Vegetables and Fruits Flashcards
Calcuim - M
strong bones helps blood colts and nerve activity
milk dry beans cheese
sodium - M
help maintain fluid balance
salt and processed food
chloride - M
help maintain fluid balance
salt
iron - M
helps carry oxygen to blood
meat fish egg yolks dried food
zinc - M
makes proteins help wounds heal and form blood
meat liver dairy products
potassium -M
help maintain the heartbeat
fruits meat fish
vitamin K -V
nessary for normal blood clotting
dary leafy vegs egg yolks califlower
Vitamin E -V
helps form red blood cells and muscules
nuts seeds whole grains legumes
folate -V
helps builds red blood cells and form genetic material
fruit liver dry beans
biotin -V
helps the body makes fatty acids use carbohydrates
dark green leafy vegs nuts liver
emulsions
when two liquids are mixed together, but where they really dont stay mixed.
temporary emulsions
oil and liquid are shaken or agitated to “mix” them
permeant emulsions
oil and liquid are still there but an additional integient known as an emulsifier is added to keep the oil droplets suspended in the liquid ex egg yolk coat each oil droplets
enzymatic browning
when fruits are exposed to air causing them to brown. this can be fixed by coating the substance in coatings like lemon and sugar
ways to prevent nutrient loss
dont use water to cook in bake roast fry stirfry bbq broil cook in as little water as possible keep the lid on put a topping on the recipe cook often and fresh wrap foods to keep nutirents in keep cool and dry and dark reheat canned foods use liquid from canned foods eat sauces that food is cooked in cook in little time eat right away dont have alot of leftovers dont mash or whip cook in skins wash v and f as little as possible peel thinly wat raw cook in large pieces dont overcook
