V E G E T A B L E S

1. V E G E T A B L E S By: Miss Hine

2. 8 Classifications of Vegetables 1. Bulbs Fennel Onions Garlic

3. 8 Classifications of Vegetables Cont’d 2. Flowers Artichokes Cauliflower Broccoli

4. 8 Classifications of Vegetables Cont’d 3. Fruits Tomatoes Eggplant Cucumbers

5. 8 Classifications of Vegetables Cont’d 4. Stems Asparagus Celery Rhubarb

6. 8 Classifications of Vegetables Cont’d Cabbage 5. Leaves Spinach Brussels Sprouts

7. 8 Classifications of Vegetables Cont’d 6. Seeds Corn Lima Beans String Beans

8. 8 Classifications of Vegetables Cont’d 7. Tubers White Potatoes Jerusalem Artichokes Red Potatoes

9. 8 Classifications of Vegetables Cont’d Ginger Root 8. Roots Carrots Sweet Potatoes Radishes

10. 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

11. 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

12. 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

13. 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

14. 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

15. Methods of Cooking