mycuisine Vegetables

How many vegetable classifications?

8

iron contribution of veggies

- soybeans, cooked spinach, cooked swiss chard, peas, chickpeas, turnip greens, collard greens, potatoes, asparagus

calcium contribution of veggies

- soybeans, okra, collard greens, spinach, kelp, broccoli, celery

characteristic of roots

- store and provide food to their plants making them rich in nutrients

characteristics of tubers

- store and provide food to their plants, making them rich in nutrients

examples of fruit vegetables (7)

- tomatoes - cucumbers - eggplants - okra - peppers - pumpkins - squash

which veggies have starch (Carbs) content?

- tubers - bulbs -roots - seeds

broiling/grilling

- use high heat to cook veggies quickly - preserves natural flavors

frying

- uses more fats/oils - usually using a coating

stir fry

- uses very little oil - cooks veggies quickly

what are stems?

- vegetables in this category produce edible stems, stalks, and shoots - picked when young and tender

What are leaves?

- vegetables that can be served raw or cooked

what are flowers?

- vegetables that grow quickly in cool weather

What are bulbs?

- vegetables where bulb flesh is edible

what are seeds?

- vegetables with edible seeds - some pods are also edible but seeds are more nutritious

What are the vegetable classifications?

1) Roots 2) Tubers 3) Leaves 4) Fruits 5) Bulbs 6) Stems 7) Flowers 8) Seeds

serving size of vegetables

- 1-4 cups everyday - 1 cup leafy - 1/2 cup cooked or chopped fresh - 3/4 cup of juice

red veggies

- anthocyanin (red to purple. blue) - add acid to keep food red

examples of flowers (3)

- artichokes - broccoli - cauliflower

Examples of stems (2)

- asparagus - celery

Examples of Roots (7)

- beets - carrots - parsnips - radishes - rutabagas - sweet potatoes - turnips

cooking methods (4)

- broiling - grilling - frying - stir fry

examples of leaves (4)

- brussels sprouts - cabbage - lettuce - spinach

cruciferous vegetables

- cabbage family veggies - contain compounds that may help block development of cancer

characteristic of flowers

- can be served raw or cooked

yellow color veggies

- carotene

green veggies

- chlorophyll

what are fruit vegetables?

- come from flowering plants and contain at least one seed - means they are fruit of plant - but categorized as vegetables because they are savory rather than sweet

quality of leaves

- crisp, bright leaves - no brown spots

incomplete protein of veggies

- dried beans, asparagus, cauliflower, broccoli, brussel sprouts, artichokes, watercress, sweet corn

nutritional contribution of vegetables

- excellent sources of many vitamins and minerals - 1/4 of meal should be vegetables

What should quality bulbs look like?

- firm - fresh-looking - good color

quality of cauliflower and broccoli (flowers)

- firm - heavy for size - good color

quality of stems (stalks and shoots)

- firm - unblemished - no browning

What should quality roots look like?

- firm - unwrinkled - unblemished - good color

what should quality tubers look like?

- firm - unwrinkled - unblemished - good color

quality of seeds (pods)

- firm - well-shaped - without blemishes

white veggies

- flavones (white to yellow. dark gray) - overcooking cause color change

Forms of veggies (4)

- fresh (all varieties may not be available certain times of the year) - canned - frozen (most nutrients, best) - dried

which veggies have water content?

- fruits - stems - flowers - leaves

Examples of bulbs (3)

- garlic (strong-smelling multi-cloved bulb) - onion (strong tasting vegetable, a variety of garlic) - leek (plant with a small edible bulb)

What are roots?

- grow deep into the soil

Difference btwn bulbs and tubers

- how they grow - appearance

What are Tubers?

- large, round, underground stems that grow just below the surface of the soil

vitamin a contribution of veggies (eyes)

- leafy greens and deep yellow veggies contain carotene which converts to vitamin A

vitamin b contributions

- lima beans and peas

vitamin C contribution of veggies

- most veggies contain it - broccoli, green peppers, tomatoes, cabbage

characteristics of bulbs

- often used for seasoning and flavoring - most have a strong taste and color

examples of seeds

- peas - corn - beans

example of tubers (3)

- potatoes - Jerusalem artichokes - sweet potatoes

car and storage

- refrigerate most - examine first - tubers and roots stored in cool dry dark place - canned veggies stored on shelf at room temp and used within a year - frozen is used immediately when thawed

characteristics of leaves

- shrink when cooked because of their high water content - flavors of leafy greens range from mild to spicy

quality of fruit vegetables

- smooth - unblemished skin