The green leaves of the plant is due to the presence of green pigment chlorophy II. Under acidic conditions, it turns into olive green, and alkaline conditions, it becomes bright green. Some of the acids are released in steam when cooking vegetables, especially if they are cooked without coverage. The yellow or orange vegetable is due to the presence of carotenoids which are not affected by normal cooking processes or pH change.
Green vegetables are generally consumed as vegetable stews and soups. Vegetables values:
The plant can be generally defined as herbaceous plants used for culinary purposes. Sugar, starch, vitamins and minerals are also present in plants. In addition to vitamins and fiber, they also contain water and mineral salts, i.e., calcium, iron, sulfur and potassium. Green vegetables provide little more than the bulky, water, iron, vitamin A, B and C varies in amount with certain types of vegetables.
Fresh vegetables are of great importance in the diet, because of the presence of vitamins and minerals. Cellulose promotes peristalsis and helps digestion and prevents constipation indirectly. On the other hand, very coarse vegetables and old cause indigestion. Mature pulses including peas cow in different varieties, soybeans, walnuts, peanuts and Bambara all other beans or peas are rich sources of protein and moderately high in thiamine. average vegetable composition are the following:
· Green vegetables: water = 83% - 92%; Protein = 1% - 2%; Carbohydrates = 3% - 8%; Minerals = 1% - 2%; = Vitamins A, B, C, K.
· Roots: Water = 75% - 85%; Protein = 0.5% - 2%; Carbs = 5% - 18%; Minerals = 0.8% - 1%; = Vitamins A, B, C.
· Legumes: Water = 70% - 78%; Protein = 5% - 15%; Carbs = 14% - 18%; Minerals = 0.5% - 1%; = Vitamin B.
Vegetables Note:
Plants can be divided into the following categories
1. Green - (leaves) of cabbage, spinach, green beans.
2. Bulbous roots - onions, shallots, etc.
3. Root crops - potatoes, cassava, yams, carrots, taro, etc.
4. Flowers or Head - Broccoli, Canliflower, Okro, pumpkin, 'Isapa', etc.
5. Fruit - eggplant, cotton, cashew nuts, Benniseed (sesame), "Apon ', bread, cucumber,' ogbono ', beans, peas, tomatoes, red and green pepper, corn, peanuts, soy beans, brown Bambara. (beans and nuts are also called and legumes).
Vegetable options:
Vegetables should be chosen carefully. The following points should be considered in order to achieve adequate nutritional benefits:
1. Choose fresh, crisp vegetables, good color. Damaged, bruised and wilted vegetables should be avoided because it is likely to be waste and loss of nutrients.
2. Root vegetables should be firm and free shovel brand.
3. Select plant of medium size. Very large vegetables are often a rough texture and poor taste.
4. Template-infected insect or plant must be avoided.
5. Use vegetables straight from the garden or allotment whenever possible.
In conclusion, the methods out-of-date should be discarded and the latest methods and best taken if vegetables are to take their place in the diet.
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