Chapter 13 - Vegetables and Legumes

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
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Vegetables and
Legumes
13

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Classification of Vegetables

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• Structure of plant cells
– Cell wall
– Storage structures in parenchyma cells
• Leucoplasts, chloroplasts, chromoplasts, and
vacuoles
– Intercellular air spaces
Composition of Vegetables

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Composition of Vegetables (cont’d.)

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Composition of Vegetables (cont’d.)

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• Plants as functional foods
– Phytochemicals
• Antioxidants, phytoestrogens, and anti-
inflammatory agents
Composition of Vegetables (cont’d.)

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• Additives
– Fresh veggies usually have little or no
additives
• Exceptions: silicon dioxide, wax
– Canned vegetables
• EDTA to preserve; salt and sucrose; sodium
bicarbonate; and BHA and BHT
Composition of Vegetables (cont’d.)

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Composition of Vegetables (cont’d.)

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Calorie Control: Vegetables

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Calorie Control: Vegetables (cont’d.)

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• Tips for eating more vegetables
– Snacks: cut-up vegetables/1 T low-calorie dip
– Vegetable soup: make homemade on
weekend for soup during the week
– Frozen vegetables: prepare as needed
– Daily salad
– Vegetable juice
– Green and orange: green vegetables for
folate, yellow-orange for vitamin A
Calorie Control: Vegetables (cont’d.)

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Purchasing Vegetables

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Purchasing Vegetables (cont’d.)

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Purchasing Vegetables (cont’d.)

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• Select vegetables that are in season (see
Figure 13-5)
• Look for key characteristics
– Examples: tenderness, firmness, crispness,
color, weight, etc.
Selecting Vegetables (cont’d.)

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• Commonly known vegetables
– Celery, corn, cucumbers, eggplant, garlic,
ginger, greens, leeks, lettuces, mushrooms,
okra, onions, parsley, parsnips, peas, peppers
(hot, sweet), potatoes, radishes, rutabagas,
Spinach, sprouts, squash (summer, winter),
sweet potatoes, tomatoes, turnips
• Some exotic vegetables
– Adzuki beans, amaranth, chayote, daikon,
jicama
Selecting Vegetables (cont’d.)

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Selecting Vegetables (cont’d.)

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Selecting Vegetables (cont’d.)

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Selecting Vegetables (cont’d.)

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Selecting Vegetables (cont’d.)

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Legumes

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Legumes

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• Soybean products
– Textured vegetable protein (TVP)
– Meat analogs
– Tofu
– Fermented Soybean Foods
• Miso, natto, soy sauce, sufu, tempeh, tamari
Legumes (cont’d.)

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• General guidelines
– Buying
– Storing
– Washing
– Cooking liquid
– Cooking time
Preparation of Vegetables

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• Changes during heating
– Texture
– Flavor
– Odor
– Color
– Nutrient retention
Preparation of Vegetables (cont’d.)

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• Dry-heat preparation
– Baking
– Roasting
– Frying
• Stir-frying, deep-frying
Preparation of Vegetables (cont’d.)

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• Moist-heat preparation
– Simmering
• Amount of water
– Steaming
• Foil-wrapped vegetables
– Braising
– Microwaving
Preparation of Vegetables (cont’d.)

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• Preparing legumes
– Overnight soak method
– Short-soak method
– No-soak method
– Indigestible carbohydrates
• Preparing sprouts
– Includes growing and storing techniques
Preparation of Vegetables (cont’d.)

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• Refrigerated
– Water content determines how long
vegetables can be stored
– Some vegetables are best stored at room
temperature
– Store in crisper to maintain moisture
• Freezing
– Blanche fresh vegetables before freezing
Storage of Vegetables

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• Dry storage
– Tomatoes, eggplant, winter squash, tubers,
dried legumes, bulbs
• Controlled-atmosphere storage
– Commercially available
Storage of Vegetables (cont’d.)

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• Vegetables in raw or cooked form add
color, flavor, and texture to meals as well
as enhance a meal’s overall nutritional
value
• Important aspects of food preparation
– Classification, composition, purchasing
criteria, and preparation and storage
techniques
Chapter Summary