HE/F1/fruit & veg

Protective food (
Function of Protective Foods 1. They help our body to work normally. 2. They keep our body healthy. 3. They help our body to prevent diseases.

) Fruits and Vegetables

Sources of Protective Foods Fruits, vegetables, milk, fish, meat, eggs

Vegetables are grouped according to the parts of a plant.

Types Leaves Above ground Stems Flowers Fruits Pods Seeds Bulbs Tubers Roots

Types of fruits
Types Citrus fruits Berry fruits Stone fruits Fleshy fruit Examples Orange, lemon, lime , tangerines , grapefruit Strawberries , raspberries , blackberries blueberries , grapes , blackcurrant Apricot , peach , cherry , mango, lychee prunes , nectarines , Banana, kiwi , papayas , pineapple , water melon , apple, pear,

Underground

Examples Cabbage , lettuce , watercress , spinach , Chinese flowering cabbage , Chinese white cabbage Celery , asparagus , leek Cauliflower , broccoli Tomato , green pepper , cucumber , pumpkin , hairy marrow , egg plant French beans , sweet peas , string beans Soya beans , broad beans , green peas Onion , garlic , shallots Potato , sweet potato , taro Carrot , turnips , green turnip , ginger ,

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* All Fruits and vegetables give us Vitamins, Minerals, water and dietary fibre.

Nutritive value of vegetables

1. 2. 3. 4. 5. Green vegetables are the main source of vitamin C. Green, orange, yellow and red vegetables and provide us with vitamin A. Dark green vegetables provide us with calcium and iron. Root and tuber vegetables contain starch. Bulb vegetables contain sugar.

Nutritive value of fruits

1. Most fruits contain iron. 2. Some fruits are rich in vitamin C, e.g. Blackcurrant, strawberry, kiwi, citrus fruit. 3. Some yellow and orange fruits are good source of vitamin A, e.g. mango, papaya, nectarine, apricot, banana. 4. Some fruits contain calcium, e.g. citrus fruits, blackcurrant, strawberry.

Choice of fresh fruits and vegetables

1. All fresh fruits and vegetables should be bright and fresh in colour. ), firm and not wrinkled ( ) or 2. Fresh vegetables should be crisp ( withered ( ). ) or broken peel. 3. Fresh fruits should be firm and heavy, with no bruise (

Storage of fruits and vegetables

1. Most fresh fruits and vegetables should be stored in the vegetable drawer of the refrigerator ( ). 2. Green Vegetables should be wrapped in paper before putting in the vegetable drawer of the refrigerator. 3. Root, bulb and tuber vegetables should be kept in a cool, dry and airy place.

To know more about vegetables, try these websites: http://cd.ed.gov.hk/tech/home_econ/vegetable&health/html/content4.htm http://cd.ed.gov.hk/tech/home_econ/vegetable&health/html/content6.htm To know more about fruits, try these websites: www.dole5aday.com www.ffvib.co.uk