11:709:201 Lecture Notes - Lecture 13: Cruciferous Vegetables, Brussels Sprout, Bok Choy
15 Nov 2016
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Document Summary
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. Appear to be the most often protective: (the more you eat these the less you"ll get cancer) Dermal tissue: outer covering, commonly called the peel or rind. Usually not eaten without special preparation, i. e. , orange marmalade (orange rind) Vascular system of plant n transport n carries water from roots to leaves n carries carbohydrates from site of production to site of storage. n sometimes eaten (stems): n celery n asparagus. When bananas ripe, the carbohydrates change into sugar so that"s why it"s sweeter. Types of plastids n chloroplasts n contain chlorophyll n chromoplasts n contain carotinoid pigments n leucoplasts n location of starch storage. Intercellular space n vegetable cells are of irregular shape n pectic substances n hemicellulose n provide firmness n vegetable cells stick together n 10-25% air space responsible for crispness.
