The raspberry originated in Asia, Europe and North America. Growing season is in the summer and the fall. Raspberries are a very flexible fruit and are.

Slides:

Advertisements

Similar presentations

Healthy Grocery Shopping James R. Ginder, MS, NREMT,PI,CHES Health Education Specialist

Advertisements

Every Calorie Counts In Maintaining a Healthy Weight.

PUMPKIN RHJYH. The pumpkin plant is a rambling vine. They have large, dark green leaves, orange trumpet- shaped flowers, and prickly hairs on the stems.

1. Define and give an example of each type of fruit Pome: Has A SEED CONTAINING CORE APPLE, PEARS Drupe: HAS A SINGLE HARD PIT PEACH, PLUM, CHERRY, APRICOT.

Superfoods: from Quinoa to Ch-Ch-Ch- Chia! By Kristi Edwards and Ally Sy.

Food Safety, Sanitation, and Storage

Growing Strawberries K-State Research & Extension Ward Upham.

1 Fruits and Vegetables SMSD Mrs. Rohret Fruits and Vegetables.

Fruit A delicious food, full of nutrients and vitamins, that grows around the world!

Eat Healthy with Fruits and Vegetables

Fruits and Vegetables SMSD Mrs. Rohret Fruits and Vegetables © Jennifer Choquette.

Making Healthy Food Choices A Community Action Project by Mrs. Allison’s Third Grade Class.

Gifts from the Earth: Fruits and Vegetables

Developed by Anja Leefeldt, RD, CNSD Outline What is dietary fiber? Why should you learn about fiber? How much do you need? Where can you get it? Learning.

All About Vegetables!.

7.02 Demonstrate selection and preparation of fruit

Storing Foods After shopping, food must be stored properly to help keep their freshness, flavor and food value.

By: Ms. Guerra.  Oils are the major source of fatty acids that are necessary for health— called “essential fatty acids.”  Chocolate is a favorite.

Strawberries In the next couple of minutes I am going to be letting you know how to grow, pick, the history and all about the fruit strawberries.

Science Fair “Save Those Strawberries!”

Corinn Gehle MS, RD, LD Fairfield Medical Center.

Radish History & Origin Radishes are native to China. Egyptian writing reports that radishes were a common food in ancient Egypt before the pyramids were.

Be Body Smart - Better, Naturally. Nutri-Smart - Better, Naturally 22 Vitamins and Minerals Whole Food Organic Phytonutrients Omega Fatty Acids Plant.

Vegetable Notes.

Are Soybeans Great? Keiji Imazato Economic Botany Fall 2009.

JUNE’S HARVEST OF THE MONTH IS STRAWBERRIES!. Strawberries are packed with Vitamin C! A 1/2 cup serving of strawberries (about 4 whole strawberries) provides.

Vegetables. Vegetables are grouped according to the part of the plant from which they come. FLOWERS: artichokes, broccoli, cauliflower FRUITS: tomatoes,

Foods 1. Fruits - The mature part of a flowering plant A. The seed bearing part of a plant B. A product of a tree or plant containing the seed, used as.

Cantaloupes. Cantaloupe belongs to the same family as the cucumber, squash, pumpkin and gourd. It grows on the ground on a trailing vine. Bees are needed.

Culinary Arts I Day #34 Day #34. Nutrients in veggies Rich in several vitamins and minerals. Rich in several vitamins and minerals. Vitamin C, K, folic.

Focus on Fruits & Vary Your Vegetables. How Much We’re Eating Only 1 in 5 Americans eats the recommended amount of fruits and vegetables each day. Over.

Creative Cooking 1 VEGETABLES

FRUITS. Fruit Facts Fruit is the seed of the plant Fruits get sweeter as they ripen.

RASPBERRIES. Russia 125,00027%140,00026% Poland 92,86420%117,99522% Serbia 83,87018%89,60216% United StatesUnited States 36,7418%48,9489% Ukraine 25,7005%28,1005%

May I take your order? Making more nutritious choices and alternatives to fast food.

{ Brilliant Berries How Berries Can Help Your Health Created by: Meredith Dillon, UMD Dietetic Intern.

Chapter 30 Fruits. Nutrients in Fruits Fiber Carbohydrates Vitamin C Potassium Beta carotene Folic Acid: oranges Magnesium: bananas Iron: raisins Fat-free.

Vegetables! Nutrients, Storage, cooking…. Plant Parts Root: carrot, radish –Grow deep in soil, smooth skin Stem: celery, asparagus –Edible stems and stalks,

Fruits FYI And The Test Review!! Nutrients Vitamin C Carbohydrates Dietary Fiber Iron Potassium Phytochemicals Folic Acid Beta Carotene and Magnesium.

6.01BB Storing Foods BB STORING FOODS. 6.01BB Storing Foods22 Storing Foods Types of storage places dry storage refrigerated storage frozen storage.

Vegetables What You Will Learn In This Unit: 1. How to properly select and store veggies 2. How to prepare veggies 3. How to preserve their colors, textures,

Vegetables Goal 7.03: Demonstrate selection and preparation of vegetables.

 Not only do they add color and flavor to dishes- fruits back a nutritional punch  Carbohydrates—energy  Fiber– good digestion  Low in sodium & fat.

Fruits Goal 7.02: Demonstrate selection and preparation of fruit.

CHAPTER 51 FRUITS & VEGETABLES IMPORTANT SOURCE OF VITAMINS & MINERALS!

Start Smart with Our Food Groups: Fruits & Vegetables

Unit #8.  Describe the nutritional benefits of fruits.  Identify the six major types of fruit.  Explain how to store fresh fruits.  Describe enzymatic.

And Fruits Vegetables FCS Mrs. Pack. Why Eat Vegetables? Vegetables are fairly low in cost and calories Nutritional Value Versatility Easy to prepare.

VEGETABLES Essential Question: What is the value of vegetables in the diet and what is the best way to select, store, and prepare them? Food for Today.

Thinking about Vegetables  How can vegetables be part of a Healthful eating plan?  How can you make sure vegetables are fresh? What are some ways to.

Vegetables Chapter 29. What is a vegetable? Add flavor, color, and texture to meals Contribute significantly to health What is your favorite vegetable?

Summer Fruits & Vegetables Take advantage of the season!

Healthy Grocery Shopping: Navigation Tips for Your Shopping Cart Frozen Food Aisle.

Vegetables and Fruits Vary Your Veggies Focus On Fruits.

Ayla Long Period:5G Date:5/4/16. History of Peaches  Serving size : weight is 4.8 oz  Amount 51 calories per serving.

Strawberries Original by Bridgette Nue’s class

Culinary Arts I.

ALL ABOUT FRUITS & VEGETABLES

Beneficial Bites March, 2015.

Periodic Table of Fruits and Vegetables

ALL ABOUT FRUITS & VEGETABLES

ALL ABOUT FRUITS and VEGETABLES

Healthy Grocery Shopping: Navigation Tips for Your Shopping Cart

Presentation transcript:

The raspberry originated in Asia, Europe and North America. Growing season is in the summer and the fall. Raspberries are a very flexible fruit and are easy to grow at home; however they are very fragile. One berry is actually many tiny fruits that are held together by tiny hairs. It is recommended to use fresh raspberries quickly because that is when they have the most Vitamin C.

Raspberries are available all year long The growing season is summer and fall

Full sunlight Well-drained, sandy loam soils rich in organic matter. Easy access to a water supply. Watering the plants frequently will improve fruit size and increase production. Don’t grow close to vegetables such as tomatoes, potatoes, peppers or eggplant because they contain a root rot Verticillium that can damage raspberries. Do not grow raspberries within 600 feet of wild raspberries or blackberries

Raspberries are ready for harvest when they can be easily pulled from the vine without being damaged They are bright red in color. Raspberries can be harvested from mid-summer until the first frost.

Make sure the berries are not packed too tightly. Berries packaged too tightly could become crushed or damaged. Fresh berries are packaged in clamshell containers Make sure that the container is not wet or stained when purchasing.

At your local grocery store At your local farmer’s market

Raspberries are highly perishable. They should be purchased in the store or market two days prior to use. Choose raspberries that are firm, plump and deep in color. You should avoid the berries that are mushy, or moldy

Right before eating wash the raspberries gently with a sprayer or with light water pressure. Do not keep them at room temperature for too long, keep in refrigerator until ready to use. Do not wash them until ready to eat so they are not wet for too long, damaging the berries.

Put in smoothies, topping for desserts like ice cream, pudding, pound cake Topping for a salad Put in breakfast items like muffins, pancakes, waffles, or yogurt Perishable-store in refrigerator Rinse with cool water before eating Freeze fresh berries if will not be eaten right away Frozen raspberries will keep their “superfood” benefits.

Grow your own at home Buy frozen Look for sales at your local market

Raspberries 1.00 cup grams calories NutrientAmount DV (%) Nutrient Density World's Healthiest Foods Rating manganese1.24 mg excellent vitamin C30.76 mg excellent dietary fiber8.34 g excellent folate31.98 mcg8.02.4good vitamin B2 (riboflavin) 0.12 mg7.12.1good magnesium22.14 mg5.51.7good vitamin B3 (niacin) 1.10 mg5.51.6good potassium mg5.31.6good omega 3 fatty acids 0.12 g5.01.5good copper0.10 mg5.01.5good

Sources The George Mateljan Foundation. Raspberries. The George Mateljan Foundation. Web site. Accessed August 26, The George Mateljan Foundation. Eggplant. The George Mateljan Foundation. Web site. Accessed August 26, Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Firefly Books Ltd: Medline Plus. Vitamin D. Web site. Accessed August 26, Eating Well. “ Fresh and Nutritious”. October 2011.