NHM 250 Lecture Notes - Lecture 7: Liliaceae, Garlic, Carbohydrate
23 Feb 2017
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Prepared fresh veggies are used to add flavor, color and variety to dishes. Vegetables: refer to any herbaceous plant that can be partially or wholly eaten. Leaves, stems, roots, tubers, seeds and flowers. Contains more starch and less sugar than fruit. Classifications: view by rigid, botanical classification: cabbages: used for heads, flowers, leaves, quick growing, cool weather, inexpensive , readily available and easy to prepare. Broccoli, cauliflower, bok choy, kale: fruit-vegetables: botanically classified as fruits, contain 1 or more seeds. Pumpkins, zucchinis: greens: variety of leafy green veggies that may be served raw or cooked, regional cuisine of south us, includes lettuces, high water content causes shrinkage when cooked. Some eaten for bean or peas or whole pod: roots and tubers: taproots:single rods extended deep into soil, tubers: large underground stems. Beets, carrots, parsnips, radishes, turnips: stalks: plant stems high in cellulose fibers, cellulose: complex carbohydrate found in cell walls of plants, edible, but indigestible.
