fruits and vegetables

• vegetables are used in cooking to add colour, texture, flavour and versatility
• vegetables are high in nutrients such as vitamins A,B,C and D, minerals such as iron and calcium and dietary fibre (non starch polysaccharides)
• examples of root vegetables are carrots, parsnips, turnips, and beetroots
• examples of tubers are potatoes and jerusalem artichokes
• examples of bulbs are onions, shallots, garlic and leeks
• examples of stem vegetables are asparagus and celery
• examples of leaf vegetables are cabbages, lettuce, spinach, watercress and brussels sprouts
• examples of flowering heads vegetables are cauliflower, broccoli and globe artichokes