TLE Lesson 9

What are vegetables?

Vegetables are good sources of food nutrients that are very important in everyday meals.

Gourd family

Includes cucumber, pumpkin, and chayote.

Seeds and pods

Includes beans, peas, corn, and okra.

Roots and tubers

Includes beet, carrot, radish, turnip, artichoke, potato, and sweet potato.

Cabbage family

Includes cabbage, broccoli, cauliflower, Brussels sprouts, and bok choy.

Onion family

Includes onion, scallion, leek, garlic, and shallot.

Leafy greens

Includes spinach and lettuce.

Stalks, stems, and shoots

Includes artichoke, asparagus, celery, fennel, and bamboo shoots.

Factors to consider in choosing good quality vegetables

Freshness, absence of decay or insect infestation, no mechanical damage, right degree of maturity, and variety.

Vegetables rich in Vitamin A

Green leafy vegetables such as alugbati, ampalaya leaves, kalabasa leaves, malunggay, petchay, and sili leaves.

Vegetables rich in Vitamin C

Cabbage type vegetables, bell peppers, lettuce, potatoes, and dark green/yellow vegetables.

Vegetables rich in Vitamin B-Complex

Beans and leafy greens such as ampalaya tops, kulitis, pepper leaves, saluyot, and dried beans.

Complex carbohydrates

Polysaccharides with more than 20 sugar residues, found in wheat bran, whole grain breads and cereals, cabbage, carrots, and Brussels sprouts.