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Cookery 10 q3 Lesson 1

This document discusses the classification and nutritional value of vegetables. It classifies vegetables according to their parts of plants, chemical composition, and nutritive value. Key sources of nutrients from vegetables include potassium, dietary fiber, folate, and vitamins A, B, C. Vegetables provide these essential nutrients and help support health. Lack of potassium can cause hypokalemia. Vitamin C from vegetables helps keep teeth and gums strong and aids iron absorption. Legumes are a protein-rich vegetable group. Folate-rich vegetables include leafy greens.

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John Albert Tubillo Ching
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206 views30 pages

Cookery 10 q3 Lesson 1

This document discusses the classification and nutritional value of vegetables. It classifies vegetables according to their parts of plants, chemical composition, and nutritive value. Key sources of nutrients from vegetables include potassium, dietary fiber, folate, and vitamins A, B, C. Vegetables provide these essential nutrients and help support health. Lack of potassium can cause hypokalemia. Vitamin C from vegetables helps keep teeth and gums strong and aids iron absorption. Legumes are a protein-rich vegetable group. Folate-rich vegetables include leafy greens.

Uploaded by

John Albert Tubillo Ching
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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CLASSIFICATION OF

VEGETABLES
VEGETABLES
Plants or part of plants
Give colors, texture and flavor
Give vitamins and minerals
Provide nutrients vital for your
health and maintenance
VEGETABLES
 important sources of nutrients such as
P-otassium
D-ietary Fiber
F-olate (Folic Acid)
V-itamins (A,B,C)
Potassium
(+) normal blood pressure
(-) HYPOKALEMIA
sweet potatoes, white potatoes, white
beans, tomato products (paste, sauce,
and juice), beet greens, soybeans, lima
beans, spinach, lentils, and kidney
beans.
DIETARY FIBER
 cellulose
 (+) blood cholesterol levels
 (+) heart disease
FIBER
 feeling of fullness with fewer calories.
 (+) bowel function
 (-) constipation
 leafy vegetables, root vegetables, legumes
FOLATE (FOLIC ACID)

 (+) red blood cells, cell growth


 (-) birth defects (neural tube defects,
spinal bifida, anencephaly)
 Leafy vegetables, citrus fruits,fruits
that has bright colors.
ANENCEPHALY - the baby is born
without the portion part of the brain or
skull
VITAMINS
VITAMIN A
 eyes and skin
 infections
VITAMIN C
 cuts and wounds
 teeth and gums
 iron absorption
VITAMIN B
 brain function
 prevent infections
 enhance mood
 skin and hair health
 immune system
TOOLS USED IN PREPARING
VEGETABLES
paring knife - used in paring
chef knife - used in cutting
chopping board - used to hold item while
chopping
colander - used to drain excess water after
washing
bowls- used to hold vegetables
utility tray - used to hold ingredients
sauté pan - for sautéing or stir frying
vegetables
steamer - for steaming vegetables
oven - for cooking vegetables -oven
steam or bake
Classification of Vegetables
according to:

A. Parts of Plants
B. Chemical Composition
C. Nutritive Value
A. According to Parts of Plants

1. Gourd Family
2. Seeds and Pods
3. Fruits Vegetables
4. Roots and Tubers
5. Cabbage Family
6. Onion Family
7. Leafy greens
8. Stalks, stems and shoots
9. Mushrooms
2. According to Chemical Composition
Carbohydrates-rich vegetables (seeds, roots,
tubers)
Protein-rich vegetables (legumes, peas,
beans)
Fat-rich vegetables (nuts, olives, avocado)
High moisture content (mushroom, tomatoes,
radish, green leafy vegetables, gourd family)
3. According to Nutritive Value
 Vitamin A-rich vegetables(green leafy and
yellow fruits and vegetables) -Green
leafy vegetables are sources of vitamin A.
 Example:
 ampalaya leaves
 kalabasa leaves
 malunggay
 petchay
 sili leaves
3. According to Nutritive Value
 Vitamin C-rich vegetables (yellow
vegetables) Example:
 cabbage – type vegetables
 bell peppers
 lettuce
 potatoes
 dark green and yellow vegetables
3. According to Nutritive Value
 Vitamin B (complex) (legumes, peas, beans)
Beans and leafy greens are rich sources of
vitamin B complex
Example:
ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
ASSESSMEN
T
DIRECTION: Identify what is
being ask in the questions.
WRITE YOUR ANSWER IN
A 1/4 SHEET OF PAPER
1. What are the 4 sources
nutrients found in
Vegetables?
2. Lack of potassium can cause
disease called ____.
3. Vegetables like lettuce, cabbage and tomatoes
are rich in VITAMIN C. Which of the following
is the main function of Vitamin C to the body?
A. reduce constipation
B. supplement the body with iron
C. Makes the teeth and gums strong and healthy
D. Keeps the muscles strong
4. Which of the following group of
vegetables is the source of plant based
protein?
A. Onion Family
B. Roots and tubers
C. Legumes Family
D. Fruit vegetables
5. What type of vegetables is needed
if you are lack in Folate (Folic
acid)? Give at least one.
Flavor Components of Vegetables
1. Sugar
Fructose – natural sugar (Root vegetables)
2. Glutamic Acid
This forms a product called monosodium glutamate when
combined with salt. It is found in large amount from young
and fresh vegetables.
 Beans, broccoli, parsley, spinach, soy, whole grains, rice,
bread
3. Sulfur compounds
Give the characteristic strong flavor and odor of some
vegetables
Color Components
1. Chlorophyll – a fat soluble compound
responsible for the green color of plants.
acid = pheophytin
alkali = chlorophyllins
2. Carotenoids – the yellow, orange to
red soluble pigments found in plants.

2.1- beta carotene


2.2- lycopene
3. Flavonoids

3.1- Anthoxanthin – responsible for the


yellow pigments

3.2- Anthocyanins – responsible for red


and blue to violet
pigments

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