TLE Vegetables

• Vegetables are edible plants that give color, flavor, and texture to meals.
• Vegetables are plants or parts of plant used as food.
• Roots - These are underground parts of plants such as sweet potatoes, cassava, carrot, radish, turnip, sugar beet, jam bean or singkamas, and violet jam or ube.
• Tubers - These are short, thickened fleshy parts of an underground stem like the Irish potatoes and Jerusalem artichokes.
• Seeds - These are parts from which a new plant will grow, examples of these are legumes or beans like mung beans, broad beans, garbanzos or chickpeas, paayap or cow peas, soya beans, white beans, lima beans, and kidney beans.
• Bulbs - These are underground buds and are made of very short stems covered with layers like garlic, onions, chives, leeks, and shallots.
• Leaves - These include the onion family like spring onions, leeks, scallions, and a wide variety of leaves like sili leaves, ampalaya, alugbati or spinach, kangkong or swamp cabbage, kintsay or celery, letsugas or lettuce, mustard or mustasa, Baguio pechay/bok choy or Chinese cabbage.
• Stems and Shoots - These are the stalks supporting the leaves, flowers, or fruits. It includes the stems of the leaves of kangkong, celery, alugbati, lettuce, mustard, and pechay. It also includes bamboo shoots or labong and coconut pith or ubod.
• Fruits - These include those cooked as viands like ampalaya, patola, upo, puso ng saging, eggplant, squash, tomato, unripe jackfruit, bell pepper, and siling haba or finger chili.
• Flowers - Examples of these are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, and katuray or corkwood tree flower.
• Parts of Plants used as Vegetables

  1. Roots
  2. Tubers
  3. Seeds
  4. Bulbs
  5. Leaves
  6. Stems and Shoots
  7. Fruits
  8. Flowers
• Markets Forms of Vegetables

  1. Fresh
  2. Canned Vegetables
  3. Frozen Vegetables
  4. Dried and Dehydrated Vegetables
• Fresh - These are newly-harvested produce sold in the market.
• Chlorophyll - This is the green color in vegetables.
• 1. Carotenoids - These are the orange and yellow color in carrots, squash, and sweet potatoes. These colors are stable in acids and alkalis.
• 1. Flavonoids - These are phenolic components classified as anthocya-nins, anthoxanthins, and tannins. Anthocyanins are the red, purple, and blue in color.
• Frozen Vegetables - They are grown and packed in the same controlled conditions as canned vegetables.
• Dried vegetables include beans, lentils, potatoes, sweet potatoes, carrots, spinach, garlic, onions, ginger, mushrooms, and tomatoes.