【HL】Vegetables

Types of vegetables

-        Leaves 葉菜類

-        Beans 豆莢類

-        Stems 梗莖類

-        Fruits 瓜果類

-        Flowers 花菜類

-        Roots 根莖類

-        Bulbs 球莖類

-        Tubers 塊莖類

-        Fungi 菇菌類

-        Pulses & nuts 乾豆果仁類

Importance in the diet

-        Good source of vitamins.

-        Contains a reasonable amount of carbohydrates.

-        Calcium and iron are found in various vegetables like watercress, spinach.

Preparation of vegetables

-        Peel it thinly and cut with a sharp knife.

-        Prepare just before cooking

-        Do not soak in water.

-        Cook in minimum amount of boiling water in minimum time.

-        Drain and serve immediately.

-        Do not keep warm and reheat.

Effects of heat

-        Reduce bulk and become more digestible.

-        Some vegetables increase in bulk when they absorb water.

-        Nutrients are destroyed by heat.

Choice of vegetables

-        Damaged vegetables should be avoided.

-        Leafy vegetables should be crispy and firm.

-        Root vegetables should be free of spade marks.

Storage of vegetables

-        Keep in a cook place in a plastic bag to prevent oxidation.

-        Root vegetables should be stored in a cool, dark place.

-        Use as soon as possible.