Classification of vegetables

1. VEGETABLES
Prepared by:
MECHILLE E. LUGO
DJA-NHS
Zamboanga del Norte

2. VEGETABLES
•are plants or parts of plants like leaves, fruits,
tubers, roots, bulbs, stems, shoots, and flower used
in a dish either raw or cooked.
•Vegetables give color, texture and flavor to our
meals. They also give vitamins and minerals.

3. VEGETABLES
•Vegetables are important sources of many
nutrients, including potassium, dietary fiber, folate
(folic acid), vitamin A, and vitamin C.
• Diets rich in potassium may help maintain normal blood
pressure. Vegetable sources of potassium include sweet
potatoes, white potatoes, white beans, tomato products
(paste, sauce, and juice), beet greens, soybeans, lima beans,
spinach, lentils, and kidney beans.

4. • Dietary fiber from vegetables, as part of an
overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart
disease. Fiber is important for proper bowel
function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as
vegetables help provide a feeling of fullness
with fewer calories.
VEGETABLES

5. • Folate (folic acid) helps the body form red blood cells. Women
of childbearing age who may become pregnant should
consume adequate folate from foods, and in addition, 400 mcg
of synthetic folic acid from fortified foods or supplements. This
reduces the risk of neural tube defects, spinal bifida, and
anencephaly during fetal development.
• Vitamin A keeps eyes and skin healthy and helps to protect
against infections.
• Vitamin C helps heal cuts and wounds, and keeps teeth and
gums healthy. Vitamin C aids in iron absorption.
VEGETABLES

6. CLASSIFICATIONS OF
VEGETABLES
Vegetables need to be prepared before they are ready to be served or used
as an ingredient in a cooked dish. Prior to preparation you need to identify
the various kinds of vegetables and different tools and equipment needed
in the preparation of vegetables. It is an important factor to consider in the
preparation of vegetables.

7. ACCORDING TO PARTS OF PLANTS
• A. Gourd family
• cucumber, pumpkin, chayote

8. ACCORDING TO PARTS OF PLANTS
B. Seeds and pods
• beans, peas, corn, okra

9. FRUIT VEGETABLES
avocado, eggplant, sweet pepper/capsicum, tomato

10. ACCORDING TO PARTS OF PLANTS
Roots and tubers
• beet, carrot, radish, turnip, artichoke, potato, sweet potato

11. ACCORDING TO PARTS OF PLANTS
Cabbage family
cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy

12. ACCORDING TO PARTS OF PLANTS
Onion family
• onion, scallion/ shallots, leek, garlic

13. ACCORDING TO PARTS OF PLANTS
Leafy greens
• spinach, lettuce

14. ACCORDING TO PARTS OF PLANTS
Stalks, stems, and shoots
• artichoke, asparagus, celery, fennel, bamboo shoots

15. ACCORDING TO PARTS OF PLANTS
Mushrooms

16. ACCORDING TO CHEMICAL COMPOSITION
• Carbohydrates-rich vegetables – seeds, roots, tubers
• Protein-rich vegetables –legumes, peas, beans
• Fat-rich vegetables – nuts, olives, avocado
• High moisture content – mushroom, tomatoes, radish, green
leafy vegetables

17. ACCORDING TO NUTRITIVE VALUE
• The following is based on their nutrient content since
fruits and vegetables are good sources of vitamins and
minerals.
• Vitamin A-rich vegetables – green leafy and yellow fruits and
vegetables
• Vitamin C-rich vegetables – yellow vegetables
• Vitamin B (complex) – legumes, peas, beans

18. TOOLS AND EQUIPMENT NEEDED IN
PREPARING VEGETABLES