PDF-$10.50 31. Green Vegetables (Dawas

Turmeric Onions Curry Leaves and Spices 895 33 Scrambled Eggs Bittara Beduma Savoury Scrambled Eggs Sri Lankan Style No 65 C W W Kannangara Mawatha Colombo 07 Sri Lanka Email cathy. 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.. Introduction to Foods and Nutrition. Vegetable Classifications - 8 . Vegetables are often grouped according to the part of the plant from which they come.. Bulbs. Flowers. Fruits. Stems. Leaves. Seeds. WHAT PARTS OF THE VEGETABLES CAN WE EAT?. . ROOT. STEM. LEAVES. FLOWERS. FRUIT. . Tomato. The . species . originated. . in. . the.  . South American.  . Andes.  and . its. . use. . as. a . Understanding Vegetables. Controlling Quality Changes During Cooking. Cooking affects vegetables in four ways. It changes the following:. Texture. Flavor. Color. Nutrients. Controlling Quality Changes During Cooking. Veggie!. Test Your Vegetable. IQ. Alice . Henneman. , MS, RD. ahenneman1@unl.edu. ●. . http://food.unl.edu. . University of Nebraska-Lincoln. Extension in Lancaster County. Save Time – Do More. . FOR PREPARATION OF . VEGETABLES . FREEZING. Proff. . D-r . Liubo. . Vrachar. Technological faculty of Novi Sad, Serbia. Vegetable`s preparation. - . Vegetables meaning is based on vegetative and generative parts used for livelihood of the people in fresh and processed type.. Fruits & Vegetables?. Do all . Fruits & Vegetable . L. ook, Smell, . Taste and . F. eel . the same?. Who Wants to Eat a . R. a. i. n. b. o. w ?. Why EAT . different . colors of a . R. a. i. n. Menu Choices: Eat Often. . (Y) = Yellow . Menu Choices: Eat . Occasionally. (R) = Red . Menu Choices: Eat . Rarely. Sunday. Friday. Monday. W. ednesday. Saturday. Tuesday. Thursday. MARCH. Menu Choices: Eat Often. . (Y) = Yellow . Menu Choices: Eat . Occasionally. (R) = Red . Menu Choices: Eat . Rarely. Sunday. Friday. Monday. W. ednesday. Saturday. Tuesday. Thursday. NOVEMBER. Tigers Feel Great. Jennifer Marshall and Anna Tuttle. Objectives. Learn about the pros and cons of Juicing.. Learn about the truth behind the Juicing fad.. Identify better ways to increase fruits and vegetables in your diet.. 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. Menu Choices: Eat Often. . (Y) = Yellow . Menu Choices: Eat . Occasionally. (R) = Red . Menu Choices: Eat . Rarely. Sunday. Friday. Monday. W. ednesday. Saturday. Tuesday. Thursday. DECEMMER. , 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.. th. Grade. 1. Objective 1.2. Summarize the benefits of consuming adequate amounts of vitamins A, E, and C, magnesium, calcium, iron, fiber, folic acid, and water in a variety of foods.. 2. 3. Vitamins and Minerals.