=yU7p2
deHUEY
Vegetable Flavors
 Strong

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
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Cabbage
Brussel sprouts
Turnips
Cauliflower
Onions
 Mild
 Most of the vegetables
Forms of Vegetables
 Fresh
 More nutritious, crisp, firm,
color
 Canned
 More water, cooked at
processing time, graded
by government
 Frozen
 Dried
 Soak before cooking
Principles of Cookery
 Goal: to retain color, flavor, nutrient, and
texture of vegetable
 Cellulose structure softens, and less crisp
 Starch absorbs water, swells, and becomes more
soluble
 Water-soluble vitamins (B and C)
 Also minerals
 Fat-soluble vitamins (K, A, D, E)
Principles of Cookery
 Amount of water
 Loss of nutrients is reduced when cooked in small
amounts of water
 Cover pan to prevent both scorching and loss of
water due to evaporation
 Length of cooking time
 Vitamins are destroyed by heat and overcooking
 Cook only until fork tender and still slightly crisp
 Overcooking dulls the bright colors, vegetables lose
their texture and shape becoming mushy
Methods of Cookery
 Boil
 Boil small amount of water
 Add vegetables, return to boil
 Cover pan, reduce heat to a simmer
 Baked
 Wash and place on oven rack
 Panned
 Stir-fry, braise (fat, low heat)
Methods of Cookery
 Steam
 Water in bottom of pan, basket to hold food,
cook over boiling water
 Fried
 Pan, deep fry, batter/crumbs
 Pressure cook
 Quick, good flavor, color
 Broil
 Tomato, eggplant
 Microwave
 Retain color, flavor, texture, and nutrients
Care and Storage
 Refrigerate most
 Tubers and root vegetables
 Store in cool, dry, dark place
 Canned vegetables
 On shelf at room temperature, use within a year
 Frozen
 Use immediately when thawed
Who am I?
 More of me are consumed than any other single fruit or
vegetable in the USA
 Eating me can lower your risk of cancer
 Actually a fruit, it took a ruling by the Supreme court in
1893 to make me a vegetable
 The French call me the “apple of love”
 Florida is the number one producer of me
Tomato
Nutrients
 Water content
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Fruits
Stems
Flowers
leaves
 Starch

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Tubers
Bulbs
Roots
Seeds
Vitamins
 Chlorophyll
 Green substance of plant cells that gives their green color
 Vitamin A (eyes)
 Leafy green and deep yellow contain carotene which converts
to vitamin A
 Vitamin C
 Most vegetables contain vitamin C, broccoli, green peppers,
tomatoes, cabbage
 Vitamin B
 Lima beans and peas
Other Nutrients
 Minerals
 Calcium
 Iron
 Carbohydrates
 Cellulose
 Starch
 Sugar
 Proteins
 Incomplete protein (dried beans and peas)
References
 http://www.uen.org
 http://print.factmonster.com
 Thompson, J. & Manore, M. (2007).
Nutrition for Life. California: Pearson
Education, Inc.