NUTR 214 Lecture Notes - Lecture 4: Phytic Acid, Allicin, Bioavailability
15 Oct 2016
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Webster"s definition: any plant whose parts are used for food. Impart color & unique flavors & textures to the meal. Classified by the part of the plant used as a vege. Roots carrots, beets, turnip, radishes . Vege oils derived from plant seeds such as corn. Not a source of high-quality proteins (some ex) Lysine missing in , only essential aa, methionine missing in soybeans. Combine grains & bean, check missing aa. Some veges are very high in complex carbs such as corn, potatoes (low gi) Cucumbers, tomatoes, especially removing skin (95% water, less fiber) Riboflavin (b2), vitamin k (in dark green veges, fresher veges, more k. decrease with shelf-life and cooking) Carotenoids, beta caro especially) compounds in plants that posses health-protective benefits. (cancer) During storage/ripening, sugar starch, opposite of what happens in fruits. A group of veges, protective effect against caner. Broccoli, brussels sprouts, cabbage, cauliflower, kale, mustard greens, rutabaga, kohlrabi , and turnips.
