Transcript Vegetable Notes

Ch. 31
Vegetables
Objectives:
1. Identify nutrients in vegetables
2. Identify different parts of the vegetable
plant
Nutrients found in vegetables:
• Vitamin C
• Folic Acid
• Vitamin K
• Calcium
• Magnesium
• Fiber
• Carbohydrates
• No cholesterol
• Low in calories, fat and sodium
They are cruciferous which means they lower the risk of
certain cancers
Parts of the vegetable plant:
• Flower: broccoli and cauliflower are the
flowering part of the plant
• Fruit: part of the plant that holds the seeds, ex:
tomatoes, cucumbers, peppers, eggplant, and
squash
• Root: stores the plants food supply, ex: carrots,
turnips, and radishes
Parts of the Vegetable Plant….
• Seeds: part of the plant that grows new plants,
ex: beans, corn and peas
• Bulbs: layer of fleshy leaves surrounding
underground portion of the stem, ex: onions and
garlic
• Leaves: leafy greens. Some can be eaten raw
like salad greens and some need to be cooked
like cooking greens
Parts of the Vegetable Plant….
• Stems: celery is a common vegetable of
this part of the plant
• Tubers: large underground stem that
stores nutrients, ex: jicama and potato
Buying Fresh Vegetables
• Ripeness: vegetables harvested only
when ripe. Use within 2-5 days
• Color and Texture: bright, crisp texture
• Shape: typical
• Size: heavy in relation to size
• Condition: avoid wilted, decayed and
damaged vegetables
• Unitized: large produce held together by
a rubber band
Storing Fresh Vegetables
Potatoes: cool, dark, dry place
Onion: cool, dry, dark place and let air circulate
Other vegetables: refrigerate in plastic bags
Vegetables should not be washed until ready to use
When washing vegetables, make sure you scrub root
vegetables to remove all dirt.
Avoid detergents because they may be ingested and cause
you to become ill