Vegetables
Unit
Notes
Types of Vegetables
Tubers – potato
Root – beets, turnips, carrots, radish
Bulbs – chive, onion, garlic
Stem – celery, mushrooms, asparagus
Seeds – beans, peas, corn
Flower – cauliflower, broccoli
Leaves – Brussels sprouts, cabbage,
lettuce
 Fruit – tomato, green pepper, squash,
cucumber
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What category am I?
Buying Vegetables
 Quality vegetables - firm texture, free from decay,
crisp, smooth dense, free from bruises, good color
 Washing vegetables helps remove pesticides that
might remain on the skins
 Buy locally grown vegetables in season – they are
fresher, cheaper, have a smaller carbon footprint and
support local economies and farmers.
 Choose organic produce where possible - less
pesticides, insecticides, safeguards our natural
environment and water supply, and preserves heirloom
varieties
Vegetables
 Vegetables can be green, yellow, white, or red.
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Green: chlorophyll – Vit A, B, C, iron, calcium
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Bright green to gray green
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Cook in small amount so water with short cooking
time
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Yellow/Orange: carotene - Vit A,B,C, calcium
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Yellow orange color
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Small amount of water with the pan covered
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White: flavones – Vit B, C, iron, calcium
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White to yellow/dark gray
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Overcooking cause the color change
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Red: anthocyanin – Vit A, C, thiamine, iron
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Red to purple/blue
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Add acid to keep food red
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Cook in small amounts of water with the pan lid on
Vegetable Terms
Antioxidants – may help to protect the body from
damage/aging. Found in fruits, veggies,
chocolate and tea
Beta-carotene – orange pigment in fruits and veg,
form of Vitamin A. Found in dark green and
orange/yellow F & V.
Flavenoid – antioxidant found in F & V, tea, nuts,
seeds and roots. Help protect cardiovascular
system and may destroy cancer cells
Why is it important to
cook vegetables correctly
 To retain vitamins and minerals, cook starch
 Cooking methods:
In water/ boiling
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Steaming
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Pressure Cooking
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Baking
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Frying
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Broiling
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Microwave
Veggie Quiz –
Let’s see if you know what
type of vegetable each of these is. Write the correct
name and category for each vegetable on a separate
sheet
1
2
3
4
Veggie Quiz
5
6
7
8
More vegetables
10
9
11
12
Bonus
 List as many different ways you can cook
a potato as you can
 Why do we have to cook potatoes?