Nutritive Value of Vegetables Essay

All vegetables ar invaluable sources of nutrients. near Vitamin A sources of vegetables are leafy green and burnished orange vegetables. Cabbage, Tomatoes and potatoes are a good source of vitamin B. Iron and calcium are the most important minerals. Leafy green vegetables are a good mineral source. Some vegetables contain carbohydrates- sugar like peas, sassy potatoes, corn and beans.Nutritive Value of FruitFruit of all kinds is valuable for the nutrients supplied. Everybody needs Vitamin and Mineral content that fruit contributes to be healthy. Because vitamin C derrieret be stored in the body, a daily source of vitamin C is needed. Eating oranges, grapefruit, or mandarins willing supply enough vitamin C for the day. The glittering yellow and orange colour of any fruit indicates a thick source of vitamin A.Iron is the most important mineral available from fruit. Some of the greatest minerals in fruits are right under the skin so the skin should be eaten if possible.Storing Fresh Vegetables-Tuber vegetables should be stored in a cool, dark, windy place. Most will keep for 4-9 months long is stored in cool line of businesss.-Remove go past of root vegetables before storing in a cool, moist place they will keep for several weeks if stored properly.-Store bulb vegetables uncovered in a dry airy place lasting several weeks Stalk vegetables should be spue in a waxy bag and kept in a cool area and used within a week-Leaf vegetables should be stored in a plastic bag in cool area and must only stayed good a few days.-All seed vegetables should be stored in the fridge-Mushrooms should be put in a piece of music bag in fridge and not in a plastic bag because the paper absorbs any moisture given off by the mushrooms, should be used within a week.