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Vegetables

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Vegetables Creative Foods Vegetable Classifications Roots Tubers Leaves Fruits Bulbs Stems Flowers Seeds Roots Roots grow deep into the soil. Roots store and provide ... – PowerPoint PPT presentation

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Title: Vegetables


1
Vegetables
  • Creative Foods

2
Vegetable Classifications
  • Roots
  • Tubers
  • Leaves
  • Fruits
  • Bulbs
  • Stems
  • Flowers
  • Seeds

3
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.

4
Roots
  • Beets
  • Carrots
  • Parsnips
  • Radishes
  • Rutabagas
  • Sweet potatoes
  • Turnips

5
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.

6
Bulbs
  • Garlic
  • Onion
  • Leek

7
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.

8
Tubers
  • Potatoes
  • Jerusalem artichokes

9
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.
10
Stems
  • Asparagus
  • Celery

11
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.

12
Leaves
  • Brussels sprouts
  • Cabbage
  • Lettuce
  • Spinach

13
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.

14
Flowers
  • Artichokes
  • Broccoli
  • Cauliflower

15
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.

16
Fruit - Vegetables
  • Tomatoes
  • Cucumbers
  • Eggplant
  • Okra
  • Peppers
  • Pumpkins
  • Squash

17
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.

18
Seeds
  • Peas
  • Corn
  • Beans

19
Nutritional contribution of Vegetables
  • Vegetables are excellent sources of many vitamins
    and minerals.
  • At least 5 servings should be included in your
    diet daily

20
Carbohydrates
  • Main source of energy for the body
  • Seeds, roots, tubers

21
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

22
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

23
Vitamin A
  • Protects eyes and enables night vision
  • Keeps skin and hair healthy
  • Strengthens immune system

24
Vitamin E
  • Antioxidant
  • Helps create muscles and red blood cells

25
Water soluble vitamins
  • Dissolve in water and must be consumed every day.
  • Body flushes excess in waste fluids

26
B Vitamins/ folate
  • Assists in building red blood cells
  • Helps prevent damage to the brain and the spinal
    cord

27
Vitamin C
  • Strengthens immune system
  • Helps heal wounds
  • Collagen formation
  • Keeps gums healthy

28
Cruciferous
  • Cabbage family vegetables contain compounds that
    may help to block the development of cancer

29
Resources
  • http//images.google.com/imgres?imgurlhttp//www.
    cookwithaloha.com/onions.jpgimgrefurlhttp//www.
    cookwithaloha.com/all_about_onionsSept2005.htmh2
    27w280sz14tbnidrpDqBml9zsDgKMtbnh88tbnw
    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
30
  • http//www.shakeoffthesugar.net/article1056.html
  • http//www.wegmans.com/kitchen/ingredients/produce
    /
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