2. Flavor Components of Vegetables

3. 1. Sugar
Fructose – the natural sugar that
provides the sweetness in vegetables.
FLAVOR COMPONENTS:

4. 2. Glutamic Acid
–This forms a product called
monosodium glutamate when combined
with salt. It is found in large amount from
young and fresh vegetables.
COMPONENTS:
FLAVOR COMPONENTS:

5. 3. Sulfur compounds
–Give the characteristic strong flavor
and odor of some vegetables like
onions, leeks, garlic, chives, cabbage
and broccoli.
COMPONENTS:
FLAVOR COMPONENTS:

6. Color Components of Vegetables

7. 1. Chlorophyll
– a fat soluble compound responsible
for the green color of plants.
COLOR COMPONENTS:

8. 2. Carotenoids
– the yellow, orange to red soluble
pigments found in plants.
• beta carotene from carrots and
squash
• lycopene, from tomatoes
COLOR COMPONENTS:

9. 3. Flavonoids
Anthoxanthin – responsible for the
yellow pigments.
Anthocyanins – responsible for red and
blue to violet pigments, (eggplants).
COLOR COMPONENTS:

10. 3. Flavonoids
Anthoxanthin – responsible for the
yellow pigments.
Anthocyanins – responsible for red and
blue to violet pigments, (eggplants).
COLOR COMPONENTS:

11. Factors to consider in choosing good
quality vegetables

12. 1. Freshness
– Fresh vegetables
should be crisp and bright
in colors.
QUALITY VEGETABLES

13. 2. Absence of decay or
insect infestation
QUALITY VEGETABLES

14. 3. No mechanical damage
or injury.
QUALITY VEGETABLES

15. 4. Right degree of
maturity
QUALITY VEGETABLES

16. 5. Variety
-Different varieties differ
in color, shape, texture
and sometimes flavor.
QUALITY VEGETABLES

17. Nutritional Value of Vegetables

18. 1. Vitamin A
-Green leafy vegetables
are sources of vitamin A.
Example: alugbati, ampalaya leaves
kalabasa leaves, malunggay,
petchay, sili leaves.
NUTRITIVE VALUE:

19. 2. Vitamin C
Example: cabbage – type
vegetables bell peppers
lettuce potatoes dark green
and yellow vegetables.
NUTRITIVE VALUE:

20. 3. Vitamin B complex
-Beans and leafy greens are
rich sources of vitamin B –
complex
Example: ampalaya tops, pepper
leaves, saluyot, dried beans
NUTRITIVE VALUE:

21. 4. Complex carbohydrates
-Complex carbohydrates are carbohydrate
molecules with more than 20 – sugar residue.
They are called as polysaccharide.
NUTRITIVE VALUE:

22. 1. Source of energy ( protein sparing and
prevents ketosis)
2. Source of B-vitamins for CHO
metabolism
Functions of Carbohydrate: