Vegetables Review Sheet

Vegetables Overview

• Definition: Edible parts must be root, stem, or leaf organs (vegetative plant parts).

Types of Vegetables:

Root Vegetables

• Characteristics:
  • Non-photosynthetically active
  • Serve as storage areas for carbohydrates (sugars and starches), vitamins, and minerals
  • Generally low in proteins and lipids/oils
• Examples:
  • Carrot
  • Turnip
  • Beet
  • Radish
  • Rutabaga
  • Manihot (cassava)
  • Sweet potato

Stem Vegetables

• Characteristics:
  • Can be similar to leaves
  • May have storage functions
  • Typically high in fiber and minerals
• Examples:
  • Potato
  • Kohlrabi
  • Asparagus
  • Taro
  • Sugar cane
  • Yams
  • Broccoli (+ flowers)
  • Cauliflower (+ flowers)

Leaf Vegetables

• Characteristics:
  • Photosynthetically and metabolically active areas
  • High in proteins, minerals, vitamins, antioxidants, and fiber
• Examples:
  • Lettuce
  • Cabbage
  • Brussels sprouts
  • Kale
  • Spinach
  • Swiss chard
  • Collard greens
  • Celery
  • "Allium crops": onions, garlic, leek, shallots, chives

Nutrient Value of Vegetables

• Key Points:
  • Contain some carbohydrates
  • Moderate amounts of proteins
  • Low levels of lipids/oils
  • High in minerals and vitamins
  • Brightly-colored vegetables are significant contributors of antioxidants
  • Some vegetables contribute dietary fiber

Images discussed in Lecture

• Brassica Oleracea:
  • Selection for different plant organs includes cabbage, Brussels sprouts, cauliflower, broccoli

Allium Vegetables

• Family: Onion family (Alliaceae)
  • Cultivated Onion: Allium cepa
  • Median longitudinal section shown in the lecture
  • Cultivated Garlic: Allium sativa
  • Dry, intact cloves shown in the lecture