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    Food Biochemistry 1

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    enrico andrion
    This document discusses different types of foods derived from plant sources, including fruits, vegetables, cereals, and legumes. It defines fruits as the ripened ovary of a plant containing seeds, and lists several categories of fruits. Vegetables are defined as edible plant parts served raw or cooked as part of a meal, and are categorized based on their botanical features. Cereals are grains from the grass family, and the major cereals are listed. Legumes are described as edible seeds and pods from flowering plants, including beans, lentils and soybeans. Oilseeds and nuts are also types of legumes.

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    Food Biochemistry 1

    Uploaded by

    enrico andrion
    8 views1 page
    This document discusses different types of foods derived from plant sources, including fruits, vegetables, cereals, and legumes. It defines fruits as the ripened ovary of a plant containing seeds, and lists several categories of fruits. Vegetables are defined as edible plant parts served raw or cooked as part of a meal, and are categorized based on their botanical features. Cereals are grains from the grass family, and the major cereals are listed. Legumes are described as edible seeds and pods from flowering plants, including beans, lentils and soybeans. Oilseeds and nuts are also types of legumes.

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    This document discusses different types of foods derived from plant sources, including fruits, vegetables, cereals, and legumes. It defines fruits as the ripened ovary of a plant containing seeds, and lists several categories of fruits. Vegetables are defined as edible plant parts served raw or cooked as part of a meal, and are categorized based on their botanical features. Cereals are grains from the grass family, and the major cereals are listed. Legumes are described as edible seeds and pods from flowering plants, including beans, lentils and soybeans. Oilseeds and nuts are also types of legumes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    8 views1 page

    Food Biochemistry 1

    Uploaded by

    enrico andrion
    This document discusses different types of foods derived from plant sources, including fruits, vegetables, cereals, and legumes. It defines fruits as the ripened ovary of a plant containing seeds, and lists several categories of fruits. Vegetables are defined as edible plant parts served raw or cooked as part of a meal, and are categorized based on their botanical features. Cereals are grains from the grass family, and the major cereals are listed. Legumes are described as edible seeds and pods from flowering plants, including beans, lentils and soybeans. Oilseeds and nuts are also types of legumes.

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    of 1

    Food Biochemistry

    1. INTRODUCTION

    FOOD TYPES FROM PLANT SOURCES

    FRUIT

    • fleshy or pulpy plant part commonly eaten as a dessert due to its sweetness
    • ripened ovary of a plant (which means that it contains seeds)
    • include both true fruits and spurious fruits, as well as seeds of cultivated and wild perennial
    plants
    • common classification: pomaceous fruits (e.g. apple, pear), stone fruits (e.g. apricot, peach),
    berries (e.g. blackberry, strawberry, grapes), citrus fruits (e.g. orange, grapefruit, lemon),
    tropical and subtropical fruits (e.g. banana, pineapple, avocado, figs, dates, mango, papaya),
    shell(nut) fruits (e.g. cashew nut, peanut, walnut, almond), wild fruits

    VEGETABLE

    • plant or plant part that is served either raw or cooked as part of the main course of a meal
    • fresh part of plants which, either raw, cooked, canned or processed in some other way
    provide suitable human nutrition
    • an herbaceous plant containing an edible portion which, from a botanical point of view, may
    be divided into: algae (seaweed), mushrooms, leafy(e.g lettuce), shoot (e.g. asparagus), root
    (e.g. carrot, radish), tuber (e.g. potatoes), inflorescence (e.g. broccoli), bulbous (e.g. onion)
    stem or stalk (e.g. celery), seed (e.g. green peas)

    A vegetable-fruit is the fruit part of a plant that is not sweet, usually served with the main course
    of a meal, like cucumbers, squashes or tomatoes

    CEREALS

    • a group of cultivated plants belonging, botanically, to the Gramineae family


    • major cereals: wheat (Genus:Triticum), rye (Secale), barley (Hordeum), oats (Avena), rice
    (Oryza), corn (Zea), millet (Pennisetum)

    LEGUMES

    • edible seeds and pods of certain flowering plants (include beans, lentils, soybeans, peas)
    • any of a large family of plants characterized by tru pods enclosing seeds
    • Oilseeds are legumes with high fat content (e.g, soybeans, sesame seed, sunflower seed,
    peanut seed)
    • Nuts are a well-balanced, nutritious food, providing protein, fiber, vitamins, minerals,
    unsaturated fatty acids and phytochemicals, consumed out of the shell, or as pastes or
    incorporated into confections

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