vegetables

1. Market Forms Of
Vegetables

2. • Fresh vegetables are those that have
undergone little or no processing from the
time they are harvested to the time they
are marketed or sold.
• This also means that they remain in the
same state from the time they are
harvested.
• Fresh vegetables are often referred to as
the produce and are normally sold in
the market,grocery
stores,supermarkets,roadside
stalls,farmers market and vegetable
frams.
1.Fresh

3. These are forms of vegetables
that are commercially packed
in plastic bags or cardboard
boxes.Naturally,these are
frozen within hours of
harvested,but undergo several
steps to warrant that their
quality is preserved before the
actual freezing process.
2.Frozen

4. 3.Dried
These are vegetables that are
dried or dehydrated to preserve
and prolong their shelf life.
The process is done by removing
water from vegetables and
obstructing the growth of
bacteria,yeats and molds that can
stimulate spoilage and rotting of
vegetables are:freeze drying,drum
drying and sun drying.

5. This is the form where
vegetables are
preserved.Like freezing
and drying,it helps in
making cooking with
vegetables easier and
more convenient
4. Canned

6. Effects Of Cooking
Vegetables

7. 1.Changes in texture
Fiber are either softened or toughened.
A.Cellulose and hemicellulose-Heating generally softens
fibers.
B.Addition of acid toughens fibers.
C.Addition of alkali like baking soda softens hemicellulose.
D.Addition of lime causes firmness or delay of softening
due to the reaction of calcium from lime(apog).

8. 2.Water is either lost or absorbed.
A.Vegetables contain high amount of
water.Leafy and succulent vegetables
lose water and become limp.
B.Vegetables with significant amount of
starch(dried beans,roots
crops,tubers)absorb water because of the
hygroscopic property of starch.

9. 3.Changes in color
Cooking fora short
time helps maintain
color.

10. 4.Change in nutrients
A.Carbohydrates
*Moist heat cooking-gelatinization of starch
*Dry heat cooking-dextrinization of starch-
caramelization of sugar
B.Protein becomes more soluble and digestible.

11. C. Vitamins may be
destroyed in heat like
vitamin C.
D.Minerals are washed
into the cooking liquid or
oxidized.