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    Classification of Vegetables 2

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    John Harvey Magos
    The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

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    Classification of Vegetables 2

    Uploaded by

    John Harvey Magos
    189 views20 pages
    The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

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    The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

    Copyright:

    © All Rights Reserved
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    189 views20 pages

    Classification of Vegetables 2

    Uploaded by

    John Harvey Magos
    The document categorizes vegetables into different groups including roots and tubers, seeds and pods, pulses and legumes, the cabbage family, stems and shoots, and fruit vegetables. It provides examples of common vegetables that fall into each category and notes some key characteristics of vegetables in certain groups like mushrooms, onions, and pulses.

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    of 20

    VEGETABLES

    Classification of Vegetables

     The squash family.  Stems, stalks, and


    shoots.
     Roots and tubers.
     The onion family.
     Seeds and pods.
    Fruit-vegetables.
     Pulses / legumes
     Leafy greens.
     The cabbage
    family.
    Gourds & Squash Family
     Chayotes
     Cucumbers
     Squashe
    s
    • Acorn
    Winter:
    • Banana
    • Butternut
    • Pumpkin
    Summer:
    • Zucchini
    • Yellow
    ROOTS
    Are those grown underground.
    They are directly connected to the plant via
    leaves or leaf stem.

    TUBERS
    Are connected to the root system. However,
    they are not directly connected to the stem
    and leaf system of plant.
    TUBERS

     Beets

     Carrots

     Celery root

     Parsnips

     Radishes

     Rutabaga
    ROOTS
    Potatoes
    • Mealy.
    • Waxy.
    • Russet.
    • Red.
    • Yukon.
    • Sweet.
    Seeds and pods

     Corn

     Okra

     Legumes: fresh beans


    Green beans
    Haricot vert
    Peas
     Pulses: dried beans
    Pulses
    Types of Legumes

     Legumes: are a group of plants that


    have double-seamed pods containing
    a single row of seeds.
     Pulses: Dried seeds of legumes.

    Nutrients: Excellent source of


    complex carbohydrates, protein, and
    soluble fiber.
    PULSES
    Pulses

     Black beans

     Black-eyed
    peas
     Lentils

     Red kidney
    beans
     Pinto beans
    Cabbage Family
    Is a wide range of vegetables used for their
    heads, flowers, or leaves.
    Bok choy
    Broccoli
    Brussels sprouts
    Cauliflower
    Head cabbage
    Kale
    Kohlrabi
    Napa cabbage
    Savoy
    Onion Family
    Bulb onions
    Garlic
    Leeks
    Scallions
    Shallots
    Stems, stalks, and shoots
    Artichokes
    Asparagus
    Bamboo shoots
    Celery
    Fennel
    Hearts of palm
    Nopales
    Fruit-vegetables
    Avocados

    Eggplants
    Peppers
    - Hot
    - Sweet
    Tomatillos
    Tomatoes
    Leafy greens
    • Collards
    • Mustard
    • Sorrel
    • Spinach
    • Swiss chard
    • Turnip greens
    • Lettuces
    Mushrooms
    • There are 2000 varieties of mushroom
    eaten throughout around the world.
    • Their size and shape vary and color can
    range from black to white.
    • Their cap can be pitted, smooth.
    Honeycomb or ruffled.
    • Their taste can range from rich to bland,
    nutty and earthy.
    • Called the meat for vegetarians
    Mushrooms
    Portabello
    Button mushroom
    Chanterelle
    Porcini
    Morel
    Oyster mushroom
    Straw mushroom
    Enoki
    Shitake
    Mushrooms & Truffles
     Though, mushrooms are often grouped with vegetables
    and fruits, they are actually fungi. For that reason, they
    are in a class of their own, nutritionally speaking.
    Mushrooms do share some of the benefits of fruits and
    vegetables.
     They are low in calories, have no cholesterol and are
    virtually free of fat and sodium.
     Mushrooms stand alone when it comes to some of the
    essential minerals and B-complex vitamins not easily
    found in produce.
     In addition, some contain substances that might prove to
    be useful in the treatment and prevention of serious
    diseases.
    Baby Vegetables

     A variety of
    vegetables that
    include both
    hybrids bred to be
    true miniatures
    and regular
    varieties picked
    before maturity

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