1. Vegetables

2. ABOUT VEGETABLES Vegetables are colorful, flavorful and nutritious.
There are many vegetables available.
They can be prepared many ways.
They are an important part of your daily food choices.
You need three to five servings a day

3. More ABOUT VEGETABLES
They are excellent sources of carbohydrates for energy.
They are excellent sources of fiber.
They are among the best sources of vitamins and minerals such as: Vitamin A, Vitamin C and Calcium
Fresh vegetables are low in fat, sodium and calories.

4. PLANT Classification 5. Flowers 6. Fruit 7. Tubers 8. Bulbs
Vegetables can be classified or grouped by the part of the plant they grow from.
The different parts are:
Stems
Roots
Leaves
Seeds
5. Flowers
6. Fruit
7. Tubers
8. Bulbs

5. Stems
The Stem of the plant
Asparagus
Celery

6. Roots The part of the plant growing under ground Carrots Beets Turnips
Radish

7. Leaves
The leaf of the plant
Cabbage
Lettuce
Greens
Kale
Spinach

8. Seeds
The part of the plant which can be used to reproduce the plant as a seed
Beans
Corn
Peas

9. Flower As the plant matures, it may produce a flower type part
Artichokes
Broccoli
Cauliflower

10. Fruit
As the plant matures, a flower or blossom produced will produce an item known as a fruit
Tomatoes
Eggplant
Peppers
Squash
Pumpkin

11. Tubers
A part of the plant produced under ground in addition to the root of the plant.
Potatoes
Yams

12. Bulbs A bulb like part growing on or just under the ground level.
Onion
Garlic
Leeks

13. Name the vegetable and part of the plant:1 2 3
Acorn squash
Banana squash
Beet greens

14. Name the vegetable and part of the plant:4 5
Chinese Endive
Bok Choy 6 7
Brussels sprouts
Bibb Lettuce

15. Name the vegetable and part of the plant:8 9
Chili Pepper
Buttercup squash 10 11
Chinese Cabbage
Chinese Beans

16. Name the vegetable and part of the plant:12 13
Cucumber
Crooked neck squash 15 14
Dandelion greens
Daikon Radish

17. Name the vegetable and part of the plant:17 16
Fava Beans
Ginger Root 18 19
Green cauliflower
Green onion

18. Name the vegetable and part of the plant:21 20
Greens
Jicama 22 23
Mushroom
Kohlrabi

19. Name the vegetable and part of the plant:25 24
Mustard Greens
Okra 27 26
Parsley
Parsnips

20. Name the vegetable and part of the plant:29 28
Red Cabbage
Patty Pan Squash 30 31
Rutabagas
Romaine Lettuce

21. Name the vegetable and part of the plant:33 32
Spaghetti Squash
Shallots 35 34
Sweet onions
Summer Squash

22. Name the vegetable and part of the plant:37 36
Watercress
Swiss Chard 39 38
Yellow beans
Zucchini

23. Vegetables: The Color Way
Eating 5 or more servings of colorful fruits and vegetables a day is part of an important plan for healthier living. That’s because deeply hued fruits and vegetables provide the wide range of vitamins, minerals, fiber, and phytochemicals your body needs to maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.

24. Vegetables: The Color Way
Phytochemicals: Natural plant compounds that may provide a variety of health benefits. Many of the bright colors in fruits and vegetables come from phytochemicals.
Antioxidants: Plant substances that protect the body by neutralizing free radicals, or unstable oxygen molecules, which can damage cells and lead to poor health

25. Vegetables: The Color Way
It’s all about color – blue/purple, green, white, yellow/orange, and red– and the power of colorful fruits and vegetables to promote good health. So when you're grocery shopping, planning your meals or dining out, think color.

26. Blue & Purple
Boost the level of BLUE/PURPLE in your low-fat diet to help maintain: • A lower risk of some cancers
• Urinary tract health • Memory function • Healthy aging

27. Blue & Purple Beat the Effects of Aging
Blue/purple fruits and vegetables contain varying amounts of health-promoting phytochemicals such as anthocyanins and phenolics, currently being studied for their antioxidant and anti-aging benefits.

28. Blue & Purple Get blue/purple every day with foods such as:
Blackberries Blueberries
Black currants Dried plums Elderberries Purple figs Purple grapes Plums Raisins
Purple asparagus Purple cabbage Purple carrots Eggplant Purple Belgian endive Purple peppers Potatoes (purple fleshed) Black salsify

29. GREEN
Add GREEN to your low-fat diet to maintain: • A lower risk of some cancers • Vision health • Strong bones and teeth

30. GREEN
Go Green. Go Healthy. Green fruits and vegetables contain varying amounts of potent phytochemicals such as lutein and indoles, which interest researchers because of their potential antioxidant, health-promoting benefits.

31. GREEN Go green every day with fruits and vegetables like these:
Avocados Green apples Green grapes Honeydew Kiwifruit Limes Green pears
Artichokes Asparagus Broccoflower Broccoli Broccoli rabe Brussels sprouts Chinese cabbage Green beans Green cabbage Celery Chayote squash Cucumbers Greens
Leeks Lettuce Green onion Okra Peas Green pepper Snow Peas Endive Leafy Sugar snap peas Spinach Watercress Zucchini

32. WHITE
Working WHITE into your low-fat diet helps maintain: • Heart health • Cholesterol levels that are already healthy • A lower risk of some cancers

33. WHITE
White for Wellness White, tan, and brown fruits and vegetables contain varying amounts of phytochemicals of interest to scientists. These include allicin, found in the onion family.

34. WHITE Get all the health benefits of white by including foods such as:
Cauliflower Garlic Ginger Jerusalem artickoke Jicama Kohlrabi Mushrooms Onions Parsnips Potatoes (white fleshed) Shallots Turnips White Corn
Bananas Brown pears Dates
White nectarines White peaches

35. YELLOW/ORANGE
Make YELLOW/ORANGE a part of your low-fat diet to help maintain: • Heart health • Vision health • A healthy immune system • A lower risk of some cancers

36. YELLOW/ORANGE
Powerful Antioxidants Orange and yellow fruits and vegetables contain varying amounts of antioxidants such as vitamin C as well as carotenoids and bioflavonoids, two classes of phytochemicals that scientists are studying for their health-promoting potential.

37. YELLOW/ORANGE
Every day, include orange and yellow fruits and vegetables like these:
Yellow apples Apricots Cantaloupe Cape Gooseberries Yellow figs Grapefruit Golden kiwifruit
Lemon Mangoes Nectarines Oranges Papayas Peaches Yellow pears Persimmons Pineapples Tangerines Yellow Watermelon
Yellow beets Butternut squash Carrots Yellow peppers Yellow potatoes Pumpkin Rutabagas Yellow summer squash Sweet corn Sweet potatoes Yellow tomatoes Yellow winter squash

38. RED
Be sure to include RED in your low-fat diet to help maintain: • Heart health • Memory function • A lower risk of some cancers • Urinary tract health

39. RED Red-hot and Healthy
The specific phytochemicals in the red group being studied for their health-promoting properties include lycopene and anthocyanins.

40. RED Get your reds every day by eating fruits and vegetables such as:
Red apples Blood oranges Cherries Cranberries
Red grapes Pink/Red grapefruit Red pears Pomegranates Raspberries Strawberries Watermelon
Beets Red peppers Radishes Radicchio Red onions Red potatoes Rhubarb Tomatoes

41. Eat a variety of fruits and vegetables each day.
Eat the Color Way
Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases.
Eat a variety of fruits and vegetables each day.