1. VEGETABLES

2. Vegetables
 Vegetables are
edible parts of plants. They
maybe roots, tubers, bulbs,
stems, leaves, flowers, seeds
or pods.

3.  Vegetable comes from the
Latin vegetabilis (animated) and
from vegetare (enliven), which is
derived from vegetus (active), in
reference to the process of a plant
growing.

4. Classification of vegetables
Leafy Vegetable
- Are often called green vegetables.
Example of this are kamote tops,
kangkong, pechay, saluyot,
malunggay, ampalaya leaves,
alugbati, spinach.

5. Seed Vegetables
- Are sometimes called leguminous
vegetable.Examples of these paayap,
mongo, bataw, and other beans and
peas.

6. Stems and bulbs
- Consist of asparagus, bamboo
shoots, coconut shoot, onions and
celery.

7. Roots and Tubers
- Are the times referred to as
rootcrops.
Example are kamote, cassava, ubi,
carrots, singkamas, potato, gabi,
ginger, garlic and other plants
identified with roots.

8. Fruit vegetables
- Consist of tomatoes, squash,
eggplants, upo, ampalaya, patola,
sayote, cucumbers, and okra.

9. Flowers
- Consist of kaluray, squash
blossoms, cauliflower, and kakawati
flowers,

10. SOME GUIDELINES IN
THE SELECTION
AND PURCHASE OF
VEGETABLE.

11. Vegetables have high perishability and great
in quality. It is therefore important for one
to know how to select vegetables of the
best quality. The quality of vegetables
depends on:

12. The quality of vegetables
depens on
a) Favorite conditions for their growth;
b) The season of their harvest;
c) The variety of the vegetable;
d) Degree of maturity;
e) Size and uniformity of shape; and
f) Presence of defacts.

13. The essentials of buying
vegetables.
1. Buy vegetables that are in season: they
are cheap and plentiful. They are also
mest nutritios and better in flavor.
2. Select the vegetables that are free from
from surface bruises of blemishes due to
dacay.
3. Choose leafy vegetables that are fresh,
young, and free from decay. Avoid wilted
ones.

14. 4. Pick out dry seedsof legumes that are not
powdery and are free from holes.
Legumes are susceptible to weevils
attacks especially when thay had been
stored improperly for sometime.
5. Cet rootcrops that are free from dark
spots and dirt. They must be firm, not
soft.

15. 6. Buy quality vegetables that will beat suit
your particular purpose.
7. Consider the cost in relation to the edible
portion and the amount of waste for each
type.
8. Buy by weight if possible or by count by
necessary.

16. 9. Consider the prices of similar vegetables
from at least two sources before buying.
10.Consider quality above all other
considerations.