veg

Document Sample
veg Powered By Docstoc
					•Vegetables come in many shapes, sizes and flavours.
They are among the best sources of nutrition for almost
everyone.
•Vegetables are the edible parts of a plant, they can be
from many different parts of the plant.
•Vegetables come from around the world and are
available all year. But, if we buy locally grown
vegetables, in season, it helps support local food
producers and reduces the food miles that the products
travel. In season, the price of vegetables is usually
lower and the vegetables are fresher.
•Our consumption of vegetables is the lowest in Europe.
         Nutritional values
• Vegetables   are low in fat (except avocado
pears)

•Vegetables are good sources of dietary fibre

•Yellow, red and orange vegetables supply the
antioxidant pigment betacarotene, which is a
form of vitamin A

•Antioxidant vitamins A, C and E protect against
diseases such as cancer.
         Fruit Vegetables
Aubergine, Tomato, Avocado, Pepper
      Pods & Seeds
Peas, Beans, Lentils, Okra
 Flower vegetables
Broccoli, Cauliflower
Leafy greens & Brassicas
   Spinach, Cabbage
       Stalks & Shoots
Asparagus, Celery, Bean sprouts
               Fungi
Oyster and Button mushroom, Truffle
      Bulbs
Onion, Garlic, Leek
           Roots & Tubers
Beetroot, Carrot, Parsnip, Potato, Yam
              Squashes
Courgette, Cucumber, Butternut squash
Buying & Storing
When buying vegetables you should consider the
following:

•Is the packaging damaged and within the sell-by date?
•Are the vegetables bruised or damaged?
•Are the vegetables firm to touch (depending on the
vegetable)
•Organic vegetables often contain more flavour and less
pesticide.

•Fresh fruit and vegetables should be used as soon as
possible. If stored, they should be kept in a cool, dark
place, in a fridge or larder to prevent sprouting, mould
growth and rotting.
         Preparing vegetables
• Many vegetables can be eaten raw.
• Wash to remove any dirt, and peel if necessary.
  Peel thinly as nutrients are stored just beneath
  the skin.
• Steaming is a nutritious way to cook vegetables
  because the nutrients are not lost in the cooking
  water.
• Boil green vegetables in a little boiling water for
  a short time and use the cooking water for sauce
  or gravy.
• Don’t cook any vegetables for too long as
  nutrients will be lost.
                    Preserving
• Freezing: Frozen peas are often better quality than fresh
  peas as they are picked and immediately frozen. Few
  nutrients are lost in freezing.

• Canning: Fruit & vegetables are canned, heated and
  sealed at high temperatures, which softens them. Some
  vitamin C is lost in canning.

• Drying: Moisture is removed during drying so that the
  food cannot deteriorate. EG: Sultanas, prunes and
  apricots.
• Jams & Chutneys: Fruit is boiled with plenty of sugar to
  make jam, and vegetables are cooked in vinegar and
  sugar to make chutney. These products are generally
  high in sugar.
                 Questions
1. Why are vegetables important for a healthy
   diet?
2. How can you prepare and cook vegetables
   healthily?
3. Make a list of the nine vegetable groups and
   add the following to its correct group:

Lettuce,    lentils, okra,    aubergine,    turnips,
  purple sprouting broccoli,     carrots,     peas,
courgettes,      button mushrooms,        leeks,
watercress,      tomatoes,    cassava,     avocado
                      Homework
 Which vegetables are in season in the UK at the
    moment?
 Research on the internet, ask people who grow
    vegetables, or visit a supermarket and look at
    labels.
 Fill in a chart such as below, to show when the
    different vegetables are in season.

JAN   FEB   MAR APR   MAY   JUN   JUL   AUG SEP   OCT   NOV DEC

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:0
posted:1/17/2013
language:simple
pages:18