Food Commodities- Fruit and Veg

  • Created by: Becky
  • Created on: 27-02-13 15:11
Describe a cell
Has an outer wall which is mostly made of cellulose. Inside the cell there is a jelly- like substance called cytoplasm
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What is cytoplasm?
It contains fat droplets and fat- soluble pigments
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What is the Vacuole?
It takes up 90% of the cell and contains the cell sap. It is a watery substance containing sugars, salts acids and pigments
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What are inbetween cells?
Pockets called intercellular air spaces, which gives raw fruit and veg their opaqueness
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Nutritional Value of fruit and veg
Rich sources of a number of nutrients, mostly vitamin C, folates and NSP
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Carbohydrate and Sugars
Roots and tubers provide much of this conent
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Vitamin C
Brussel sprouts, green peppers and citrus fruits
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Dietary Fibre
Stems are good sources, for example asparagus and celery
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Vitamin A
dark green veg, apricots and carrots
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Potassium
bananas
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Vitamin E
avocados, spinach and broccoli
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Vitamin B (folic acid)
Spinach, broccoli and sprouts
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Iron
Peas, spinach, prunes
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Calcium
Spinach, watercress, oranges, cress
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Fat
Most fruit and veg are low in fat
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Protein
Present in all in small amounts
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Government Recommendations
5 portions of fruit and veg daily. A portion in approx. 80g. Potatoes don't count
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Diet rich in fruit and veg....
will lessen the risk of cardiovascular disease and some cancers
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What can leas to a loss of nutrients?
Processing, preparation, especially sensitive nutrients such as vit. C and folic acid
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Storage
Cool, dark place for minimum time to prevent loss of nutrients and growth of mould
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Choice...
Many variaties, transport systems improved- easy to obtain all year round. No longer restricted to seasons
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Groups they can be classified too
Soft fruits, citrus, stone, fleshy, vine, flower veg, legumes, leafy, stem, fungi, bulbs, roots
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Chopping and preparing fruit and veg a short time before needed...
helps retain vitamins as does cooking for minimum time and little water
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Leaving skin on means?
Dietary fibre, vitamins and minerals can be retained
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Some fruit and veg go brown when cut, because of?
oxidation and is called enzymic browning
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Enzymic browning may be slowed down by?
The use of an antioidant , by adding an acidic or sugary solution
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Uses of Furit and veg...Addition of colour
Colour pigments chlorophyll (green) carotenoids (orange) and anthocyanins (purples)
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Addition to flavour...
strong flavours such as garlic and orange can make a dish appealing
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Addition to texture...
Varying amouts of water and fibre
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Setting...
Contains pectin which, when mixed with an acid and sugar, helps mixtures set (Jam)
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Eaten Raw...
retain maximum colour- often snack foods
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Cooking....
cell structure starts to break down, some nutrients are lost
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Processing...
Drying- rainsins, canning- all fruit and veg and freezing
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Other cards in this set

Card 2

Front

It contains fat droplets and fat- soluble pigments

Back

What is cytoplasm?

Card 3

Front

It takes up 90% of the cell and contains the cell sap. It is a watery substance containing sugars, salts acids and pigments

Back

Preview of the back of card 3

Card 4

Front

Pockets called intercellular air spaces, which gives raw fruit and veg their opaqueness

Back

Preview of the back of card 4

Card 5

Front

Rich sources of a number of nutrients, mostly vitamin C, folates and NSP

Back

Preview of the back of card 5
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