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Classifying Vegetables

This document discusses the classification of vegetables into 8 categories including tubers, roots, bulbs, stems, seeds, flowers, leaves, and fruits. Examples are provided for each category. The document also discusses the importance of planting vegetables, noting that they increase food supply and nutrition while saving money and adding beauty to one's surroundings.

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Eloisa Carag
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38 views

Classifying Vegetables

This document discusses the classification of vegetables into 8 categories including tubers, roots, bulbs, stems, seeds, flowers, leaves, and fruits. Examples are provided for each category. The document also discusses the importance of planting vegetables, noting that they increase food supply and nutrition while saving money and adding beauty to one's surroundings.

Uploaded by

Eloisa Carag
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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CLASSIFYING

VEGETABLES
Have you
experienced
planting
vegetables?
Give me an
example of green
and yellow
vegetables.
Malunggay
Gabi leaves
Okra
alugbati
pechay
eggplant
kamote
Sili leaves
ampalaya
sitaw
carrot
patola
cauliflower
Vegetables
Vegetables
They are EDIBLE plants.
Their bulbs, flowers, fruits,
leaves, roots, seeds, shoots,
stem, and tubers may be
consumed raw or cooked.
8
Classifications
of Vegetables
• 1. TUBERS –the roots
vegetables are long,
round, and swollen
taproot.

EXAMPLES:
• cassava
• taro
• turnip
• potato
• 2. ROOTS –the roots
vegetables are long,
round, and swollen
taproot.

EXAMPLES:
• carrot
• radish
• 3. BULBS –it grows
below the ground and
the portion which is in
between the stem and
the roots.

EXAMPLES:
• onion
• garlic
• 4. STALKS OR STEMS
–are the main parts of
the plants.

EXAMPLES:
• asparagus
• celery
• 5. SEEDS –are eaten
and sometimes peeled.

EXAMPLES:
• beans
• peas
• corn
• 6. FLOWERS –flower
buds are edible. There are
seasonal and some are
available all year round.

EXAMPLES:
• cauliflower,
• broccoli
• ampalaya
• eggplant
• 7. LEAVES –
are separated
or very
compact.

EXAMPLES:
• cabbage,
• lettuce,
• spinach
(kangkong)
• 8. FRUITS -
vegetable-like
fruits. Plants bear
sweet and fleshy
fruit.

EXAMPLES:
• eggplant
• tomato
8 Classifications of Vegetables
• 1. Tubers
– Potatoes
• 2. Roots
– carrots, radishes
• 3. Bulbs
– Onions, garlic
• 4. Stems/Stems
– Celery, mushroom, asparagus
• 5. Seeds
– Beans, peas, corn
• 6. Flowers
– cauliflower, broccoli
• 7. Leaves
– cabbage, lettuce, spinach
• 8. Fruits
– Cucumber, eggplant, tomato, peppers, squash
Vegetables
Colors
Color Says It ALL!
• GREEN
– Chlorophyll
• Dark leafy greens
contains a lot of the b
vitamin folate as well
as iron
• protect against cancer
• Cook in small amount
of water for short time
Color Says It ALL!
• YELLOW /
ORANGE
•source of beta
carotene which is
converted to vitamin
A which helps eyes
•Cook covered in
small amount of water
Color Says It ALL!

• RED/PURPLE
• Contain LYCOPENE which may reduce
the chance of cancer
• also contain a lot of vitamin C and iron
• Cook covered in small amount of water
Color Says It ALL!
• WHITE
• Offer vitamin B & C as well as iron and
calcium
• Lower blood pressure, cholesterol and
reduce risk of heart disease
• Overcooking can cause color change
Importance of planting
vegetables
• Planting vegetables or having your
own vegetable garden increases food
supply for your family; thus saving
money on food budget.
• Vegetables is high in nutritional
content. Eating vegetables helps in the
control or prevention of various
illnesses such as diabetes, cancer,
and other diseases.
Importance of planting
vegetables
• Green and yellow vegetables are the most
easily available and inexpensive source of
beta-carotene. Beta-carotene is converted
into Vitamin A in the body.
• Planting vegetables adds beauty to your
surrounding and makes the home and
school clean, relaxing, and attractive. It also
fosters good physical and mental health,
since you get fresh air, sunlight, and
exercise.
ACTIVITY 1
DIRECTIONS: Research
vegetables that are common in
your community. Classify them
according to the 8 classification
of vegetables. Give the
nutritional importance of each.
Do it in your notebook.

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