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
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2
Q

ORGANIC PRODUCE

A

Grown without artificial fertilisers or chemicals.

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3
Q

COOKING VEG

A
Boiling 
Steaming
Frying
Stewing
Microwaving
Grilling
Baking
Roasting
Stir frying
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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
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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%)

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