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Reprt in TVL
Reprt in TVL
Vegetable Dishes
Overview
Vegetables are plants like leaves, fruits, tubers, roots, bulbs, stems, and flower
used in a dish either raw or cooked. Vegetables give color, texture and flavor to
our meals. They also give vitamins and minerals.
Vegetables provide nutrients vital for health and maintenance of your body.
Eating vegetables provides health benefits to people like reduced risk of some
chronic diseases including heart attack and stroke, protect them against certain
types of cancers, reduce obesity and type two diabetes, lower blood pressures,
reduce the risk of developing kidney stones and help decrease bone loss.
Vegetable are important sources of many nutrients, including potassium, dietary
fiber, folate( folic acid), vitamin A and vitamin C.
Diets rich in potassium may help maintain normal blood pressure. Vegetable
sources of potassium include sweet potatoes, white potatoes, white beans,
tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans,
spinach, lentils, and kidney beans.
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce
blood cholesterol levels and may lower risk of heart disease. Fiber is important
for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-
containing foods such as vegetables help provide a feeing of fullness with fewer
calories.
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.
VitaminC helps help cuts and wounds, and keeps teeth and
gums healthy. Vitamin C aids in iron absorption.
LEARNING OUTCOME 1
PERFROM MISE EN PLACE
Vegetables need to be prepared before they are ready to serve
or used as an ingredient in a cooked dish. Prior to preparation
you need to identify the various kinds of vegetables and
different tools and equipment needed in the preparation of
vegetables. It is important factor to consider in the
preparation of vegetables.
CLASSIFICATIONS OF VEGETABLES
A. According to parts of plants
1. Gourd family
2. SEEDS AND PODS
- beans, peas, corn, okra
3. FRUIT VEGETABLES
- avocado, eggplant, sweet pepper, tomato
4. ROOTS AND TUBERS
- beet, carrot, radish, turnip, artichoke, potato, sweet
potato
5. CABBAGE FAMILY
- cabbage, broccoli, cauliflower, Brussels
sprouts, bokchoy
6. ONION FAMILY
- onion, scallion ,leek, garlic, shallot
7. LEAFY GREENS
- spinach, lettuce
8. STALKS, STEMS, AND SHOOTS
- artichoke, asparagus, celery, fennel,
bamboo shoots
9. MUSHROOMS
B.ACCORDING TO
CHEMICAL COMPOSITION
1. Carbohydrate-rich vegetable-seeds,
roots, tubers
2. Protein-rich vegetables-legumes, peas,
beans
3. Fat-rich vegetables-nuts, olives,
avocado
C. ACCORDING TO NUTRITIVE VALUE
The following is based on their nutrient content since fruits and vegetables are good sources of
vitamins and minerals.
1. Vitamin A-rich vegetables-green leafy and yellow fruits and vegetables
2. Vitamin C- rich vegetables- yellow vegetables
3. Vitamin B (complex)- legumes, peas, beans