VEGTABLES - home ec.

What are the ‘root’ vegetables

Carrot, parsnip, turnip, potato, sweet potato.

What are the ‘greens’ vegetables

Lettuce,cabbage,spinach,broccoli, Brussels sprouts, leek.

What are the ‘fruits’ vegetables

Cucumber,pepper,tomato,courgette,aubergine

What are the ‘pulse/legumes’ vegetables

Beans,peas,lentils

Name THREE nutritive values of vegetables.

1. Most vegetables are a good source of protein.

2. Most vegetables are low in fat.

3. Some vegetables have a low amount of sugar. (Eg. Carrots)

Name THREE dietetic values of vegetables.

1. Vegetables are very good for low calorie diets.

2. They are useful in high-fibre diets.

3. Some vegetables are cheap. (Eg. Potato’s)

Name FIVE culinary uses of vegetables.

1. Juices and smoothies. (Eg. Carrot juice)

2. Starters (eg. Caesar salad)

3. Desserts (eg. Carrot cake)

4. Soups (eg. Vegetable soup)

5. Snacks (eg. Carrot sticks)