TLE 10: LESSON 3

• FLAVOR COMPONENTS OF VEGETABLES:

  • sugar
  • glutamic acid
  • sulfur compound
• COLOR COMPONENTS:

  • chlorophyll
  • carotenoids
  • flavonoids
• Chlorophyll - a fat soluble compound responsible for the green color of plants
• When combined with acid, it forms pheophytin which produces an olive green color
• When combines with alkali, it forms chlorophyllins which produces a more intense green color
• carotenoids - the yellow, orange to red soluble pigments found in plants
• beta carotene - from carrots and squash
• lycopene - from tomatoes
• flavonoids - has a component of Anthoxanthin and Anthocyanins
• Anthoxanthin - responsible for the yellow pigments
• Anthocyanins - responsible for the red and blue to violet pigments (beets) tube, eggplants
• vitamin A - green leafy vegetables are sources of this vitamin
• Examples of vitamin A:

  • alugbati
  • ampalaya leaves
  • kalabasa leaves
  • malunggay
  • petchay
  • sili leaves
• benefits of vitamin A:

  • maintain health of specialized tissues such as the retina
  • aids in growth and health of skin and mucous membranes
  • promotes normal development of teeth, soft and skeletal tissues
• vitamin C - promotes a healthy immune system, helps wound heal, maintain blood vessels and connective tissue and aids in the absorption of iron
• examples of vitamin C:

  • cabbage
  • bell peppers
  • lettuce
  • potatoes
  • dark green and yellow vegetables
• vitamin B-Complex - beans and leafy greens are rich source for this vitamin
• examples of vitamin B-Complex:

  • ampalaya tops
  • kulitis
  • pepper leaves
  • saluyot
  • dried beans
• complex carbohydrates - are carbohydrate molecules with more than 20 - sugar residue. They are called as polysaccharidez
• functions of carbohydrate:

  • source of energy
  • source of b-vitamins for CHO metabolism
  • type of carbohydrate chosen determines:
  • fiber content
  • glycemic load of diet
  • nutrient density and phytochemical content
• sugar - fructose, the natural ___ that provides the sweetness in the vegetables
• glutamic acid - this forms a product called monosodium glutamate when combined with salt. it is found in large amount from young and fresh vegetables
• sulfur compounds - give the characteristics strong favor and odor of some vegetables like onions, leek, garlic, chives, cabbage and broccoli
• monosodium glutamate - the product form by glutamic acid