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Vegetables (Nutritive value (Fats: unsaturated, Vitamins: A, B, C,…
Vegetables
Nutritive value
Fats: unsaturated
Vitamins: A, B, C
Carbohydrates: Starch, Dietary fibre and sugar
Minerals: Calcium and Iron
Protein: LBV
Water: High water content
Classification
Fruit
Pulse
Root
Flower
Green
Dietetic Value
Cheap in season
Ideal for vegetarians
Unsaturated fats: Low kcal diets
Supply antioxidants A and C
Versatile
Grading
Class II: reasonable quality
Class III: marketable quality
Class one: Good quality
Class Extra: superior quality
Buying
Small amounts
Medium size
Fresh
No blemishes
Preparing
Serve raw
Avoid soaking
Sharp knife
Prepare just before cooking.
Effects of cooking
Vitamin C lost
Micro-organisms killed
Cellulose softened
Culinary use
Drinks
Salads
Soups
Processing
Drying
Irradiation
Canning