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Today's Lecture

Today's Lecture. Classification of vegetables Nutritive value of vegetables. Classification of Vegetables. Why do we need to classify vegetables? What’s the name? Botanical classification What part do you eat? Edible plant part Where and when do you grow it? Temperature requirements

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Today's Lecture

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  1. Today's Lecture • Classification of vegetables • Nutritive value of vegetables

  2. Classification of Vegetables • Why do we need to classify vegetables? • What’s the name? • Botanical classification • What part do you eat? • Edible plant part • Where and when do you grow it? • Temperature requirements • How does it grow? • Life cycle

  3. Botanical Classification • Division – Spermatophyta • Class – Angiospermae • Subclass – Monocot or Dicot • Family • Genus • Species • Group or subspecies • Cultivar

  4. Important Monocots • Alliaceae (Allium Family) • Onion, Garlic, Leek, Shallot • Gramineae (Grass Family) • Sweet corn • Liliaceae (Lily Family) • Asparagus

  5. Most Vegetables are Dicots • Compositae (Sunflower Family) • Lettuce, Globe artichoke, Jerusalem artichoke • Convolvulaceae (Morning-glory Family) • Sweet potato • Cruciferae (Mustard Family) • Cabbage, broccoli, cauliflower, kohlrabi, collard, kale, brussels sprouts, Chinese cabbage, turnip, radish

  6. Cucurbitaceae (Gourd Family) • Cucumber, watermelon, cantaloupe, honeydew melon, summer squash, winter squash, pumpkin • Leguminosae (Pea/Bean Family) • Snap bean, pea, cowpea, black-eyed pea • Malvaceae (Cotton Family) • Okra • Solanaceae (Nightshade Family) • Tomato, pepper, eggplant, potato • Umbelliferae (Parsley Family) • Celery, carrot, parsnip, parsley

  7. Edible Parts - Underground • Roots • Beet, carrot, parsnip, radish, rutabaga, sweet potato, turnip • Tuber • Potato, Jerusalem artichoke • Bulb • Garlic, leek, onion

  8. Edible Parts – Above ground • Stem • Asparagus, kohlrabi • Leaf • Brussels sprout, cabbage, celery, chard, chinese cabbage, collard, kale, lettuce, spinach • Floral • Broccoli, cauliflower, globe artichoke

  9. Edible Parts – Above ground • Immature Fruit • Cucumber, eggplant, okra, snap bean, summer squash, sweet corn • Mature Fruit • Honeydew, muskmelon, cantaloupe, pepper, podded pea, pumpkin, tomato, watermelon, winter squash • Seed • Cowpea, garden pea, soybean, lima bean

  10. Classification by Temperature Cool season crops • Hardy: • Asparagus, broccoli, brussels sprouts, cabbage, collard, garlic, kale, kohlrabi, leek, mustard, onion, pea, radish, rhubarb, rutabaga, spinach, turnip • Half-hardy: • Beet, carrot, cauliflower, celery, chard, chinese cabbage, globe artichoke, Jerusalem artichoke, lettuce, parsnip, potato

  11. Warm Season Crops • Tender: • Cowpea, snap bean, soybean, sweet corn, tomato • Very Tender: • Cucumber, cantaloupe, eggplant, honeydew, lima bean, okra, pepper, pumpkin, squash, sweet potato, watermelon

  12. Classification by Life Cycle • Perennials • Asparagus, eggplant, garlic, globe artichoke, Jerusalem artichoke, lima bean, pepper, potato, rhubarb, sweet potato, tomato • Biennials • Beet, broccoli, Brussels sprout, cabbage, carrot, cauliflower, celery, chard, Chinese cabbage, collard, kale, kohlrabi, leek, onion, parsnip rutabaga, turnip

  13. Annual Crops • Cowpea, cucumber, cantaloupe, honeydew, lettuce, okra, pea, pumpkin, snap bean, soybean, spinach, squash, sweet corn, watermelon • Text also lists: • Broccoli, cauliflower, Chinese cabbage, mustard (vernalization) • Potatoe?

  14. Nutritive Value of Vegetables • Mom always said “eat your vegetables” • Vital source of essential minerals, vitamins and dietary fiber - Handout • Also a source of carbohydrates, protein and energy • More recently recognized as a vital source for phytochemicals

  15. Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: Selected literature.Journal of the American Dietetic Association, Dec, 2000, by Maryann S. Van Duyn, Elizabeth Pivonka Reduced Cancer Risk 20% reduction Reduced risk of Coronary Heart Disease 20-40% reduction Reduced risk of Stroke up to 25% reduction Also: Cataracts, Chronic Obstructive Pulmonary Disease, Diverticulosis, and Hypertension

  16. ANTICANCER AGENTS IN FOODS • Carotenoids - Antioxidant • Tomato, watermelon, grapefruit • Flavonoids - Antioxidant • Citrus, most vegetables, tea, wine • Sulfides - stimulant • Onions and Garlic • Glucosinolates/Indoles - protectant, inducer • Crucifer Family

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