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Week four (4)
Topic: Study of food commodities– types of vegetable, food value of vegetable, uses of vegetables and fruits.
Sub Topic 1: Types of vegetable, food value and uses of vegetables fruits,
Sub topic 2: flours, fat and oil, nuts. and sugars.
Vegetables are edible parts of plants which are meant for human consumption. These edible parts can be consumed raw or cooked and they include flower, roots, stem, leaves, etc. They are highly nutritious because they supply the body with essential nutrients which enable the body to function properly:
They contain fibers (cellulose) that act as roughages that aid bowel movement and prevents many types of disease. They also add color and palatability to a simple meal. The perishable vegetables especially can be preserved or stored in the refrigerator or other scientific method
There are six major classes of vegetables
- Fruit vegetable – tomatoes, koru, etc
- Green leaf vegetable – water crest (water leaf), lettuce, fluted pumpkin in leaf (ugu), bitter leaf, African spinach (green) etc.
- Roots – carrots, Swedes, turnips, parsnips etc
- Seed vegetable – green beans, lentils, soya beans
- Tuber vegetable -Irish potatoes, sweet potatoes etc.
- Bulbs vegetable – cucumber, garden egg, onions
Nutritive value of vegetables
Generally, vegetables are rich in vitamins and minerals. Green leaf vegetables are god source of vitamin and beta carotene (pro vitamin A). The amount of these vitamins in each vegetable varies but dark green leaves contain more vitamins than vegetables whose leaves are pale green.
Dark- -green- leaf vegetable contain a high amount of calcium and iron but some anti-nutrients (phytate and oxalate) in vegetable often make them not be readily available to the body. Vegetable contains the B-complex vitamins especially riboflavin (vitamin B2). They contain small amount of protein (about 5% for green vegetables). They also supply the body with fibres which are cellulose that acts as roughages that aid bowl movement (easy defecation).
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