Fruits and Vegetables
description
Transcript of Fruits and Vegetables
![Page 1: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/1.jpg)
1
Fruits and Vegetables
SMSDMrs. Rohret
Fruits and Vegetables
![Page 2: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/2.jpg)
• Important source of dietary fiber and carbohydrates
• They are rich in vitamins & minerals
• Fruits & Veggies are:–Low in fat–low in calories–low in sodium
Nutrients in Fruits & Veggies
![Page 3: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/3.jpg)
• Excellent source of vitamin C, potassium, phytochemicals.
• Different types of fruits & Vegetables provide good sources of other nutrients.
• The food pyramid recommends eating a variety of deep colored fruits & veggies to get the most vitamins & minerals.
Nutrients in Fruits & Vegetables
(continued)
![Page 4: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/4.jpg)
![Page 5: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/5.jpg)
Botanical Names
![Page 6: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/6.jpg)
Smooth Skin and an enlarged fleshy area that surrounds the
core.
![Page 7: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/7.jpg)
Fragile cell structurePulpy and juicy
Tiny seeds embedded in the flesh
![Page 8: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/8.jpg)
Contain a single seeds or pit surrounded by juicy flesh.
![Page 9: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/9.jpg)
Has juicy flesh with a hard outer surface that is smooth or netted
![Page 10: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/10.jpg)
Have a firm rind and pulpy flesh
that grow in warm regions
![Page 11: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/11.jpg)
Grow in very warm climates. Each particular
fruit differs in skin composition and seed
characteristics.
![Page 12: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/12.jpg)
![Page 13: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/13.jpg)
![Page 14: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/14.jpg)
14
Different Parts of Plants are Eaten as Vegetables
• Roots – stores plants food supply and sends nutrients and moisture to the rest of the plant
• Stems
• Tubers – a large underground steam that stores nutrients
• Leaves – are the manufacturing areas
![Page 15: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/15.jpg)
15
Different Parts of Plants are Eaten as Vegetables
• Bulbs – made up of layers of fleshy leaves surrounding a portion of a stem
• Flowers
• Seeds – high in carbohydrates and other nutrients because they are the part of the plant which new plants grow
• Fruits – holds the seeds
![Page 16: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/16.jpg)
Selecting Fresh Fruit& Veggies
6 Points to check topurchase quality fruit:
1. Condition: avoid fruits with bruised or damaged spots or decay
2. Denseness & Texture: should be plump and firm. Avoid those that are dry, withered, very soft or very hard
3. Color: should be typical for the particular fruit
![Page 17: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/17.jpg)
Selecting Fresh Fruit & Veggies
(continued)6 Points to check to purchase quality fruit (continued):4. Aroma: usually has a pleasant,
characteristic aroma. If it has been refrigerated and is cold it may not have an aroma
5. Size: should be heavy for its size, this usually means it’s juicy
6. Shape: each type has it’s own characteristic shape. If misshapen, it
will probably have poor flavor and texture
![Page 18: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/18.jpg)
Selecting Fresh Fruits & Veggies
• Some fruits & veggies are available year round like apples, oranges and bananas
• Seasonal Fruits & Veggies and can only be purchased during certain months
![Page 19: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/19.jpg)
Selecting Fresh Fruits & Veggies (continued)
• Buy only what you can use/store (they are highly perishable)
• Mature Fruits:Have reached their full size and color, but are very firm, lack flavor, and are not top eating quality.
• Ripe Fruit:When a mature fruit reaches it’s peak of flavor and is ready to eat
![Page 20: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/20.jpg)
Storing Fresh Fruits & Veggies• Don’t wash until you are
ready to use it.• Most should be stored in the
refrigerator in a brown paper bag, the crisper section, or plastic bag with holes in it.
• Don’t line the crisper with paper towels.
• Potatoes, Sweet Potatoes, Onion should be stored in a cool, dry place.
![Page 21: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/21.jpg)
To Ripen Fresh Fruit:• Put them in a brown paper bag at
room temperature.
Room Temperature
![Page 22: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/22.jpg)
Preparing Fruits & Veggies• Always wash – but no not use soap• Do not soak in water• To prevent nutrient loss:
– Don’t pare fruits and vegetables with edible skins
– Cut fruits and vegetables into large pieces
![Page 23: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/23.jpg)
Preventing Cut Fruits from Browning
• The browning of fresh fruits is due to the process called enzymatic browning
• Coat them with ascorbic acid (vitamin c)– Dip in lemon juice– Sprinkle with “Fruit Fresh” (ascorbic acid
powder)
![Page 24: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/24.jpg)
• Canned Fruits: – Come in whole, halved, sliced and in
pieces.– Some are packed in light or heavy syrup
which sweetens them. Heavy syrup adds extra sugar and calories
• Frozen Fruits: – Can come with or without sugar, be sure
to check the label. – Taste similar to fresh fruits but frozen
often have a softer texture when defrosted.
– To serve thaw it only partially so that ice crystals remain to help keep the fruit firm, otherwise it will be mushy
• Dried Fruits: – Look for good color when purchasing
them and that are fairly soft and pliable. Makes a nutritious snack or can be added to dishes.
Different Types of Fruits
![Page 25: Fruits and Vegetables](https://reader036.fdocuments.in/reader036/viewer/2022081515/5681671f550346895ddb9e44/html5/thumbnails/25.jpg)
Eat 5 dark,
colorful fruits & veggies
each day!