What are Vegetables? Definition: Vegetables are plants or parts
of plants that are either served raw or cooked as part of the main
course or meal.
Slide 3
The veggie group is located in the 2nd section of
MyPyramid
Slide 4
Serving Size: 2 c. raw leafy greens 1 c. (8 oz.) veggie juice 1
c. raw or cooked veggies
Slide 5
Rich source of vitamins (Vit. A and C), minerals (Calcium and
Iron), and fiber. Low in calories and fat. A variety come in a
rainbow of colors (try to get a variety each day).
Slide 6
Nutrient Contribution Vitamins: 1. Chlorophyll green substance
of plant cells that gives their green color. 2. Vitamin A eyes 3.
Vitamin B 4. Vitamin C
Slide 7
Nutrient Contribution: Carbohydrates: complex carbohydrates are
made up of starches Proteins Minerals: 1.Calcium aids in bone
growth, normal heart rhythm and blood pressure. 2.Iron prevents
ANEMIA and builds red blood cells
Slide 8
ANEMIA Anemia is an iron or vitamin deficiency and leads to
lack of oxygen in organs. Anemia, one of the more common blood
disorders, occurs when the level of healthy red blood cells (RBCs)
in the body becomes too low. Anemia goes undetected in many people,
and symptoms can be small and vague. Most commonly, people with
anemia report a feeling of weakness or fatigue in general or during
exercise.
Slide 9
Nutrient Contribution: Water fresh veggies contain a large
amount of water. As they age, the water dries out and vegetables
become limp or wrinkles. They lose their crispness. * Proper
storage methods can help slow water loss and slow down aging.
Slide 10
Phytochemicals give veggies their distinctive color. Dark
Green/Orange Red/Blue-Purple White/Brown-Tan
Slide 11
The colors of vegetables can change depending on the
preparation methods used. Heat can cause vegetables to dull and
look less attractive than their raw state.
Slide 12
8 Types of Vegetables: Leaf Vegetables Stem Vegetables Root
Vegetables Bulb Vegetables Tubers Flower Vegetables Fruit
Vegetables Seed Vegetables
Slide 13
Leaf Vegetables Leaves that are dark green, such as spinach,
are high in Vit. A and C and folic acid. Good source of calcium and
iron. The darker the green color, the more nutrients leaf
vegetables are likely to have. Ex: Brussel Sprouts, Cabbage,
Lettuce, Parsley, Romaine, Spinach
Slide 14
Folic Acid Folic acid is an important nutrient for women who
may become pregnant. Adequate intake during the time just before
and just after a woman becomes pregnant, helps protect against a
number of neural tube defects.pregnant This results in
malformations of the spine (spina bifida), skull, and brain.spina
bifida Women who could become pregnant are advised to eat foods
with folic acid or take supplements in addition to eating
folate-rich foods (broccoli, spinach, cabbage) to reduce the risk
of some serious birth defects. Also very important for men who are
planning on fathering children
Slide 15
Stem Vegetables Stems support the plant. The best quality stem
vegetables have crisp, straight stalks. Ex: Asparagus, Celery,
Rhubarb
Slide 16
Root Vegetables Roots are a pathway for nutrients from the soil
to the plant. Roots also anchor the plant. Ex: Beets, Carrots,
Radishes, Sweet Potatoes, Turnips
Slide 17
Bulb Vegetables Bulbs are short, rounded buds that grow
underground. Very short stem covered with overlapping leaves. Bulbs
store food for the plant. Ex: Garlic, Leeks, Onions, Shallots
Slide 18
Tubers Tubers grow underground. They are a part of the
underground stem that swells to store food. New plants use the
stored food until they can make their own. Ex: Potatoes
Slide 19
Flower Vegetables Flowers are the plants bloom. Ex: Artichoke,
Broccoli, and Cauliflower
Slide 20
Fruit Vegetables Not as sweet and juicy as fruits. They are
called fruit vegetables because they contain the seeds of the
vegetables. Ex: Cucumbers, Eggplant, Peppers, and Tomatoes
Slide 21
Seed Vegetables Vegetables that grow from seeds. Best when
freshly picked. Ex: Corn, Green Beans, Green Peas, Snow Peas, and
Wax Beans.
Slide 22
Forms of Veggies: Fresh available certain times of the year
(must be washed to remove dust, bacteria and insect spray) Canned
Frozen Dried (dehydrated) **Be aware of added salt, sugar and fats
in the processed vegetables**
Slide 23
Veggies as Any Part of the Meal: Beverage tomato juice Salad
coleslaw, tossed salad Soup onion soup, potato soup Main Dish
stuffed peppers Side Dish corn on the cob, cauliflower with cheese
Bread potato pancakes, zucchini bread Garnish radish rose, red
pepper strips Dessert carrot cake, pumpkin pie