Vegetables Flashcards
1
Q
BUYING FRESH FRUIT AND VEG
A
When in season Medium sized fruit and veg bc large lack flavour Fresh and brightly coloured Avoid bruised Quantity Avoid pre packed
2
Q
ORGANIC PRODUCE
A
Grown without artificial fertilisers or chemicals.
3
Q
COOKING VEG
A
Boiling Steaming Frying Stewing Microwaving Grilling Baking Roasting Stir frying
4
Q
EFFECTS OF COOKING ON VEGETABLES
A
Vitamins and minerals dissolve Vitamin C destroyed Fibre becomes soft Starch becomes more digestible Colour and favour and texture some is lost
5
Q
NUTRITIVE VALUE OF VEGETABLES
A
LBV protein
Carbs (sugar roots and starch roots and pulses)
Fibre (skin)
Calcium (green leafy veg, roots plus pulses) Iron.
Vitamins C and A B group in pulses
Water (75%-95%)