Basic Foods - Veggies & Fruits

Reviewer for vegetables and fruits

are served with meals as viands or salads but not as desserts.

Vegetables

are the fleshy, juicy products of plants that are seed containing; usually eaten as appetizer, as dessert, or out of hand.

Fruits

garlic, onions, leek, chives, shallot

Bulbs

broccoli, cauliflower, artichoke

Flowers

pumpkins, squashes, tomato, sayote, ampalaya, upo, eggplant, avocado, cucumber, okra, pepper, snap beans

Fruits

lettuce, spinach, kang kong, cabbage, bok choy, beet greens, brussels sprouts, chard, collards, dandelion greens, endive, escarole, kale, mustard greens, parsley, romaine spinach, turnip greens, watercress

Leaves

beets, carrots, radish, gabi, cassava, kamote, celery root, jicama, parsnip, rutabaga, sweet potato, turnip

Roots

beans, corn, peas, monggo, lentils

Seeds

asparagus, anise, celery, kohlrabi

Stems & Shoots

potatoes, yams, artichoke, ginger

Tubers

Chemical Position of Vegetables:

carbohydrates, proteins, fats, moisture content

Nutritive Value of Vegetables:

vitamin ABC, proteins, minerals

tiny-bearing fruits combined in a single mass which develops from the many ovaries of a single flower.

Aggregate Fruit

derived from a single ovary and may contain one or more seeds.

Berry

single-seeded stone fruit develops entirely from a single ovary.

Drupe

many seeded fruits result from the fusion of an ovary and a receptacle.

False Berry

• develops from a compound ovary into a many seeded, multi-sectioned fruit enclosed in a tough, oily skin.

• orange, lemon, limes, tangerines

Hesperidium

• ovaries and receptacles from multiple flowers on a common base develop into these fruits.

• langka, pineapple

Multiple Fruit

Fruits are low in water content.

False

Scurvy, a potentially fatal disease marked by swollen joints, inflamed gums, and weakness, results from lack of vitamin…

C

Vegetables are high in water content.

True

are considerably higher in calories and proteins than most of the grains and legumes.

False

Most vegetables are fair excellent sources of fiber, macromolecules and microminerals, vitamins and vitamin like factors.

True

Vision. Maintain cornea, epithelial cells, mucous membranes, skin, bone and teeth, immunity.

Vitamin A

Synthesis of collagen, carnitine, hormones, neurotransmitters, antioxidant or free radicals.

Vitamin C

Blood-clotting

Vitamin K

Activates vitamin B12, helps synthesize DNA for new cell growth and protects nerve cells.

Folate

Natural constituents of both plant and animal tissue molecules with more than 20-sugar residue.

Polysaccharide

• Vegetable sources: spinach, dark green leafy vegetables (alugbati, ampalaya leaves, kalabasa leaves, kangkong)

• Fruit sources: banana, melon, ripe papaya, tiesa, tangerine, grapefruit

Vitamin A

Cabbage-type vegetables as lettuce.

Vitamin K

Fortified grains, legumes, seeds, and green leafy vegetable.

Folate

• Vegetable sources: cabbage-type vegetables, bell peppers, lettuce, potatoes, dark green and yellow vegetables

• Fruit sources: citrus fruits, papaya, mango, tomatoes, atis, siniguelas, strawberry

Vitamin C

• Delay gastrointestinal transit which benefits digestive disorder

• Delay glucose absorption which benefits diabetes

• Lower blood cholesterol which benefits CVD

• gums, pectin, some hemicellulose, mucilage

Soluble Fiber

• Accelerates GI transit

• Increase fecal weight which promotes bowel movement

• Slow starch hydrolysis which provides bulk in the diet for weight management

• Delay glucose absorption

• cellulose, many hemicellulose, lignin

Insoluble Fiber

The main source of dietary complex carbohydrates.

Plants

apple, citrus fruits, oats, barley, and legumes.

Soluble Fiber

Wheat bran, corn bran, whole grain breads and cereals, vegetables as cabbage, carrots, and brussels sprouts.

Insoluble Fiber

Most fruits and vegetables, legumes.

Butyrate

Dark yellow, dark orange, and deep green vegetables and fruits.

Carotenoids

Onions, garlic scallions, leeks, and chives.

Diallyl sulfide

Parsley, carrots, citrus fruits, broccoli, cabbage cucumbers, squash, yams, tomato, eggplant, peppers, soy products, berries, potatoes, broad beans, radish, horseradish, onions, apples (most fruits and vegetables)

Flavonoids and Phenols

Cabbage, brussels sprouts, cauliflower, spinach, broccoli.

Indoles

Soy, soybean products.

Isoflavones

Cabbage, cauliflower, broccoli, brussels sprouts, mustard, horseradish, radish.

Isothiocyanates

Flax seed, whole grain products.

Lignans

Citrus oil

Limonene

Tomatoes, grapefruit, guava, dried apricots.

Lycopenes

Garlic, onions, chives, citrus fruits, broccoli, cabbage, cauliflower, brussels sprouts, sprouts.

Organosulfuric compounds

Citrus fruits, parsley, carrots, celery, broccoli, cabbage, cauliflower, cucumber, squash, yams, tomatoes, eggplant, peppers, mint, basil.

Terpenes and monoterpenes

Generally thin-walled, iso-diametric and made of cellulose.

Parenchyma cells

• Composed of long tubes through which water and salts or nutrients are distributed throughout the plant.

• xylem and phloem

Conducting cells

are composed primarily of cellulose thickened at intervals in different patterns with lignin.

Xylem

The walls contain little lignin.

Phloem

Long pointed cells whose cellulose walls thicken as the plant ages and become encrusted with lignin.

Supporting cells

Specialized parenchyma cells. They secrete cutin and suberin. Sometimes these cells are thick and corky; in other plants, they are thin. When pressed together, these cells are quite tough.

Protective cells

is the best-known flavoring substances in fruits.

Sugar

Contribute to their characteristic flavor. Occur in certain vegetables and fruits.

Acids

As the fruit ripens, acidity generally…

decreases

green leafy vegetables

Oxalic Acid

Citrus Fruits

Citric Acid

As fruit ripens, sugar content

increases

Give unique characteristics to the onion and cabbage family.

Sulfur compounds

members of the onion family.

Onions, leeks, garlic, and chives

belongs to the cabbage family.

Cauliflower, broccoli, white and yellow turnip

gives garlic its typical odor.

Allicin

responsible for the characteristic flavor of raw cabbage.

Sinigrin

The mapakla (astringent or puckery) flavor of some fruits like santol and underripe banana that has more of the element of touch than taste.

Tannins

Tannins do not disappear in ripe fruits, but become soluble.

False

Responsible for the green pigments of vegetables and fruits. Is formed from chloroplasts of plants.

Chlorophyll

Chlorophyll contains ____ magnesium.

2.7%

Chlorophyll is not soluble in water.

True

Pure chlorophyll is not soluble in fat solvents.

False

The addition of soda is not advisable because it softens cellulose readily and tends to make the vegetable mushy.

True

the magnesium in the molecule of chlorophyll is replaced by hydrogen.

Pheophytin

Heat decomposes chlorophyll and the extent of decomposition depends in the intensity of temperature and the length of heating.

True

Sugar decreases the rate of production of degradation products.

False

Chlorophyll

Green

Carotenoids

Yellow and Orange

Anthocyanins

Red

Anthoxanthins

White

Carotenoids are insoluble in water but soluble in fats.

True

Gives orange and yellow color to fruits and vegetables.

Carotenoids

Carotenoids are not affected to any great extent by cooking in acids and alkali.

True

Phenolic compounds

Flavonoids

Give the red, purple, and blue color to many fruits, vegetables, flowers, and leaves like red cabbage and beets.

Anthocyanins

Anthocyanins are insoluble in water.

False

Anthocyanins are very sensitive to acids and alkalis.

True

Anthocyanins become ________ upon addition of acids.

redder

Anthocyanins become ________ upon addition of alkali.

bluer

Metals cause the anthocyanins to become ________.

violet

Colorless or pale yellow pigments, which are found in light colored vegetables like potatoes and yellow skinned onions.

Anthoxanthins

Darkening of plant tissue in air.

Enzymatic Browning

For enzymatic browning to occur, the fruits and vegetables must have phenolic substances which on exposure to air, is oxidized, the process promoted by enzymes.

True

Fresh vegetables cannot be stored for a very long time.

True

Blanching after storage is often a good way of extending the usable life of vegetables.

False

Leafy vegetables are washed most effectively in a ___ detergent solution.

1%

Vegetables should be prepared just before cooking.

True

Vegetables must be served as soon as they are cooked.

True

Vegetables that will not require cooking should be prepared using a separate chopping board.

True

Fresh fruits can easily be detected by visual inspection.

True