V E G E T A B L E S By: Miss Hine

8 Classifications of Vegetables 1. Bulbs Onions Fennel Garlic

8 Classifications of Vegetables Cont’d 2. Flowers Cauliflower Artichokes Broccoli

8 Classifications of Vegetables Cont’d 3. Fruits Tomatoes Eggplant Cucumbers

8 Classifications of Vegetables Cont’d 4. Stems Asparagus Celery Rhubarb

8 Classifications of Vegetables Cont’d 5. Leaves Brussels Sprouts Spinach Cabbage

8 Classifications of Vegetables Cont’d 6. Seeds Lima Beans Corn String Beans

8 Classifications of Vegetables Cont’d 7. Tubers Jerusalem Artichokes White Potatoes Red Potatoes

8 Classifications of Vegetables Cont’d 8. Roots Radishes Carrots Sweet Potatoes Ginger Root

Veggies Are Nutritious! n Include 3-5 servings of vegetables to your diet per day. n 1 serving = 1 cup of raw, leafy veggies = ½ cup of chopped veggies = ¾ cup of vegetable juice

Veggies Have Vitamins! n Vitamin A –Converted from carotene in leafy green and dark yellow veggies n Vitamin C –Tomatoes, broccoli, Brussels sprouts, cabbage, cauliflower n Folate –Green leafy veggies

Forms of Vegetables n Fresh –Buy only what you’ll use in a short time –Buy during peak season (Less $$) n Frozen –May alter texture –Retains appearance –Less expensive than fresh in the winter n Canned –Do not buy dented cans! –Vitamin loss n Dried –Legumes: Peas, Beans, & Lentils –High in protein & fiber

Effects of Cooking n Green vegetables contain chlorophyll; heat affects chlorophyll –Short cook time –Small amount of water n Yellow vegetables contain carotene; heat does not destroy carotene –Cook in small amount of water with pan covered

Effects of Cooking n White vegetables contain flavones –Over cooking turns veggies yellow or dark gray n Red vegetables contain anthocyanin –Small amount of water with lid until tender

Methods of Cooking