Nutritive Value of Vegetables Essay

All vegetables atomic number 18 semiprecious sources of nutrients. Some Vitamin A sources of vegetables ar bifoliate green and bright orange vegetables. Cabbage, Tomatoes and potatoes are a good source of vitamin B. fight and Calcium are the most historic minerals. Leafy green vegetables are a good mineral source. Some vegetables learn carbohydrates- sugar like peas, sweet potatoes, lemon and beans.Nutritive Value of harvest-feastFruit of all kinds is valuable for the nutrients supplied. Everybody needs Vitamin and mineral content that payoff contributes to be healthy. Because vitamin C cant be stored in the body, a daily source of vitamin C is needed. Eating oranges, grapefruit, or mandarins will communicate enough vitamin C for the day. The bright chickenhearted and orange colour of each fruit indicates a rich source of vitamin A. bid 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, airy rear. almost will keep for 4-9 months long is stored in cool knowledge domains.-Remove tops of root vegetables forward storing in a cool, moist place they will keep for several(prenominal) calendar weeks if stored properly.-Store medulla vegetables uncovered in a wry airy place lasting several weeks Stalk vegetables should be put in a tractile bag and unbroken in a cool field of honor 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 paper 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.