2. Vegetables are parts of plants that are
consumed by humans or other animals as
food. The original meaning is still
commonly used and is applied to plants
collectively to refer to all edible plant
matter,including the flowers, fruits,
stems, leaves, roots, and seeds. It may
exclude foods derived from some plants
that are fruits, flowers, nuts, and cereal
grains, but include some fruits such as
tomatoesand courgettes, flowers such as
broccoli, and seeds such as pulses.
3. Knowing the different forms of vegetable can also help in
deciding which vegetable to buy and prepare.
Vegetables available in market can be fresh, frozen, dried, or
canned.
4. FRESH ( crisp, bright color, firm, absence of decay)
Fresh vegetables are vegetables that have
undergone little or no processing from the time they
were harvested to the time they were marketed or
sold.In general, they remain in the same state as
when they were harvested. Fresh vegetables- and
fruits, as well- are often referred to as produce and
are typically sold in markets, grocery stores and
supermarkets, and roadside stalls,as well as in
farmer’s markets and vegetable farms. Some fresh
vegetables, like salad greens, are sold in plastic
bags, boxes, and other containers in stores.
5.
6. FROZEN
Frozen vegetablesare commercially packedin
plastic bags or cardboardboxes. Typically,
vegetablesare frozen within hours of harvest,but
they undergo severalsteps that ensure their quality
before the actual freezing process.First, they are
washed thoroughly to remove any dirt and debris, as
well as any chemicalsthat have been used such as
pesticidesand fertilizers. Then,they are often
blanched,or cooked quickly in boiling water, and
then shocked in ice water to stop the cooking
process.The vegetablesare then sorted and
inspected,so as to get rid of any vegetablesthat are
not fit for consumption. Lastly, they are packaged
and shippedoff to wholesalers and distributors, as
well as supermarkets and grocery stores.
7.
8. DRIED
Drying or dehydrating preserves vegetables
ang prolongs their shelf life. Removing
water from vegetables inhibits the growth of
bacteria, yeasts and molds that can
otherwise promote spoilageand rot in
vegetables. Dried vegetables sold in
markets and groceries are dehydrated using
different methods such as freeze drying,
drum drying, and sun drying.
9.
10. CANNED
Like freezing and drying, canning is a method of
food preservation. It helps make vegetables last
longer. Also, like other two methods, canning
makes cooking with vegetables easier and more
convenient, as using canned vegetables instead
of fresh ones eliminates several steps in food
preparation. Before vegetables or any other
food are canned, they undergo some form of
processing. Heat is first applied to the
vegetables to kill any harmful microorganisms
before they are sealed in airtight containers
such as cans or jars.
