1. Creative Cooking 1 VEGETABLES

2. NUTRTIONALLY
VEGETABLES CONTAIN MANY VITAMINS AND MINERALS

3. Vegetables are classified by:
Parts of the plant they come from
Flavor
Color

4. VEGETABLE FRUITS COME FROM THE BLOSSOM OF THE PLANT HAVE MANY SEEDS
SUCH AS:

5. TOMATOES

6. CUCUMBERS

7. EGGPLANT

8. PUMPKIN

10. SQUASH

11. Did you know?
Dark green vegetables such as broccoli, green pepper and raw cabbage are excellent sources of Vitamin C

12. FLOWER VEGETABLES
HAVE A FLOWER LIKE APPEARANCE
SUCH AS

13. BROCCOLI

14. ARTICHOKES

15. CAULIFLOWER
White Colored vegetables contain pigments called FLAVONES

16. SEED VEGETABLES
HOLD THEIR SEEDS INSIDE A SHELL OR HUSK

17. PEAS

18. CORN

19. BEANS

20. Did you know?
Water soluble vitamins, such as B & C can be lost in cooking if put in too much water

21. LEAF VEGETABLES
HAVE NUMEROUS LEAVES AROUND A CORE

22. LETTUCE

23. BRUSSEL SPROUTS

24. CABBAGE
Vegetables high in water are called succulents

25. Did you know?
Fresh vegetables retain their quality for only a short period of time, so use within a week of purchasing

26. STEM VEGETABLES
GENERALLY LONG
EAT THE STEM OF THE PLANT

27. CELERY

28. ASPARAGUS

29. FRUITS, FLOWERS, SEEDS, STEMS AND LEAVES
Have high water content
Are lower in calories
Have a lot of fiber
Grow above ground

30. TUBER VEGETABLES Are heavier, denser in consistency
Contain a lot of starch

31. POTATOES

32. SWEET POTATOES

33. GINGER ROOT

34. ROOT VEGETABLES
Are the root part of the plant
Such as:

35. CARROTS
deep yellow to orange vegetables contain CAROTENE

36. RADISHES

37. BEETS
Deep red vegetables contain a pigment called ANTHOCYANIN

38. PARSNIPS

39. BULBS
Grow underground
Have strong flavors

40. ONIONS

41. GARLIC

42. DRIED LEGUMES
Include peas, beans and lentils
Are high in protein

43. Did you know?
When selecting vegetables, select those that are medium in size for best flavor

44. Vegetables bought in season
are generallly high in quality
Lower in price

45. Vegetables
Should be rinsed in cold running water to remove soil and pesticides before using

46. Did you know?
The darker, deeper color vegetables have more nutrients than lighter!

47. FROZEN VEGETABLES Retain the appearance & flavor of fresh vegetables
Better than canned or dried

48. When buying frozen
Avoid packages with ice on them
YES NO

49. Canned vegetables Can be eaten any time
May lose flavor, color and texture in processing
May lose nutrients to their water pack
Avoid dented cans when purchasing

50. Cooking vegetables
Cooking vegetables softens the CELLULOSE which is the structure of the vegetable
Thus they are easier to chew
To prepare vegetables for freezing you need to BLANCH them in boiling water for a minute, then dry and freeze

51. Cooking Tips
BAKING SODA may be added to some vegetables making them brighter in color however you may lose nutrients
An ACID such as vinegar or lemon juice can also keep colors brighter
ALKALI found in water will turn red cabbage purple, but can be remedied by added a small amount of acid