FRUITS AND
VEGETABLES
GROUP 7
VEGETABLES
- Are herbaceous plants that are usually grown
for the said part to be eaten as part of a meal or
meal itself. These ingredients form part of the
“vitamins and minerals”component of the food
pyramid and are the main source of energy of
health-concoius people, especially the nonmeat
market.
FRUITS
on the other hand are ovaries of
flowering plants that are used in
culinary fare usually as a dessert,sauce,
or soup. They can be eaten raw or part
of a larger dish.
CLASSIFICATION OF
VEGETABLES
Roots and Tubers
These vegetables are eaten because of the
plants roots, which are used for cooking
roots being single roots of individual plants
and tubers being bulgy underground stems
extending in the deep parts of the soil.
Examples include carrots, radishes, water
chestnuts, and turnips
Stalks
these vegetables are eaten because of the high
amount of fiber growing in thier stems. Only
the soft part are eaten, and the tough part is
considered inedible. Examples include
asparagus, bamboo shoots, heart of palm, and
arguably, the banana blossom
Gourds and Squashes
These vegetables make up a huge family
characterized by root systems extending in
the upland as vines with large leaves. The
frut of these vine plants is the one used in
cooking. Examples include chayotes,
cucumbers, squashes, bitter gourd, sponge
gourd, and bottle gourd.
Cabbages
also known as the Brassica family;
are prized for their edible parts
which are their heads, flowers, and
leaves. Examples include cabbages,
bok choy, broccoli, cauliflower, and
kale.
Greens
are vegetables utilized for their leaves, which
may be eaten cooked or raw. Examples include
salad greens, which include collards, mustard,
spinach, microgreens, and lettuce. They also
include native greens used in Filipino cooking
such as water spinach, Malabar spinach,
Moringa leaves, jute, camote tops, leaves of
chili peppers, and bitter gourds.
Fruit-vegetables
These are fruits of plants that are utilized in the
culinary fare as vegetables. Examples include
eggplants, tomatoes, sweet peppers, hot
peppers, and Moringa fruit.
Pods and Seeds
These vegetables are primarily eaten for their
seeds and the pods where they came. Examples
include corn, different kinds of beans, fresh
peas, soya, Chinese pea pods, and okra
Mushrooms and Truffles
These are vegetables under a broad family of
edible fungi. Examples include Porcini,
portabella, shiitake, morel, and oyster
mushrooms.
Onions
vegetables from the Lily family which are used
because of their aromaand strong, spicy flavor.
Examples include garlic, leeks, spring onion,
and bulb onio.
CLASSIFICATION OF
FRUITS
Berries
these are fruits are identified with thier
thick skin and tiny seeds.Although some do
not go by these characteristics, they are still
part of these groups as they also grow on
vines and shrubs which are also the
harvesting areas for berries examples
include blackberies, strawberries, currants,
and raspberries .
Citrus
These are highly acidic fruits with
strong aroma. They are characterized by
thier thick skin and soft, segmented
flesh inside.oranges, Examples include
lemons, Oranges, kumquats, tangerines,
and grapefruites
Grapes
These fruit are the largest, single fruit crop
in the world. They are technically berries
that grow in large clusters , segregating
themselves in the berry group, Grapes are
the prime plant used in wine making, but
they can also be eaten straight from their
stem.
Melons
the counterpart of gourds and squashes in
the fruit category. These plants have rich
flesh which is usually watery or sweet.
Examples include cantaloupe, honeydew,
and watermelons.
Pomes
These fruits are garnered from trees,
which are characterized by their soft
skin and thick flesh surrounding a
central core. Examples include apples
and pears.
Stone Fruits
also known as drupes; are small
fruits with velvety skin and rich flesh
with a hard pith. Examples include
cherries, apricots, peaches, and
plums.
Tropicals
as the name implies, these fruits are
grown in the hot, tropical regions
which are now enjoyed in the entire
world. Examples include mangoes,
bananas, dates, papayas, and
pineapples.
Exotics
These are a group of unusual fruits
that have different shapes and sizes.
Examples include star fruit, guava,
mangosteen, lychees, rambutan,
langsat, and dragon fruits.
NUTRITIVE VALUE OF
VEGETABLES
1. ROOTS AND TUBER
⚬Second global sources of carbohydrate
⚬ Antioxidative
⚬hypoglycemic
⚬hypocholesterolemic
⚬antimicrobial, and immunomodulatory activities.
2. Stalk
⚬ Fiber
⚬vitamins, and minerals
3. Gourds and Squashes
⚬low calorie vegetable
⚬carbohydrates
⚬dietary protein
⚬fat, vitamins and minerals
4. Cabbages
⚬Low in calories
⚬ Contains small amounts of vitamin A, iron, and riboflavin
⚬It is rich in vitamin B6, folate, fiber
⚬Antioxidants, including polyphenols and sulfur compounds.
5. Greens
⚬Good amount of vitamin A, vitamin K, vitamin E, vitamin C
⚬Folate, vitamin B1, B2, B3, B5 and, B6
High mineral content– Minerals like iron, magnesium, potassium, zinc, calcium, phosphorus, and sodium
7. Pods and Seeds
⚬Pods has carbohydrates, calories, fiber, fat, and proteins
⚬Seeds are rich in: protein, and fiber. minerals (such as magnesium, potassium, calcium, plant iron and zinc),
vitamins B1, B2, B3 and vitamin E.
8. Mushrooms and Truffles
⚬High in carbs, protein and fiber and contain both saturated and unsaturated fatty acids,
as well as micronutrients
⚬ While mushrooms contain protein, vitamins, minerals, and antioxidants.
9. Onions
⚬Low in calories but high in vitamins, fiber, and minerals.
⚬Rich in B vitamins
NUTRITIVE VALUE OF
FRUITS
1. Berries
⚬Antioxidants, high in fiber
⚬Low in calorie
2. Citrus
⚬Carbohydrates
⚬Fiber, vitamin C, potassium, folate, calcium, thiamin
⚬vitamin B6, phosphorus, magnesium, copper, riboflavin, pantothenic acid
⚬A variety of phytochemicals.
3. Grapes
⚬are a good source of fiber
⚬ potassium
⚬ And a range of vitamins and other minerals.
4. Melons
⚬ Antioxidants
⚬ electrolytes like potassium, as well as vitamin C.
5. Pomes
⚬Vitamin C
⚬fiber potassium, folate, vitamin B6, copper, manganese, vitamin K
⚬phytonutrient antioxidants.
6. Stone Fruits
⚬ carbohydrates
⚬lipids
⚬organic acids
⚬ vitamins, minerals
7. Tropicals
⚬Antioxidant polyphenol
⚬Lutein, alpha-carotene, and beta-carotene.
8. Exotics
⚬Rich in vitamins, micro- and macronutrients
⚬Dietary fiber and antioxidants
⚬Anti-inflammatory properties
SELECTION OF
FRUITS AND
VEGETABLES
CARROTS;
⚬ Firm
⚬smooth‐skinned
⚬straight‐shaped, and well-colored
Avoid
⚬wilting
⚬soft
⚬crooked or growing thin hair‐like
roots
SWEET POTATO
⚬Firm
⚬Smooth skin
⚬Bright, uniform color
Avoid
⚬cracks
⚬soft spots and blemishes
CELERY
⚬ Deep green in color
⚬Stalks should be firm, and any
attached leaves should be full
Avoid
⚬stalks that are limp or showing signs
of damage.
ASPARAGUS
⚬ Stalks should be plump and
firm
⚬Tips should be tightly closed
⚬Color is not faded.
SQUASH
⚬ smooth
⚬Dry
⚬ Firm
Avoid
⚬Dull or faded color
⚬Soft spots
BOTTLE GOURD
⚬ Smooth skin
⚬Pale green in colour
⚬Free from any cuts, spots and
blemishes
⚬Flesh should not feel soft when
pressed.
CABBAGE
⚬ Firm and heavy for its size
⚬Fresh, crisp-looking leaves
Avoid
⚬ wilting or blemished leaves
WATER SPINACH
⚬Leaves that are fresh and pert, not
wilted or wind damaged
⚬The hollow stems should show
signs of being freshly cut and are
crisp
Avoid
⚬stems that are dry at the base
EGGPLANT
⚬ Glossy skin
⚬the flesh should be firm but give slightly
when pressed, then bounce back
Avoid
⚬If your eggplant is soft to the touch, that's
an indication that it's beginning to spoil.
TOMATOS
⚬Free of blemishes and bruises
⚬Deep, bright red
Avoid
⚬dull or pale is going to be lackluster
⚬black spots
CORN
⚬ The corn is at the milk stage
⚬The kernels should be vibrant and
uniform in color
⚬Tightness of Husk
OKRA
⚬Brightly colored pods
⚬green and tender tips
Avoid
⚬dull, bruised
⚬soft, or blemished pods
MUSHROOMS
⚬Firm with a fresh, smooth appearance
⚬have a fresh, earthy aroma
⚬vibrant and Uniform color
Avoid
⚬Dark spots
⚬Slimy and slippery texture
ONIONS
⚬Firm texture and dry, papery skins
Avoid
⚬Soft or exhibit brown spots
⚬Sprouting
STRAWBERRIES
⚬Uniform in size
⚬Glossy with a strong red color
⚬juicy and have a strong aroma with no
mold or bruises.
GRAPES
⚬firm, plump, well-colored, and firmly
attached to green pliable stems
Avoid
⚬Dry
⚬ Moldy and wet
WATERMELEON
⚬ Strong, consistent stripe pattern
⚬The green stripes should be a deep, dark
green
Avoid
⚬ shiny, it is likely underripe.
PEACHES
⚬ Vibrant, yellow flesh and golden-reddish
skin
⚬Vibrant Color
⚬Sweet and Fruity aroma
Avoid
⚬ green spots, bruises, dents, or flat areas.
BANANA
⚬Bright in color, full and plump, avoiding
those with bruises.
⚬no traced of green skin
Avoid
⚬ moist, and dark areas on the skin
PAPAYA
⚬vibrant yellow or orange skin
⚬ smooth, unblemished skin
⚬sweet, tropical aroma
Avoid
⚬soft spots or blemishes
⚬cuts, bruises, or dark spots
MANGOSTEEN
⚬Rind is dark purple
⚬Bright green and glossy stems.
Avoid
⚬Stems that are brown and floppy indicate that
the fruit is overripe.
PREPARATION, CARE AND
STORAGE OF FRUITS AND
VEGETABLES
Preparation of fruits and Vegetables
⚬Wash fruits and vegetables thoroughly under running water to
remove dirt, bacteria, and pesticide residues.
⚬For firm produce like melons and cucumbers, use a vegetable brush
to scrub the surface gently.
⚬Cut away bruised or damaged areas to prevent spoilage and
maintain freshness.
Preparation of fruits and Vegetables
⚬ Peel fruits and vegetables if you’re concerned about
pesticides or wax coatings, but remember that the skin often
contains valuable nutrients.
⚬Dry the produce with a clean cloth or paper towel before storing to
prevent moisture buildup.
Care of fruits and vegetables:
⚬ Store fruits and vegetables separately as some produce
releases ethylene gas, which can cause others to ripen or spoil
faster.
⚬Keep fruits and vegetables at the right temperature to maintain their
freshness. Most produce should be stored in the refrigerator, but some
items like tomatoes and potatoes are better off at room temperature.
Care of fruits and vegetables:
⚬ Avoid exposing fruits and vegetables to extreme
temperatures, such as direct sunlight or near the
stove, as this can cause them to spoil quickly.
⚬Consume fresh produce as soon as possible after
purchase, as the longer it sits, the more nutrients it
loses.
Five methods of storing fruits and vegetables
• 1. Drying- removes
the moisture from the
food so bacteria, yeast
and mold cannot grow
and spoil the food.
Five methods of storing fruits and vegetables
• 2. Canning- uses
pressure and heat to
preserve fresh food
inside a jar or other
container.
Five methods of storing fruits and vegetables
• 3. Curing and Salting- is any
of various food preservation
and flavoring processes of
foods by the addition of salt,
with the aim of drawing
moisture out of the food by
the process of osmosis.
Five methods of storing fruits and vegetables
• 4.Freezing- prevents
microorganisms from
growing causing
spoilage.
Five methods of storing fruits and vegetables
• 5.Common Storage-
used to preserve most
of the produce
generated by our
ancestors is referred to
as common storage.
Three Types of Common Storage
⚬- In-ground Storage- Some vegetables like carrot, beet,
turnip, rutabaga, horseradish, salsify and parsnips can
be left in the ground through the winter.
⚬- Pits- be a practical solution for preserving fruits and
vegetables in certain contexts, especially in areas
where access to modern refrigeration or cold storage
facilities is limited.
⚬- Indoor Storage- The most convenient place to store
fruits and vegetables is inside the home.
Thanks!
