Vegetables

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Vegetables

• Creative Foods

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Vegetable Classifications

• Roots
• Tubers
• Leaves
• Fruits

• Bulbs
• Stems
• Flowers
• Seeds

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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.

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Roots

• Beets
• Carrots
• Parsnips
• Radishes
• Rutabagas
• Sweet potatoes
• Turnips

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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.

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Bulbs

• Garlic
• Onion
• Leek

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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.

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Tubers

• Potatoes
• Jerusalem artichokes

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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.
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Stems

• Asparagus
• Celery

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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.

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Leaves

• Brussels sprouts
• Cabbage
• Lettuce
• Spinach

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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.

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Flowers

• Artichokes
• Broccoli
• Cauliflower

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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.

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Fruit - Vegetables

• Tomatoes
• Cucumbers
• Eggplant
• Okra
• Peppers
• Pumpkins
• Squash

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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.

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Seeds

• Peas
• Corn
• Beans

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Nutritional contribution of Vegetables

• Vegetables are excellent sources of many vitamins
  and minerals.
• At least 5 servings should be included in your
  diet daily

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Carbohydrates

• Main source of energy for the body

• Seeds, roots, tubers

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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

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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

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Vitamin A

• Protects eyes and enables night vision
• Keeps skin and hair healthy
• Strengthens immune system

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Vitamin E

• Antioxidant
• Helps create muscles and red blood cells

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Water soluble vitamins

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

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B Vitamins/ folate

• Assists in building red blood cells
• Helps prevent damage to the brain and the spinal
  cord

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Vitamin C

• Strengthens immune system
• Helps heal wounds
• Collagen formation
• Keeps gums healthy

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Cruciferous

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

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Resources

• http//images.google.com/imgres?imgurlhttp//www.
  cookwithaloha.com/onions.jpgimgrefurlhttp//www.
  cookwithaloha.com/all_about_onionsSept2005.htmh2
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  109hlenstart169prev/images3Fq3Donions26st
  art3D16026svnum3D1026hl3Den26lr3D26sa3DN
• http//images.google.com/imgres?imgurlhttp//www.
  all-creatures.org/recipes/images/i-onions-yellow_s
  mall.jpgimgrefurlhttp//www.all-creatures.org/re
  cipes/i-vegetables.htmlh206w200sz5tbnidFuz
  _wgwfL4zJvMtbnh100tbnw97hlenstart10prev
  /images3Fq3Donions26svnum3D1026hl3Den26lr3
  D26sa3DG

http//www.worldcommunitycookbook.org/season/guide
/general.html
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• http//www.shakeoffthesugar.net/article1056.html
• http//www.wegmans.com/kitchen/ingredients/produce
  /