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Classification of Vegetables 2

The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

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John Harvey Magos
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217 views

Classification of Vegetables 2

The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

Uploaded by

John Harvey Magos
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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VEGETABLES

Classification of Vegetables

 The squash family.  Stems, stalks, and


shoots.
 Roots and tubers.
 The onion family.
 Seeds and pods.
Fruit-vegetables.
 Pulses / legumes
 Leafy greens.
 The cabbage
family.
Gourds & Squash Family
 Chayotes
 Cucumbers
 Squashe
s
• Acorn
Winter:
• Banana
• Butternut
• Pumpkin
Summer:
• Zucchini
• Yellow
ROOTS
Are those grown underground.
They are directly connected to the plant via
leaves or leaf stem.

TUBERS
Are connected to the root system. However,
they are not directly connected to the stem
and leaf system of plant.
TUBERS

 Beets

 Carrots

 Celery root

 Parsnips

 Radishes

 Rutabaga
ROOTS
Potatoes
• Mealy.
• Waxy.
• Russet.
• Red.
• Yukon.
• Sweet.
Seeds and pods

 Corn

 Okra

 Legumes: fresh beans


Green beans
Haricot vert
Peas
 Pulses: dried beans
Pulses
Types of Legumes

 Legumes: are a group of plants that


have double-seamed pods containing
a single row of seeds.
 Pulses: Dried seeds of legumes.

Nutrients: Excellent source of


complex carbohydrates, protein, and
soluble fiber.
PULSES
Pulses

 Black beans

 Black-eyed
peas
 Lentils

 Red kidney
beans
 Pinto beans
Cabbage Family
Is a wide range of vegetables used for their
heads, flowers, or leaves.
Bok choy
Broccoli
Brussels sprouts
Cauliflower
Head cabbage
Kale
Kohlrabi
Napa cabbage
Savoy
Onion Family
Bulb onions
Garlic
Leeks
Scallions
Shallots
Stems, stalks, and shoots
Artichokes
Asparagus
Bamboo shoots
Celery
Fennel
Hearts of palm
Nopales
Fruit-vegetables
Avocados

Eggplants
Peppers
- Hot
- Sweet
Tomatillos
Tomatoes
Leafy greens
• Collards
• Mustard
• Sorrel
• Spinach
• Swiss chard
• Turnip greens
• Lettuces
Mushrooms
• There are 2000 varieties of mushroom
eaten throughout around the world.
• Their size and shape vary and color can
range from black to white.
• Their cap can be pitted, smooth.
Honeycomb or ruffled.
• Their taste can range from rich to bland,
nutty and earthy.
• Called the meat for vegetarians
Mushrooms
Portabello
Button mushroom
Chanterelle
Porcini
Morel
Oyster mushroom
Straw mushroom
Enoki
Shitake
Mushrooms & Truffles
 Though, mushrooms are often grouped with vegetables
and fruits, they are actually fungi. For that reason, they
are in a class of their own, nutritionally speaking.
Mushrooms do share some of the benefits of fruits and
vegetables.
 They are low in calories, have no cholesterol and are
virtually free of fat and sodium.
 Mushrooms stand alone when it comes to some of the
essential minerals and B-complex vitamins not easily
found in produce.
 In addition, some contain substances that might prove to
be useful in the treatment and prevention of serious
diseases.
Baby Vegetables

 A variety of
vegetables that
include both
hybrids bred to be
true miniatures
and regular
varieties picked
before maturity

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