2009 Fruits & Vegetables - Virtually every plant...

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Virtually every plant organ is used for foods:
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Definitions Botanical Fruit: Edible portion of a plant derived from the ovary and surrounding the seed(s) Vegetable: No formal definition; edible plants not considered “fruits” Culinary Fruit: Commonly consumed outside of a main meal Vegetable: Commonly consumed as part of a main meal Legally : Common usage (Supreme Court: tomatoes are primarily consumed with a meal, therefore are vegetables)
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Vegetable Classifications * Botanical fruits that are culinary vegetables *
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General composition of fruits and vegetables %
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Sugar content of selected ripe fruits
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Nutritional Considerations: Contrasts of Plant Foods and Animal Foods Unique contributions Plant foods: Vitamin C, fiber Animal foods: Heme iron, cholesterol Trends Plant foods: Lower in fat, partic. saturated fats Lower energy density Animal foods: Higher fat content Higher energy density
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Cleaning Sorting Blanching (if frozen) Peeling Slicing Juicing Pureeing Thermal processing Storage Packaging
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Some Fruits and Vegetable Have Grading Standards Apples US Extra Fancy US Fancy US No. 1 US No. 1 Hail US Utility [ Set by USDA ]
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2009 Fruits & Vegetables - Virtually every plant...

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