lecture+13 - Lecture13 Vegetables Vegetables food...

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Lecture 13 Vegetables
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Vegetables Plants or parts of plants which are used as  food. Served raw or heated, they supply color,  flavor, texture, and nutrients to the human  diet.
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Primary nutrients in  vegetables Vitamin A precursor (beta carotene), Vitamin C Minerals, other vitamins (folate) fiber
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Vegetable consumption  appears to reduce cancer risk Appear to be the most often protective: Raw vegetables Allium vegetables (onions, garlic, red pepper) Carrots Green vegetables Cruciferous vegetables (cabbage, broccoli,  cauliflower, Brussels sprouts) tomatoes
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The National Cancer Institute  Recommends ½  c raw non-leafy or cooked vegetable 1 c raw leafy vegetable ½  c cooked dried peas or beans  (legumes) 1 medium fruit or  ½  c of cut fruit ¾  c of 100% juice ¼  c dried fruit
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Structure of Plant Cell Wall Fibrous  Cellulose Found in greater proportion in rind or peel Pectic compounds Found between cells Hemicellulose Lignin –  has texture of woods/ stocks of broccoli/ interior of carrot Vegetable gums
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Plant Tissue Structure Dermal tissue:  outer covering, commonly  called the peel or rind.  Like the chaff or husk Usually not eaten without special preparation,  i.e., orange marmalade (orange rind) Watermelon pickles (watermelon rind)
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Vascular system of plant Transport Carries water from roots to leaves Carries carbohydrates from site of  production to site of storage. Sometimes eaten: Celery asparagus
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Parenchyma Cell Major food source of plant structure. Contains pulp, cytoplasm, organelles
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Structure of Parenchyma Cell Cell wall: Primary—loosely associated cellulose Secondary—condensed cellulose,  hemicellulose, lignin, gums Cytoplasm:  sticky gel-like compound  found within the cell wall.   Surrounds and bathes the organelles  (plastids)
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Types of Plastids Chloroplasts Contain chlorophyll Chromoplasts Contain carotinoid pigments Leucoplasts Location of starch storage Vacuole Stores water, anthocyanins, flavors, sugars, salts,  and organic acids
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Turgor Term applied to describe the firmness of  a cell based upon its water content  Relates to juiciness (vs. dryness) Crunch or snap of raw vegetables
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Plastids Chloroplast Chromoplast Leucoplast
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