Transcript chapter 51 fruits & vegetables

CHAPTER 51
FRUITS & VEGETABLES
IMPORTANT SOURCE
OF VITAMINS &
MINERALS!
NUTRITIONAL CONTENT
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EXCELLENT SOURCE OF CARBOHYDRATES
SMALL AMOUNT OF PROTEIN, LITTLE OR NO FAT
VITAMIN A- CARROTS, CANTALOUPE, APRICOTS
VITAMIN C- ORANGES, TOMATOES, GREEN
PEPPERS
BETA-CAROTENE- NUTRIENT THAT FIGHTS
DAMAGE TO BODY CELLS FOUND IN:
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DARK YELLOW FRUITS & VEGETABLES
DARK GREEN FRUITS & VEGETABLES
WHAT AFFECTS
NUTRITIONAL VALUE?
HOW FRUITS & VEGETABLES
ARE:
-HANDLED
-PROCESSED
-COOKED
SELECTING:
MORE VARIETY THAN ANY OTHER
FOOD GROUP
 INCREASED VARIETY DUE TO
IMPROVEMENT IN TRANSPORTATION
 CAN BE BOUGHT IN SEVERAL FORMS
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FRESH
FROZEN
-CANNED
-DRIED
-JUICE
PRODUCETERM USED TO DESCRIBE
FRESH FRUITS AND
VEGETABLES
FRESH
MOST NUTRITIOUS
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NO NUTRIENTS LOST DURING
PROCESSING
SOME VITAMINS DETERIORATE AFTER
HARVEST
SHOULD HAVE HEALTHY COLOR, NO
BRUISES, SPOTS, OR STICKY AREAS
HEAVIER = JUICIER
SEASONAL PRODUCE IS LESS
EXPENSIVE BECAUSE IT IS PLENTIFUL
PROCESSED
FROZEN, CANNED, OR DRIED
FRUITS & VEGETABLES ARE
PROCESSED
 PROVIDE CONVENIENCE &
AVAILABILITY YEAR ROUND
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FROZEN
RETAIN ALMOST AS MANY
NUTRIENTS AS FRESH
 USUALLY HAVE SOFTER TEXTURE
WHEN THAWED
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CANNED
CAN KEEP FOR A YEAR OR MORE
IF STORED IN A DRY, COOL PLACE
 CAN CONTAIN ADDED SUGAR OR
SODIUM
 LOSE SOME OF THEIR
NUTRITIONAL VALUE
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DRIED
MOISTURE IS REMOVED THROUGH
DEHYDRATION
 USED IN COOKING
 USED AS SNACK FOODS
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JUICES
LACKS FIBER CONTENT OF FRESH
 SOLD AS:
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FRESH
CANNED
FROZEN CONCENTRATE- WATER HAS
BEEN REMOVED
????
 WHAT
ARE THE BENEFITS OF
BUYING AND USING SEASONAL
PRODUCE?
STORING
MUST BE STORED PROPERLY TO
PREVENT SPOILAGE
 SPOILAGE- DAMAGED CAUSED BY
BACTERIA, YEAST, OR MOLDS
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STORING FRESH
SHOULD NOT BE WASHED UNTIL USED
 SOME STORED AT ROOM TEMP
(BANANAS)
 SOME STORED IN COOL, DRY, DARK AREA
(POTATOES, ONIONS FOR 2-3 MONTHS)
 SOME NEED REFRIGERATION (APPLES 3-4
WEEKS)
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LEAFY VEGGIES IN AIR TIGHT CONTAINER
STORING PROCESSED
FROZEN CAN BE KEPT FOR
SEVERAL MONTHS IF TEMP IS
ZERO DEGREES (F)
 CANNED MAY KEEP FOR MORE
THAN A YEAR
 JUICES ACCORDING TO PACKAGE
IF FROZEN NO MORE THAN 1 YEAR
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PREPARING
WASH UNDER COOL WATER, SOAKING
IS NOT RECOMMENDED
 PREVENT DARKENING BY SPRINKLING
SURFACE WITH LEMON JUICE
 COOK IN VERY LITTLE WATER
 CANNED ARE ALREADY COOKED, JUST
HEAT
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PREPARING
ADD SALAD DRESSING RIGHT
BEFORE SERVING
 STIR-FRY VEGETABLES ARE DONE
WHEN SLIGHTLY CRISP
 POTATOES SHOULD BE PIERCED
BEFORE COOKING TO RELEASE
STEAM
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WHY IS THE MICROWAVE OVEN
WELL SUITED FOR COOKING
FRUITS & VEGETABLES?