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VEGETABLES.

Published byBerenice Dennis Modified over 6 years ago

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Presentation on theme: "VEGETABLES."— Presentation transcript:

1 VEGETABLES

2 Nutrition Vegetables provide the following Vitamins and Minerals:
Vitamin A Vitamin C Vitamin D Potassium Folic Acid Calcium Magnesium

3 Nutrition, continued… Vegetables contain NO cholesterol
They are low in calories, fat and sodium (They are “Nutrient Dense”) Eat more red, orange and dark green vegetables from the Vegetable Group.

4 Best Cooking Methods for Preserving Nutrients
The two BEST methods are: Microwaving Steaming You can also: Bake Stir-Fry Simmer Sauté

5 Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables
Cook in larger pieces Use small amounts of water Cook only until “fork” tender Cook quickly Save the water used to cook in for soups and gravies (most nutrients dissolve into the water)

6 Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

7 Botanical Classification
Roots Stems and shoots Tubers Bulbs Leaves Fruits Seeds Flowers

8 Classifying vegetables
Roots Carrots Radishes Beets

9 Classifying vegetables
Stems Celery Mushrooms Asparagus

10 Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots

11 Classifying vegetables
Tubers Potatoes Sweet potatoes

12 Celery roots Jicama Parsnips Rutabagas

13 Classifying vegetables
Leaves Romaine Spinach

14 Mustard Collards Sorrel Swiss chard

15 Fruit-Vegetables Avocados Eggplants Peppers Tomatillos Tomatoes
Asian and Western Peppers Sweet peppers Hot peppers Tomatillos Tomatoes Sun-dried tomatoes

16 Tomatillos Eggplant Japanese eggplant

17 Bulbs Bulb onions Garlic Leeks Scallions Shallots

18 Leeks Scallions Shallots Garlic

19 Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas
Edible pea pods Okra

20 Okra Snow Peas Sugar Snap Peas Shelled peas

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