V E G E T A B L E S By: Miss Hine
Jan 14, 2016
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