2nd Tle Flashcards
is a plant or a part of a plant that is used as food, typically as accompaniment top meat or fish.
vegetable
The natural sugar that provides the sweetness in vegetables,
Sugar-Fructose
This forms a product called monosodium glutamate when combined with salt. It is found in large amount from young and fresh vegetables.
Glutamic Acid
Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Sulfur compounds
a fat soluble compound responsible for the green color of plants
Chlorophyll
the yellow, orange to red soluble pigments found in plants such as Beta carotene from carrots and squash, lycopene, from tomatoes.
Carotenoids
has Anthoxanthin which is responsible for the yellow pigments. It has also Anthocyanins which is responsible for red and blue to violet pigments (beets) Tube, eggplants.
Flavonoids
which is responsible for the yellow pigments
Anthoxanthin
which is responsible for red and blue to violet pigments
Anthocyanins
helps form and maintain healthy teeth, skeletal and soft tissue, mucus membranes, and skin. It is a so known as retinol because it produces the pigments in the retina of the eye. Green leafy vegetables are sources of
Vitamin A
promates a healthy immune system, helps wounds heal, maintains blood vessels and connective tissue and aids in absorption of iron.
Vitamin C
helps prevent infections and helps support or promote: cell health. growth of red blood cells
Vitamin B Complex
they provide energy for the body more slowly than simple carbs, but they also provide energy for a longer period of time
Complex Carbohydrates
It takes longer time. Set the frozen vegetables in the refrigerator for slow, safe thawing. which takes several hours or overnight,
Thawing in the refrigerator
It requires less time but requires more attention to ensure that the water is kept cold (less than 21°C) and changed every 30 minutes.
Thawing in cold water
