Transcript Vegetables

Vegetables
Goal 7.03: Demonstrate
selection and preparation of
vegetables.
Nutrients in Vegetables
 one of the most nutritional
foods
 rich in vitamins and minerals
 bell pepper, tomatoes, raw
cabbage high in vitamin C
 leafy green vegetables
provide folic acid, vitamin K,
calcium, and magnesium
 important source of fiber,
carbohydrates, and
phytochemicals
 contain no cholesterol
 low in fat, sodium, and
calories
 contain antioxidants
(vitamins A and C and
lycopene) (eating them may
lower your risk of cancer and
heart disease)
Plant Parts
1. flowers- are the flowers of the
plant/ ex. broccoli and
cauliflower/tender can be eaten
raw or cooked
2. fruits-come from the fruit of the
plant/ tomatoes, cucumbers,
peppers, eggplant, squash
3. seeds- part that grows new
plants/high in nutrients/ require
minimal cooking/beans,
peas/corn (also a grain)
4. stems- edible and need little
cooking/ celery/asparagus (also
a flower)
5. leaves- cabbage, lettuce,
Brussels sprouts,
spinach/tender/eaten raw (salad
greens) or lightly cooked
(cooking greens)
6. roots-store a plant’s food
supply/can be eaten raw or
cooked/carrots, turnips,
radishes
7. tubers-large underground stem
that stores nutrients/must be
cooked/potato
8. bulbs- layers of fleshy leaves
surrounding the underground
stem/eaten raw or
cooked/onions, garlic
Sea Vegetables
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also called seaweeds
many grown in Japan
classified as algae
low in fat/high in vitamins and nutrients
contain sodium
used in sushi
used in ice cream, salad dressing,
pudding mixes- (carrageen- helps
Buying Fresh Vegetables
1. ripeness-harvested when ripe/buy
only what you can use within 2-5
days/root vegetables can last for
several weeks
2. color and texture-bright
characteristic color/crisp texture/
avoid green potatoes- light has
damaged the vegetable and
should be cut away before eating
3. shape-typical for the vegetable/
misshapen indicates inferior texture
and flavor
4. size- feel heavy/extra large
vegetables could be overripe, tough,
and have poor flavor/small are
immature and lack flavor
5. condition- do not choose wilted,
decayed, or damaged vegetables/root
vegetables, bulbs, tubers should not
sprout- indicates they were stored too
long
Storing Fresh Vegetables
 store tubers, roots, and bulbs in
cool, dark, dry place
 store other vegetables in airtight
containers, perforated plastic bags,
or the crisper in the refrigerator
 Wash vegetables as needed.
(moisture makes bacteria grow)
 Vegetables can be stored in a
small amount of water or ice.
Storing Onions
 cool, dry place
 allow air to circulate around them
 will become moldy in the
refrigerator
 do not store with potatoes
Storing Potatoes
 cool, dark, dry place
 do not refrigerate- will cause mold
to grow/cause the starch to turn to
sugar
 if they are exposed to light-turn
green and will go bad (solanine)
 can be stored in a brown paper
bag
Washing Vegetables
 Wash tender vegetables under cool
running water.
 Scrub potatoes, root vegetables,
and thick skinned vegetables
(winter squash).
 Do not soak in water. (causes
nutrient loss)
 Core lettuce before storing
 Do not use detergents. (could
react with waxes or pesticides)
 Always wash before peeling.
Peeling can transfer bacteria into
the vegetable.
Serving Vegetables
 serve raw on a relish tray- celery,
cucumbers, radishes, tomatoes,
peppers, turnips, carrots, cabbage,
cauliflower, and broccoli.
 cut in different shapes to add appeal
(rings, wedges, sticks)
 serve in a salads
 Tear lettuce to reduce browning.
 Keep cut potatoes in cold water to
prevent brown discoloration.