VEGETABLES Versatile Choices

TYPES Come from different edible parts of the plant –Flowers –Fruits –Seeds –Stems –Leaves –Roots –Tubers –Bulbs What’s edible on one plant might not be on another

FLOWERS Characteristics –The edible flower of the plant Examples –Broccoli –Cauliflower

FRUITS Characteristics –Fleshy and contain many seeds Examples –Tomatoes –Cucumbers –Peppers –Eggplant

SEEDS (Legumes) Characteristics –Part of the plant from which new plants grow –Usually obtained from pods –High in nutrients Examples –Beans –Corn –Peas

STEMS Characteristics –The edible stalks of plants when the stalk is the main part of the vegetable Examples –Celery –Asparagus

LEAVES Characteristics –The edible leaves of plants –Tender –Can be difficult to digest Examples –Cabbage –Brussels sprouts –Spinach –Lettuce

ROOTS Characteristics –Store plant’s food supply –Send nutrients and moisture to the rest of the plant –Long or round in shape Examples –Carrots –Beets –Turnips –Radishes

TUBERS Characteristics –Vegetables that grow underground on the root of the plant. Examples –Potato –Artichokes –Yams

BULBS Characteristics –Grow just below the surface of the ground –Made up of layers of fleshy leaves surrounding part of the stem –Consist of layers or clustered segments Examples –Onions –Garlic –Shallots –Leeks

NUTRIENTS CARBOHYDRATES –Cellulose (fiber) from skin and pulp of vegetables. –Starch from vegetables with lower water content. –Sugar from peas and potatoes.

NUTRIENTS VITAMINS –A: broccoli, leafy green, deep yellow and orange vegetables, etc. –B: leafy greens and seed vegetables (beans, corn, peas), etc. –C: leafy green vegetables, potatoes, bell peppers, tomatoes, raw cabbage, etc. –E: vegetables in the cabbage family, green leafy vegetables, vegetable oil, etc. –K: leafy green vegetables, etc. –Many have antioxidant properties Substances that may lower the risk of some cancers and heart disease.

NUTRIENTS MINERALS –Calcium: broccoli and other leafy green vegetables, dry beans, peas, etc. –Phosphorus: dry beans, peas, etc. –Potassium: dry beans, peas, and other vegetables. –Iron: leafy green vegetables. –Folic acid: leafy green vegetables, dry beans, peas, etc. –Magnesium: leafy green vegetables, etc.

SIGNS OF QUALITY Ripeness –Underripe have poor texture & flavor Color –Bright, characteristic Texture –crisp Shape –Misshapen have inferior texture & flavor Size –Heavy in relation to size –Too large or too small = poor flavor Condition –Avoid wilted, decayed, or damaged veggies

STORAGE Use within 1-5 days (except roots, tubers, and bulbs) Do not wash before storing Guidelines –Potatoes: cool, dark, dry place Refrigerating can cause mold and cold temperatures turn starch into sugar (sweet) –Onions: cool, dry area Will get moldy in the refrigerator Avoid storing with potatoes – absorb moisture –Other: in refrigerator in plastic bags, airtight containers, or crisper

COOKING Method and time depends on: –Vegetable –Tenderness –Size of pieces –Personal Preference Methods –Simmering- Baking –Steaming- Roasting –Pressure-cooking- Grilling –Braising- Microwaving –Frying

EFFECTS OF COOKING Nutrients –Dissolve when cooked in water or destroyed by heat Texture –Heat softens cellulose (fiber) in cell walls of veggies, making them tender Color –Chlorophyll (green) –Carotene (yellow or orange) Flavor –More mellow –Overcooking = loss of flavor