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Vegetables

Vegetables. Creative Foods. Roots Tubers Leaves Fruits. Bulbs Stems Flowers Seeds. Vegetable Classifications. Roots. Roots grow deep into the soil. Roots store and provide food to their plants, making them rich in nutrients.

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Vegetables

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  1. Vegetables Creative Foods

  2. Roots Tubers Leaves Fruits Bulbs Stems Flowers Seeds Vegetable Classifications

  3. Roots • Roots grow deep into the soil. • Roots store and provide food to their plants, making them rich in nutrients. • Quality roots are firm, unwrinkled, unblemished, and have good color.

  4. Roots • Beets • Carrots • Parsnips • Radishes • Rutabagas • Sweet potatoes • Turnips

  5. Bulbs • Bulbs: vegetables which bulb flesh is edible. • Bulbs are often used for seasoning and flavoring. • Most of these vegetables have a strong taste and odor. • Garlic: strong-smelling multi-cloved bulb. • Onion: strong tasting vegetable, a variety of garlic. • Leek: plant with a small edible bulb. • Quality bulbs are firm, fresh-looking, and have a good color.

  6. Bulbs • Garlic • Onion • Leek

  7. Tubers • Tubers are large, round, underground stems that grow just below the surface of the soil. • They store and provide food to their plants, making them rich in nutrients. • Quality tubers are firm, unwrinkled, unblemished, and have good color.

  8. Tubers • Potatoes • Jerusalem artichokes

  9. Stems • Vegetables in this category produce edible stems, stalks, and shoots. • They are picked when young and tender. • Quality stems, stalks, and shoots are firm, unblemished, and have no browning. Vegetables - stalk: vegetable with an edible stem.Celery: vegetable with edible petioles.Asparagus: vegetable with edible shoots.Swiss chard: white beet.Rhubarb: stem-vegetable with edible petioles.

  10. Stems • Asparagus • Celery

  11. Leaves • Vegetables in this category can be served raw or cooked. • They shrink when cooked because of their high water content. • Flavors of leafy greens range from mild to spicy. • Quality greens have crisp, bright leaves without and brown spots.

  12. Leaves • Brussels sprouts • Cabbage • Lettuce • Spinach

  13. Flowers • These vegetables grow quickly in cool weather. • They are served raw as well as cooked. • Quality cauliflower and broccoli are firm, heavy for their size, and have a good color.

  14. Flowers • Artichokes • Broccoli • Cauliflower

  15. Fruit - Vegetables • Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed. • Therefore, they are technically the fruit of the plant. • For the purpose of commercial kitchens, however, they are categorized as vegetables since they are savory rather than sweet. • Quality fruit-vegetables have smooth, unblemished skin.

  16. Fruit - Vegetables • Tomatoes • Cucumbers • Eggplant • Okra • Peppers • Pumpkins • Squash

  17. Seeds • This category consists of vegetables with edible seeds. • Some of the pods are also edible, but the seeds are more nutritious. • Quality seeds and pods are firm, well-shaped, and without blemishes.

  18. Seeds • Peas • Corn • Beans

  19. Vegetables are excellent sources of many vitamins and minerals. At least 5 servings should be included in your diet daily Nutritional contribution of Vegetables

  20. Main source of energy for the body Seeds, roots, tubers Carbohydrates

  21. Fiber • Form of complex carbohydrate that the human body can not digest. • Provides bulk in the diet. • Linked to the prevention of heart disease by lowering cholesterol levels • Bulk may dilute carcinogens Men – 38 grams Women 25 grams

  22. Vitamins A, D, E, K • Fat soluble vitamins • Stored in the liver • If taken in large quantities for a long period of time, can accumulate and cause disease

  23. Protects eyes and enables night vision Keeps skin and hair healthy Strengthens immune system Vitamin A

  24. Antioxidant Helps create muscles and red blood cells Vitamin E

  25. Water soluble vitamins • Dissolve in water and must be consumed every day. • Body flushes excess in waste fluids

  26. Assists in building red blood cells Helps prevent damage to the brain and the spinal cord B Vitamins/ folate

  27. Strengthens immune system Helps heal wounds Collagen formation Keeps gums healthy Vitamin C

  28. Cruciferous • Cabbage family vegetables contain compounds that may help to block the development of cancer

  29. Resources • http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/onions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDgKM:&tbnh=88&tbnw=109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN • http://images.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-onions-yellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG http://www.worldcommunitycookbook.org/season/guide/general.html

  30. http://www.shakeoffthesugar.net/article1056.html • http://www.wegmans.com/kitchen/ingredients/produce/

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