Parts of the Plant
Nutrients
Cooking Methods
Vocabulary
Preparation
100
cauliflower
Flower
100
This vegetable has the most vitamin A and can turn you orange if you eat ALOT.
carrots
100
Drizzle olive oil, add seasoning and place vegetable on a baking sheet in the oven.
roast
100
This type of vegetable can be found in the ocean. They are also classified as algae.
Sea vegetables
100
Do this to all vegetables before serving them even if you're going to peel them.
wash
200
Carrots
Root
200
Besides kale, this green flower has the most Vitamin K. It has brothers and sisters that are also white, purple and yellow.
broccoli
200
Add a small amount of water to a pan, bring to just below boiling. Add the vegetables and cover with a lid.
Simmer
200
This part of the plant can grow new plants. Some examples are beans, corn and peas.
Seeds
200
You don't need to use this when washing vegetable.
soap
300
Cucumber
Fruit
300
This STEM vegetable reduces inflammation due to the many vitamins it contains, phytochemicals and antioxidants. It is very stringy and if not washed you might bite into sandy dirt.
Celery
300
Place a colander over a pan of water. Place the vegetables in the colander with a lid on top. Heat the water to boiling. The water should not touch the vegetables. Helps reduce nutrient loss.
Steaming
300
Most of these are tender and can be eaten raw. Familiar varieties are collard greens, brussel sprouts and spinach.
Leaves
300
These parts of vegetables are mostly inedible.
root
400
Celery
Stem
400
High levels of this nutrient is found in tomatoes. It is a powerful cancer fighting agent and antioxidant. It is also why their pigment is red.
Lycopene
400
Heat a saute pan with a small amount of fat or oil on the stovetop. Place vegetables in slowly and cook.
Saute
400
This is a sea vegetable that is added to foods like salad dressing and ice cream to create a smooth consistency.
carrageenan
400
This vegetable has cleaner cuts when refrigerated.
tomatoes
500
Potato
Tuber
500
Many vegetables and leafy greens, especially collard greens, are high in this nutrient that benefits your digestive system.
Fiber
500
Cut vegetables into large pieces, baste with oil or marinate and place in skewers or in heavy-duty foil to cook on heat that comes from below.
Grill
500
This category of vegetable should NOT be stored in the refrigerator. Instead, keep it in a cool, dry place.
tuber
500
This happens when you refrigerate potatoes
the starches start turning into sugar