PLANT-BASED FOODS Flashcards
food sources
leaves
stems
roots
fruits
used as vegetable, fruit processed to yield by products useful in the preparations of more flavorful dishes
plant parts
chief function is photosynthesis; used as food justifies more the benefits derived
plant leaf
prime support of the plant providing framework and point of attachment for the other organs
stem
organ for anchorage and absorption of minerals from soil; provides for nutrientsserving as food cooked in variety of ways
root
reproductive part; commonly consumed during meals and prepared as basic ingredients used as vegetables, flavorings, side dishes
fruit
cacao, important source of material for chocolate prepared as hot or cold drinks
beverage
offers a profitable business
one among the world’s top vegetable crops
easy to produce, can be eaten fresh, cookes, or combined with other food
prefers deep, well-drained humus rich soil
Cabbage (Brassica oleraceae)
1/3 od the farmers are into cabbage production, major cash crop
benguet
heat tolerant lowland types of cabbage
F1KK and F1KY
well known varieties, highland types of cabbage
Marion market
Scorpio F1 hybrid
Rareball
high fiber content and known as salad vegetable
most of the varieties can grow in cool and high elevation areas
lettuce
compressed rosette of leaves and loose arrangement
loose leaf
leaf formation that is tight and overlapping and is locally popular
crisphead
less compressed and smaller leaves than the crisp head
butterhead
one with big midrib that overlay into loose head-like structure, straight, oblong bunches of coarse, thick leaves
romaine or cos
stem lettuce with thick and erect stem
celtuce
with extended leaves and loose semi-closed head
Latin
produces up to 35% oil
oilseed lettuce
spuds or tubers; rich in minerals
prefers deep or well-drained soil
prepared as chips or fried
low level of nitrogen and high levels of phosphorus are recommended
potato (Solanum tuberosum)
a primary food and favorite snack processed into chips and other foods and prepared as boiled or sweetened
commercially produced in the Philippines
seen as health food
Sweet potato
largest producer and known as the “sweet potato bowl” of the philippines
Tarlac
has the potential to deter food and economic emergencies
saving crop
edible root crop, consumed either fresh or cooked, a good source of vitamin A or beta carotene, B vitamins, and potassium
carrot (Daucus carota)
carrot cultivar with deep orange color, commonly chosen in market
New Kuroda Gosun
carrot cultivar which is excellent in terms of quality
Nantes strains
carrot cultivar that have poor, distorted roots
Long rooted
carrot cultivar that have good yield but not of good quality
Danver’s Half Long and Chantenay
genus Saccharum where it belongs
sugar cane
cultivated sugar cane
S. officinarum
wild sugar cane
S. spontaneum
known for its nutritional content, especially potassium which helps improve blood circulation
Banana
a native delicacy in the philippines offer high potential for income
Saba banana chips
in banana, which is removed to increase size and weight of the fruit
male bud or puso
most commonly known fruit vegetable in the world
originally from South America
contains one of the most powerful antioxidants, the carotene lycopene helps improve skin against UV rays
Tomato
lady’s finger or gumbo
saluyor a bunga in ilocano, kaluyot in ifugao
young immature fruits can be cooked - fried, blanched, or consumed fresh
Okra
okra varieties
smooth and ridged
high value crop
fresh sweetness and aroma have made it a popular ingredient in many food preparation
also known to have importance in the garment industry and in traditional medicine
Pineapple
known as langka, a green spiked fruit and juicy golden yellow flesh once ripe
thrives best in areas with plentiful and evenly dispersed rainfall, deep sand, or loam soil
can be eaten raw or cooked, consumed as dessert or as vegetable
Jackfruit
annual crop, monoecious with long running or short bushy stem that may be even soft to hard and round to angular
with solitary lemon yellow to deep orange flowers
can grow in many soil types although organic rich medium is preferred
prepared as dishes cooked with coconut milk
Squash
small, herbaceous, and vertically growing tree that produces latex or milky sap, an irritant, which is treated into papain and utilized as meat tenderizer
fruit when still green can be cooked with coconut milk or prepared as atchara and used in tinola
ripe fruit has color ranges such as yellow, yellow orange, red, red orange
papayang-uwak
a shrub that bears fruit rich in vitamin A and C, potassium, phosphorus, and calcium
grown in low, mid, and high elevation sites during the dry season
harvest is through picking with the use of a shear
Sweet Pepper
perennial plant with berry like aromatic pungent fruits; green when unripe and red at maturity
grows well in loose, well-drained in almost soil types
Black Pepper
obtained when drying under the sun
black pepper
soaked, treated, outer skin removed before drying
white pepper
a component vegetable in various dish preparations and processed for canning
corn
varitety used in baby corn production
sweet corn
rich in vitamins A and C, potassium, calcium, and phosphorus
petioles are long and thick, at the top part are leaflets which are compound and the aroma is intense
Celery
common cultivar of celery
Tall Utah
condiment and flavor when cooking
an annual crop with bulbs that formed from the younger leaf’s axillary buds
leaves are green and flat with folded blades
prefers cool weather and dry atmosphere
Garlic
produced seeds of the flowering plants in Genus Coffea
Coffee
used in instant coffee, known as kapeng manipis with fairly strong taste
Coffea robusta
excellent flavor and aroma and the most commercially grown species
Coffea arabica
kapeng makapal, has pharmacopical taste
Coffea excelsa
kapeng barako, very strong pharmacopical taste, flavor, and distinct smell
Coffea liberica
