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  • 8 Classes of Vegetables

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    ashiah syen pirante
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    This document outlines 8 classes of vegetables: BFF (bulb, flower, fruit), L8R (leafy, root), and SST (seeds, stems, tubers). It provides examples for each class such as onions and garlic for bulbs, lettuce and cabbage for leafy greens, and corn and peas for seeds. The document also notes that vegetables provide vitamins, minerals, fiber, and some protein and that deeper colored vegetables contain more vitamin A while vitamin C is water soluble and lost during boiling.

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    This document outlines 8 classes of vegetables: BFF (bulb, flower, fruit), L8R (leafy, root), and SST (seeds, stems, tubers). It provides examples for each class such as onions and garlic for bulbs, lettuce and cabbage for leafy greens, and corn and peas for seeds. The document also notes that vegetables provide vitamins, minerals, fiber, and some protein and that deeper colored vegetables contain more vitamin A while vitamin C is water soluble and lost during boiling.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    3 views1 page

    8 Classes of Vegetables

    Uploaded by

    ashiah syen pirante
    This document outlines 8 classes of vegetables: BFF (bulb, flower, fruit), L8R (leafy, root), and SST (seeds, stems, tubers). It provides examples for each class such as onions and garlic for bulbs, lettuce and cabbage for leafy greens, and corn and peas for seeds. The document also notes that vegetables provide vitamins, minerals, fiber, and some protein and that deeper colored vegetables contain more vitamin A while vitamin C is water soluble and lost during boiling.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    8 CLASSES OF VEGETABLES

    A. BFF
    1. BULB
    2. FLOWER
    3. FRUIT

    EXAMPLES –
    Bulb – onion, garlic, leek

    Flower – cauliflower, broccoli

    Fruit – tomato, squash, cucumber, eggplant

    B. L8R
    1. LEAFY
    2. ROOT

    EXAMPLES –
    Leafy – lettuce, cabbage, spinach, arugula

    Root – carrot, beet, radish, turnip, parsnip

    C. SST
    1. SEEDS
    2. STEMS
    3. TUBERS

    EXAMPLES –
    Seeds – corn, peas, beans

    Stems – celery, asparagus

    Tubers – potatoes, sweet potatoes (fat, underground stems of plant)

    NUTRITIONAL VALUE OF VEGETABLES

    1. Vegetables contribute vitamins, minerals, and fiber as well as some


    incomplete protein.
    2. The deeper the color, the more Vitamin A is present (Vitamin A is fat-
    soluble).
    3. Vitamin C is water-soluble and is lost during boiling.

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