Vegetables And Juicing Flashcards
Dark leafy greens are good sources of
Vitamin A, folate and other B vitamins
Possibly calcium and iron
What is soluble fibers function in GI tract
Becomes viscous and binds with cholesterol containing bile
What is soluble fibers interaction with gut bacteria
Fermented by gut bacteria to produce SCFA
What’s an example of a SCFA
Butyrate
What are the 3 beneficial effects of SCFA?
Energy for colon cells
Stimulate growth and repair of mucosal lining
Stimulate growth of healthy strains of bacteria and inhibit harmful bacteria
Anthocyanins consist of what colors
Red, blue, purple
What happens to anthocyanins in water
Leaches into water
Anthocyanins favor what sort of environment
Acidic
What may happen to anthocyanins if environment is too alkaline
Turn blue
What when vegetables are heated
Cell walls and pectins soften and become permeable, causing a loss of water and pressure (turgor)
What is the effect of acids during cooking vegetable
Slow softening
What is the effect of alkali during cooking vegetable
Speed up softening
What are the 3 juicing methods
Centrifugal force
Masticating
Reaming
Centrifugal force method
A high speed blade chops up fruit and vegetable and juice is filtered through a screen by centrifugal force
Masticating method
Fruits or vegetables are inserted into a chamber with a contact screw. It crushes them and pushes out pulp and juice flows out
