Vegetables Chapter 16

Across top of sheet: List 8 of your favorite veggies. Divide paper into 8 sections

8 Botanical Classifications for Vegetables: Can you guess Each type? List 8 types in notes with examples.

Who am I? Most of the nutrients reside just below the skin With the skin this vegetable is a good source of fiber This vegetable first appeared in North America in 1719 “Late Blight” was the principle cause of the Irish ___ Famine, which killed a half million people

1) TUBERS Ex: Potatoes Grown in over 100 countries and in all 50 states The average American eats 140lbs. of potatoes each year including over 50lbs. of French fries

Potato Facts Thomas Jefferson is given credit for introducing French fries to America Germans eat twice as many potatoes as Americans 35% of an adult’s daily requirement of vitamin C can be found in a medium potato Mr. Potato Head was introduced by Hasbro in 1952

What’s the difference between sweet potato and a Yam? Orange-fleshed Sweet potatoes have a rich, sweet flavor; a smooth skin Yams are particularly bland, starchy vegetables that are best used as a background for more flavorful accompaniments. skin of yams is rough and somewhat shaggy.

2) Bulbs Bulbs Chives Onions Garlic Leeks Shallots

Why not put onions and potatoes together? Onions and potatoes can be stored together if they are used within a few days. To keep potatoes and onions fresh after months of storage, they must be stored separately. When stored together they emit a gas that causes both to spoil. Different types of potatoes and onions have different storage requirements.

How do keep from crying when cutting onions? put the onion under water, then chop it (water absorbs the onion's gas) put lime juice on the knife blade before chopping (the acid of the lime reacts with the gas of the onion) chill the onion before cutting it (chilling changes the chemical compound in the onion which causes it to release less gas) chew gum or eat sugar cubes (this causes you to breathe through your mouth, inhibiting the amount of gas that gets into your nose)

3) Roots Roots Beets Turnips Carrots Radish Rutabaga

4) Stem Stem Asparagus Celery mushroom

5) Leaves Brussel sprouts Cabbage Chard Greens Lettuce Spinach Watercress Kale

6) Seeds Seeds: high in carbohydrates and other nutrients. Beans Peas Corn

7) Flowers Flowers Artichoke Cauliflower Broccoli

8) Fruit “Fruit” have flower, and seeds. Cucumber Eggplant Tomato Peppers Squash

Colorful diet= healthy diet Pick a variety of colors Recommended that you eat at least 5 servings of fruits & vegetables a day A serving equals ½ cup

Create your 5 a day:

How to clean iceberg lettuce. Make caesar salad http://www. youtube http://www.youtube.com/watch?v=yU7p2deHUEY

Vegetable Flavors Strong Mild Cabbage Brussel sprouts Turnips Cauliflower Onions Mild Most of the vegetables

Forms of Vegetables Fresh Canned Frozen Dried More nutritious, crisp, firm, color Canned More water, cooked at processing time, graded by government Frozen Dried Soak before cooking

Principles of Cookery Goal: to retain color, flavor, nutrient, and texture of vegetable Cellulose structure softens, and less crisp Starch absorbs water, swells, and becomes more soluble Water-soluble vitamins (B and C) Also minerals Fat-soluble vitamins (K, A, D, E)

Principles of Cookery Amount of water Length of cooking time Loss of nutrients is reduced when cooked in small amounts of water Cover pan to prevent both scorching and loss of water due to evaporation Length of cooking time Vitamins are destroyed by heat and overcooking Cook only until fork tender and still slightly crisp Overcooking dulls the bright colors, vegetables lose their texture and shape becoming mushy

Methods of Cookery Boil Baked Panned Boil small amount of water Add vegetables, return to boil Cover pan, reduce heat to a simmer Baked Wash and place on oven rack Panned Stir-fry, braise (fat, low heat)

Methods of Cookery Steam Water in bottom of pan, basket to hold food, cook over boiling water Fried Pan, deep fry, batter/crumbs Pressure cook Quick, good flavor, color Broil Tomato, eggplant Microwave Retain color, flavor, texture, and nutrients

Care and Storage Refrigerate most Tubers and root vegetables Store in cool, dry, dark place Canned vegetables On shelf at room temperature, use within a year Frozen Use immediately when thawed

Who am I? More of me are consumed than any other single fruit or vegetable in the USA Eating me can lower your risk of cancer Actually a fruit, it took a ruling by the Supreme court in 1893 to make me a vegetable The French call me the “apple of love” Florida is the number one producer of me

Tomato

Nutrients Water content Starch Fruits Stems Flowers leaves Tubers Bulbs Roots Seeds

Vitamins Chlorophyll Vitamin A (eyes) Vitamin C Vitamin B Green substance of plant cells that gives their green color Vitamin A (eyes) Leafy green and deep yellow contain carotene which converts to vitamin A Vitamin C Most vegetables contain vitamin C, broccoli, green peppers, tomatoes, cabbage Vitamin B Lima beans and peas

Other Nutrients Minerals Carbohydrates Proteins Calcium Iron Cellulose Starch Sugar Proteins Incomplete protein (dried beans and peas)

References http://www.uen.org http://print.factmonster.com Thompson, J. & Manore, M. (2007). Nutrition for Life. California: Pearson Education, Inc.