Vegetables Vegetables areedible parts of plants. Theymaybe roots, tubers, bulbs,stems, leaves, flowers, seedsor pods.
Vegetable comes from the Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing.
Classification of vegetables Leafy Vegetable - Are often called green vegetables. Example of this are kamote tops, kangkong, pechay, saluyot, malunggay, ampalaya leaves, alugbati, spinach.
Seed Vegetables- Are sometimes called leguminous vegetable.Examples of these paayap, mongo, bataw, and other beans and peas.
Stems and bulbs- Consist of asparagus, bambooshoots, coconut shoot, onions andcelery.
Roots and Tubers - Are the times referred to as rootcrops.Example are kamote, cassava, ubi, carrots, singkamas, potato, gabi, ginger, garlic and other plants identified with roots.
Fruit vegetables - Consist of tomatoes, squash,eggplants, upo, ampalaya, patola,sayote, cucumbers, and okra.
Flowers - Consist of kaluray, squashblossoms, cauliflower, and kakawatiflowers,
SOME GUIDELINES IN THE SELECTION AND PURCHASE OF VEGETABLE.
Vegetables have high perishability and great in quality. It is therefore important for one to know how to select vegetables of the best quality. The quality of vegetables depends on:
The quality of vegetablesdepens ona) Favorite conditions for their growth;b) The season of their harvest;c) The variety of the vegetable;d) Degree of maturity;e) Size and uniformity of shape; andf) Presence of defacts.
The essentials of buyingvegetables.1. Buy vegetables that are in season: they are cheap and plentiful. They are also mest nutritios and better in flavor.2. Select the vegetables that are free from from surface bruises of blemishes due to dacay.3. Choose leafy vegetables that are fresh, young, and free from decay. Avoid wilted ones.
4. Pick out dry seedsof legumes that are not powdery and are free from holes. Legumes are susceptible to weevils attacks especially when thay had been stored improperly for sometime.5. Cet rootcrops that are free from dark spots and dirt. They must be firm, not soft.
6. Buy quality vegetables that will beat suit your particular purpose.7. Consider the cost in relation to the edible portion and the amount of waste for each type.8. Buy by weight if possible or by count by necessary.
9. Consider the prices of similar vegetables from at least two sources before buying.10.Consider quality above all other considerations.