fruit and veg

Question 1

what are fruit and veg

Answer 1

Edible plant foods excluding cereal grains, nuts, seeds, tea leaves, coffee beans, cacao beans, herbs and spices.

Question 2

what is the botanical definition of fruit and vag

Answer 2

A veg is edible and so any edible part of a plant, so fruit is a subset of vegetables.
all the edible parts of a plant that are non reproductive parts of the plant, so fruits sit separately from vegetables as fruit are everything produced from the reproductive part of the plant.

Question 3

what is a fruit - general definition

Answer 3

Edible parts of plants that contain the seeds and pulpy surrounding tissue.

Have a sweet or tart taste.

Generally consumed as breakfast beverages,
breakfast and lunch side-dishes, snacks
or desserts.

Question 4

what is veg - general definition

Answer 4

Edible plant parts including stems and stalks, roots, tubers, bulbs, leaves, flowers and fruits. does not include the reproductive parts

Usually includes seaweed(algae) and sweet corn.

May or may not include pulses or mushrooms(a fungi).

Flowers e.g. nasturtiums and rose leaves that are edible are genuinely vegetables if only the petals are being consumed, as the reproductive structure is not being eaten

Generally consumed raw or cooked with a main dish, in a mixed dish, as an appetizer or in a salad.
Some veg (white potatoes) have to be cooked otherwise could be toxic

Question 5

what is fruit - botanical definition

Answer 5

broad def -The mature ovary (reproductive part, which once fertilised grows fruit, with a hard or soft casing or in a capsule) of a plant, including its seeds, covering and closely connected tissue, without consideration of whether these are edible.

The edible part of a plant that consists of the seeds and surrounding tissues.
Fleshy fruits.

Fruits not always edible, as toxic berries come under the heading of fruits as it’s a fruiting plant

Nuts are a fruit, and so are cereal grains. In terms of botanic definitions but not in culinary terms

Dry fruits where the ripened ovary wall becomes papery, leathery or woody.

Leguminous family when fruit produce pods. In our diet, leguminous fruits are used in diff ways, in culinary terms its used as a vegetable when its used fresh. But botanically used fresh they are fruits. But in culinary terms when dried, legumes are a pulse
Some pluses aren’t eaten fresh as would be toxic to us such as the red kidney bean. So that’s why consume them from cans as processed
So some legumes need processing to be safe to eat

Question 6

what are veg - botanical def

Answer 6

broad def- Any plant, edible or not, including trees, bushes, vines and vascular plants, and distinguishes plant material from animal material and from inorganic matter.

A plant cultivated for its edible parts.
edible part of a plant are:
Stems and stalk
Root
Tuber
Bulb
Leaves
Flower
Fruit
Seeds

Question 7

Main and minor culinary groupings for edible plant materials are

Answer 7

main:
Fruit
Vegetables
Cereal grains
Nuts
Seeds

minor:
herbs and spices
plant parts to make chocolate, tea, coffee

Question 8

what’s a fruit - culinary def

Answer 8

Edible part of a plant, tree, bush or vine that contains the seeds and pulpy surrounding tissue and has a sweet or tart taste.

Question 9

what’s a veg - culinary def

Answer 9

Edible part of a plant consumed raw or cooked, generally with a main dish, in a mixed dish, as an appetiser or in a salad.

Includes edible stems and stalks, roots, tubers, bulbs, leaves, flowers, some fruits, pulses, fungi, algae, and sweet corn.

Excludes other cereal grains, nuts, peanuts and culinary fruits.

Question 10

what are the issues with the definition of fruit and veg

Answer 10

Botanical definitions are more precise than culinary definitions.

But culinary definitions are more commonly understood.

Peanuts aren’t nuts and are from legumes and so are a pulse (PEAnuts = PEA = legume)

Botanically potatoes veg but culinary it’s a starch
Sweet potato is however veg

Corn is a cereal plant, maiz is dried corn carnal, but if corn is eaten as corn on the cob it’s a veg

Avocado is high fat fruit. Its good fat tho

Question 11

what are the subgroup classifications of fruit and veg

Answer 11

Selected vitamins and bioactive components

Botanical classification

Classification by edible parts

Classification by colour / pigments

Classifications used in epidemiological studies

Question 12

fruit and veg sources of folate

Answer 12

Orange, Brussels sprouts, brocolli green pea, kidney beans, lentils, spinach

Question 13

fruit and veg sources of vit C

Answer 13

Blackberry, blueberry, cranberry, grapefruit, kiwi fruit, lemon, lime, mango, orange, papaya, peach, raspberry, strawberry, tangerine, broccoli, Brussels sprouts, kale, spinach, sweet pepper, tomato

Question 14

fruit and veg sources of allicin

Answer 14

Chives, garlic, leek, onion, shallot

Question 15

fruit and veg sources of capsaicin

Answer 15

chilli peppers

Question 16

fruit and veg sources of the carotenoid - alpha carotene

Answer 16

Carrot, pumpkin, sweet potato

orange/ yellow colour sources

Question 17

fruit and veg sources of the carotenoid - beta carotene

Answer 17

Apricot, cantaloupe (melon), guava, mango, peach, asparagus, broccoli, Brussels sprouts, carrot, chilli pepper, cress, kale, pumpkin, sweet red pepper, spinach, sweet potato, tomato

orange/ yellow colour sources

Question 18

fruit and veg sources of the carotenoid - beta crypotoxanthin

Answer 18

Apple, apricot, avocado, grapefruit, kiwi fruit, mango, olive, orange, papaya, passion fruit, peach, plum, tangerine, watermelon, broccoli, red pepper, tomato

Question 19

fruit and veg sources of the carotenoid - lycopene

Answer 19

Guava, red/pink grapefruit, watermelon, tomato

redish coloured sources
heating and cooking these sources increases its absorption in body

Question 20

fruit and veg sources of the carotenoid - lutein

Answer 20

Kiwi fruit, orange, tangerine, watermelon, asparagus, broccoli, Brussels sprouts, carrot, lettuce, potato, spinach, sweet red pepper, tomato

Question 21

fruit and veg sources of the carotenoid - zeathanthin

Answer 21

Orange, corn, kale, lettuce, pumpkin, red pepper, spinach

Question 22

name fruit and veg sources of the flavonoid - anthocyanins

Answer 22

Apple, blackberry, blackcurrant, blueberry, cherry, nectarine, peach, plum, raspberry, red grape, strawberry, asparagus, carrot, red cabbage, red onion, red wine

usually purple colour sources

Question 23

name fruit and veg sources of the flavonoid - flavanols

Answer 23

Apple, apricot, nectarine, peach, pear, red grape, strawberry, green bean

Question 24

name fruit and veg sources of the flavonoid - flavanones

Answer 24

Grapefruit, lemon, lime, orange, tangerine, tomato

Question 25

name fruit and veg sources of the flavonoid - flavones

Answer 25

Grapefruit, lemon, orange, carrot, celery, parsley, sweet red/green pepper

Question 26

name fruit and veg sources of the flavonoid - flavonols

Answer 26

Orange, red grape, broccoli, Brussels sprouts, cauliflower, onion

Question 27

name fruit and veg sources of the flavonoid - isoflavones

Answer 27

Green bean, soybean, legumes

Question 28

how are botanical families classified into subgroups

Answer 28

Based on physiological characteristics of plant development, organisation and structure - 11 levels of botanical classification

Question 29

why do we use subgroup classification of botanical families

Answer 29

Useful for biologists, horticulturists, dietary assessment

Foods derived from the same botanic al family may not contain similar levels of bioactive components.

Different parts of some plants may be eaten separately and have different food components, e.g. turnip roots and greens.

Question 30

edible plants subgroups

Answer 30

Roots: part of the plant below the ground that holds the plant in place, draws water and nourishment from the soil and stores food. these have a single root. (ex. carrots and turnips)

Tubers: short, thickened, fleshy part of an underground stem. These have multiple tubers, acting as storage organ attached to the root (Potatoes are tubers)

Bulbs: underground bud with roots and short stem covered with leafy layers. Bulbs swell at the interface where the stem meets the root

Stems and stalks: celery, spring onion, leek, rhubarb

Leaves: Brussels sprouts, cabbage, kale, lettuce, spinach

Flowers/flower buds with stems/stalks: asparagus, broccoli, cauliflower, French artichoke, cauliflower

Fruits used as vegetables: avocado, cucumber, peppers, courgettes, tomato, pumpkin

Fruits – citrus: grapefruit, lemon, lime, orange, tangerine

Fruits – berries (bananas and avocados belong here)

Fruits – melons: canteloupe, honeydew, watermelon, squash and pumpkins

Fruits - other

Question 31

name another way fruit and veg are subdivided

Answer 31

by colour/pigment

Question 32

what are legumes and pulses sources

Answer 32

legumes are any plants that grow in a pod.
ex: soya bean, peanuts, fresh peas, fresh beans

pulses are dry edible seed within a pod. often from legume sources dried
ex: dry beans, dry peas, chickpeas, lentils

Question 33

what are herbs and spices

Answer 33

Provide flavour and colour.

Valued for food preservation and medicinal qualities.

Associated with certain cuisines.

Typically used in small amounts.

Herbs= fresh or dry leaves of a plant or the entire plant

Spices= produced from parts of the plant other than the leaves, e.g. bark, seeds, stems, rhizomes, stamens, kernels, flower buds and fruits.

Question 34

ex of herbs

Answer 34

thyme, rosemary, dill, tarragon, chives, coriander, bay, sage, basil, oregano, mint, parsley

Question 35

ex of spices

Answer 35

cloves, black peppercorn, star anise, cinnamon, nutmeg, ginger, saffron, turmeric, paprika, cumin seeds, coriander seeds, cardamon