We are going to talk about ways and importance of vegetables in human life, it is very important that we and vegetables and also know the ways its being prepared.
Root vegetables are of importance in the diet mainly because they are filling. They are mostly carbohydrate but also contain traces of vitamins and minerals. Vegetables should not be cooked.
2. Green vegetables eg, spinach, okras, green beans, etc
3. Bulbs eg, onions, shallots
4. Pulses or legumes eg, beans, peas, groundnuts
5. Miscellaneous vegetables eg, cucumber, pumpkins, peppers, corn on the cob etc
2. Carbohydrates are present in the form of starch, sugar and cellulose
a. Starch is the chief nutrient of root vegetables such as cassava, yams of all kinds, cocoyam, and sweet potatoes. There is practically none present in green vegetables and a very small percentage is present in a few of the other classes eg, corn on the cob
b. Sugar: There is some sugar in carrots and sweet potatoes.
c. Cellulose is the fibrous framework of vegetables, fruits and cereals. Cellulose is coarser and tougher in matured vegetables
3. Mineral salts: potash, salts, phosphorus, iron, calcium are all present in some leaf vegetables, pulses and some roots
4. Vitamins A, B< and C are present, but vary in quantity with the particular type of vegetable. Vitamin C is present in tomatoes, some green leaves, green pepper and germinated pulses. All green and yellow vegetables contain Vitamin A and the B Vitamins are present mostly in pulse foods
5. Water: All vegetables contain a large percentage of water.
Value of vegetables in the diet
Fresh vegetables are of great importance in the diet because of the presence of vitamins and mineral salts. The cellulose incites peristaltic movement and indirectly helps digestion and prevents constipation. On the other hand, old and very coarse vegetables cause indigestion.
2. The skin should be smooth, unwrinkled, and firm.
3. They should be free from spade marks and from signs of decay
4. Medium-sized vegetables should be chosen in preference to very small or very large ones; very small ones are wasteful.
2. The mid-rib of large leaves eg cocoyam leaves should snap sharply when broken across.
3. The leaves should be unbroken and not eaten by grubs
4. If many leaves drop off when a bunch is shaken then they are not fresh
2. Cut the vegetables into small pieces so that they will cook quickly and put into the saucepan. Cover with a lid
3. Boil gently until the vegetables are just cooked (5-10 minutes)
Root vegetables are of importance in the diet mainly because they are filling. They are mostly carbohydrate but also contain traces of vitamins and minerals. Vegetables should not be cooked.
Root or tubers be classified as follows
1. Root or tubers eg cassava, yam etc2. Green vegetables eg, spinach, okras, green beans, etc
3. Bulbs eg, onions, shallots
4. Pulses or legumes eg, beans, peas, groundnuts
5. Miscellaneous vegetables eg, cucumber, pumpkins, peppers, corn on the cob etc
Composition of vegetables
1. Protein: Pulses are rich in second-class protein. The other classes of vegetables contain little body-building material2. Carbohydrates are present in the form of starch, sugar and cellulose
a. Starch is the chief nutrient of root vegetables such as cassava, yams of all kinds, cocoyam, and sweet potatoes. There is practically none present in green vegetables and a very small percentage is present in a few of the other classes eg, corn on the cob
b. Sugar: There is some sugar in carrots and sweet potatoes.
c. Cellulose is the fibrous framework of vegetables, fruits and cereals. Cellulose is coarser and tougher in matured vegetables
3. Mineral salts: potash, salts, phosphorus, iron, calcium are all present in some leaf vegetables, pulses and some roots
4. Vitamins A, B< and C are present, but vary in quantity with the particular type of vegetable. Vitamin C is present in tomatoes, some green leaves, green pepper and germinated pulses. All green and yellow vegetables contain Vitamin A and the B Vitamins are present mostly in pulse foods
5. Water: All vegetables contain a large percentage of water.
Value of vegetables in the diet
Fresh vegetables are of great importance in the diet because of the presence of vitamins and mineral salts. The cellulose incites peristaltic movement and indirectly helps digestion and prevents constipation. On the other hand, old and very coarse vegetables cause indigestion.
Root vegetables
1. Should be of good colour and free from soil2. The skin should be smooth, unwrinkled, and firm.
3. They should be free from spade marks and from signs of decay
4. Medium-sized vegetables should be chosen in preference to very small or very large ones; very small ones are wasteful.
Green vegetables
1. Should be bright and attractive in colour, crisp and fresh.2. The mid-rib of large leaves eg cocoyam leaves should snap sharply when broken across.
3. The leaves should be unbroken and not eaten by grubs
4. If many leaves drop off when a bunch is shaken then they are not fresh
The conservative method of cooking vegetables
1. Cover the bottom of a saucepan or pot with 1cm salted water or melted fat and heat to boiling point2. Cut the vegetables into small pieces so that they will cook quickly and put into the saucepan. Cover with a lid
3. Boil gently until the vegetables are just cooked (5-10 minutes)
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