Tropical Legumes III Tropical Legumes III (TL III) Bulletin - 08
Food commodities 6 legumes, vegetables & fruit
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Vegetables
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Legumes are plants that bear their fruit in pods, which are casings with two halves, or hinges. Legumes are a very healthy food because it is low in fat and high in protein. Legumes are also very high in fiber and other nutrients.
Vegetable is an edible part of a plant, including stems, roots, leaves and flower buds that can be cooked or eaten raw.
Mushrooms can also be eaten raw or cooked and are used for food preparation in the same ways that vegetables are
mushrooms are technically considered fungi. Because they have no leaves, roots or seeds and don’t need light to grow, they are not a true vegetable.
Fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering
Vegetables
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Legumes
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Legumes – kacang – kacangan atau biji- bijian yg masih terbungkus oleh kulitnya (pods).
Pulses – kacang - kacangan atau biji - bijian yang sudah dikeringkan dan sudah tidak terbungkus oleh kulitnya..
Legumes & Pulses
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Legumes
French beans
Long beans
Pulses
Peas
Lentils
Peanuts
Types of Legumes & Pulses
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Carbohydrates
Proteins
Fats
Fiber
Vitamin B-group
Iron
Calcium
Potassium
Nutrients in Legumes & Pulses
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Using Legumes & Pulses in Cooking
Pulse harus direndam dalam air sebelum memasak – mempermudah proses memasak, biasanya dengan boiling atau simmering.
Sebagai bahan untuk soup,, stew, salad & curry.
Untuk memembuat tofu,susu kedelai, tempe, soya sauce & salted soya bean.
Protein soya bean dikenal dengan nama vegetable protein (protein nabati).
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Vegetables
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Types of Vegetables
Bulbs(unbi lapis) Onion, garlic Carbohydrates, vitamin A,
B6 & C, calcium
Flowers(bunga( Cauliflower, broccoli,artichoke
Vitamin A, B-group, C & E, folic acid, potassium, phosphorus, magnesium
Fruits(buah) Tomato, cucumber, eggplant
Vitamin A, B-group & C, potassium
Types Examples Nutrients
Leaves (daun)Lettuce, spinach, cabbage, kale, mustard greens
Vitamin A, C, E & K, calcium, iron, sulphur, phosphorus
Stems (batang) Celery, asparagus Vitamin A, B1, B2, B6, folic acid, potassium
Tubers(unbi batang)
Potato, sweet potato, yam, tapioca, water chestnut
Carbohydrates, vitamin C
Roots (akar) Carrot, turnip Carbohydrates, vitamin A, B6 & C, calcium
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Leaves ( daun)
Lettuce
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Mushroom
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Alternate Names: Portobella, field mushroom, open cap mushroom
Karakteristik: umumnya untuk Italian cooking, Sauce , pasta, palin cocok sebagai meat substitute dan grilling. marinating and grilling.
Portobello
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Alternate names: Tree oyster, angel's wings, abalone mushroom .
Karakteristik: Meskipun ini dapat ditemukan di alam liar tumbuh di sisi pohon, paling mudah dibudidayakan dengan menggunakan serbuk kayu,. jamur tiram ditemukan di banyak masakan Jepanese dan Cinese dishes seperti soup dan stir fries.
Oyster
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Alternate names: Maitake, sheepshead mushroom, ram's head.
Karakteristik: Dapat ditemukan ditemukan di hutan. Jamur ini memiliki aroma tanah dan kuat, dan berasal dari barat laut Amerika Serikat dan Jepang, di dikenal sebagai maitake (“dancing mushroom)
Hen of the Wood
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Alternate names: Shitake, black forest, black winter, brown oak, Chinese black, oriental black, forest mushroom, golden oak, Donko
Sekarang ini , sebagian besar shiitakes dibudidayakan. Fresh Shiitakes memiliki rasa dan aroma kayu , shitake kering yang lebih keras aromanya.
Shiitake
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Alternate names: Cremini, baby bellas, golden Italian, Roman, classic brown, Italian brown, brown mushroom
Karakteristik: crimini lebih gelap, lebih kencang/keras dan lebih beraroma dibandingkan champignon , keduanya dapat digunakan sebagai pengganti.
Crimini (crimino)
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Alternate names: Table mushroom, cultivated mushroom, button, champignon (de Paris)
Karakteristik:hampir bisa ditemukan di mana- mana dan dibudidayakan, champignon dapat ditemukan di mana-mana jamur di Amerika Serikat. Dapat dimakan fresh atau cooked, sangat baik untuk soup dan salad, dan pizza. Di Perancis, jamur kancing disebut champignons.
White button
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Alternate names: Cèpe (cep), bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, penny bun
Karakteristik: Warnanya sedikit coklat kemerahan , Porcinis adalah salah satu jamur liar yang paling berharga (mahal), teksturnya halus dan aromatik, aroma kayu. Sangat populer di Italia, serta di Peranci disebut Cêpes.
Porcino (porcini)
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Morel
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The black truffle or black Périgord truffle (Tuber melanosporum), spesies yang berharga , dinamai sesuai dengan nama wilayah Périgord di Perancis dan tumbuh dengan/ sekitar Oak dan hazelnut pohon. truffle hitam dipanen pada akhir musim gugur dan dingin.
Truffle
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Straw
Shimeji
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King Oyster
Enoki
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Herbs and spices
Rempah – Rempah adalah tanaman yang beraroma yang biasanya ditambahkan kedalam makanan saat pengolahan makanan yang berfungsi sebagai penyedap dan pembangkit selera.
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Herbs & spices
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• Bumbu / rempah dari buah dan biji.• Bumbu / rempah dari bunga.• Bumbu / rempah dari daun.• Bumbu / rempah dari kulit batang.• Bumbu / rempah dari akar.• Bumbu / rempah dari umbi lapis.
Klasifikasi Herbs & spices :
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Nut meg (biji pala)
Coriander (ketumbar)
Candle Nut (kemiri)
Sasame Seed (wijen)
Cumin (jintan)
Cardamon (kapulaga)
Rempah – Rempah dari Buah /Biji
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Rempah yang Berasal Dari Bunga
Saffron
Clove (Cengkeh)
Star Anise (Bunga Lawang)
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Daun Pandan Bay leaf Scallion/spring
onion Parsley Basil Lime leaf /kaffir
leaf Turmeric leaf Coriander
leaf/cilantro Mint leaf Sage Rosemary Thyme Taragon
Rempah yang Berasal Dari Daun
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Rempah yang Berasal Dari Bunga dari kulit kayu
Kayu Secang
Cinnamon (Kayu Manis)
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Turmeric (Kunyit)
Ginger (Jahe)
Kaemperia galanga (Kencur)_
Galangal (Lengkuas )
Lemongrass (Serai)
Fingerroot (Temu Kunci)
Rempah yang Berasal dari Akar
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Rempah yang Berasal dariUmbi Lapis
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Using Vegetables in Cooking
Vegetable dimasak agar lebih mudah dicerna. Dalam cooking proses, volume sayuran berkurang, serat
melunak. Green Vegetable dalam cooking proses berubah lebih
hijau, jika terlalu lama menjadi kekuningan . Leaf vegetable bisa di stir fry, boil atau soup. Root Vegetable bisa di bake, roast, braise atau pressure
cooking (pesto). Soft vegetable seperti tomat & jamur segar dapat di grill
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Prized for its refreshing flavor &
sweetness
Most fruit, when ripe, can be eaten
at any time or after a meal as a
dessert.
Others are better after they are
cooked.
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Fruit
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Types Examples
Stone fruit Peach, cherry, plum, apricot
Fleshy fruit Apple, pear, pineapple, papaya, banana, melon
Berry fruit Strawberry, blackcurrant, raspberry, gooseberry
Citrus fruit Orange, lemon, tangerine, lime
Dried fruit Sultana, raisin, date, prune, currant
Types of Fruit
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Carbohydrates
Fiber
Calcium
Iron
Vitamin A, B-group & C
Potassium
Phosphorus
Manganese
Water
Nutrients in Fruit
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Using Fruit in Cooking
• Buah ini biasanya dimakan mentah, baik sendiri atau dalam salad.
• Juga dapat dimasak seperti stewing, baking, frying dan boiling.
• Dapat digunakan untuk bahan Pie, Cake, Puding, Fritter dan Jam.
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