NUTR 214 Lecture Notes - Lecture 6: Brussels Sprout, Allicin, Brassica Juncea
Document Summary
Webster"s de nition-any plant whose parts are used for food. In practice: the edible part of a plant (raw or cooked, accompanying the main course. 1. classi cation of vegetables: classi ed by the part of the plant used as a vegetables. Calcium and iron and potassium ( bers, phytates, oxalates!!) decrease absorption of calcium. *starch: during storage, sugar is transformed into starch, opposite of that happens in fruits. Phytochemical: nonnutritive compounds (except beta-carotene) in plants that posses health- protective bene ts such as allicin in garlic and onions. Cruciferous: a group of vegetables that have a protective effect against cancer. They include broccoli, brussels sprouts, cabbage, cauli ower, kale, mustard greens, rutabaga, kohlrabi, and turnips. Cell wall-each plant cell has sturdy( ) cell wall. Indigestible by human(don"t have the enzyme necessary to break down cellulose) Fiber includes, but is not limited to . Cellulose, pectic compounds, hemicellulose, lignin(cid:1153) (cid:1154), gums: pectin compound&hemicellulose.