VegetablesVegetables

Chapter 16Chapter 16

Across top of sheet:Across top of sheet: List 8 of your favorite veggies.List 8 of your favorite veggies.

Divide paper into 8 sectionsDivide paper into 8 sections

8 Botanical 8 Botanical Classifications for Classifications for Vegetables:Vegetables:

Can you guess Can you guess Each type?Each type?

List 8 types in List 8 types in notes with notes with examples.examples.

Who am I?Who am I? Most of the nutrients reside just below the skinMost of the nutrients reside just below the skin

With the skin this vegetable is a good source of fiberWith the skin this vegetable is a good source of fiber

This vegetable first appeared in North America in 1719This vegetable first appeared in North America in 1719

““Late Blight” was the principle cause of the Irish ___ Late Blight” was the principle cause of the Irish ___ Famine, which killed a half million peopleFamine, which killed a half million people

1) TUBERS1) TUBERSEx: Potatoes Ex: Potatoes

Grown in over 100 countries and in all 50 statesGrown in over 100 countries and in all 50 states The average American eats 140lbs. of potatoes each The average American eats 140lbs. of potatoes each

year including over 50lbs. of French friesyear including over 50lbs. of French fries

Potato FactsPotato Facts Thomas Jefferson is given credit for introducing Thomas Jefferson is given credit for introducing

French fries to AmericaFrench fries to America

Germans eat twice as many potatoes as AmericansGermans eat twice as many potatoes as Americans

35% of an adult’s daily requirement of vitamin C 35% of an adult’s daily requirement of vitamin C can be found in a medium potatocan be found in a medium potato

Mr. Potato Head was introduced by Hasbro in 1952Mr. Potato Head was introduced by Hasbro in 1952

What’s the difference What’s the difference between sweet potato and a between sweet potato and a Yam?Yam?

Orange-fleshed SOrange-fleshed Sweet weet potatoespotatoes have a rich, sweet have a rich, sweet flavor; a smooth skinflavor; a smooth skin

Yams Yams are particularly bland, are particularly bland, starchy vegetables that are starchy vegetables that are best used as a background best used as a background for more flavorful for more flavorful accompaniments. accompaniments.

skin of yams is rough and skin of yams is rough and somewhat shaggy. somewhat shaggy.

2) Bulbs2) Bulbs

BulbsBulbs

ChivesChives OnionsOnions GarlicGarlic LeeksLeeks ShallotsShallots

Why not put onions and Why not put onions and potatoes together?potatoes together?

Onions and potatoes can be Onions and potatoes can be stored together if they are stored together if they are used within a few days. used within a few days.

To keep potatoes and onions To keep potatoes and onions fresh after months of storage, fresh after months of storage, they must be stored they must be stored separately. When stored separately. When stored together they emit a gas that together they emit a gas that causes both to spoil. Different causes both to spoil. Different types of potatoes and onions types of potatoes and onions have different storage have different storage requirements. requirements.

How do keep from crying How do keep from crying when cutting onions?when cutting onions?

put the onion under water, then chop it put the onion under water, then chop it (water absorbs the onion's gas) (water absorbs the onion's gas)

put lime juice on the knife blade before put lime juice on the knife blade before chopping (the acid of the lime reacts with chopping (the acid of the lime reacts with the gas of the onion) the gas of the onion)

chill the onion before cutting it (chilling chill the onion before cutting it (chilling changes the chemical compound in the changes the chemical compound in the onion which causes it to release less gas)onion which causes it to release less gas)

chew gum or chew gum or eateat sugar cubes (this causes sugar cubes (this causes you to breathe through your mouth, you to breathe through your mouth, inhibiting the amount of gas that gets into inhibiting the amount of gas that gets into your nose)your nose)

3) Roots3) Roots

RootsRoots

BeetsBeets TurnipsTurnips CarrotsCarrots RadishRadish RutabagaRutabaga

4) Stem4) Stem

StemStem

AsparagusAsparagus CeleryCelery mushroommushroom

5) Leaves5) Leaves

Brussel sproutsBrussel sprouts CabbageCabbage ChardChard GreensGreens LettuceLettuce SpinachSpinach WatercressWatercress

KaleKale

6) Seeds6) Seeds

Seeds: Seeds: high in carbohydrates high in carbohydrates

and other nutrients.and other nutrients.

BeansBeans PeasPeas CornCorn

7) Flowers7) Flowers

FlowersFlowers

ArtichokeArtichoke CauliflowerCauliflower BroccoliBroccoli

8) Fruit8) Fruit

““Fruit” have flower, Fruit” have flower, and seeds.and seeds.

CucumberCucumber EggplantEggplant TomatoTomato PeppersPeppers SquashSquash

Colorful diet= healthy Colorful diet= healthy dietdiet

Pick a variety of colorsPick a variety of colors

Recommended that you Recommended that you eat at least 5 servings of eat at least 5 servings of fruits & vegetables a fruits & vegetables a dayday

A serving equals ½ cupA serving equals ½ cup

Create your 5 a day:Create your 5 a day:

How to clean iceberg How to clean iceberg lettuce.lettuce. Make caesar salad Make caesar salad

http://www.youtube.com/http://www.youtube.com/watch?v=tAxuaJyPqhAwatch?v=tAxuaJyPqhA http://www.youtube.com/watch?http://www.youtube.com/watch?

v=yU7p2deHUEYv=yU7p2deHUEY

Vegetable FlavorsVegetable Flavors StrongStrong

CabbageCabbage Brussel sproutsBrussel sprouts TurnipsTurnips CauliflowerCauliflower OnionsOnions

MildMild Most of the vegetablesMost of the vegetables

Forms of VegetablesForms of Vegetables FreshFresh

More nutritious, crisp, firm, More nutritious, crisp, firm, colorcolor

CannedCanned More water, cooked at More water, cooked at

processing time, graded processing time, graded by governmentby government

FrozenFrozen

DriedDried Soak before cookingSoak before cooking

Principles of CookeryPrinciples of Cookery Goal: to retain color, flavor, nutrient, and Goal: to retain color, flavor, nutrient, and

texture of vegetabletexture of vegetable Cellulose structure softens, and less crispCellulose structure softens, and less crisp Starch absorbs water, swells, and becomes more Starch absorbs water, swells, and becomes more

solublesoluble

Water-soluble vitaminsWater-soluble vitamins (B and C) (B and C) Also mineralsAlso minerals

Fat-soluble vitaminsFat-soluble vitamins (K, A, D, E) (K, A, D, E)

Principles of CookeryPrinciples of Cookery Amount of waterAmount of water

Loss of nutrients is reduced when cooked in small Loss of nutrients is reduced when cooked in small amounts of wateramounts of water

Cover pan to prevent both scorching and loss of Cover pan to prevent both scorching and loss of water due to evaporationwater due to evaporation

Length of cooking timeLength of cooking time Vitamins are destroyed by heat and overcookingVitamins are destroyed by heat and overcooking Cook only until fork tender and still slightly crispCook only until fork tender and still slightly crisp Overcooking dulls the bright colors, vegetables lose Overcooking dulls the bright colors, vegetables lose

their texture and shape becoming mushytheir texture and shape becoming mushy

Methods of CookeryMethods of Cookery BoilBoil

Boil small amount of waterBoil small amount of water Add vegetables, return to boilAdd vegetables, return to boil Cover pan, reduce heat to a simmerCover pan, reduce heat to a simmer

BakedBaked Wash and place on oven rackWash and place on oven rack

PannedPanned Stir-fry, braise (fat, low heat)Stir-fry, braise (fat, low heat)

Methods of CookeryMethods of Cookery SteamSteam

Water in bottom of pan, basket to hold food, cook over Water in bottom of pan, basket to hold food, cook over boiling waterboiling water

FriedFried Pan, deep fry, batter/crumbsPan, deep fry, batter/crumbs

Pressure cookPressure cook Quick, good flavor, colorQuick, good flavor, color

BroilBroil Tomato, eggplantTomato, eggplant

MicrowaveMicrowave Retain color, flavor, texture, and nutrientsRetain color, flavor, texture, and nutrients

Care and StorageCare and Storage Refrigerate mostRefrigerate most

Tubers and root vegetablesTubers and root vegetables Store in cool, dry, dark placeStore in cool, dry, dark place

Canned vegetablesCanned vegetables On shelf at room temperature, use within a yearOn shelf at room temperature, use within a year

FrozenFrozen Use immediately when thawedUse immediately when thawed

Who am I?Who am I? More of me are consumed than any other single fruit or More of me are consumed than any other single fruit or

vegetable in the USAvegetable in the USA

Eating me can lower your risk of cancerEating me can lower your risk of cancer

Actually a fruit, it took a ruling by the Supreme court in Actually a fruit, it took a ruling by the Supreme court in 1893 to make me a vegetable1893 to make me a vegetable

The French call me the “apple of love”The French call me the “apple of love”

Florida is the number one producer of meFlorida is the number one producer of me

TomatoTomato

NutrientsNutrients

Water contentWater content

FruitsFruits StemsStems FlowersFlowers leavesleaves

StarchStarch

TubersTubers BulbsBulbs RootsRoots SeedsSeeds

VitaminsVitamins ChlorophyllChlorophyll

Green substance of plant cells that gives their green colorGreen substance of plant cells that gives their green color

Vitamin A (eyes)Vitamin A (eyes) Leafy green and deep yellow contain carotene which converts Leafy green and deep yellow contain carotene which converts

to vitamin A to vitamin A

Vitamin CVitamin C Most vegetables contain vitamin C, broccoli, green peppers, Most vegetables contain vitamin C, broccoli, green peppers,

tomatoes, cabbage tomatoes, cabbage

Vitamin BVitamin B Lima beans and peasLima beans and peas

Other NutrientsOther Nutrients MineralsMinerals

CalciumCalcium IronIron

CarbohydratesCarbohydrates CelluloseCellulose StarchStarch SugarSugar

ProteinsProteins Incomplete protein (dried beans and peas)Incomplete protein (dried beans and peas)

ReferencesReferences http://www.uen.orghttp://www.uen.org

http://print.factmonster.comhttp://print.factmonster.com

Thompson, J. & Manore, M. (2007). Thompson, J. & Manore, M. (2007). Nutrition for Life.Nutrition for Life. California: Pearson California: Pearson Education, Inc.Education, Inc.