Fruit and Vegetables

Nutritional value
1. Carbohydrates and sugars
  1. Roots
  2. Tubers
2. Fibre
  1. Asparagus
3. Potassium
  1. Bananas
4. Iron
  1. Spinach
5. Calcium
  1. Spinach
  2. Blackcurrants
6. Fat
  1. Most low in fat
    1. Except pear and avocado
7. Vitamins
  1. Vitamin A
    1. Dark green vegetables
  2. B group vitamins
    1. Spinach
  3. Vitamin C
    1. Citrus fruits
  4. Vitamin E
    1. Spinach
Classification of fruit and vegetables
1. Soft fruits
  1. Blackberry
2. Citrus fruits
  1. Lemon
3. Stone fruits
  1. Apricot
4. Fleshy fruit
  1. Pineapple
5. Vine fruits
  1. Grapes
6. Fruit vegetables
  1. Tomato
7. Legumes
  1. Lentils
8. Flower Vegetables
  1. Broccoli
9. Leafy vegetables
  1. Spinach
10. Stem vegetables
  1. Asparagus
11. Fungi
  1. Oyster and button mushrooms
12. Root
  1. Onion
  2. Carrot
13. Berry fruits
  1. Strawberries
14. Seeds and pods
  1. Peas
15. Bulbs
  1. Onions
16. Tubers
  1. Potatoes
17. Shoots
  1. Alfalfa
18. Hard fruits
  1. Apples
19. Currant fruits
20. Dried fruits
  1. Raisins
21. Exotic fruit
  1. Dragon fruits
Uses
1. Addition of colour
  1. Make dishes look attractive
2. Addition of flavour
  1. Appeal of dish
  2. Flavour adds contrasts
3. Addition of texture
  1. contain varying amounts of water and fibre
4. Setting
  1. Fruit contains pectin
    1. helps mixtures to set
5. Eaten raw
  1. Retain maximum colour, flavour and texture
    1. Often eaten as a snack
6. Cooking
  1. cell structure is broken up = softer
    1. Nutrients lost
  2. Methods
    1. Stewing
    2. Boiling
    3. Steaming
    4. Baking
    5. Grilling
    6. Stir frying
    7. Microwaving
    8. Roasting
7. Processing
  1. Drying
  2. Canning
  3. Freezing
8. Pickling
  1. May alter physical, nutritional and sensory charactersitics
Choice
1. Transport systems
  1. Can obtain fruit and vegetables all year round
2. Modern growing techniques
3. No longer restricted to seasons
4. Market segmentation
  1. Different ranges for different customers
    1. Value
    2. Luxury
    3. Organic
    4. Fair trade
    5. Ready washed and prepared
      1. Suit those with busy lifestyle
Reducing the loss of vitamins
1. Store in cool, dark place
  1. For short period of time
2. Buy good quality
3. Peel thinly
4. Prepare them when you need them
5. Buy in season
6. Cook quickly in as little water as possilble
7. Eat raw

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Fruit and Vegetables

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	Created by j_hughes almost 11 years ago