Vegetables

Question 1

Nutritional value

Answer 1

Protein: pulses especially 
Carbs: roots have starch, onions and beetroot have sugar. All veg has fiber 
Fat - barely any 
Vit A and C. pulses have Vit B
Calcium and iron
High in water

Question 2

Classification

Answer 2

Roots
Pulses
Greens
Fruit

Question 3

Roots

Answer 3

Grow underground eg carrots, parsnips, beetroot , potatoes

Question 4

Greens

Answer 4

Mostly green and leafy eg lettuce, spinach, cabbage and broccoli

Question 5

Pulses

Answer 5

Grow in pods eg peas, beans and lentils

Question 6

Fruit

Answer 6

Have seeds eg pumpkin, tomatoes , Pepper and cucumbers

Question 7

Preparing and boiling greens

Answer 7

Remove withered leaves. Separate leaves and wash in cold water.
Cook in boiling water till almost soft (5-10 mins). Drain in colander
Seasons and serve at once in a hot veg dish . Sprinkle with parsley and cost with melted butter

Question 8

Preparing roots

Answer 8

Scrub, remove top and tail. Peel only if necessary. Leave while, slice or dice
Place in boiling water. Simmer for 10-20 mins . Drain and mash
Serve in hot veg dish. Sprinkle with parsley and chives

Question 9

Preparing pulses

Answer 9

Remove pods, wash in cold water
Place in boiling water . Simmer till cooked. 5-7mins.
Same as roots

Question 10

Dried pulses

Answer 10

Soak overnight. Drain and rinse.
Place in cold water, bring to boil. Boil for 5 mins, reduce heat and simmer till soft . Drain
Same as roots

Question 11

Effects Of cooking

Answer 11

Vit C destroyed 
Cellulose softens, relaying starch
Vits and mins dissolve in cooking liquid 
Heat bursts starch cells
Loss of colors