1. Fruits and Vegetables

2. Nutrients in Fruits and Veggies Low in fat & sodium No cholesterol High in CHOs Good source of antioxidants

3. Antioxidants Vitamin C – Citrus fruits, kiwi, strawberries, cabbage Vitamin E – Apples, apricots, peaches – Cruciferous veggies Broccoli, cauliflower Beta carotene: helps make Vitamin A – Yellow and orange – Cruciferous

4. Classifications Fruits: holds seeds Veggies: different edible parts

5. Veggies Roots: carrots Stems: celery Leaves: spinach Seeds: corn Fruits: tomatoes Tubers: potatoes Bulbs: onion, garlic Flower: broccoli

6. Buying Produce Inspect carefully Buy only what is needed Store properly Seasonal – Cost

7. Convenience F/V Canned Dried Juices Frozen

8. Cutting Produce Eat edible skins for fiber Cut in large chunks and serve right away to retain nutrients Add lemon juice to fruits – Prevent enzymatic browning

9. Cooking Produce Lose vitamin C Heat makes them softer – Overcooked, mushy Cooked fruit- less acidic – Overcooked, lose flavor Steam, simmer, microwave, bake, fry