Fruit & vegetables

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Mind Map on Fruit & vegetables, created by Char Phillips on 06/10/2013.
Char Phillips
Mind Map by Char Phillips, updated more than 1 year ago
Char Phillips
Created by Char Phillips over 11 years ago
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Resource summary

Fruit & vegetables
  1. Nutirional value of fruit and vegetables
    1. Vitamin C
      1. The richest sources are in Brussels sprouts, green peppers and citrus fruits. Potatoes are also a source of vitamin C and because they are eaten in large quantities, they do contribute quite significantly to the diet.
      2. dietary fibre
        1. stems are an important source of water and dietary fibre.
        2. vitamin A
          1. the richest sources are in dark green vegetables, apricots and carrots.
          2. potassium
            1. bananas are rich in potassium.
            2. Vtamin E
              1. Avacados are a rich source of vitamin E. most vegetables contain vitamin E, but spinach, watercress and broccoli contain the most.
              2. Vitamin B group
                1. found in spinach, broccoli and sprouts
                2. Iron
                  1. found in peas, spinach, broccolis and sprouts
                  2. calcium
                    1. Found in spinach, watercress, blackcurrants, oranges and figs
                    2. Fat
                      1. with one or two exceptions such as avocado pear, most fruit and vegetables are low in fat.
                      2. protein
                        1. present in vegetables in small amounts
                        2. Carbohydrates & sugars
                          1. Roots and tubers provide much of the starch and sugar content
                        3. Choice of fruit & vegetables
                          1. soft
                            1. raspberry, blackberry, redcurrent
                            2. citrus
                              1. orange, lime, lemon
                              2. stone
                                1. plum, apricot, peach
                                2. fleshy
                                  1. apple, papaya, pineapple
                                  2. vine
                                    1. grape, watermelon, cantaloupe
                                    2. fruit vegetables
                                      1. aubergine, marrow, plantain
                                      2. legumes
                                        1. pea, bean, lentil
                                        2. flower vegetables
                                          1. leafy vegetables
                                            1. spinach, cabbage, parsley
                                            2. stem vegetables
                                              1. asparagus, fennel, celery
                                              2. fungi
                                                1. oyster, button mushroom
                                                2. bulbs
                                                  1. onion, garlic, shallot
                                                  2. roots
                                                    1. beetroot, swede, carrot
                                                  3. Uses of fruit and vegetables
                                                    1. addition of colour
                                                      1. The colour pigments chlorophyll (green), carotenoids (orange) and anthocyanin's (purples) can make dishes look attractive, e.g. fruit salad
                                                      2. addition of flavour
                                                        1. strong flavours, e.g. garlic, contribute to the appeal of the dish. flavours also add contrasts e.g. sweet & source, pork & apple source.
                                                        2. addition of texture
                                                          1. They contain varying amounts of water and fibre, which accounts for the difference in their texture.
                                                          2. setting
                                                            1. fruit contains pectin which, when mixed with an acid and sugar, helps mixtures to set, e.g. jam
                                                            2. eaten raw
                                                              1. some fruit & vegetables can be eaten raw because they are appetising and doing so will ensure they retain maximum colour, flavour and texture. raw fruit and vegetables are often eaten as snack foods or used in drinks such as smoothies.
                                                              2. cooking
                                                                1. During cooking, the cell structures of fruit & vegetables start to break down. this is why raw fruits & vegetables become softer when cooked. some nutrients are also lost because of the loss of water.
                                                                  1. Fruit & vegetables can be cooked by a variety of methods - stewing, boiling, steaming, baking, grilling, stir frying and microwaving. cooking also reduces bulk, enabling more to be eaten.
                                                                2. processing
                                                                  1. Methods of processing
                                                                    1. drying
                                                                      1. bananas, figs, grapes
                                                                      2. canning
                                                                        1. almost all fruits can be canned
                                                                        2. freezing
                                                                          1. In preparation for freezing, vegetables must first be blanched to destroy their enzymes. This can result in the loss of some water-soluble and heat-sensitive vitamins and minerals.
                                                                      3. pickling
                                                                        1. Beetroot, cabbage and onions may be pickled. The preservation process may alter physical, nutritional & sensory characteristics but it does increase the range available to the consumer.
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