vegetable

• Vegetables


  What are they?
• Classification of vegetables according to plant parts

  • Fleshy underground parts (bulbs)
  • Leaves
  • Seeds (pulse/legumes)
  • Fruits
  • Stems and shoots
  • Flowers
• Classification of vegetables according to chemical composition

  • Carbohydrate rich
  • Protein rich
  • Fat rich
  • High moisture content
• Nutritional value of vegetables

  • High in water content
  • Fair to excellent source of fiber
  • Contain almost all the nutrients needed by the body
  • Extremely low in fat and calories
• Market forms of vegetables

  • Fresh or raw
  • Frozen
  • Canned
  • Dried or dehydrated
• Fresh or raw vegetables

  • Produce the best finished dish in terms of flavor, texture, appearance and nutritive value
  • Store in fridge and eat in 2-3 days
  • Labor cost is high
  • Highly perishable
  • Market product varies often
  • Price fluctuates
• Frozen vegetables


  • Almost as good as the fresh ones
  • Saves preparation, time & labor
  • Yields standard finished product
  • Lack crunchiness as compared to the fresh produce hence frozen veggies tend to have a softer texture
  • Keep frozen, do not refreeze if thawed
• Canned vegetables


  • Yield standard products
  • Most convenient market form
  • Less attractive
  • High in sodium
  • Store at room temperature, use by expiration date
• Dried or dehydrated vegetables


  • Long shelf life
  • Must soak dry beans before cooking
  • Store in a cool dry place
• Factors to consider in the selection of vegetables

  • Availability of vegetables in the market
  • Price
  • Quality of vegetables
  • Storage facility available in the kitchen
  • Use of vegetables to be purchased
• Characteristics of quality vegetables

  • Root & tuber vegetables: Firm & crisp when you break them in half, no wrinkles, no insect infestation/black marks/bruises, should not be too oversized
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  Stalk or stem vegetables: Firm, wrinkle-free, and crisp when you break them into half, free from insect penetration and bruises, the cut root part should be moist, should not be too thick in diameter

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  Salad green or leafy vegetables: Naturally green in color with no signs or browning or discoloration, crispy leaves and moist root end

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  Fruit vegetables: Have natural color with no signs of bruises or discoloration, flesh texture must be firm