855708
Vegetables & Salads
- Types
- Green leafy vegetables
- cabbage, lettuce
- cabbage, lettuce
- roots
- beetroot, carrot
- beetroot, carrot
- bulbs
- onion, garlic
- onion, garlic
- tubers
- potatoes
- potatoes
- Fruit
- tomatoes, peppers
- tomatoes, peppers
- flowers
- broccoli, cauliflower
- broccoli, cauliflower
- pulses
- peas, beans, lentils
- peas, beans, lentils
- Green leafy vegetables
- Buying
- in season
- fresh quality
- loose/ netted to prevent mould
- medium sized
- usable quantities
- in season
- Storing
- cool, dry dark place
- remove plastic packaging
- use ASAP
- salad veg-fridge
- cool, dry dark place
- Cooking
- Methods
- pressure cooker
- stir-frying
- micro wave
- pressure cooker
- effects
- vitamin c and b lost
- more digestable
- loss of colour, flavour and texture
- micro organisms destroyed
- vitamin c and b lost
- retaining nutrients
- avoid bread soda & copper
pans-destroys vit C
- use cooking liquid for
soups & sauce
- min.H20, min. time
- lid on
- avoid bread soda & copper
pans-destroys vit C
- Methods
- Nutritive Value
- protein-mostly LBV, HBV
in soya beans
- no fat except
avocados & olives
- Starch, Fibre, sugar in carrots/onions
- Vitamins - betacarotene in carrots &
dark green veg; B1, C
- Minerals - small amount calcium
;iron (dark green veg)
- Water 90%
- protein-mostly LBV, HBV
in soya beans
- Class
- extra
- excellent quality
- excellent quality
- 1
- good quality - no brusing
- good quality - no brusing
- 2
- minor defects in size and colour
- reasonable quality
- minor defects in size and colour
- reasonable quality
- 3
- blemishes in shape and colour
- marketable quality
- blemishes in shape and colour
- marketable quality
- extra
- Spoilage
- enzyme phenolase
- resulting in bruising and brown patches
- resulting in bruising and brown patches
- 'open' structure wilt & go slimy e.g. lettuce
- roots go limp and woody
- enzyme phenolase
- Processing fruit & veg
- freezing
- carrots, peas, blackcurrants
- little change in nutritive value;
mineral/vitamin loss on thawing,
micro organisms inactivated
- blanched, -30,
- carrots, peas, blackcurrants
- canning
- peas, beans, pears
- micro-organisms destroyed;
B & C lost;sugar if in syrup
- high temp.;sealed in
cans
- peas, beans, pears
- drying
- peas, beans, grapes
- change in texture, micro oragnisms
cant grow; fruit high in sugar
- high temp.;H2O removed
- peas, beans, grapes
- freezing
- Contribution to the diet
- pulses= protein for vegans
- low fat for low
kcal diets
- versatile
- antioxidants A & C -prevent cancer
- economical in
season
- pulses= protein for vegans
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