TLE Lesson 9

1 . Q: What are vegetables?

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

2. Q: What are the classifications of vegetables based on plant parts?

A:

Gourd family: Cucumber, pumpkin, chayote

Seeds and pods: Beans, peas, corn, okra

Roots and tubers: Beet, carrot, radish, turnip, artichoke, potato, sweet potato

Cabbage family: Cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy

Onion family: Onion, scallion, leek, garlic, shallot

Leafy greens: Spinach, lettuce

Stalks, stems, and shoots: Artichoke, asparagus, celery, fennel, bamboo shoots

3. Q: What are the factors to consider in choosing good quality vegetables?

A:

Freshness (crisp and bright colors)

Absence of decay or insect infestation

No mechanical damage or injury

Right degree of maturity

Variety (differences in color, shape, texture, and flavor)

4. Q: Which vegetables are rich in Vitamin A?

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

5. Q: Which vegetables are rich in Vitamin C?

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

6. Q: Which vegetables are rich in Vitamin B-Complex?

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

7. Q: What are complex carbohydrates, and which vegetables contain them?

A: Complex carbohydrates are polysaccharides with more than 20 sugar residues. Examples include wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels sprouts.