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Cookery10vegetables 190117235613
Cookery10vegetables 190117235613
Classification of
Vegetables
a. According to parts of plants
Gourd family - cucumber, pumpkin, chayote
Seeds and pods – beans, peas,
corn, okra
Roots and tubers
- beet, carrot, radish, turnip, artichoke,
potato, sweet potato
Cabbage family
- cabbage, broccoli, cauliflower,
Brussels sprouts, bokchoy
Onion family
- onion, scallion, leek, garlic, shallot
Leafy greens
- spinach, lettuce
Stalks, stems, and shoots
- artichoke, asparagus, celery,
fennel, bamboo, shoots
Flavor Components of Vegetables
Folate (folic acid) helps the body form red blood cells.
Women of childbearing age who may become pregnant
should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified
foods or supplements. This reduces the risk of neural tube
defects, spinal bifida, and anencephaly during fetal
development.
Nutritional Value of
Vegetables