Understanding Plant Foods

Vegetables!

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 Vegetables

Vegetables are essentially the edible part of the plants

and they are essential for providing a balanced diet.
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 Menu Impacts

They provide color, texture and balanced flavors and

supply the essential nutritional balance to meal.
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Cooking affects vegetables in four ways:!
Texture!
Flavor!
Color !
Nutrients!

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 Types of Vegetables

Vegetables are classified into root vegetables and green

vegetables!

Roots! Tubers!
! Bulbs!
! Roots!
! Green! Stem!
! Leaves!
! Flowers!
! Fruits!
! Legumes (seed pods)!

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 The Roots

1. Carrots!
2. Beetroot!
3. Celeriac! ! !

4. Radish!
5. White radish!
6. Turnip!
7. Salsify

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 The Tubers

1. Potatoes!

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 The Bulbs

1. Onions!
2. Shallots!
3. Garlic!
4. Spring onions!

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 The Stems

1. Leek!
2. Celery!
3. Asparagus! !
4. Kohlrabi!
5. Fennel!
6. Swiss Chard!

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 The Leaves

1. Lettuce!
2. Spinach!
3. Green cabbage!
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4. Red Cabage!
5. Endive!
6. Radicchio!

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 The Flowers

1. Cauliflower!
2. Broccoli!
3. Romanesco!
4. Artichoke!
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5. Capers!

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 The Fruits

1. Cucumbers!
2. Courgette (Zucchini)!
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3. Courgette (Rondini)!
4. Tomatoes!
5. Eggplants!
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6. Avocado!
7. Pumpkin!
8. Melon!
9. Bell peppers!
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pepper!
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 Legumes (seed pods)

1. Beans!
2. Peas!
3. Lentils!
4. Chickpeas!
5. Corn!

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 Sprouts

1. Alfalfa !
2. Beetroot!
3. Beans!
4. Onions!
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 Mushrooms

1. Chanterelle!
2. Common Morel!
3. Porcini/Boletus!
4. Volvariella !
5. Black Trumpet!
6. Truffle!
7. Oyster Mushroom/Pleurote!
8. Button mushroom!
9. Shiitake!

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Daniel Brito!
Executive Academic Chef!
abrito@shms.com!

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