V E G E T A B L E S By: Miss Hine. 8 Classifications of Vegetables 1. Bulbs Onions Fennel Garlic.

V E G E T A B L E S

By: Miss Hine

8 Classifications of Vegetables

1. Bulbs

Onions

Fennel

Garlic

8 Classifications of Vegetables Cont’d

2. Flowers

Cauliflower

Artichokes

Broccoli

8 Classifications of Vegetables Cont’d

3. Fruits

Tomatoes

Eggplant

Cucumbers

8 Classifications of Vegetables Cont’d

4. Stems

Asparagus

Celery

Rhubarb

8 Classifications of Vegetables Cont’d

5. Leaves

Brussels Sprouts

Spinach

Cabbage

8 Classifications of Vegetables Cont’d

6. Seeds

Lima Beans

Corn

String Beans

8 Classifications of Vegetables Cont’d

7. Tubers

Jerusalem Artichokes

White Potatoes

Red Potatoes

8 Classifications of Vegetables Cont’d

8. Roots

Radishes

Carrots

Sweet Potatoes

Ginger Root

Veggies Are Nutritious!

Include 3-5 servings of vegetables to your diet per day.

1 serving = 1 cup of raw, leafy veggies = ½ cup of chopped veggies = ¾ cup of vegetable juice

Veggies Have Vitamins!

Vitamin A– Converted from carotene in leafy green and

dark yellow veggies

Vitamin C– Tomatoes, broccoli, Brussels sprouts,

cabbage, cauliflower

Folate– Green leafy veggies

Forms of Vegetables Fresh

– Buy only what you’ll use in a short time– Buy during peak season (Less $$)

Frozen– May alter texture– Retains appearance– Less expensive than fresh in the

winter

Canned– Do not buy dented cans!– Vitamin loss

Dried– Legumes: Peas, Beans, & Lentils– High in protein & fiber

Effects of Cooking

Green vegetables contain chlorophyll; heat affects chlorophyll– Short cook time– Small amount of water

Yellow vegetables contain carotene; heat does not destroy carotene– Cook in small amount of water with pan

covered

Effects of Cooking

White vegetables contain flavones– Over cooking turns veggies yellow or

dark gray

Red vegetables contain anthocyanin– Small amount of water with lid until

tender

Methods of Cooking