Vegetables

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 http://216.255.136.121/MusicAndPlay/M_Home.jsp

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. Deficiency • Night blindness

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

26. Deficiency • Rare except in the case of premature infants • Large doses from supplements may cause hemorrhage

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

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

29. Thiamin Riboflavin Niacin Beriberi – numbness in the legs and ankles Swollen, cracked lips and skin lesions Pellagra Vitamin B deficiencies

30. Folate deficiencies • May develop in late stages of pregnancy – causing brain and spinal cord injuries in the unborn child • Inflammation of the tongue and digestive disorders or anemia

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

33. Deficiency • Scurvy

34. Calcium – Builds and strengthens bones and teeth Helps blood to clot and heart function properly Mineral Contributions

35. Osteoporosis

37. Iron • Combines with protein to form hemoglobin • Stored in the body and used over and over • Deficiency - anemia

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

39. 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

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