Fruits and Vegetables According to Parts of Plant Used

Vegetables ○ bulbs (garlic, onions)

○ are served with meals as viands or ○ flowers (broccoli, cauliflower)
salads ○ fruits (pumpkins, squashes and tomatoes)
○ are plants or parts of plants such as roots, tubers ○ leaves (lettuce, spinach)
bulbs, stems, shoots, leaves, fruits and flowers ○ roots (beets, carrots, turnips and radishes)
used as raw or cooked, served generally with ○ seeds (beans, corn and peas)
entree or in salads but not as desserts ○ stalks (celery)
○ stems (asparagus)
Fruits ○ tubers (irish potatoes, yams)
○ are usually eaten as appetizer, as dessert
or out of hand Roots
○ are fleshy, juicy products of plants that are seed ○ are underground parts of plants
containing
○ when ripe, they are edible without cooking Examples:
● Apulid tsina or water chestnut
❖ both give diverse color, flavor and texture to make our ● Kamote or sweet potato
meals more interesting and appetizing ● Kamoteng kahoy or cassava
❖ Both are an important source of vitamins and minerals
● Karot or carrot
needed for growth and normal physiologic functioning
of the body ● Gabi or taro
● Labanos or radish
● Remolatsa or beats
Classification of Vegetables ● Singkamas or yam bean
○ are classified according to parts of plant used, ● Tugi or spiny yam
chemical composition and nutritive value ● Ube or purple yam
Tubers Stems and Shoots
○ are short, thickened, fleshy parts of an under- ○ are stalks supporting leaves, flowers or fruits
ground stem
Examples:
Examples: ● Kintsay or celery
Jerusalem artichoke / Potatoes ● Tangkay ng gabi or taro petioles
● Labong or bamboo shoots
Bulbs ● Malunggay or horseradish
○ are underground buds that send down roots and ● Ubod or coconut pith
are made up of a very short stem covered with ● rhubarb / palm heart / asparagus
layers
Leaves
Examples: Examples:
Chives / Garlic / Leeks / Onions / Shallots ● Alugbati or malabar night shade
● Dahon ng ampalaya or bitter melon leaves
Seeds ● Talbos ng kamote or sweet potato tops
○ are parts from which a new plant will grow ● Kangkong or swamp cabbage
○ referred to as pulses or legumes ● Kintsay or celery
● Ispinaka or spinach
Examples: ● Repolyo or cabbage
● Munggo or mung beans ● Letsugas or lettuce
● Garbanzos or chickpeas ● Mustasa or mustard
● Paayap or cowpeas ● Petsay or cabbage (chinese)
● Patani or lima beans ● Talinum or spinach (philippines)
● Mecan peas or soy beans ● Dahong sili or pepper leaves
● White beans ● Wansuy or coriander leaves
● Frijoles / Broad beans / Kidney beans ● Sibuyas na mura or onion or shallots
● Lentils / Pinto beans / Wax beans ● Leeks / Scallions
Fruits According to Chemical Composition
Examples: Carbohydrate - rich
● Ampalaya or bitter melon ○ seeds, roots and tubers
● Upo or bottle gourd
● Sayote or chayote Protein - rich
● Pepino or cucumber ○ (seeds) legumes, pulses, mung beans and
● Talong or eggplant soybeans
● Langkang hilaw or unripe jackfruit
● Patola or sponge gourd Fat - rich
● Kalabasa or squash ○ (seeds) nuts, olives and avocado
● Kamatis or tomatoes
● Siling labuyo or cayenne pepper Fiber - rich
● Siling maanghang or chili pepper ○ (green leafy vegetables) celery stalk, broccoli
● Siling hindi maanghang or sweet pepper
● okra High Moisture Content
○ kabuti or mushrooms / kamatis or tomatoes
Flowers kintsay or celery / koliplower or cauliflower
○ are exemplified labanon or radish / letsugas or lettuce
repolyo or cabbage
Examples:
● Koliplower or cauliflower ➔ Succulent - refers to the juiciness of vegetables
● Katuray or sesban flower because of its high moisture content
● Bulaklak ng kalabasa or squash flower
Gas - forming vegetables
○ when digested, they form gaseous compounds
like hydrogen sulfide
Classification of Fruits Drupe
○ various types of fruits exist because the ovaries ○ are stonefruits
and seeds of the different flowers develop in ○ single seeded stone fruit
different ways ○ single ovary

Description of each type of Fruit Examples:

Cherry, plum, peach, nectarine, apricot, Prune
Aggregate Fruit
Siniguelas, avocado, mango
○ many tiny seed - bearing fruits
○ single mass which develops from the many
False Berry
ovaries of a single flower
○ many seeded fruits result from the fusion of an
ovary and a receptacle
Examples:
Raspberry, blackberry, cherimoya
Hesperidium
○ develops from a compound ovary into a many
- with strawberry, the tiny fruits are embedded on a
seeded, multi - sectioned fruit enclosed in a
large fleshy receptacle
tough, oily skin
Berry
Examples:
○ may contain one or more seeds
Citrus fruits
○ single ovary

Multiple Fruit
Examples:
○ ovaries and receptacles from multiple flowers on
Grapes
a common base develop into these fruits
Banana - which lost its ability to develop seeds
because growers have long propagated
Examples:
it vegetatively w/ the aim of getting rid
Pineapple, Fig
of the seeds
According to their Production of Ethylene Composition and Nutritive Value of F and V
○ a ripening hormone Proximate Analysis
○ both are generally higher in moisture content
Climacteric Fruits than most other foods
○ produce ethylene which causes high respiration ○ 71% mc for jackfruit to 94% mc for native melons
rate during ripening ○ 6% mc for mung beans to 94% mc for lettuce
○ f&v contains sugar, starch, protein, traces of fat,
Examples: vits and minerals
Mango, Bananas, Papayas, Avocados
Nutritive Values
❖ for this principle that climacteric fruits can be ○ REFER NALANG SA BOOK GUYS SORRY HAHAH
picked at maturity (just before they are ripe) and
still able to ripen off the trie Vitamin Content
● Sources of Vitamin A
○ green leafy vegetables and yellow fruits
Non - Climacteric Fruits (refer book for examples)
○ produce little or no ethylene
● Sources of Vitamin C
Examples: - guavas, tomatoes, citrus and other succulent
Pineapples, Grapes, Citrus, Pomelo, Strawberries fruits
Watermelon (refer book for additional examples)

❖ Ripen only while still attached to a parent plant - Adult daily req for vit c is 70-75mg
and so cannot be picked early and stored for
later ripening
 ● Sources of Vitamins E and K ● Insoluble fiber
○ a potent antioxidant and helps to keep - does not dissolve in water
body cells healthy - Promote stool regularity
- nuts, spinach, / broccoli, dark green, leafy - Tend to accelerate the movement of food
veggies participates in the blood clotting process through the system

● Sources of Vitamin B - complex Phytochemicals and Antioxidants

- Beans and leafy veggies ○ chemicals in plant
○ plant chemicals that may affect health but not
Carbohydrates, Fiber and Phytochemical Content of F&G established as essential nutrients
○ complex carbohydrates are polysaccharides with ○ basis of many herbal food supplements
more than 20 - sugar residue ○ all plant pigments are phytochemicals
○ main source of dietary complex carbohydrates is
plant → some phytochemicals can reduce inflammation and
○ dietary fiber includes polysaccharides, eliminate carcinogens, while others regulate the rate
oligosaccharides, lignin and associated plant at which cells reproduce, get rid of old cells and
substances maintain DNA

Polysaccharides - natural constituents of both plants → Dried fruits are a good source of antioxidants
and animal tissues
→Cabbage, broccoli, asparagus, beets, artichokes and
● Soluble fiber spinach are typical cooked vegetables that are rich in
- dissolves in water antioxidants
- tend to slow the movement of food
through the system ● Simple substances - selenium

● Complex substances - phenols, anthocyanins,

terpenes, flavonoids etc.
Texture Components in Fruits and Vegetables Flavor Compounds of Fruits and Vegetables
○ structural make-up of fruits and vegetables ○ flavor is a composite of taste, odor, touch, sight
○ toughness, stringiness, slicing quality and and sound
crispness ○ sugar is the best known flavoring substances in
fruits
Types of Plant Cells ○ other changes which take place with such
Parenchyma Cells compounds as acids, tannins, and sulfuric
○ thin walled that is made of cellulose which compound, affect the acceptability of fruits
explains the release of air when boiling f&v
Sugars
Conducting Cells ○ as fruit ripens, sugar contents increases
○ composed of long tubes which water and salts or ○ the superior flavors of freshly harvested
nutrients are distributed throughout the plant vegetables are partly due to their glutamic acid
content
Two types:
→ xylem - composed primarily of cellulose thickened at Acids
intervals in different patterns with lignin ○ found in all f&v which contributes to their
characteristic flavor
→ phloem - contain little lignin ○ kind of acid varies with the variety and stage of
maturity of the fruits
Supporting Cells ○ as fruit ripens, acidity generally decreases
○ are long pointed cells whose cellulose walls
thicken as the plant ages and become encrusted → some acids occur in citrus fruits (citric acid), apple
with lignin (malic acid), tamarind (tartaric acid), green leafy
vegetables (oxalic acid)
Protective Cells
○ specialized parenchyma cells which secrete cutin
and suberin & sometimes cells are thick & corky
Sulfuric Compound Pigments and Color Components in F and V
○ give unique characteristics to onion and cabbage ○ pigments may change in color by chemical or
family like onions, leeks, garlic, chives / cabbage, physical process
cauliflower, broccoli, white and yellow turnip ○ they vary in stability, solubility in cooking water,
rate of reactions and nature of products formed
○ cabbage family are mild when raw but may
develop strong flavor/odor with over cooking or Chlorophyll
improper cooking ○ structure is similar to the heme of hemoglobin
○ contains 2.7% magnesium
Tannins or phenolic Compound ○ formed from chloroplasts of plants
○ are phenolic compounds with several hydroxyl
groups which are classified into hydrolyzable and Two Green Forms
condensed tannins → Chlorophyll A and B
○ do not disappear in ripe fruits but merely
become insoluble Two Yellow Forms
→ Carotene and Xanthophyll
Examples:
Santol, underripe banana 1. Solubility in Water
- responsible for green pigments of f&v
→ Condensed tannins - not soluble in water but is dispersed with pulpy
- complex combination products that cannot be bits of fruits and vegetable tissue
hydrolyzed by acid or enzymes
2. Reaction to alkali
Other Compounds - Intensified in the presence of small or dilute
○ (own understanding nalang ta guys haha) alkali as baking soda added to cooking water
- However, baking soda is not advisable because it
softens cellulose tends to make vegetable mushy
3. Reactions with acids Flavonoids
- Chlorophyll turns yellow green, then brownish ○ are all phenolic compounds
green due to action of acids changing chlorophyll ○ are pigments widely disturbed in plants
to a substance called pheophytin which the ○ anthocyanins & anthoxanthins as well as tannins
magnesium is replaced by hydrogen
Anthocyanins
4. Effect of heat ○ give red, purple and blue color to many f & v,
- Heat decomposes chlorophyll flowers and leaves like red cabbage and beets
- In extent of decomposition depends in the ○ water soluble
intensity of temperature and the length of ○ sensitive to acids(redder) and alkalis(bluer)
heating ○ metals cause the anthocyanins to become violet
- Degradation products are dull-yellow and green
- Sugar increases the rate of production of Anthoxanthins
degradation products ○ almost colorless or pale yellow pigments
○ found in light colored vegetables like potatoes
Carotenoids and yellow skinned onions
○ group of fat soluble yellow to red pigments found ○ water soluble
mainly in plants esp. in dark leafy vegetables ○ turns yellow or orange in presence of alkali
○ insoluble in water but soluble in fats ○ iron salt causes brownish discoloration
○ 80 carotenoids in nature and give orange and
yellow color to fruits and veggies Enzymatic Browning
○ are not affected by cooking in acids and alkali Prevention of Enzymatic Browning
○ changing from the optimum conditions for the
→ Lycopene - a derivative isomer of carotene is the red activity of the enzymes
pigment in tomatoes, & canthaxanthin in red pepper ○ use of reducing substances/inhibitors
○ removal of oxygen
○ preventing oxygen from coming into contact with
food; and destroying the enzyme
Non - Enzymatic Browning Selection of Vegetables
○ non enzymatic browning among fruits may be a ○ buy vegetables which are in season, it cost less
result of any of the three general types of and very high in quality
reactions: ○ choose vegetables which are crisp and bright in
→ Nitrogenous compounds and sugar color with no signs of decay or rotting
→ Organic acids and sugar ○ fresh vegetables cannot be stored for a very long
→ Nitrogenous compounds and organic acids time, buy only that which can be properly stored.
Before storing, remove any spoiled portions
○ the distinct mechanisms are now known to be ○ blanching before storage is often a good way of
involved in the non enzymatic browning of food extending the usable life of vegetables
and food products:
→ Maillard Reaction/ Melanoidin Condensation → Stringbeans, Eggplant, Malunggay Leaves and Squash
→ The ascorbic acid mechanism are mostly consumed by adults
→ the active aldehyde theory
→ Frozen, canned and dehydrated veggies are also
Example: loss of bright orange color of bottled juices in becoming common forms in which veggies are sold
supermarket shelf when the turnover is slow
Selection of Fruits
Grading of Fruits and Vegetables ○ freshness, size and maturity
○ important for both farmer and consumer ○ free from bruises (prone to spoilage), blemishes
○ makes buying and selling much easier and more ○ one buys them for purpose for which they are
beneficial for both parties intended
○ gives the farmer the incentive to improve his ○ selecting for size and shape of fruit depends on
crop and provides the consumer the quality he personal desire
wants for each particular produce ○ some fruits usually consumed at different
stages of maturity and degrees of ripeness
○ select fruits high in vitamin C
→ processed fruits are alternatives to fresh fruits
examples: pre prepared fresh, canned, candied, dried, Ways of Cooking Vegetables
juice Boil
→ canning and freezing also helps protect food from ○ pref simmer in minimum amount of water
spoilage organisms ○ should be boiled in their skins in short time

Preparation of Vegetables Fry in either shallow fat or in deep fat

○ all should be thoroughly inspected for blemishes, ○ stir frying uses a small amount of fat and veggies
decayed parts and worms. It should be removed are cooked mainly by steam held with cover
○ for food safety, used separate chopping board for
veggies that will not require cooking from those French Fry
used for uncooked foods. ○ in hot fat deep enough to cover/float the veggies
○ vegetables should be cut according to dish
requirement Broil
○ when paring, pare as thinly as possible to ○ tender raw veggies like eggplant or tomato which
minimize wastage can be sliced thinly so the heat can penetrate
○ veggies should be prepared just before cooking completely before the exterior gets dark
○ vegetables taste best when they are cooked
tender crisp. Hence, short cooking time is a must Braise
○ veggies should be served as soon as they are ○ in covered pan/skillet with about two tbs of
cooked butter or meat drippings and one to two tbs of
water, to avoid scorching if the heat is properly
Preparation of Fruits controlled
○ eaten fresh or raw
○ wash them under cold running water Steam
○ some are boiled, fried, baked or grilled, others ○ preserves the color and nutritional value of
are candied or made into juices, jams or jellies veggies to a very high degree
Pressure Cook
○ to save time which nutrients often tend to be
better conserved

Oven steam or bake

○ in covered casserole with a small amount of
water

Bake
○ in covered casseroles with baking sheet or rack

Stir fry or saute

○ in hot oil which the veggies should be cut into
small pieces to facilitate cooking