This document discusses different types of vegetables categorized by their botanical parts - tubers, bulbs, roots, stems, leaves, seeds, flowers and fruits. It describes their flavors, nutrient contents in terms of water, starch, vitamins and minerals. The document provides guidance on selection, buying, storage and cooking methods of vegetables to best retain their colors, flavors, textures and nutrients. It emphasizes cooking vegetables in small amounts of water for short periods of time to minimize nutrient loss.

1. Vegetables

2. Botanical NamesTubers- potato, sweet potatoesBulbs- chives, onions, garlic, leeks, shallots

3. Botanical NamesRoots-beets, turnips, carrot, radishStems- asparagus, celery, mushrooms

4. Botanical NamesLeaves- brussel sprouts, cabbage, chard, greens, lettuce, spinach, watercressSeeds- beans, peas, and corn

5. Botanical NamesFlowers- artichoke, cauliflower, broccoliFruits- cucumber, eggplant, tomato, peppers, squash

6. FlavorsVegetables with strong flavorsOnions, cabbages, turnips, cauliflowerVegetables with mild flavorsMost veggies

7. Nutrients Water content- juicy and succulent; fruits, stems, flowers, and leavesTomatoes, celery, broccoli, lettuce

8. NutrientsStarch- starchy vegetable; tubers, roots, bulbs and seedsPotato, sweet potato, lima beans, corns

9. ColorsVegetables come in all colors of the rainbow

10. Selection and BuyingCanned- can come in many forms such as whole, diced, halved or slicedCanned vegetables lose some nutrients during the canning process Fresh- are usually more nutritious than processed vegetablesOnly available during certain times of the year

11. Selection and BuyingFrozen- retain almost all their nutrients during freezingDried- dehydrated vegetables that are used in cookingMostly onions and mushroom

12. Care and StorageRefrigerate most veggies, examine the veggies before you put them into the fridgeTubers and root vegetables- store in a cool, dry, dark placeKeep canned vegetables at room temperature, use the veggies within a yearUse frozen veggies as soon as they are thawed

13. Nutrient Contribution- VitaminsChlorophyll- green substance of plant cells that gives them their green colorVitamin A- helps the eyesLeafy green and deep yellow vegetables contain carotene which converts to vitamin A

14. Nutrient Contribution- VitaminsVitamin C- most vegetable contain vitamin CBroccoli, peppers, tomatoes, cabbagesVitamin B- lime beans and peas have moderate amounts of B vitamins

15. Nutrient ContributionMinerals:Calcium IronCarbohydrates:CelluloseStarches Sugars Proteins:Dried beans and peas provide incomplete proteins

16. Methods of CookingBoil- boil a small amount of water, add the veggies, return to a boil, cover the pan, and reduce the heat to a simmer

17. Bake- wash the veggies thoroughly and place on a baking sheet and into the oven

18. Panned- Stir-frying at high heat or braising at low heat

19. Steamed- water at the bottom of a pan, metal basket to hold the veggies to cook over boiling waterMethods of CookingFried- pan or deep fry, using batter or crumbsPressure cooked- quick cooking, keeps flavor and colorBroiled- using the oven and high heat, tomatoes or eggplantMicrowave- retains the color, flavor, nutrients and texture

20. Principles of Cooking1. The goal is to retain color, flavor, nutrients and textureCellulose structure softens and they become less crispStarch absorbs water, swells and becomes more soluble2. Water soluble vitamins from veggies seep out into the cooking liquidVitamins C and BMinerals