135026
Fruit and Vegetables
- Nutritional value
- Carbohydrates and
sugars
- Roots
- Tubers
- Roots
- Fibre
- Asparagus
- Asparagus
- Potassium
- Bananas
- Bananas
- Iron
- Spinach
- Spinach
- Calcium
- Spinach
- Blackcurrants
- Spinach
- Fat
- Most low in fat
- Except pear and
avocado
- Except pear and
avocado
- Most low in fat
- Vitamins
- Vitamin A
- Dark green vegetables
- Dark green vegetables
- B group vitamins
- Spinach
- Spinach
- Vitamin C
- Citrus fruits
- Citrus fruits
- Vitamin E
- Spinach
- Spinach
- Vitamin A
- Carbohydrates and
sugars
- Classification of fruit and vegetables
- Soft fruits
- Blackberry
- Blackberry
- Citrus fruits
- Lemon
- Lemon
- Stone fruits
- Apricot
- Apricot
- Fleshy fruit
- Pineapple
- Pineapple
- Vine fruits
- Grapes
- Grapes
- Fruit vegetables
- Tomato
- Tomato
- Legumes
- Lentils
- Lentils
- Flower Vegetables
- Broccoli
- Broccoli
- Leafy vegetables
- Spinach
- Spinach
- Stem vegetables
- Asparagus
- Asparagus
- Fungi
- Oyster and button mushrooms
- Oyster and button mushrooms
- Root
- Onion
- Carrot
- Onion
- Berry fruits
- Strawberries
- Strawberries
- Seeds and pods
- Peas
- Peas
- Bulbs
- Onions
- Onions
- Tubers
- Potatoes
- Potatoes
- Shoots
- Alfalfa
- Alfalfa
- Hard fruits
- Apples
- Apples
- Currant fruits
- Dried fruits
- Raisins
- Raisins
- Exotic fruit
- Dragon fruits
- Dragon fruits
- Soft fruits
- Uses
- Addition of colour
- Make dishes look attractive
- Make dishes look attractive
- Addition of flavour
- Appeal of dish
- Flavour adds contrasts
- Appeal of dish
- Addition of texture
- contain varying amounts of
water and fibre
- contain varying amounts of
water and fibre
- Setting
- Fruit contains pectin
- helps mixtures to set
- helps mixtures to set
- Fruit contains pectin
- Eaten raw
- Retain maximum
colour, flavour and
texture
- Often eaten as a snack
- Often eaten as a snack
- Retain maximum
colour, flavour and
texture
- Cooking
- cell structure is
broken up = softer
- Nutrients lost
- Nutrients lost
- Methods
- Stewing
- Boiling
- Steaming
- Baking
- Grilling
- Stir frying
- Microwaving
- Roasting
- Stewing
- cell structure is
broken up = softer
- Processing
- Drying
- Canning
- Freezing
- Drying
- Pickling
- May alter physical, nutritional
and sensory charactersitics
- May alter physical, nutritional
and sensory charactersitics
- Addition of colour
- Choice
- Transport systems
- Can obtain fruit and
vegetables all year round
- Can obtain fruit and
vegetables all year round
- Modern growing techniques
- No longer restricted
to seasons
- Market segmentation
- Different ranges for
different customers
- Value
- Luxury
- Organic
- Fair trade
- Ready washed
and prepared
- Suit those with
busy lifestyle
- Suit those with
busy lifestyle
- Value
- Different ranges for
different customers
- Transport systems
- Reducing the loss of
vitamins
- Store in cool,
dark place
- For short period of time
- For short period of time
- Buy good quality
- Peel thinly
- Prepare them when
you need them
- Buy in season
- Cook quickly in as
little water as
possilble
- Eat raw
- Store in cool,
dark place
Quer criar seus próprios Mapas Mentais gratuitos com a GoConqr? Saiba mais.