Please enable JavaScript.
Coggle requires JavaScript to display documents.
Vegetables - Coggle Diagram
Vegetables
Classification:
bulb veg: white onion, leek
fruit veg: pepper, chills
Tuber veg: potato, radish
stem veg: asparagus, celery
Root veg: beetroot, carrot
-
Flower veg: broccoli, cauliflower
-
Green veg: spinach, cabbage
Nutritional value:
Carbohydrates:
Contains starch, dietary fiber and sugar in varying amounts. Pulse, root and tuber vegetables provide starch in high quantities. Carrots, tomatoes, peppers and onions contain small amount of sugar.
Vitamins:
Contain all (B1), (B6), (B2), (B3) vitamins. lack of vitamins D and B12
Fat:
Lack fat due to their high water content. Olives and soya beans are exceptions good source of polyunsaturated fat.
Proteins:
Contain small amount of LBV protein. Pulses have highest LBV content. Soya beans are exception as they contain (HBV)
Minerals:
Contain small amount of calcium, especially leafy green veg. Leafy green veg and pulses are good source of non-haem iron.
-
Nutritional composition:
Root veg: Proteins =3%. Carb= 2%. Vitamins=A,B,C. Minerals= Calcium, Iron. Water= 70-90%
Fruit veg: Proteins=1%. Carb=2-5%. Vitamin=A,B,C. Minerals=Calcium iron. water =90-95%
Leafy veg: Protein = 3%. Carbohydrates= 2%. Vitamins = A,B,C. Minerals = Calcium, Iron. Water = 90-95%.
Pulse veg: Protein=2-44%. Fat=8%. Carb= 3-60%. Vitamins=A,B,C. Minerals=Calcium, iron. water=14-19%