• Plants or parts of plants which are used as food.
• Served raw or heated, they supply color, flavor, texture, and nutrients to the human diet.

• Vitamin A precursor (beta carotene),
• Vitamin C
• Minerals, other vitamins (folate)
• fiber

Major food source of plant structure.

Contains pulp, cytoplasm, organelles

Structure:

• Cell wall:  Primary—loosely associated cellulose.  Secondary—condensed cellulose, hemicellulose, lignin, gums
• Cytoplasm:  sticky gel-like compound found within the cell wall.  Surrounds and bathes the organelles (plastids)

1. Chloroplasts - Contain chlorophyll
2. Chromoplasts - Contain carotinoid pigments
3. Leucoplasts - Location of starch storage
4. Vacuole - Stores water, anthocyanins, flavors, sugars, salts, and organic acids

Pectin—generic term used to identify polysaccharides found if fruits/vegetables

• Protopectin—large insoluble molecule
• Pectin (pectinic acid)—produced by enzymatic action during ripening
• Water soluble
• Pectic acid—found in overripe fruits/vegetables (soft)

Classified by the part of the plant which is ussually consumed.

1. Leaves:  Cabbage, Lettuce, all varieties, Spinach, Brussels sprouts - High water, fiber content, Generally low in calories, Vitamin A value
2. Seeds: Contain germ to start new plant – Corn, Green beans, Peas - High in fat, protein + variable carbohydrate = high in calories
   
3. Vegetable Fruit:  Produced from the ripened ovaries of flowering plants – Cucumber, Eggplant, Pumpkin, Tomato, Green pepper - Variable simple and complex carbohydrate content, many are high in water = variable calorie content from low to moderately high
4. flowers:  Broccoli, Cauliflower - Contain sulphoraphane to reduce cancer risk - High water content, low digestible carbohydrate content = low calorie
5. stems:  Transport system for plant – Celery, Asparagus - High in indigestible carbohydrate, water = low calorie
6.  Roots/Tubers:  Storage of complex digestible carbohydrate – Potato, Yam/sweet potato, Carrot, Beet - High in calories
7. Bulbs:  Onion, Garlic, Leek - Contain allydes which may reduce risk of heart disease, HBP - Moderate digestible carbohydrate = moderate calories - Slightly sweet 

 

• Yellow-orange color
• Alpha, beta, gamma à yellow-orange
• Lycopene—red-orange
• xanthophyll--yellow
• Beta carotene is converted to vitamin A in the body

• Found in cytoplasm
• Soluble in water
• Heat + acid à red
• Heat + alkaline à purple
• Al, Sn, Feà purple, blue, green
• Proanthocyanidin—found in cranberries
• Yellow-white
• Prevents E. coli from attaching to cells of the human urinary tract

• Found in white potato, turnip
• Soluble in water
• Heat + acid à white
• Heat + alkaline à yellow
• Feà green, brown

1. Texture—starch gelatinizes, cellulose softens, water is lost, Reduces bulk, Increases tenderness, Lignan—not softened by heat (Woody center of carrot, White end of asparagus, End of broccoli)
2. Flavor—flavor rich components in organic acids, S-compounds, salts, volatile oils, carbohydrates and phenolic compounds
3. Odor—cruciferous and allium vegetables are harsh
4. Color—pH, heat and metals affect
5. Nutrients—most are water soluble, use minimal water in preparation

1. Escapes in steam and cooking water
2. Flavor loss is heightened by prolonged cooking and too much water
3. Long heating develops strong S flavor in cabbage and cruciferous vegetables, allium containing vegetables (Heat until fork-tender, with lid off)

1. Steam:  Most cooked vegetables are steamed, Small amount of water is brought to a boil, Add vegetables, cover, 5-10 minutes, Fork tender, Tender-crisp
2. Bake:  Dry heat, Usually hearty vegetable, like potato
3. Stir-fry:  Small amount of fat, Continuous motion to prevent sticking
4. Deep fat fry: Popular, Fat is absorbed by vegetable