Nutritive Value of Vegetables Essay
Nutritive Value of Vegetables
All vegetables are valuable sources of nutrients. Some Vitamin A sources of vegetables are leafy green and bright orange vegetables. Cabbage, Tomatoes and potatoes are a good source of vitamin B. Iron and Calcium are the most important minerals. Leafy green vegetables are a good mineral source. Some vegetables contain carbohydrates- sugar like peas, sweet potatoes, corn and beans.
Nutritive Value of Fruit
Fruit of all kinds is valuable for the nutrients supplied. Everybody needs Vitamin and Mineral content that fruit contributes to be healthy. Because vitamin C can’t be stored in the body, a daily source of vitamin C is needed. Eating oranges, grapefruit, or mandarins will supply enough vitamin C for the day. The bright yellow and orange colour of any fruit indicates a rich source of vitamin A.
Iron is the most important mineral available from fruit. Some of the greatest minerals in fruits are right under the skin so the skin should be eaten if possible.
Storing Fresh Vegetables
-Tuber vegetables should be stored in a cool, dark, airy place. Most will keep for 4-9 months long is stored in cool areas.
-Remove tops of root vegetables before storing in a cool, moist place they will keep for several weeks if stored properly.
-Store bulb vegetables uncovered in a dry airy place lasting several weeks
– Stalk vegetables should be put in a plastic bag and kept in a cool area and used within a week
-Leaf vegetables should be stored in a plastic bag in cool area and must only stayed good a few days.
-All seed vegetables should be stored in the fridge
-Mushrooms should be put in a paper bag in fridge and not in a plastic bag because the paper absorbs any moisture given off by the mushrooms, should be used within a week.