FOOD AND NUTRITION SSS1 THIRD TERM   

WEEK 1

VEGETABLES

CONTENT

DEFINITION OF VEGETABLES

        Vegetables can be defined as the edible parts of cultivated plants. It could be in roots,  leaves, or flowers. It is one of the seasonal and perishable foodstuffs

CLASSIFICATION OF VEGETABLES

1. Roots e.g. carrots,

   b. Tubers e.g. potatoes

2. Green leaves e.g. water leaves, spinach, lettuce etc

   b. Swollen leaves i.e. bulbs e.g. onions

3.    Miscellaneous vegetables e.g. cucumber, pumpkins, okra, garden egg etc.

 NUTRITIVE VALUE OF VEGETABLES

Vegetables, especially the leafy part contain vitamin c and vitamin b-complex and it is rich in carotene. Vegetables add bulk to the fences and ease defecating. It also serves as a mild laxative.

The vegetable is a source of minerals such as calcium, iron sodium, etc. Vegetables are low in energy, fat, carbohydrates and protein, hence they should be complemented with other sources.

FACTORS TO CONSIDER WHEN CHOOSING VEGETABLES    

LEAFY-VEGETABLES;

1. The colour should.... View More