PDF-Vegetables

Limit Fruits Grains Dairy Oils Protein KDWVx0003lQx0003Dx0003HDOWKx0003DWlQJx00033DWWHUQx0003 has recommendations for a healthy eating pattern For someone who needs 2000 calories a day a healthy eatin. They are often replanted midsummer for fall harvest Hardy Vegetable Crops broccoli cabbage kohlrabi onions lettuce peas radish spinach turnips Temperatures Hardy vegetables grow with daytime temperatures as low as 40F and may survive a frosty nip Wh Recommended total daily amounts are shown in the first chart Recommended weekly amounts from each vegetable subgroup are shown in the second chart Daily recommendation Children 3 years old 1 cup 8 years old 1 cups Girls 13 years old 2 cups 14 18 yea Market & Consumer Information. August 2014. U.S. Fresh-Cut Produce Is An Estimated $27 Billion Market and Sales Are Increasing. U.S. Market Size:. U.S. retail* sales growing for fresh-cut fruit and vegetables. Tubers . – . potato. , yam, sweet potato, . Jerusalem. . artichoke. Bulbs - chives, . onions. , garlic, leeks, . shallots. Roots - beets, . turnips. , carrot, . radish. Names for Vegetables - Parts of plant from which they come.. Greater Tokyo is the world's most populous metropolitan area and is the center of Japanese culture, finance, and government. . A bustling cosmopolitan city, Tokyo is also a major transportation hub and a world economic and industrial center. Classification of Vegetables. Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible.. The part of the plant used as a vegetable often serves as a common method of classification.. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and nutrients. The process removes enough water to prevent growth of bacteria, yeast and mold.. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. Why should we eat FRUIT? . Fruits are high in:. Vitamins . A & C. Fiber. Carbohydrates. Potassium. Fruits are low in:. Fat. Calories. Sodium. Some fruits also contain folic acid, . magnesium, iron, etc.. 1) distinguish between the classification of vegetables. 2) identify the nutrients present in vegetables and their functions. 3) explain the purchasing and storing of fresh vegetables . Essential Questions. All images are available on . www.google.com. with a Creative Commons 0 License.. Why should we eat FRUIT? . Fruits are high in:. Vitamins A & C. Fiber. Carbohydrates. Potassium. Fruits are low in:. body will make vitamin through beta carotene. . Good sources- dark greens, oranges, and yellows. Vitamin C- . Good sources include raw broccoli, raw cabbage, kale, sweet potatoes, tomatoes, and green peppers. , yam, sweet potato, . Jerusalem. . artichoke. Bulbs - chives, . onions. , garlic, leeks, . shallots. Roots - beets, . turnips. , carrot, . radish. Names for Vegetables - Parts of plant from which they come.. Sides. Garlic bread. Steamed vegetables. Dessert. Yoghurt & whole fruit. Vegetable sausages (V). Or. Pork . cumberland. sausages. Sides. Mashed potato. Steamed vegetables . Gravy . Dessert. Fruit jelly (V) & whole fruit.