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Ch. 31 Vegetables Objectives: 1. Identify nutrients in vegetables 2. Identify different parts of the vegetable plant Nutrients found in vegetables: • Vitamin C • Folic Acid • Vitamin K • Calcium • Magnesium • Fiber • Carbohydrates • No cholesterol • Low in calories, fat and sodium They are cruciferous which means they lower the risk of certain cancers Parts of the vegetable plant: • Flower: broccoli and cauliflower are the flowering part of the plant • Fruit: part of the plant that holds the seeds, ex: tomatoes, cucumbers, peppers, eggplant, and squash • Root: stores the plants food supply, ex: carrots, turnips, and radishes Parts of the Vegetable Plant…. • Seeds: part of the plant that grows new plants, ex: beans, corn and peas • Bulbs: layer of fleshy leaves surrounding underground portion of the stem, ex: onions and garlic • Leaves: leafy greens. Some can be eaten raw like salad greens and some need to be cooked like cooking greens Parts of the Vegetable Plant…. • Stems: celery is a common vegetable of this part of the plant • Tubers: large underground stem that stores nutrients, ex: jicama and potato Buying Fresh Vegetables • Ripeness: vegetables harvested only when ripe. Use within 2-5 days • Color and Texture: bright, crisp texture • Shape: typical • Size: heavy in relation to size • Condition: avoid wilted, decayed and damaged vegetables • Unitized: large produce held together by a rubber band Storing Fresh Vegetables Potatoes: cool, dark, dry place Onion: cool, dry, dark place and let air circulate Other vegetables: refrigerate in plastic bags Vegetables should not be washed until ready to use When washing vegetables, make sure you scrub root vegetables to remove all dirt. Avoid detergents because they may be ingested and cause you to become ill