1. Vegetables Oh so good for you…

2. Vegetable Classifications Bulbs – Garlic, Onion Flowers – Broccoli, Cauliflower, Artichokes Fruits – Tomatoes, Cucumber, Pumpkins, Peppers Stems – Asparagus, Celery Leaves – Lettuce, Spinach, Cabbage Seeds – Peas, Corn, Beans Tubers – Potatoes Roots – Carrots, Radishes, Beets

3. Nutritional Value of Veggies Vegetables are an excellent source of… Vitamins Mineral

4. Selecting Fresh Veggies Look for… ▫ good color, firmness, absence of bruises and decay. ▫ medium sized. Avoid… ▫ wilted & misshapen. Handle… ▫ carefully to prevent bruising. Buy… ▫ what you will use in a short time. ▫ veggies that are in season (Lower $).

5. Storing Fresh Veggies In general… ▫ refrigerate to prolong freshness. Do not… ▫ refrigerate potatoes, onion, garlic, or tomatoes. ▫ Store onions and potatoes together – moisture transfer promotes rot. For longer storage… ▫ keep potatoes and onion away from sunlight.

6. Canned, Frozen, & Dried Veggies Canned… ▫ veggies come in whole, sliced, and pieces. ▫ NO dents, bulges or leaks. Freezing… ▫ helps retain appearance and flavor. Dried… ▫ called LEGUMES. ▫ choose uniform in size, free of visible defects, and brightly colored.

7. Cost Dried Fresh Frozen Canned Least Expensive to Most Expensive

8. Methods of Cooking Veggies Steaming Pressure Cooking Baking Frying Broiling Microwaving