Chapter 13: Vegetables

list the chlorophyll and provide examples.

chlorophyll a (blue-green) chlorophyll b (green) ex: broccoli, green cabbage, kale, lettuce, spinach

Define TURGOR

rigid firmness of plant cell resulting from being filled w. water

What are the fruits masquerding as vegetables?

tomatoes, cucumbers, avocados, okra, eggplant, olives, water chestnuts, peppers, pumpkin, squash

High quality vegetables are?

young, succulent, tender, crisp, unbruised, non-fibrous tissue ***wilted produce has lost TURGOR

List the carotenoids and provide examples.

Carotene (yellow-orange) Lycopene (red-orange) Xanthophyll (yellow) Lutein Zeanxthin Ex: carrots, oranges, peaches, pineapples, pink grapefruit, red and yellow peppers, tomatoes, watermelon, winter squashes

list the flavonoids and provide examples

Anthocyanin (red-purple): eggplant, radish, red cabbage, red potato Anthoxanthin (cream/white): cauliflower, onions, rice, turnips, white potato Betalains (purple-red/yellow): beets

Purchasing Vegetables: Grading Vegetables is mostly voluntary because of quick deterioration and is based on....?

Ripeness/maturity, Color , Shape, Size, Uniformity, Freedom from bruises and signs of decay.

What is the cell wall of a plant made of?

made of fibrous compounds that give strength and shape

parenchyma cells

most common cell type in veggies and fruits cytoplasm is jelly-like

Describe FRUITS origin of the plant?

- Derived from flowers - Fleshy part of the plant that surrounds or contains the seed(s) - The mature ovaries (contains the genetic material for the reproduction of the plant)

Classification of Vegetables: What part of the the pat is used as a means to classify vegetables

- Roots: beet, carrot, celeriac, jicama, parsnip, radish, rutabaga, sweet potato -Tubers: ginger root, potato, sunchoke (Jerusalem artichoke) - Bulbs: chives, garlic, leek, onion, shallot - Stems: fennel, asparagus, celery, kohlrabi - Leaves: Beet greens, bok choy, brussel sprouts, cabbage, chard, Chinese cabbage, collards, dandelion greens, endive, escarole, kale, lettuce, mustard greens, parsley, romaine, spinach, turnip greens, watercress - Seeds: beans, corn, lentils, peas - Flowers: artichoke, broccoli, cauliflower ~ fruit/veggies = tomatoes, squash, snap peas, eggplant, avocado, cucumbers, okra, pepper, pumpkin ***Mushrooms are a fungus, not a veggie but served as one.

What are the fibrous compounds within the cell wall of a plant?

- non-starch polysaccharides: cellulose, hemicellulose, pectins, beta-glucans, gums (absorb fluids, forms gels) -lignins are polymers of phenolic alcohols (non-carbohydrates), cause toughing of vegetables as they mature/age - indigestible fibers by which humans don't have enzyme necessary to break chemical bonds. - soluble & insoluble fibers have differing health benefits

What are the nutritional values of vegetables?

- supply essential nutrients (eat a min. of 3/day): are high in Vit. C, A, K, folat, minerals K, Mg, Ca, fiber & complex carbs - low sodium, fat, simple sugars, protein - have no cholesterol - functional foods- antioxidants, anti-inflammatory properties, promote cell-signaling, cancer fighting substances

PLANT PIGMENTS brighten meals, provide protective benefits. What are the 3 major groups of plant pigments?

1. fat soluble, in plastids: carotenoids (alpha, beta, gamma), chlorophyll 2. water soluble, in vacoules: flavonoids (lost in cooking water) ***colors are lost from heat, O2, and pH changes

define 1. PLASTIDS 2. LEUKOPLASTS 3. CHLOROPLASTS 4. CHROMOPLAST

1. organelles that store some plant pigments and starch 2. store starch & some water; starch is major digestible portion of plants 3. high in leafy parts of plants; contains the chlorophyll essential for carbohydrate synthesis from sunlight, CO2, & H2O; center of chlorophyll contains Mg; creates green, blue colors, dulled by acids 4. contain carotenoid pigments (has vit. A activity); creates orange-yellow colors, most stable of pigments

What does function foods means?

Many vegetables are rich in a variety of phytochemicals and bioactive compounds that possess additional health-protective benefits: - antioxidants - anti-inflammatory properaties - promote cell-signaling - cancer fighting substances

Composition of Vegetables: Structure?

plants cells are surrounded by a semi-permeable inner cell membrane and an outer cell wall (animal cells only have a cell membrane)

What are intercellular air spaces and their purpse?

spaces between cells fill w/ air which adds volume & crispness; closeness of cells to each other creates textural differences in terms of crispness; w/o air, fruits & vegetables would be soft and flaccid

Define vegetable.

webster's definition: Any plant whose parts are used for food: - any edible part of a plant (except the fruit) - raw or cooked Impart color, unique flavors, textures to the meal, provide vital nutrients, phytochemicals.