Fichas de aprendizaje CAPITULO 13 Vegetales | Quizlet

How can vegetables be classified?

By the part of the plant from which they originated

Name vegetables that come from roots.

Carrots, beets, turnips, radishes

From which part of the plant do onions and garlic come from?

Bulbs

What vegetables come from stems?

Celery and asparagus

Which part of the plant do spinach and lettuce come from?

Leaves

Name vegetables derived from seeds.

Beans, corn, peas

What part of the plant do broccoli and cauliflower come from?

Flowers

What are some foods that are commonly called vegetables but are actually fruits?

Fruits that are commonly mistaken as vegetables

What is the botanical definition of fruits?

Part of the plant that contains seeds

What are some fruits that are often mistaken as vegetables?

Tomatoes, squash, cucumbers, avocados, okra, eggplant, olives, water chestnuts, peppers

What is the main focus of this chapter?

Vegetables

What is the structure that makes up plant cells?

Cell wall

What is the function of the sturdy wall that surrounds a plant cell?

Provides structural support

What are some fibrous compounds that contribute to the strength of cell walls?

Cellulose, pectic compounds, hemicellulose, lignin, and gums

Why can't humans digest fiber?

Lack the enzyme necessary to break down cellulose

What are two indigestible fibers?

Pectic compounds and hemicellulose

Where are pectic compounds and hemicellulose found?

Within and between cell walls

What do pectic compounds and hemicellulose serve as?

Intracellular and intercellular cement

What do pectic compounds and hemicellulose give to tissues?

Firmness and elasticity

What is the higher proportion of cellulose and hemicelluloses found in?

The outer layer of the skin, peel, or rind

What does the outer layer of protective layers secrete?

A waxy cutin

What does the waxy cutin coat do?

Protects the plant from water

What is lignin?

Noncarbohydrate compound

Why do spinach stems and carrot cores become tougher with age?

Increased lignin concentration

What are gums?

Polysaccharides that absorb water

What are examples of food gums derived from plants?

algin, carob bean gum, carrageenan, gum arabic, guar gum, locust bean gum, gum tragacanth, gum karaya

What is the most common type of cell in vegetables and fruits?

parenchymal cell

What are food gums used for?

increase viscosity in processed foods

Which foods commonly contain food gums?

ice cream, candies, salad dressings

What provides the green color of plants?

Chloroplast plastids

What pigments are responsible for the orange-yellow colors of certain vegetables and fruits?

Carotene or xanthophyll pigments

What is the function of vacuoles in the parenchymal cells?

Store water and other compounds

How does the size of a cell relate to its juiciness?

The size of the cell is often related to the amount of liquid it holds

Which vegetables have low juiciness?

Potatoes and bananas

Which vegetables have high juiciness?

Tomatoes and watermelon

What does the optimal water content provide to leafy vegetables like lettuce and spinach?

Turgor and crunchiness

What reduces turgor in plants?

Heat or humidity

Besides liquid, what other substances are found in the cells' vacuoles?

Anthocyanins, saccharides, salts, organic acids

What do organic acids found in the cell contribute to?

pH, flavor, acidity

What is the pH range for most vegetables?

5.0 to 5.6

What is the pH range for tomatoes?

4.0 to 4.6

What is the pH range for corn, peas, and potatoes?

6.1 to 6.3

What are intercellular air spaces?

Spaces between cells filled with air

What percentage of an apple's volume do air spaces account for?

20 to 25%

What percentage of a peach's volume do air spaces account for?

15 %

What percentage of a potato's volume do air spaces account for?

1 %

Why do vegetables and fruits need air?

To prevent them from becoming soft and flaccid

Why are fruits and vegetables important for meals?

They add color and brightness to otherwise bland meals

How are fruits and vegetables often selected?

Based on their appearance

What are the two types of chlorophyll?

Chlorophyll a and chlorophyll b

What color does chlorophyll a produce?

Blue-green

What color does chlorophyll b produce?

Green

Why do chlorophyll a and chlorophyll b differ in color?

Due to their different structures

How does blanching enhance green color in vegetables?

It removes air between the cells that may hide chlorophyll

How can the green color of vegetables be enhanced?

Blanching the vegetable

What does blanching do to the vegetables?

Causes the air to bubble away so that it no longer clouds the colors

How is the carryover cooking of vegetables stopped after blanching?

By shocking them in cold water or ice water

What causes the brighter green color in frozen vegetables?

Blanching them before freezing

Why are raw vegetable platters prepared by caterers often more brilliant in color?

The vegetables have been blanched and then dipped quickly in cold water

Why is chlorophyll not as stable as carotenoid pigments?

Fat-soluble pigment

How can color changes in green vegetables be minimized?

Short heating times, adding sugar, heating uncovered at first

What happens when green vegetables are heated in a pan with the lid on?

Natural acids concentrate and destroy chlorophyll

What turns the cooking water green when cooking with alkaline medium?

Chlorophyll pigment

What are the three types of flavonoid pigments mentioned?

Anthocyanins, anthoxanthins, betalains

Where do the red, purple, and blue colors in fruits and vegetables come from?

Anthocyanins

Why do greens become duller in color when cooked?

Heating causes changes in green vegetables

What are some suggested mechanisms of how phytochemicals may reduce the risk of cancer?

Prevention of chemical carcinogens, oxidative damage protection, improved cellular damage protection, induced cell death of cancerous cells

Are human studies consistent in their findings on the relationship between phytochemical consumption and reduced cancer risk?

No, they are variable

Which types of studies are more supportive of the relationship between phytochemicals and reduced cancer risk?

Laboratory animal (in vivo) and cultured cell (in vitro) studies

What are some phytochemicals that have been studied?

Flavonoids, isoflavonoids, carotenoids, lignans, isothiocyanates, tocopherols, folate, protease inhibitors

What nutrients are vegetables good sources of?

Carbohydrates (including fiber), vitamins, minerals

What nutrient combination is suggested to reduce the risk for certain cancers?

Plant-based diet of vegetables, fruits, whole-grain foods, and legumes (especially soy products)

Which organisms are capable of manufacturing cholesterol?

Animals with a liver

Do plants contain cholesterol?

No

Are peanuts high in fat?

Yes

Can cholesterol be added during processing of a plant-based food item?

Yes

Which vegetable foods are high in fat?

Processed vegetable oils derived from plant seeds

Which vegetables are high in complex carbohydrates?

Potatoes, legumes, and corn

What type of cells have cell walls?

plant cells

What is one of the major differences between the two types of cells?

cell walls

What structure does plants lack?

skel- etal

What type of cytoplasm is responsible for the plant's starch content, color, water volume, and flavor?

jelly

What are jelly-like cytoplasms responsible for?

starch content, color, water volume, and flavor

What are some of the substances in parenchymal cells stored in?

organelles

What are some of the substances in parenchymal cells called?

plastids

What are the three types of plastids?

leucoplasts, chloroplasts, and chromoplasts

What is the major digestible por-tion of the plant?

starch

What is the main digestible por-tion of the plant?

parenchyma cells

What are vegetables and fruits consumed for?

starch content

Chloroplasts and Chromoplasts contain what?

pigments

What is essential for carbohydrate synthesis?

the chlorophyll

What is an important attribute of a meal's appearance?

color

What are the three major groups of pigments in plants?

carotenoids, chlorophylls, and flavonoids

How many major groups do plant pigments fall into?

three

Carotenoids and chlorophylls are found in what?

plastids

Carotenoids and chlorophylls are found in plastids and are what?

fat-soluble

What pigments are water-soluble?

Flavonoid pigments

Flavonoid pigments are what?

water-soluble

What color does Carotenoids account for?

yellow-orange

Carotenoids Carotenoids, along with what other types of xanthophylls, account for most of the yellow-

lycopenes and xanthophylls