Vegetables

Vegetables are important for a balanced diet in life.

Types of vegetables:

Root vegetables:

starch and sugar (energy) and some salt minerals and vitamins; cellulose; water

Green vegetables: mineral salts, particularly calcium and iron and vitamins particularly vitamin c and carotene, the greener the leaf the larger the quality of vitamins.

Quality points:

vegetables are uniquely perishable and lose quality quickly

Automated harvesting and packaging has sped the handling process to improve quality.

Quality grading:

Extra class- highest quality

Class 1- good quality

Class 2- reasonably quality

Class 3- low market quality 

Quality points- root vegetables:

should be clean

firm not soft or spongy 

they should be sound (normal looking)

free from blemishes 

even size & shape

Quality points- green vegetables:

bruised or damaged lose vitamin c quickly 

cabbages & Brussels sprouts should be firm

cauliflowers should have closely grown, firm white heads

peas and beans should be crisp medium sized, pods should be full, beans should not be stringy  

blanched steams, should be firm, white, crisp and clean 

Storage: 

fresher vegetables have better flavor and retain more vitamins, so store for shortest time possible.

store at correct temperature so the micro-organisms do not grow.

do not store in damp conditions or this will encourage mold to grow on vegetables.

store cooked vegetables away from raw vegetables to prevent cross contamination.

frozen vegetables:

-18 degrees Celsius or below

don't store beyond use by date

check packaging is not damaged or signs of freezer burn

thaw out frozen vegetables correctly never refreeze thawed out vegetables.