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Vegetables

Vegetables. Unit Notes. Types of Vegetables. Tubers – potato Root – beets, turnips, carrots, radish Bulbs – chive, onion, garlic Stem – celery, mushrooms, asparagus Seeds – beans, peas, corn Flower – cauliflower, broccoli Leaves – Brussels sprouts, cabbage, lettuce

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Vegetables

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  1. Vegetables Unit Notes

  2. Types of Vegetables • Tubers – potato • Root – beets, turnips, carrots, radish • Bulbs – chive, onion, garlic • Stem – celery, mushrooms, asparagus • Seeds – beans, peas, corn • Flower – cauliflower, broccoli • Leaves – Brussels sprouts, cabbage, lettuce • Fruit – tomato, green pepper, squash, cucumber

  3. What category am I?

  4. Buying Vegetables • Quality vegetables - firm texture, free from decay, crisp, smooth dense, free from bruises, good color • Washing vegetables helps remove pesticides that might remain on the skins • Buy locally grown vegetables in season – they are fresher, cheaper, have a smaller carbon footprint and support local economies and farmers. • Choose organic produce where possible - less pesticides, insecticides, safeguards our natural environment and water supply, and preserves heirloom varieties

  5. Vegetables • Vegetables can be green, yellow, white, or red. • Green: chlorophyll – Vit A, B, C, iron, calcium • Bright green to gray green • Cook in small amount so water with short cooking time • Yellow/Orange: carotene - Vit A,B,C, calcium • Yellow orange color • Small amount of water with the pan covered • White: flavones – Vit B, C, iron, calcium • White to yellow/dark gray • Overcooking cause the color change • Red: anthocyanin – Vit A, C, thiamine, iron • Red to purple/blue • Add acid to keep food red • Cook in small amounts of water with the pan lid on

  6. Vegetable Terms Antioxidants – may help to protect the body from damage/aging. Found in fruits, veggies, chocolate and tea Beta-carotene – orange pigment in fruits and veg, form of Vitamin A. Found in dark green and orange/yellow F & V. Flavenoid – antioxidant found in F & V, tea, nuts, seeds and roots. Help protect cardiovascular system and may destroy cancer cells

  7. Why is it important to cook vegetables correctly • To retain vitamins and minerals, cook starch • Cooking methods: In water/ boiling • Steaming • Pressure Cooking • Baking • Frying • Broiling • Microwave

  8. Veggie Quiz – Let’s see if you know what type of vegetable each of these is. Write the correct name and category for each vegetable on a separate sheet 1 2 4 3

  9. Veggie Quiz 5 6 7 8

  10. More vegetables 10 9 11 12

  11. Bonus • List as many different ways you can cook a potato as you can • Why do we have to cook potatoes?

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