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fruit & Vegetables

Year 10 CAM
by

Marg Aitken

on 8 February 2016

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Transcript of fruit & Vegetables

Year 10 CAM
During winter we harvest fruit like persimmons and vegetables like yams.

Some vegetables are available all year round like potatoes and spinach.

Seasonal fruit and vegetables

Fruit and vegetables are harvested when they are at optimum condition.

During spring fruit like apples and later pears and oranges. Vegetables like corn are harvested in the summer.


Seasonal fruit and vegetables


Vitamin C is contained in fruit, especially citrus fruits and berries.

Vitamin C boosts the immune system and aids the absorption of iron into the body.

Nutrients in fruit & vegetables


There are 6 different vitamins in the Vitamin B group.
Vitamin B is used for - body maintenance
- food digestion
- a healthy nervous system.

Nutrients in fruit & vegetables







Iron is found in green leafy vegetables, broccoli and potatoes.


Iron is used to produce haemoglobin in red blood cells to carry oxygen around the body.

Nutrients in fruit & vegetables



Most fruit and vegetables are 90% water.

Water is used in the body for many tasks
including carrying nutrients around the body
and eliminating waste from the body.

Nutrients in fruit & vegetables




Carbohydrates are found in starchy vegetables -
like potatoes and kumara.

Carbohydrates are used in the body as a source of energy.

Nutrients in fruit & vegetables

Carbohydrates
Water
Iron
Vitamin A
Vitamin B
Vitamin C
Nutrients in fruit & vegetables

Fruit and vegetables
fit into the bottom of the food pyramid.

Five servings of fruit and vegetables are recommended each day.

Fruit & Vegetables
Peel vegetables thinly or leave the skins on. The nutrients are more concentrated just beneath the skin.

Cooking Vegetables



The orange pigment in carrots, oranges and pumpkin supply Vitamin A.

Vitamin A is used for the cell structure and night vision.

Nutrients in fruit & vegetables

Tropical fruit
Stone fruit
Citrus fruit
Pip fruit
Types of fruit

Tubers
Fruit
Seeds
Bulbs
Stalks
Types of Vegetables
Carbohydrates
Water
3 servings of vegetables

2 servings of fruit
Nutrients are chemicals that are absorbed into the body from food
Each day we need to eat
Lets take a look at each of these nutrients
Iron
Vitamin A
Vitamin B
Vitamin B is found in
most fruit and vegetables.
Vitamin C
Carrots - Beetroot - turnips
Potatoes - Yams - Kumaras
Tomato - Zuchini - Pumpkin
Peas - Beans
Celery - Asparagus
Onion - Leek - Garlic
Eating fruit and vegetables
? vitamins
The nutrients in
fruit and vegetables

? minerals
?protein
?carbohydrates
?fat
?water
What types of fruit and vegetables are there?
Lemon- Orange -Lime
Apple - Pear - Passionfruit
Peach - Plum - Nectarine
Melon - Pineapple - Banana
Root vegetables
Flowers
Leaves
Lettuce - Spinach - Cabbage
Cauliflower - Broccoli
Growing fruit and vegetables
Use a sharp knife when cutting vegetables.
Excessive cell damage caused by blunt knives can lead to a loss of Vitamin C.

Cook vegetables as soon as possible after preparation and do not leave them soaking in water.

Water soluble vitamins (B and C) will be lost in the soaking water.

Use a small amount of water when cooking vegetables or, better still, steam or microwave them.

Save the vegetable water for use in soups and gravies. as it contains water soluble vitamins from the vegetables.

Cook vegetables for a short time as heat destroys nutrients.

Vegetables should be tender but still crisp when cooked.

Frozen vegetables should not be thawed before cooking as they may go mushy.

Better still eat vegetables raw.

Cook vegetables using as little fat as possible.
Stir frying is a quick method that uses only a little oil.

Buy vegetables when they are in season as they are crisper and will also contain higher amounts of nutrients.

When buying vegetables choose those that are firm, crisp and bright in colour.

Avoid those that are wilted and bruised.

Discard old vegetables that are no longer fresh.

Store salad, root and flower vegetables in the vegetable bin of the fridge at 4°C.

Storing fruit in the fridge will allow it to remain crisp longer as it will lose less water at 4°C.


Frozen vegetables should be stored in the freezer at -18°C.
A sealed container will prevent freezer burn.

Potatoes, kumara and onions should be stored in a dark dry place to prevent them going mouldy.

In light potatoes become green in colour when they produce a poisonous chemical.

Buying Vegetables
Storage of fruit and vgetables
Full transcript