NUTRITIONAL VALUE

VITAMIN A -found in dark green and orange vegetables such as broccoli, spinach,carrots and sweet potatoes

VITAMIN C- found in broccoli, green peppers, tomatoes and cabbage

VITAMIN B - found in seed vegetables such as peas, lima beans

CARBOHYDRATE STARCH

Corn Peas Potatoes

CELLULOSE-fiber Lettuce Celery

SUGAR Corn Sweet potatoes Peas

PROTEIN

Dried peas and beans (legumes)

HIGH IN WATER

AND LOW IN CALORIES

FRESH VEGETABLES

carrots,potatoes, lettuce, onions, cucumbers, tomatoes

FROZEN VEGETABLES

CANNED VEGETABLES

Tomatoes, green beans, mushrooms, sweet potatoes

DRIED VEGETABLES

USES OF VEGETABLES Appetizers - relish tray Vegetable juice- V-8 Salads- tossed salad, coleslaw Soups -baked potato, tomato Side dishes - mashed potatoes, broccoli

souffle Casseroles - potato casserole, lasagna Vegetarian main dish- rice and beans

CARE & STORAGE OF VEGETABLES

Refrigeration -vegetable crisper for lettuce, celery,broccoli & peppers

Cool,dry,dark place - potatoes, garlic, onion, & canned vegetables

Washing required of fresh vegetables

SIMMERING VEGETABLES