fruit and veg Flashcards
what are fruit and veg
Edible plant foods excluding cereal grains, nuts, seeds, tea leaves, coffee beans, cacao beans, herbs and spices.
what is the botanical definition of fruit and vag
A veg is edible and so any edible part of a plant, so fruit is a subset of vegetables.
all the edible parts of a plant that are non reproductive parts of the plant, so fruits sit separately from vegetables as fruit are everything produced from the reproductive part of the plant.
what is a fruit - general definition
Edible parts of plants that contain the seeds and pulpy surrounding tissue.
Have a sweet or tart taste.
Generally consumed as breakfast beverages,
breakfast and lunch side-dishes, snacks
or desserts.
what is veg - general definition
Edible plant parts including stems and stalks, roots, tubers, bulbs, leaves, flowers and fruits. does not include the reproductive parts
Usually includes seaweed(algae) and sweet corn.
May or may not include pulses or mushrooms(a fungi).
Flowers e.g. nasturtiums and rose leaves that are edible are genuinely vegetables if only the petals are being consumed, as the reproductive structure is not being eaten
Generally consumed raw or cooked with a main dish, in a mixed dish, as an appetizer or in a salad.
Some veg (white potatoes) have to be cooked otherwise could be toxic
what is fruit - botanical definition
broad def -The mature ovary (reproductive part, which once fertilised grows fruit, with a hard or soft casing or in a capsule) of a plant, including its seeds, covering and closely connected tissue, without consideration of whether these are edible.
The edible part of a plant that consists of the seeds and surrounding tissues.
Fleshy fruits.
Fruits not always edible, as toxic berries come under the heading of fruits as it’s a fruiting plant
Nuts are a fruit, and so are cereal grains. In terms of botanic definitions but not in culinary terms
Dry fruits where the ripened ovary wall becomes papery, leathery or woody.
Leguminous family when fruit produce pods. In our diet, leguminous fruits are used in diff ways, in culinary terms its used as a vegetable when its used fresh. But botanically used fresh they are fruits. But in culinary terms when dried, legumes are a pulse
Some pluses aren’t eaten fresh as would be toxic to us such as the red kidney bean. So that’s why consume them from cans as processed
So some legumes need processing to be safe to eat
what are veg - botanical def
broad def- Any plant, edible or not, including trees, bushes, vines and vascular plants, and distinguishes plant material from animal material and from inorganic matter.
A plant cultivated for its edible parts.
edible part of a plant are:
Stems and stalk
Root
Tuber
Bulb
Leaves
Flower
Fruit
Seeds
Main and minor culinary groupings for edible plant materials are
main:
Fruit
Vegetables
Cereal grains
Nuts
Seeds
minor:
herbs and spices
plant parts to make chocolate, tea, coffee
what’s a fruit - culinary def
Edible part of a plant, tree, bush or vine that contains the seeds and pulpy surrounding tissue and has a sweet or tart taste.
what’s a veg - culinary def
Edible part of a plant consumed raw or cooked, generally with a main dish, in a mixed dish, as an appetiser or in a salad.
Includes edible stems and stalks, roots, tubers, bulbs, leaves, flowers, some fruits, pulses, fungi, algae, and sweet corn.
Excludes other cereal grains, nuts, peanuts and culinary fruits.
what are the issues with the definition of fruit and veg
Botanical definitions are more precise than culinary definitions.
But culinary definitions are more commonly understood.
Peanuts aren’t nuts and are from legumes and so are a pulse (PEAnuts = PEA = legume)
Botanically potatoes veg but culinary it’s a starch
Sweet potato is however veg
Corn is a cereal plant, maiz is dried corn carnal, but if corn is eaten as corn on the cob it’s a veg
Avocado is high fat fruit. Its good fat tho
what are the subgroup classifications of fruit and veg
Selected vitamins and bioactive components
Botanical classification
Classification by edible parts
Classification by colour / pigments
Classifications used in epidemiological studies
fruit and veg sources of folate
Orange, Brussels sprouts, brocolli green pea, kidney beans, lentils, spinach
fruit and veg sources of vit C
Blackberry, blueberry, cranberry, grapefruit, kiwi fruit, lemon, lime, mango, orange, papaya, peach, raspberry, strawberry, tangerine, broccoli, Brussels sprouts, kale, spinach, sweet pepper, tomato
fruit and veg sources of allicin
Chives, garlic, leek, onion, shallot
fruit and veg sources of capsaicin
chilli peppers
fruit and veg sources of the carotenoid - alpha carotene
Carrot, pumpkin, sweet potato
orange/ yellow colour sources
fruit and veg sources of the carotenoid - beta carotene
Apricot, cantaloupe (melon), guava, mango, peach, asparagus, broccoli, Brussels sprouts, carrot, chilli pepper, cress, kale, pumpkin, sweet red pepper, spinach, sweet potato, tomato
orange/ yellow colour sources
fruit and veg sources of the carotenoid - beta crypotoxanthin
Apple, apricot, avocado, grapefruit, kiwi fruit, mango, olive, orange, papaya, passion fruit, peach, plum, tangerine, watermelon, broccoli, red pepper, tomato
fruit and veg sources of the carotenoid - lycopene
Guava, red/pink grapefruit, watermelon, tomato
redish coloured sources
heating and cooking these sources increases its absorption in body
fruit and veg sources of the carotenoid - lutein
Kiwi fruit, orange, tangerine, watermelon, asparagus, broccoli, Brussels sprouts, carrot, lettuce, potato, spinach, sweet red pepper, tomato
fruit and veg sources of the carotenoid - zeathanthin
Orange, corn, kale, lettuce, pumpkin, red pepper, spinach
name fruit and veg sources of the flavonoid - anthocyanins
Apple, blackberry, blackcurrant, blueberry, cherry, nectarine, peach, plum, raspberry, red grape, strawberry, asparagus, carrot, red cabbage, red onion, red wine
usually purple colour sources
name fruit and veg sources of the flavonoid - flavanols
Apple, apricot, nectarine, peach, pear, red grape, strawberry, green bean
name fruit and veg sources of the flavonoid - flavanones
Grapefruit, lemon, lime, orange, tangerine, tomato
name fruit and veg sources of the flavonoid - flavones
Grapefruit, lemon, orange, carrot, celery, parsley, sweet red/green pepper
name fruit and veg sources of the flavonoid - flavonols
Orange, red grape, broccoli, Brussels sprouts, cauliflower, onion
name fruit and veg sources of the flavonoid - isoflavones
Green bean, soybean, legumes
how are botanical families classified into subgroups
Based on physiological characteristics of plant development, organisation and structure - 11 levels of botanical classification
why do we use subgroup classification of botanical families
Useful for biologists, horticulturists, dietary assessment
Foods derived from the same botanic al family may not contain similar levels of bioactive components.
Different parts of some plants may be eaten separately and have different food components, e.g. turnip roots and greens.
edible plants subgroups
Roots: part of the plant below the ground that holds the plant in place, draws water and nourishment from the soil and stores food. these have a single root. (ex. carrots and turnips)
Tubers: short, thickened, fleshy part of an underground stem. These have multiple tubers, acting as storage organ attached to the root (Potatoes are tubers)
Bulbs: underground bud with roots and short stem covered with leafy layers. Bulbs swell at the interface where the stem meets the root
Stems and stalks: celery, spring onion, leek, rhubarb
Leaves: Brussels sprouts, cabbage, kale, lettuce, spinach
Flowers/flower buds with stems/stalks: asparagus, broccoli, cauliflower, French artichoke, cauliflower
Fruits used as vegetables: avocado, cucumber, peppers, courgettes, tomato, pumpkin
Fruits – citrus: grapefruit, lemon, lime, orange, tangerine
Fruits – berries (bananas and avocados belong here)
Fruits – melons: canteloupe, honeydew, watermelon, squash and pumpkins
Fruits - other
name another way fruit and veg are subdivided
by colour/pigment
what are legumes and pulses sources
legumes are any plants that grow in a pod.
ex: soya bean, peanuts, fresh peas, fresh beans
pulses are dry edible seed within a pod. often from legume sources dried
ex: dry beans, dry peas, chickpeas, lentils
what are herbs and spices
Provide flavour and colour.
Valued for food preservation and medicinal qualities.
Associated with certain cuisines.
Typically used in small amounts.
Herbs= fresh or dry leaves of a plant or the entire plant
Spices= produced from parts of the plant other than the leaves, e.g. bark, seeds, stems, rhizomes, stamens, kernels, flower buds and fruits.
ex of herbs
thyme, rosemary, dill, tarragon, chives, coriander, bay, sage, basil, oregano, mint, parsley
ex of spices
cloves, black peppercorn, star anise, cinnamon, nutmeg, ginger, saffron, turmeric, paprika, cumin seeds, coriander seeds, cardamon
