FS HN 101 Study Guide - Quiz Guide: Allium, Brassica, Myplate

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 101
• Professor: Terri Boylston

Document Summary

Summary: vegetable and fruits are an important part of our diet because of their nutritional value and sensory properties, the major nutritional components of vegetables and fruits are fiber, vitamins (especially vitamins a and c), and minerals. Preparation methods should minimize losses of these nutrients. Vegetables and fruits are key foods to be included in your diet daily, as shown in myplate: fruits and vegetables contain a high water content which contributes to their crisp texture. Losses in water through osmosis and degradation of the cell wall materials during cooking results in a loss of crispness: the major pigments are chlorophyll, carotenoids, anthocyanins, and anthoxanthins. The stability of these pigments is affected by cooking and ph: vegetables can be categorized as having mild or strong flavors. The strong flavor vegetables include brassica and allium. Introduction: definition, plant containing an edible portion served with the ______________ of a meal, generally not sweet, nutritional value, _______, vitamins,and __________