OVERVIEW
Vegetables are plants or parts of plants like leaves,
fruits, tubers, roots, bulbs, stems, shoots, 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.
Vegetables are important sources of many nutrients,
including potassium, dietary fiber, folate (folic acid),
vitamin A, and vitamin C.
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 an
important factor to consider in the
preparation of vegetables.
A. According to parts of plants
Gourd family
- cucumber, pumpkin, chayote
Seeds and pods
- beans, peas, corn, okra
1. Fruit Vegetables
- avocado, eggplant, sweet
pepper, tomato
 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
 Mushrooms
B. According to Chemical Composition
 Carbohydrates-rich vegetables – seeds,
roots, tubers
 Protein-rich vegetables –legumes, peas,
beans
 Fat-rich vegetables – nuts, olives,
avocado
 High moisture content – mushroom,
tomatoes, radish, green leafy vegetables
C. According to Nutritive Value
The following is based on their nutrient
content since fruits and vegetables are
good sources of vitamins and minerals.
 Vitamin A-rich vegetables – green
leafy and yellow fruits and vegetables
 Vitamin C-rich vegetables – yellow
vegetables
 Vitamin B (complex) – legumes, peas,
beans
1. paring knife - used in paring
2. chef knife - used in cutting
3. chopping board - used to hold
item while chopping
4. colander - used to drain excess
water after washing
5. bowls - used to hold vegetables
6. utility tray - used to hold ingredients
7. sauté pan - for sautéing or stir
frying vegetables
8. steamer - for steaming vegetables
9. oven - for cooking vegetables
oven steam or bake
1. Sugar
Fructose – the natural
sugar that provides the
sweetness in vegetables.
2. Glutamic Acid
This forms a product called
monosodium glutamate when
combined with salt. It is found in
large amount from young and
fresh vegetables
3. Sulfur compounds
Give the characteristic
strong flavor and odor of
some vegetables like onions,
leeks, garlic, chives, cabbage
and broccoli.
1. Chlorophyll – a fat soluble compound
responsible for the green color of plants.
When combined with acid, it forms
pheophytin which produces an olive green
color.
When combine with alkali, it forms
chlorophyllins which produces a more
intense green color. The addition of
baking soda when cooking that results to
brighter green color, is an example.
2. Carotenoids – the yellow,
orange to red soluble
pigments found in plants.
2.1 - beta carotene from carrots
and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin – responsible
for the yellow pigments
3.2 - Anthocyanins – responsible
for red and blue to violet
pigments (beets) Tube, eggplants
Fresh vegetables should be
crisp and bright in colors.
Different varieties differ in
color, shape, texture and
sometimes flavor.
- Green leafy vegetables are sources
of vitamin A.
Example:
 alugbati
 ampalaya leaves
 kalabasa leaves
 malunggay
 petchay
 sili leaves
Example:
 cabbage – type vegetables
 bell peppers
 lettuce
 potatoes
 dark green and yellow
vegetables
Beans and leafy greens are rich
sources of vitamin B -Complex
Example:
 ampalaya tops
 kulitis
 pepper leaves
 saluyot
 dried beans
Complex carbohydrates are carbohydrate
molecules with more than 20 – sugar
residue. They are called as polysaccharide.
Functions of Carbohydrate:
1. Source of energy ( protein sparing and
prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content
Example:
 wheat bran
 whole grain breads and
cereals
 cabbage
 carrots
 Brussels sprouts