Vegetables
An herbaceous plant or plant part which is regularly eaten as unsweetened or salted food by humans is considered to be a vegetable. Different parts of vegetables are eaten:
1. Fruits of zucchini, aubergine, sweet peepers and tomatoes.
2. Seeds of peas, lentils, and beans.
3. The bulbs of onions and shallots.
4. The Roots of carrots, turnips, radishes.
5. Fungi like mushrooms are also considered vegetables.
Nutritional value:
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain a small proportion of protein and fat, and a relatively high proportion of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Many vegetables also contain physiochemical which may have antioxidant, antibacterial, antifungal, antiviral and ant carcinogenic properties.
Color pigments:
The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.
Chlorophyll:
Chlorophyll is a green pigment found in most plants, algae, and cyan bacteria. Chlorophyll absorbs light most strongly in the blue and red but poorly in the green portions of the electromagnetic spectrum, hence the green color of chlorophyll-containing tissues like plant leaves
An herbaceous plant or plant part which is regularly eaten as unsweetened or salted food by humans is considered to be a vegetable. Different parts of vegetables are eaten:
1. Fruits of zucchini, aubergine, sweet peepers and tomatoes.
2. Seeds of peas, lentils, and beans.
3. The bulbs of onions and shallots.
4. The Roots of carrots, turnips, radishes.
5. Fungi like mushrooms are also considered vegetables.
Nutritional value:
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain a small proportion of protein and fat, and a relatively high proportion of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Many vegetables also contain physiochemical which may have antioxidant, antibacterial, antifungal, antiviral and ant carcinogenic properties.
Color pigments:
The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.
Chlorophyll:
Chlorophyll is a green pigment found in most plants, algae, and cyan bacteria. Chlorophyll absorbs light most strongly in the blue and red but poorly in the green portions of the electromagnetic spectrum, hence the green color of chlorophyll-containing tissues like plant leaves
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